If you’ve never had Peruvian chicken before, then you’re in luck! This recipe, coming to you from Jenn Segal at Once Upon a Chef teaches you how to make a “tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.”
If you’re unfamiliar with Peruvian cuisine, have no fear because I’m here to help! Peruvian cuisine is often spicy, using ingredients such as the ají pepper. The cuisine can essentially be broken down from the origins of 3 different regions: seaside, mountain, and rainforest.
Being that different parts of the cuisine come from different regions, each recipe is unique from each other, but similar in the idea of the spices that are being used. For example, the spices used in this Peruvian chicken recipe include paprika, cumin, and dried oregano.
What Will You Need To Make Peruvian Chicken
Because this recipe calls for the preparation of a green sauce for pairing, you need to make sure that you have ingredients for both the chicken and the sauce.
For the chicken, you will need:
- 3 tablespoons extra virgin olive oil
- 1/4 cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4-pound whole chicken
For the green sauce (to serve), you will need:
- 3 jalapeño chili peppers, seeded if desired, and roughly chopped
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- 1/2 cup mayonnaise, best quality such as Hellmann’s
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
How to Prepare Peruvian Chicken
Before you get started, it’s important to note that this recipe requires at least 6 hours of time for marination! However, once marinated, the total cooking time only takes around 2 hours, making it the perfect option for your next dinner!
Your instructions (for the chicken) are as followed:
- Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it — if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
Your instructions (for the green sauce are as followed):
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open the lid, and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
A quick note from the chef: be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
Now that you have this amazing recipe for Peruvian chicken, it’s your turn to give it a go! Let us know if you decide to give this a go!