El Pollo Restaurant Peruvian Roasted Chicken
Experience the bold, irresistible flavors of Peru with this El Pollo Restaurant-Style Peruvian Roasted Chicken recipe. This dish features a whole chicken marinated in a vibrant blend of soy sauce, lime juice, garlic, smoky paprika, and earthy spices like cumin and oregano. For authentic depth, aji panca paste can be added, delivering that signature Peruvian flair. The chicken is roasted to golden perfection, with basting ensuring succulent meat and a crisp, flavorful skin. Perfect for a family dinner, this recipe captures the essence of a classic Peruvian rotisserie chicken and pairs beautifully with traditional sides like creamy aji verde, crispy fries, or a refreshing salad. Ideal for those looking to recreate restaurant-quality dishes at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 unit (approximately 4 lbs) Whole chicken
- 3 tablespoons Soy sauce
- 3 tablespoons Olive oil
- 2 tablespoons White vinegar
- 2 tablespoons Lime juice
- 5 cloves (minced) Garlic cloves
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 2 teaspoons Dried oregano
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 tablespoon Aji panca paste (optional for extra authentic flavor)
- 2 tablespoons Water
Instructions
1. Clean the whole chicken by removing any excess fat and pat it dry with paper towels. Place it in a large bowl or resealable plastic bag.
2. In a medium-sized mixing bowl, combine soy sauce, olive oil, white vinegar, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and aji panca paste (if using). Mix well to form the marinade.
3. Pour the marinade all over the chicken, making sure to coat it thoroughly both inside and out. Massage the marinade into the chicken to ensure the flavors penetrate the meat.
4. Cover the bowl with plastic wrap or seal the bag tightly and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
5. An hour before cooking, remove the chicken from the refrigerator and allow it to come to room temperature.
6. Preheat your oven to 375°F (190°C). Place the chicken on a roasting rack set inside a roasting pan. Add the 2 tablespoons of water to the bottom of the pan to prevent the drippings from burning.
7. Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes for extra flavor and a crispy skin.
8. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps retain the juices.
9. Serve with traditionally paired Peruvian sides like green sauce (aji verde), French fries, or a crisp salad. Enjoy your homemade Peruvian roasted chicken!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
