We have many peruvian restaurants in New Jersey and I remember the first time I ever had the popular dish peruvian rotisserie chicken (pollo a la brasa) with aji verde (peruvian green sauce) from a restaurant called Don Alex. Its flavored so nicely and the skin *insert drool emoji here*, my god! I love a crispy skin. Please don't ever serve anyone chicken with soft soggy skin, it's a sin! No one wants to chew on that and if they are, they are being nice. But back to this Peruvian roast chicken, the skin is so delicious because of the marinade. The secret ingredient (or not so secret because I'm telling you) is the ají amarillo paste. There are different kinds of peruvian chile pastes but this is the one you want for this recipe. If you can't find it in your local grocery store try a latin grocery store. If you don't have that where you are you can buy it online by clicking here. This peruvian chicken recipe with quickly become a favorite chicken dish in your home, especially with the aji amarillo paste on hand.
Peruvian Roast Chicken Ingredients
Aji Amarillo Paste- Aji amarillo translates to yellow chile which is typically found in South America. It's a staple in Peruvian cuisine so it's something you NEED when making this recipe. Aji amarillo I would say is close to the heat of a serrano pepper. It's not overly spicy but just enough for you to know its there. That's the perfect kind of spicy to me.
Chicken- In this recipe I use dark meat (legs and thighs) because I'm aiming for a juicy peruvian-style roast chicken but you can use different chicken parts. You could definitely use this recipe with a whole chicken just make sure you check the thickest part of the breast or thickest part of the thigh with a meat thermometer to ensure it's cooked through. A tip I would suggest with a whole chicken is to make a spatchcocked chicken. That is when you take kitchen shears and cut out the backbone of the kitchen to have it lay flat with a faster cooking time.
Apple Cider Vinegar- This is to bring some acid to the marinade. If you do not have this on hand it could be subbed for red or white wine vinegar or even lime juice.
Let's Make Some Delicious Roast Chicken
Combine all ingredients other than the chicken into a large bowl and combine to make the marinade.
Pour marinade all over chicken and mix so that each piece is fully coated. Let chicken sit in the marinade for 1 hour or up until overnight.
Remove from fridge to let chicken rest and come up to room temperature. Line a rimmed baking sheet with foil and spray with non stick cooking spray. Place chicken on the prepared baking pan cook in a preheated 350° oven for 1 hour.
Chicken fresh out the oven!
I served the Peruvian roasted chicken with yellow rice and the DELICIOUS spicy green sauce. It is truly magical and I have a recipe for it here. I was thinking of adding it to this recipe but I felt that it needed a post all it's own. That way it can be reference to make to use as a dip for more than just this chicken. Typically this chicken is served with white rice, french fries and/or salad if you are looking for more things to serve with it.
More Roast Chicken Recipes You May Enjoy
Peruvian Roasted Chicken
- 3-4 lbs of chicken*
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 1/2 tbsp aji amarillo paste
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- Combine all ingredients (except chicken) in a bowl to make marinade
- Pour all over chicken and mix to coat evenly
- Marinate chicken for up to one hour or overnight.
- Preheat oven to 350°. Place chicken on lined baking sheet and cook for 1 hour.
- You can ultimately use a whole chicken but I found it easier to use pieces.