Peruvian Garlic Chicken
Discover the bold and irresistible flavors of Peruvian Garlic Chicken, a dish that combines zesty lime juice, earthy cumin, smoky paprika, and the fiery kick of aji amarillo paste for a truly unforgettable roast. Marinated to perfection with a garlic-infused blend, this oven-roasted chicken boasts juicy, tender meat and a crispy, golden skin that'll have your taste buds dancing. A sprinkle of fresh cilantro and a squeeze of lime bring a bright, aromatic finish to every bite. With just 20 minutes of prep and the option to marinate overnight for maximum flavor, this recipe is ideal for weeknight dinners or special occasions. Serve it alongside roasted vegetables, fluffy rice, or a vibrant salad to complete the meal. Perfectly spiced and beautifully aromatic, this Peruvian Garlic Chicken recipe will transport your kitchen straight to the heart of Peru!
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) Whole chicken
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Aji amarillo paste
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 whole lime (cut into wedges, for serving) Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Place it on a cutting board or in a large bowl.
In a food processor or a small bowl, combine the garlic cloves, olive oil, lime juice, soy sauce, ground cumin, smoked paprika, aji amarillo paste, dried oregano, salt, and black pepper. Blend or whisk until a smooth marinade forms.
Using your hands or a spoon, rub the marinade all over the chicken, making sure to get under the skin and in the cavity for maximum flavor.
If you have time, let the chicken marinate in the refrigerator for at least 1 hour or overnight for deeper flavor. If not, proceed to the next step immediately.
Transfer the marinated chicken to a roasting pan or baking dish, breast-side up. Tie the legs together with kitchen twine if desired for an even roast.
Roast the chicken in the preheated oven for about 75-90 minutes, or until the internal temperature in the thickest part of the chicken reads 165°F (74°C) and the skin is golden brown and crispy. Baste the chicken with its juices halfway through cooking.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This ensures the juices redistribute for tender meat.
Garnish the chicken with freshly chopped cilantro and serve with lime wedges on the side for added brightness.
Enjoy your Peruvian Garlic Chicken with sides like roasted vegetables, rice, or a fresh salad!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1009 mg | 21% | |
*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.
