Peruvian-spiced chicken, roasted whole in the oven, and served with the most incredible green dipping sauce.
Peruvian cuisine is pretty trendy right now. I have a number of friends who have spent time or lived there. I’m also lucky enough to live in an area that has several Peruvian restaurants. The first time I had Peruvian food was about 8 years ago. I was blown away by how much I absolutely loved the flavors.
Pollo a la Brasa is traditional made over a fire. You can absolutely use this recipe and cook the chicken on your grill over indirect heat. I decided to write this recipe specifically for roasting so you can enjoy it even without a grill. Let’s face it, the roasting pan
is pretty dang convenient.
Peruvian chicken is traditionally enjoyed with a green sauce made with aji Amarillo paste
, a spicy yellow pepper paste. Now, I realize that isn’t exactly something you can generally find in your local grocery store. You can always order it from Amazon, or you can simply omit it and have a completely Americanized version.
Watch the video below where I walk you through every step for this recipe.
Oven Roasted Peruvian Chicken
- 1 to 2 jalapenos
- 1 tablespoon aji Amarillo paste
- 1 cup fresh cilantro leaves and stems, loosely packed
- 2 tablespoons grated cotija cheese (can substitute Parmesan)
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- ½ lime, juiced
- ½ cup mayonnaise
- ⅛ teaspoon salt
- Combine all ingredients in a food processor or blender. Puree.
- Store in refrigerator until ready to serve.
Peruvian Green Dipping Sauce
- 1 (3 to 4 pound) whole chicken, giblets removed
- 3 tablespoons olive oil
- 2 limes, juiced
- 4 cloves garlic, crushed
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons butter (optional)
- Preheat oven to 475 degrees.
- Place the chicken on a roasting pan rack. In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Rub the outside of the chicken with some of the mixture. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Optional, use kitchen string to tie the drumsticks together.
- Roast in the preheated oven for 20 minutes.
- Reduce temperature to 350 degrees. (optional) Place butter on top of chicken. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.
- Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.