Name: Peruvian Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 3.5 to 4 lbs); 2 tablespoons olive oil; 3 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon white vinegar; 4 cloves garlic, minced; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon ground black pepper

Let’s Talk About My Love Affair with Peruvian Chicken

Okay, so picture this: it’s 6:17 PM on a random Wednesday, I’ve just come home from the grocery store (yep, forgot the one thing I went for), and my family’s doing that thing where they try to not-so-subtly hint that they’re starved. Enter my trusty Peruvian Chicken recipe. It’s got zing, kick, juiciness — you know, all those lovely things you want when you actually remember to marinate something in advance. I still remember my first (slightly chaotic) attempt at making this after watching a YouTube grandma who absolutely did NOT hold back on the garlic. I thought it would be intense (it was), but wow, was it good. And every time I make this chicken, it brings me right back — sometimes with more success than others, but always a good story!

Why You’ll Probably Fall for This Chicken

I make this when I want something bold but not fussy, which — let’s be real — is most days. My family goes absolutely wild for it (even that one picky eater who claims she doesn’t like “spicy food,” and then inhales the leftovers from the fridge). But honestly, the best part? The fragrance that fills the kitchen. I’ve had neighbors pop their heads in and ask if there’s a new Peruvian takeout spot nearby (nope, just my oven doing its thing!).

You don’t have to fire up the grill or measure everything to the exact gram, either. It’s forgiving. Well, except the time I ran out of limes and tried using bottled lemon juice instead — not my brightest idea, but hey, the dog still seemed interested.

Your Shopping List (A Few Cheeky Swaps Included)

1 whole chicken (about 4 lbs) — rotisserie style works if you’re in a real hurry, but roast it yourself for best flavor. Or, I sometimes cheat and use bone-in thighs when everyone’s late for dinner…
3 tablespoons olive oil (my grandmother always insisted on Spanish olive oil, but heck, anything in the cupboard works okay; soy oil in a pinch — not my favorite, though)
Juice of 2 limes (sometimes sneak in a lemon if limes are looking sad at the shop)
4 garlic cloves, smashed (okay, I never measure garlic. More is more, right?)
1 tablespoon ground cumin
1 tablespoon smoked paprika — regular paprika is fine, but smoked is the secret jazz hands here
2 teaspoons dried oregano
1 teaspoon salt (I tend to use Maldon flakes if I’m feeling fancy, but nobody cares honestly)
1/2 teaspoon black pepper
Optional: 1 teaspoon aji amarillo paste (try finding this at a Latin market, or skip it if you’re feeling lazy — Sriracha sorta works, but not quite the same)

What to Do (You Got This!)

Mix Up a Paste: In a bowl, toss together the olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, and aji amarillo paste if you’ve got it. This is where I sneak an extra garlic clove because why not?
Rub the Chicken: (Warning: might get messy. Just embrace it.) Pat your chicken dry, then rub the paste all over — under the skin, inside the cavity, the works. If using thighs, just smother ‘em good.
Let it Sit: Ideally, cover and let it marinate in the fridge for at least 2 hours. Overnight is better, but sometimes I only remember 30 minutes before preheating. Still pretty tasty, turns out.
Roast Time: Pop the chicken on a rack in a roasting tin. Roast at 425°F (220°C) for about an hour — thighs take less (like 35-40 mins). I usually start checking around 50 minutes, lest I end up with shoe-leather dinner. If you’ve got a meat thermometer (here’s what I use), 165°F (74°C) does the trick.
Rest and Serve: Let the chicken rest for 10 minutes before carving. This is the part where people hover in the kitchen and try to pick at the crispy skin. I’m guilty, not gonna lie.

Random Notes I Wish I’d Known the First Time

I used to skip the resting part — don’t. Seriously, it keeps the juices in. I learned the hard (dry) way.
The aji amarillo isn’t essential, but wow, does it make things pop if you have it. (Don’t use too much, though; learned that spicy lesson one summer…)
If the marinade looks too thick, just splash in another spoonful of lime juice. Nobody will know.

Some Experiments (and a Fiasco or Two)

Tried subbing in chipotle paste once — gives a smoky heat, though not very traditional.
Once swapped all the lime for orange juice — too sweet, wouldn’t recommend except maybe for brunch?
Roasted the chicken on a bed of sliced onions — double win, as the onions get all caramelized and perfect. (Actually, I do this a lot now.)

What If You Don’t Have Fancy Gear?

No roasting rack? No problem. I’ve totally just propped the chicken up on balls of foil or, on a particularly odd day, a tangle of carrot sticks. You can use a heavy skillet or even a cake pan in a pinch; just make sure there’s some airflow underneath if you want that crispy bottom. Or don’t—I’ve done both. Sometimes you just roll with what you’ve got, right?

Keeping Leftovers (If You Somehow Have Any)

This keeps in an airtight container for up to three days in the fridge, but honestly, in my house it never lasts more than a day! Sometimes I think it tastes better the next day (cold, straight from the fridge if I’m being honest — don’t judge). You can also freeze cooked leftovers for about a month, but I rarely get that far.

How I Like to Serve It Up

This is so good with a big pile of rice and some homemade aji verde sauce (which is basically magic on everything). Also, my sister has made it a weird family tradition to serve it with oven fries and a giant salad — somehow it works! Sometimes we wrap the leftovers in tortillas for lunch the next day, which is definitely not traditional but always disappears.

Don’t Make My Rookie Mistakes

I once tried rushing the marinating step and regretted it — bland city. Even an hour makes a difference, promise!
Left it in the oven five minutes too long…came out dry. So yeah, check it a bit early rather than later.
One time I skipped lining the roasting pan and spent way too long scrubbing burnt bits; don’t be like me, use parchment or foil if you care about easy clean-up.

Some Random FAQs People Have Actually Asked Me

Can I just buy pre-marinated chicken? Sure, if you want! But it’s honestly so quick to mix up the marinade yourself. Plus, you can flex and add more of what you love.
What about boneless chicken? Yep, works fine. I actually find it cooks a bit too fast, so keep an eye or it’ll dry out. Give it a little less roasting time.
Is this spicy? Not really — unless you go wild with the aji amarillo. It’s more about tang and warmth than heat. My six-year-old scarfs it down, so there’s that.
Can I make it on the grill? Yes! I do this sometimes in summer. Just watch the skin so it doesn’t go from crispy to cremated.
What if I hate cumin? Honestly, you can skip it or use coriander, but the flavor’ll be a bit different. Actually, I once forgot it altogether and nobody noticed until I told them, so there you go.

Well, that was quite a bit — but that’s how real kitchen rabbit holes go, right? Hope you give this Peruvian Chicken a try, and if you find a new swap or shortcut, let me know! (Unless you use pineapple soda. Trust me, it’s not good.)