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Peruvian-style Roasted Chicken

Succulent Peruvian-style Roasted Chicken for Weeknight Dinners

Experience the vibrancy of Peruvian-style Roasted Chicken, a juicy and flavorful dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 6 cloves Garlic Freshly peeled for best results.
  • 1/2 cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Worcestershire Sauce Optional for added depth.
  • 1/4 cup Lime Juice Fresh lime is preferred.
  • 1 tablespoon Lime Zest Only fresh zest for optimal taste.
  • 1 tablespoon Dijon Mustard Can be replaced with yellow mustard.
  • 2 tablespoons Honey Maple syrup or agave can substitute.
  • 1 teaspoon Ground Cumin Use smoked paprika for a smoky flavor.
  • 1 teaspoon Paprika Regular or smoked varieties available.
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper Freshly ground preferred.
  • 1/4 cup Vegetable Oil Can substitute with olive oil.
Chicken
  • 2 pounds Bone-In, Skin-On Chicken Thighs Other parts can be used; adjust cooking time.
Sauce
  • 1 cup Cilantro Feel free to substitute if desired.
  • 1 Jalapeños Adjust quantity based on heat preference.
  • 2 scallions Scallions
  • 1 tablespoon Aji Amarillo (optional) Omit if desired.
  • 1/2 cup Mayonnaise Can substitute with yogurt.

Equipment

  • Blender
  • baking sheet
  • Wire Rack
  • Meat thermometer

Method
 

Preparation
  1. In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil. Blend until smooth. Place the chicken thighs in a large sealable bag, pour in the marinade, and seal tightly. Refrigerate for 4 to 24 hours, turning the bag occasionally.
  2. Preheat your oven to 450ºF (232ºC). Line a baking sheet with aluminum foil and place a wire rack atop it.
  3. Remove the chicken from the marinade and arrange skin-side up on the wire rack. Drizzle with reserved marinade.
  4. Roast the chicken for approximately 30 to 40 minutes, or until the skin is golden brown. Ensure internal temperature reaches 165ºF (74ºC).
  5. In a blender, combine cilantro, jalapeños, garlic, lime juice, scallions, salt, Dijon mustard, honey, and ground cumin for the sauce. Blend until smooth and creamy. Add mayonnaise and blend again until combined.
  6. Let the chicken rest for 5 to 10 minutes before serving with the sauce on the side and lime wedges.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 20mgIron: 2mg

Notes

Marinade overnight for best flavor absorption. Ensure proper spacing on the baking rack for crispy skin.

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