Peruvian Marinade Rotisserie Grill or Oven Chicken Marinade
Infuse your chicken with bold Peruvian flavors using this irresistible Peruvian Marinade, perfect for the grill, rotisserie, or oven! This recipe combines the tangy zest of lime juice, the smoky warmth of paprika, and the vibrant heat of Aji amarillo paste, resulting in a marinade bursting with authentic South American flair. Enhanced with garlic, cumin, oregano, and fresh cilantro, the marinade penetrates deep into the meat for maximum flavor. Whether you’re slow-roasting in the oven or cooking on a rotisserie grill, this juicy, golden-brown chicken guarantees tender, flavorful bites every time. Ideal for dinner parties or family meals, serve it with roasted potatoes, a crisp salad, or traditional Peruvian green sauce for a complete culinary experience. Perfectly spiced and undeniably delicious, this Peruvian-style chicken promises to become your new go-to recipe for easy yet impressive meals.
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Recipe Information
Ingredients
- 1 piece (approximately 3-4 lbs) whole chicken
- 4 tablespoons lime juice
- 3 tablespoons olive oil
- 6 large cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 1.5 tablespoons Aji amarillo paste (Peruvian yellow chili paste)
- 2 tablespoons white vinegar
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon water (optional, for thinning marinade)
Instructions
Clean the chicken by removing any excess fat and pat the surface of the chicken dry with paper towels.
In a medium-sized bowl, combine the lime juice, olive oil, minced garlic, ground cumin, paprika, smoked paprika, oregano, black pepper, kosher salt, Aji amarillo paste, white vinegar, and chopped cilantro. Stir well to form a smooth and aromatic marinade. If the marinade is too thick, add 1 tablespoon of water to thin it out slightly.
Using a spoon or your hands, generously rub the marinade all over the chicken, including under the skin (be gentle to avoid tearing the skin) and inside the cavity for maximum flavor penetration.
Cover the chicken tightly with plastic wrap or place it in a resealable plastic bag. Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
If using a rotisserie grill, preheat the grill to medium heat (approximately 375°F/190°C). Secure the chicken onto the rotisserie spit securely. Start the rotisserie motor and cook for approximately 60-90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the chicken.
If roasting in the oven, preheat the oven to 375°F (190°C). Place the chicken on a roasting rack in a large baking pan. Roast for approximately 75-90 minutes, basting with pan drippings occasionally, until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
Once cooked, remove the chicken from the grill or oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring moist and tender chicken.
Serve hot with your favorite sides such as roasted potatoes, fresh salad, or Peruvian green sauce for a complete meal.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 915 mg | 19% | |
*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.
