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Peruvian Style Roasted Chicken with green sauce and fries
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Peruvian-Style Roast Chicken

Peruvian Style Roast Chicken - Tender and juicy spatchcocked chicken marinated in a spicy rub, then roasted to perfection until beautifully crispy. Complete it with a unique homemade Peruvian Green Sauce for the best tasting combo. So, if you're new to Peruvian cuisine, buckle up, and you're off to a new level of mouthgasmic experience. ❤
Course Main Course
Cuisine Peruvian
Prep Time 10 minutes
Cook Time 45 minutes
Marinate Time 8 hours
Total Time 8 hours 55 minutes
Servings 4 -6
Calories 360kcal
Author Imma

Ingredients

Peruvian Style Roast Chicken

  • 1 3½-4½ pounds (1588-2041 g) whole chicken, spatchcocked with bone in and skin on
  • Salt, to taste
  • 2 tablespoons (36 g) garlic, minced
  • 3 tablespoons (45 ml) soy sauce
  • 1 tablespoon (7 g) chili paste, you may substitute with sriracha
  • 1 tablespoon (15 ml) lime juice
  • 2 teaspoons (4 g) chili powder
  • 1 tablespoon (14 g) paprika
  • 2 teaspoons (2 g) oregano spice
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) black pepper, freshly ground
  • 1 tablespoon (20 g) honey
  • Extra virgin olive oil, as needed

Peruvian Green Sauce

  • 4-5 cloves garlic, chopped
  • 2-3 jalapeños, seeded and diced
  • cups (34 g) cilantro, leaves and tender stems
  • ¼ cup (5 g) basil, chopped
  • ½ teaspoon (1 g) ground cumin
  • 1 tablespoon (32 g) chili paste, optional
  • cup (42 g) Cotija cheese, crumbled (or feta)
  • 1½-2 tablespoon (22-30 ml) lime juice, more to taste
  • ½ cup (118ml) extra virgin olive oil

Instructions

Peruvian Style Roast Chicken

  • Pat dry the chicken with paper towels.
  • Place the chicken breast side down on a board or flat work surface.
  • Next, cut both sides of the chicken's backbone with kitchen shears, starting at the thigh and working your way to the neck. Remove the backbone and save it for homemade chicken stock.
  • Grab hold of both sides of the chicken and open like you would a book. Turn the breast side up. 
  • Push down on each side of the breast with your hands until you hear it cracking. Then flatten the chicken.
  • Remove the wishbone if you want. It's easier to carve the breast if it's in a single piece.
  • Rub inside and out of the chicken with salt and set aside.
  • Stir together garlic, soy sauce, chile paste, lime juice, chile powder, paprika, oregano spice, cumin, black pepper, and honey in a medium bowl. Set it aside.
  • Then let this mixture sit for a little bit - about 5 minutes.
  • Generously rub the chicken inside out with the spice blend, then refrigerate until ready to cook.
  • Place the chicken in a cast iron or roast the chicken on top of a cookie rack. 
  • Roast at 400℉/205℃ until the skin crisps and your instant-read thermometer inserted into the thickest part of the breast reads 165℉/74℃. It takes about 35-45 minutes.
  • Cut the chicken into quarters or to desired pieces. Serve with Peruvian green sauce.

Peruvian Green Sauce

  • In a food processor or blender, add garlic, jalapenos pepper, cilantro, basil, cumin, chili paste, Cotija cheese, lime juice, and oil. 
  • Blend on high speed until pureed. Add more oil as needed. Taste and adjust seasoning and salt to taste.
  • Refrigerate until ready to use.

Notes

  • Reduce or leave out the chili paste and chili powder to make this Peruvian Chicken kid-friendly.
  • Cover the dish with foil if the chicken is browning too quickly.
  • If possible, use a thermometer to check if the chicken is done cooking to avoid overcooking or under-cooking your chicken.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
     

Nutrition

Serving: 1piece | Calories: 360kcal | Carbohydrates: 3g | Protein: 28g | Fat: 18g | Cholesterol: 98mg | Sodium: 438mg | Potassium: 329mg | Fiber: 1g