Peruvian Spicy Chicken
Dive into the bold and vibrant flavors of Peru with this Peruvian Spicy Chicken recipe, a mouthwatering fusion of smoky paprika, citrusy lime, and the unique heat of aji amarillo paste. Perfectly marinated and roasted to juicy perfection, this whole chicken delivers a tender, flavorful bite in every slice. The star of the dish is paired with a creamy, zesty green sauce made from fresh cilantro, jalapeño, and garlic, adding just the right kick to elevate your meal. Whether you use a rotisserie or a roasting pan, this simple yet impressive recipe is your gateway to authentic Peruvian cuisine. Serve it with crispy fried yucca, fluffy rice, or a crisp salad for an unforgettable feast. Ideal for family dinners or special occasions, this dish is a spicy, aromatic showstopper.
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Recipe Information
Ingredients
- 1 approximately 4 lbs whole chicken
- 3 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, minced
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon oregano, dried
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 0.5 cup mayonnaise
- 0.25 cup fresh cilantro, roughly chopped
- 1 medium jalapeño, deseeded and chopped
- 1 whole garlic clove for the sauce
- 2 teaspoons lime juice for the sauce
Instructions
Preheat your oven to 400°F (200°C). If you have a rotisserie attachment, prepare it for use. Otherwise, a roasting pan and rack will work well.
In a small bowl, whisk together 2 tablespoons of olive oil, garlic, lime juice, soy sauce, paprika, cumin, coriander, oregano, black pepper, salt, and aji amarillo paste to make the marinade.
Pat the chicken dry with paper towels. Rub the marinade generously over the chicken, including under the skin and inside the cavity, for maximum flavor.
Truss the chicken with kitchen twine if using a rotisserie. Place the chicken on the rotisserie spit or on a roasting rack, breast-side up.
Roast the chicken in the preheated oven for approximately 1.5 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes for extra moisture.
While the chicken cooks, prepare the spicy green sauce. Add the mayonnaise, cilantro, jalapeño, garlic, lime juice for the sauce, and the remaining tablespoon of olive oil to a blender or food processor. Blend until smooth and creamy. Adjust seasoning and spice level as needed.
Once the chicken is fully cooked, remove it from the oven and tent it with foil. Allow the chicken to rest for 10 minutes before carving to retain its juices.
Serve the carved chicken with the spicy green sauce on the side for dipping. Pair with your choice of sides, such as fried yucca, rice, or a fresh salad, for an authentic Peruvian meal.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1129 mg | 24% | |
*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.
