Peruvian Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
2 hrs
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Total Time
3 hrs 40 mins
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Servings
6
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Calories
373 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken
Description
This recipe for Peruvian Chicken calls for marinating a whole 5-pound chicken in a mixture of olive oil, soy sauce, finely minced garlic, lime juice, and a combination of aji amarillo and aji panca pastes, along with cumin, oregano, salt, pepper, and honey. The marinade is worked under the skin and inside the cavity before the chicken rests refrigerated for at least two hours to develop flavor.
The chicken is then roasted at 400°F for about 1 hour and 20 minutes until the internal temperature reaches 165°F. The high heat helps create a roasted crispy skin with flavorful seasoning from the marinade.
The sauce served alongside is made by processing sour cream, mayonnaise, jalapeño, cilantro leaves, olive oil, aji amarillo paste, lime juice, and seasonings until smooth, offering a creamy, slightly spicy complement that balances the roasted poultry well.
This dish is suitable for a hearty main course and the sauce adds a bright, tangy element. The preparation of the marinade under the skin ensures deeper penetration of flavors.
Ingredients
For the chicken
- 5 pound chicken whole
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon garlic finely minced
- 1 tablespoon lime juice
- 1 tablespoon aji amarillo paste can substitute 1/4 teaspoon cayenne pepper or equal amount of sambal oelek or sriracha
- 2 teaspoons aji panca paste can substitute equal amount of smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey
For the sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 jalapeño stem and seeds removed, coarsely chopped
- 1 cup cilantro leaves
- 1 tablespoon olive oil
- 1 teaspoon aji amarillo paste
- 2 teaspoons lime juice
- 1/4 teaspoon garlic chopped
- 1/4 teaspoon salt
- 1/2 teaspoon honey
Instructions
For the chicken
- Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl. Stir until well combined.
- Place the chicken on a rimmed baking sheet. Pour the marinade over the chicken, and rub the marinade under the skin of the chicken and in the cavity.
- Cover the chicken and refrigerate for at least 2 hours.
- Preheat the oven to 400 degrees F. Uncover the chicken and tie the legs together with kitchen twine.
- Tuck the wing tips underneath the chicken.
- Place in the oven. Bake for 1 hour and 20 minutes or until the temperature in the thickest part of the chicken registers 165 degrees F.
- If the chicken looks like it is browning too quickly you can cover it with foil.
- Remove the chicken from the oven and let it rest for at least 5 minutes.
For the sauce
- Place all the sauce ingredients in the bowl of a food processor. Process until sauce is smooth.
- Carve the chicken, then serve with the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 817mg | 34% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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