Name: Peruvian Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 3.5-4 lbs), spatchcocked or cut into quarters; 3 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons lime juice (freshly squeezed); 2 tablespoons white vinegar; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1 tablespoon garlic, minced (about 4 cloves); 2 teaspoons dried oregano; 1 teaspoon black pepper; 1 teaspoon kosher salt; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (optional, for heat); 1 tablespoon brown sugar; 1/4 cup fresh cilantro, chopped (plus extra for garnish)

Hey y’all! If you’re searching for a show-stopping chicken dish that’s bursting with flavor, this Peruvian chicken recipe is a must-try. Known for its bold, aromatic marinade and crisply roasted skin, Peruvian chicken (Pollo a la Brasa) is perfect for family dinners, meal prep, or impressing guests at a weekend gathering. The juicy meat and zesty spice blend make every bite irresistible. Let’s get cooking!

Why You’ll Love This

Incredibly juicy and full of flavor thanks to a tangy, herby marinade.
Perfectly crispy skin with a gorgeous golden-brown finish every time.
Simple to prepare with easy-to-find ingredients and minimal prep work.
Versatile: great for weeknight meals, celebrations, or meal prep.
Pairs well with just about any side, from salads to classic fries.

Ingredients

1 whole chicken (about 3.5-4 lbs), spatchcocked or cut into quarters
3 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lime juice (freshly squeezed)
2 tablespoons white vinegar
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 tablespoon garlic, minced (about 4 cloves)
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon brown sugar
1/4 cup fresh cilantro, chopped (plus extra for garnish)

Directions

Step 1: Make the Marinade

In a medium bowl, whisk together olive oil, soy sauce, lime juice, white vinegar, smoked paprika, cumin, minced garlic, oregano, black pepper, salt, coriander, cayenne pepper (if using), brown sugar, and chopped cilantro until smooth and well blended.

Step 2: Marinate the chicken

Pat the chicken dry with paper towels and place it in a large zip-top bag or shallow baking dish. Pour the marinade over the chicken, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Step 3: Prepare for Roasting

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the marinated chicken skin-side up on the rack for even roasting.

Step 4: Roast the Chicken

Roast the chicken for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Rotate the pan halfway through for even cooking.

Step 5: Rest and Serve

Let the chicken rest for 10 minutes before carving. Garnish with extra cilantro and serve with your favorite sides!

Notes

Letting the chicken marinate overnight intensifies the flavor and ensures juiciness.
If you don’t have a wire rack, place chicken directly on a foil-lined sheet but flip halfway through for crispiness.
Spatchcocking the chicken helps it roast more evenly—ask your butcher to do this if you prefer.

Variations

Grilled Peruvian Chicken: Grill instead of roast over medium-high heat, turning frequently for smoky notes.
Boneless Option: Use bone-in, skin-on thighs or breasts for quicker cooking and easier serving.
Spicy Twist: Double the cayenne pepper or add a minced jalapeño for more heat!

Required Equipment

Large zip-top bag or shallow dish (for marinating)
Baking sheet lined with foil
Wire rack (for even roasting)
Meat thermometer
Sharp knife and cutting board

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through to preserve the crispy skin.
For longer storage, freeze cooked chicken in freezer bags for up to 2 months. Thaw overnight before reheating.

Suggested Pairings & Serving Recommendations

Serve with classic green sauce (aji verde), roasted potatoes, or coconut rice.
Pair with a fresh salad like tomato-onion salad or chimichurri slaw.
For a true Peruvian experience, add fried plantains or yucca fries.

Pro Tips

Dry the chicken thoroughly before marinating to ensure crispy skin.
Let chicken come to room temperature for 30 minutes before roasting for even cooking.
Baste with pan juices halfway through roasting for extra flavor and sheen.

FAQ

Can I use chicken pieces instead of a whole chicken?

Absolutely! Use bone-in, skin-on thighs, legs, or breasts and adjust roasting time down to 30-40 minutes depending on size.

What makes Peruvian Chicken unique?

The signature combination of spices, tangy marinade, and cilantro gives it an unmistakable boldness and aromatic flavor.

Do I need to marinate overnight?

Overnight marinating gives the best flavor, but even 4 hours will result in delicious, juicy chicken.

Prep Time: 15 minutes
Marinate Time: 4-12 hours
Cook Time: 45 minutes
Total Time: about 1 hour active (+ marinating time)

Peruvian Chicken

Why You’ll Love This

Ingredients