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Classic Peruvian Chicken

Classic Peruvian Chicken

Featured Spices
1 whole chicken
6 garlic cloves
½ tablespoon Mexican oregano
1 ½ tablespoons smoked hot paprika
½ tablespoons smoked sweet paprika
¼ cup ground cumin seeds
1 tablespoon fine grind black pepper
¼ cup soy sauce
3 tablespoons vegetable oil
¼ cup white vinegar
1 lemon
salt to taste

Here’s the rub! When it comes to flavorful, juicy chicken, the secret is in the rub. Our Peruvian chicken recipe calls for a hearty wet rub using cumin and two kinds of paprika (smoked hot and smoked sweet) that seals in this bird’s juices while creating a crispy, tasty glaze that showers your tongue with flavor.

There are so many ways you can serve Peruvian chicken. It can stand on its own as the main part of a complete meal that includes beans, rice and fried yuca. You can wrap your slices in a corn tortilla, include some sautéed veggies and green sauce. Or, you can add over the top of a green salad and go light! However you decide to enjoy your Peruvian chicken, we hope you’ll share your ideas with us.

Peruvian chicken marinade

In a blender add the following:
black pepper
soy sauce

Mix all of your wet rub ingredients until they’re thoroughly blended into a thick paste. Set ¼ cup of the wet rub mix aside for your glaze.

Cut the lemon into quarters.

Preparing the chicken

Place the chicken breast side up on working surface and spread it open. With both of your hands, press down on the breastbone until it cracks and lies flat.

Pat the chicken dry with a paper towel.
Rub 2 lemon quarters over the entire chicken.

Gently loosen the skin from the breasts and thighs of your chicken.
Using your fingers, spread wet rub over the entire chicken, including under the skin and inside the cavity.

If time allows, refrigerate your chicken in the marinade for one hour (or overnight).
Allow the chicken to sit unrefrigerated for about 30 minutes, bringing it to room temperature.

Preheat oven to 350 degrees F.

Place the chicken into a roasting pan, skin side up. Season with your desired amount of salt. Roast the chicken for 20 minutes.

Suck up any juices from the bottom of the pan and pour over the bird. Then, using a basting brush, spread the remaining ¼ cup of wet rub glaze over the chicken.

Continue roasting until instant-read thermometer reads 165 degrees. Baste the chicken every 20 minutes until done. Juices will run clear when it’s done.

When chicken if fully cooked, remove it from the oven and let it cool 15 minutes before carving.

Serve warm as part of your complete Peruvian meal.

Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce.

recipe image
Recipe Name
Classic Peruvian Chicken
Author Name
Published On
The Ratings

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