When I think about easy yet flavorful dinners, Peruvian chicken recipes are always a go-to. The aromatic marinades make each dish feel special. Picture tender, juicy chicken infused with garlic, cumin, and paprika, roasted to perfection. It’s about more than just convenience; it’s about bringing a taste of Peru into your kitchen. Let me share some of my favorite recipes that will effortlessly elevate your dinner game.
Classic Peruvian Roast Chicken
Classic Peruvian Roast Chicken, also known as “Pollo a la Brasa,” is a flavorful dish that has gained popularity around the world for its unique blend of spices and tender, juicy meat. This recipe captures the essence of traditional Peruvian cooking, showcasing a marinade that infuses the chicken with bold flavors. The chicken is roasted to perfection, with crispy skin and succulent meat that’s certain to impress your family and friends.
The secret to this dish lies in the marinade, which typically includes ingredients like garlic, cumin, paprika, and lime juice. These elements combine to create a deliciously aromatic experience that will make your taste buds dance. Pair this roast chicken with sides such as roasted potatoes, a fresh salad, or traditional Peruvian sauces for a complete meal that celebrates the flavors of Peru.
Ingredients (Serves 4-6)
- 4-6 pounds whole chicken
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Juice of 2 limes
- Fresh cilantro, for garnish
Cooking Instructions
- Prepare the Marinade: In a bowl, mix together the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, cayenne pepper (if using), and lime juice. Whisk until well combined to create a flavorful marinade.
- Marinate the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure that it’s well-coated both inside and out. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Oven: About 30 minutes before you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve crispy skin.
- Prepare for Roasting: Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps guarantee even cooking. Place the marinated chicken on a roasting rack in a baking dish or on a rimmed baking sheet.
- Roast the Chicken: Transfer the chicken to the preheated oven. Roast for approximately 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for added moisture and flavor.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute, guaranteeing a moist chicken. Garnish with fresh cilantro before serving.
Extra Tips
For an even more authentic flavor, consider adding a few Peruvian ingredients, such as aji amarillo paste or huacatay (black mint) into your marinade.
If you want to enhance the crispy skin, you can also dry the chicken by leaving it uncovered in the refrigerator for a few hours before marinating. This helps to render the fat and achieve a crunchier texture.
Enjoy your meal with traditional Peruvian sides like green sauce or roasted corn for a complete dining experience!
Spicy Peruvian Chicken With Green Sauce
Spicy Peruvian Chicken with Green Sauce is a vibrant and flavorful dish that showcases the rich culinary traditions of Peru. This recipe combines marinated chicken with a zesty green sauce made from fresh herbs, garlic, and spicy peppers, creating a deliciously aromatic experience. Baked to perfection, the chicken remains juicy and tender, while the green sauce provides a burst of flavor that elevates the dish to new heights. Perfect for family gatherings or a cozy dinner at home, this dish is sure to impress your guests and satisfy your taste buds.
The key to achieving the authentic taste of this dish lies in the marinade and the green sauce. By allowing the chicken to soak up the marinade, you infuse it with the vibrant flavors of cumin, paprika, and lime juice. The green sauce, often referred to as “Aji Verde,” is a staple in Peruvian cuisine and adds a spicy kick that complements the chicken beautifully.
Serve this dish alongside rice, potatoes, or a fresh salad for a complete meal that’s both satisfying and delicious.
Ingredients (serves 4-6):
- 4-6 chicken thighs or breasts (bone-in, skin-on recommended)
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Green Sauce:
- 1 cup fresh cilantro
- 1-2 jalapeño peppers (adjust based on heat preference)
- 2 cloves garlic
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- Salt to taste
- Water (to thin, if necessary)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This marinade will infuse the chicken with flavor and keep it moist during baking.
- Marinate the Chicken: Place the chicken thighs or breasts into the bowl of marinade, guaranteeing they’re evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Preheat the Oven: Preheat your oven to 400°F (200°C). This will confirm that the chicken cooks evenly and develops a nice, crispy skin.
- Bake the Chicken: Arrange the marinated chicken on a baking sheet lined with parchment paper or a greased baking dish. Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The skin should be golden brown and crispy.
- Prepare the Green Sauce: While the chicken is baking, prepare the green sauce. In a blender or food processor, combine the fresh cilantro, jalapeño peppers, garlic, mayonnaise, lime juice, and salt. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
- Serve: Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. Serve the chicken hot, drizzled with the green sauce and garnished with fresh cilantro. Enjoy with your choice of sides.
Extra Tips:
To enhance the flavor of your Spicy Peruvian Chicken even further, consider adding a dash of white vinegar to the marinade for added tanginess. If you prefer a milder green sauce, remove the seeds from the jalapeños before blending.
You can also experiment with different herbs like parsley or mint for unique variations in the sauce. Finally, for an added crunch, serve the chicken with crispy roasted potatoes or a revitalizing side salad to balance the spice of the dish.
Honey-Garlic Peruvian Baked Chicken
Honey-Garlic Peruvian Baked Chicken is a delightful dish that merges the rich flavors of Peruvian cuisine with the sweet and savory notes of honey and garlic. This dish is perfect for family gatherings or a cozy dinner at home, as it offers a tantalizing aroma and mouthwatering taste that will leave your guests asking for seconds.
The marinade, which features a blend of spices, honey, and garlic, infuses the chicken with an irresistible flavor while guaranteeing it remains juicy and tender during baking.
This recipe is easy to follow and requires minimal preparation time, making it an ideal choice for busy weeknights or special occasions. The balance of sweetness from the honey and the savory depth from the garlic creates a unique flavor profile that pairs beautifully with a variety of side dishes, such as roasted vegetables, rice, or a fresh salad.
With just a few simple ingredients and straightforward steps, you can create a delicious Honey-Garlic Peruvian Baked Chicken that’s sure to impress.
Ingredients (Serves 4-6):
- 4-6 chicken thighs or drumsticks (bone-in, skin-on)
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the chicken cooks evenly and develops a golden-brown crust.
- Prepare the Marinade: In a mixing bowl, combine honey, soy sauce, minced garlic, olive oil, white vinegar, ground cumin, paprika, black pepper, and salt. Whisk these ingredients together until well blended. This marinade will provide the chicken with a rich flavor and help tenderize the meat.
- Marinate the Chicken: Place the chicken thighs or drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Arrange in Baking Dish: Remove the chicken from the marinade, allowing any excess marinade to drip off. Arrange the chicken pieces in a single layer in a greased baking dish. Pour any remaining marinade over the chicken to enhance the flavor while cooking.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Basting the chicken halfway through cooking can help keep it moist and flavorful.
- Garnish and Serve: Once baked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. This adds a pop of color and freshness to the dish.
Extra Tips:
For an even more flavorful dish, consider marinating the chicken overnight to allow the flavors to penetrate deeper.
Additionally, you can adjust the sweetness by adding more or less honey according to your taste preferences. Serving the chicken with a squeeze of fresh lime juice can also elevate the dish by adding a zesty contrast to the richness of the honey-garlic marinade.
Enjoy your meal with a side of traditional Peruvian rice or a fresh salad for a complete dining experience!
Peruvian Chicken Thighs With Paprika
Baked Peruvian Chicken Thighs with Paprika is a delightful dish that combines the vibrant flavors of Peruvian cuisine with the simplicity of baking. This recipe focuses on juicy chicken thighs marinated in a blend of spices, particularly paprika, which adds a smoky depth to the dish. The marinade not only enhances the flavor but also guarantees that the chicken remains tender and succulent during baking.
Perfect for a family dinner or a gathering with friends, this dish is sure to impress with its aromas and colors. To elevate the experience further, the chicken is often served alongside traditional Peruvian sides such as rice, beans, or a fresh salad. The combination of spices and the cooking method allows the chicken to develop a beautiful golden crust while remaining moist on the inside.
Whether you’re new to cooking or a seasoned chef, this recipe is approachable and promises a delicious outcome that will make your taste buds dance.
Ingredients (serving size: 4-6 people):
- 6 bone-in, skin-on chicken thighs
- 4 tablespoons paprika
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the paprika, olive oil, garlic powder, onion powder, cumin, salt, black pepper, lime juice, and dried oregano. Whisk together until you achieve a smooth paste. This marinade will imbue the chicken with flavor and moisture.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels to guarantee a crispy skin. Add the chicken thighs to the bowl with the marinade, making sure to coat each piece thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for baking the chicken thighs so they cook evenly and develop a crispy exterior.
- Arrange the Chicken: Once marinated, take the chicken thighs out of the refrigerator. Arrange them in a single layer on a baking sheet lined with parchment paper or lightly greased. This will help with easy cleanup and prevent sticking.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy. You can turn on the broiler for the last 2-3 minutes for extra crispiness, but keep a close eye to avoid burning.
- Rest and Serve: Once done, remove the chicken from the oven and let it rest for about 5-10 minutes. This step allows the juices to redistribute, making every bite tender and flavorful. Garnish with fresh cilantro if desired before serving.
Extra Tips: When marinating the chicken, consider using a resealable plastic bag for easier coating and less mess. Additionally, for a more intense flavor, you can double the marinade ingredients and reserve half to brush on the chicken during the last few minutes of baking. This enhances the dish and provides an extra layer of flavor.
Finally, pairing the chicken with a side of tangy Peruvian green sauce can elevate the flavors even more and provide a revitalizing contrast to the spices.
Citrus-Marinated Peruvian Chicken
Citrus-Marinated Peruvian Chicken is a vibrant and flavorful dish that brings a taste of Peru right to your dinner table. The combination of citrus juices, garlic, and spices creates a marinade that tenderizes the chicken while infusing it with a bright, zesty flavor. Baking the chicken guarantees it remains juicy and succulent, while the high heat caramelizes the skin to a beautiful golden brown.
This dish is perfect for family dinners or gatherings, and it pairs wonderfully with rice, beans, or a fresh salad.
The key to achieving the perfect Citrus-Marinated Peruvian Chicken lies in the marinating process. Allowing the chicken to soak in the marinade for several hours—or even overnight—will enhance the flavors considerably. The result is a dish that isn’t only delicious but also visually appealing, with its vibrant colors and aromatic spices.
Whether you’re a seasoned home cook or a beginner, this recipe is straightforward and sure to impress your guests.
Ingredients (Serves 4-6):
- 4-6 chicken thighs (bone-in, skin-on recommended)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the fresh orange juice, lime juice, minced garlic, olive oil, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk the ingredients together until well blended to create a smooth marinade.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing that each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin while keeping the meat juicy.
- Arrange Chicken for Baking: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a baking dish. Discard the remaining marinade.
- Bake the Chicken: Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. If the skin isn’t as crispy as you like, you can broil the chicken for an additional 2-3 minutes.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute. Garnish with fresh cilantro if desired, and serve with your choice of sides.
Extra Tips:
For an even more intense flavor, consider adding sliced jalapeños or a pinch of fresh herbs like thyme or rosemary to the marinade.
If you’re short on time, marinating the chicken for at least 30 minutes will still yield tasty results. Pair this dish with a side of Peruvian-style rice or a fresh salad to balance the richness of the chicken.
Don’t forget to adjust the seasonings according to your taste preferences, and enjoy the vibrant flavors of this delicious dish!
Peruvian Herb-Crusted Chicken Breasts
Peruvian Herb-Crusted Chicken Breasts are a flavorful dish that brings a taste of Peru right to your kitchen. This dish features tender chicken breasts coated in a vibrant blend of fresh herbs and spices that are characteristic of Peruvian cuisine. The combination of garlic, cilantro, and lime creates a zesty and aromatic crust that not only enhances the chicken’s natural flavors but also keeps it juicy and moist during the baking process.
Perfect for a family dinner or a gathering with friends, these chicken breasts are sure to impress with their bold taste and delightful aroma.
Cooking this dish is simple, requiring minimal preparation and just a few ingredients that you might already have in your pantry. Once baked, the chicken can be served alongside traditional sides like rice, potatoes, or a fresh salad, making it a versatile meal option.
Whether you’re an experienced cook or a beginner, this recipe will guide you through the steps to create delicious Peruvian Herb-Crusted Chicken Breasts that are both satisfying and nutritious.
Ingredients (Serves 4-6)
- 4-6 boneless, skinless chicken breasts
- 1 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Juice of 2 limes
- Zest of 1 lime
Cooking Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that the chicken cooks evenly and develops a nice golden crust as it bakes.
- Prepare the Marinade: In a medium bowl, combine the chopped cilantro, minced garlic, ground cumin, paprika, salt, black pepper, olive oil, lime juice, and lime zest. Mix well to create a vibrant herb paste that will coat the chicken.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure that each piece is well-coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- Prepare for Baking: After marinating, remove the chicken from the refrigerator. Arrange the chicken breasts on a baking sheet lined with parchment paper or lightly greased. Make sure they’re spaced apart to allow for even cooking.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The chicken should be golden and slightly crispy on the outside.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, making sure that each bite is tender and juicy. Serve the chicken with your choice of sides.
Extra Tips
For an even more flavorful dish, consider adding a teaspoon of chili powder or a dash of hot sauce to the marinade to give the chicken a spicy kick.
Additionally, you can experiment with other fresh herbs such as parsley or oregano, which can enhance the overall flavor profile. If you’re short on time, marinating the chicken for just 15 minutes still yields a delicious result, but longer marination will deepen the flavors.
Finally, serve with a rejuvenating side like avocado salad or corn salad to balance the richness of the chicken.
Baked Peruvian Chicken With Sweet Potatoes
Baked Peruvian Chicken With Sweet Potatoes is a delightful dish that combines the rich flavors of Peruvian spices with the natural sweetness of roasted sweet potatoes. This dish isn’t only easy to make but also a wholesome meal that can be enjoyed by the entire family. The chicken is marinated in a vibrant mixture of spices that gives it a unique taste, while the sweet potatoes provide a delicious and nutritious side that complements the dish perfectly.
The beauty of this recipe lies in its simplicity and the ability to infuse the chicken with flavors that reflect the culinary traditions of Peru. Marinating the chicken ahead of time allows the spices to penetrate deeply, resulting in juicy and flavorful meat. The sweet potatoes, when roasted, become tender and caramelized, adding a lovely contrast to the savory chicken. This dish is perfect for gatherings or a cozy family dinner, serving 4-6 people.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 medium sweet potatoes, peeled and cut into wedges
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, paprika, dried oregano, chili powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight to enhance the flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the chicken and sweet potatoes to achieve a golden-brown exterior.
- Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato wedges with a drizzle of olive oil, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer.
- Bake the Chicken and Sweet Potatoes: Remove the marinated chicken from the refrigerator and place it on another baking sheet. Bake both the chicken and sweet potatoes in the preheated oven. The chicken should roast for about 35-40 minutes, while the sweet potatoes will take about 25-30 minutes, or until both are cooked through and have a nice golden color.
- Check for Doneness: Verify the chicken reaches an internal temperature of 165°F (75°C) and that the sweet potatoes are tender when pierced with a fork. If needed, broil for an additional 2-3 minutes to achieve a crispy skin on the chicken.
- Serve: Remove the chicken and sweet potatoes from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
Extra Tips: To enhance the flavor profile even further, consider adding a pinch of cayenne pepper to the marinade for some heat. You can also customize the vegetable side by including bell peppers or zucchini alongside the sweet potatoes.
For a more traditional Peruvian touch, serve the dish with a side of green sauce (Aji Verde) made from cilantro, jalapeños, garlic, and lime juice. Enjoy your culinary journey to Peru!
Peruvian Chicken With Chimichurri Sauce
Baked Peruvian Chicken with Chimichurri Sauce is a vibrant and flavorful dish that captures the essence of Peruvian cuisine. This recipe marries the succulent taste of marinated chicken with a zesty, herbaceous chimichurri sauce, creating a delightful combination of flavors that will transport you straight to the streets of Peru.
Perfect for family dinners or gatherings, this dish not only satisfies the palate but also showcases a beautiful presentation that will impress your guests.
The secret to achieving the perfect baked Peruvian chicken lies in the marinade, which infuses the meat with a burst of flavors, while the chimichurri sauce adds a fresh and tangy finish. This dish is easy to prepare and can be served alongside rice, potatoes, or a fresh salad for a well-rounded meal.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process to create a delicious and memorable dish.
Ingredients (serving size: 4-6 people):
- 4-6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil (for chimichurri)
- 2 tablespoons red wine vinegar
- Salt to taste (for chimichurri)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine 2 tablespoons of olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, and lime juice. Whisk the ingredients together until well blended. This marinade will infuse the chicken with rich flavors.
- Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
- Preheat the Oven: When ready to bake, preheat your oven to 400°F (200°C). A properly heated oven will help to achieve crispy skin while keeping the chicken juicy.
- Bake the Chicken: Arrange the marinated chicken thighs, skin-side up, in a baking dish. Pour any excess marinade over the chicken. Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
- Make the Chimichurri Sauce: While the chicken is baking, prepare the chimichurri sauce. In a medium bowl, combine the chopped cilantro, parsley, red pepper flakes (if using), red wine vinegar, and salt. Gradually whisk in 1/2 cup of olive oil until the sauce is well mixed. Adjust salt to taste.
- Serve: Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. Serve the chicken hot, drizzled with the chimichurri sauce, and garnish with additional fresh herbs if desired.
Extra Tips: When marinating the chicken, it’s best to let it sit in the refrigerator for several hours or overnight to allow the flavors to penetrate deeply.
If you prefer a milder chimichurri, reduce the amount of red pepper flakes or omit them entirely. For added flavor, you can also incorporate a squeeze of fresh lime juice into the chimichurri before serving.
Enjoy your Baked Peruvian Chicken with Chimichurri Sauce alongside your favorite sides for a truly delightful meal!
Garlic-Lemon Peruvian Chicken Drumsticks
Garlic-Lemon Peruvian Chicken Drumsticks are a flavorful and zesty take on a classic dish, perfect for any family dinner or special gathering. The marinade, brimming with garlic, lemon juice, and spices, infuses the chicken with a delightful tanginess that’s both revitalizing and satisfying. Baked to perfection, the drumsticks turn golden brown with crispy skin while remaining juicy and tender on the inside.
This dish isn’t only easy to prepare but also a crowd-pleaser that showcases the vibrant flavors of Peruvian cuisine. To achieve the finest results, marinating the chicken for at least a couple of hours—or overnight if you have the time—allows the flavors to penetrate deeply.
Pair these drumsticks with a side of roasted vegetables or a fresh salad for a complete meal that’s sure to impress. Whether you’re hosting a weekend barbecue or simply looking for a quick weeknight dinner, Garlic-Lemon Peruvian Chicken Drumsticks are a delicious option that everyone will love.
Ingredients (Serves 4-6):
- 2 pounds chicken drumsticks
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk the mixture together until well-blended, creating a fragrant marinade for the chicken.
- Marinate the Chicken: Add the chicken drumsticks to the bowl with the marinade. Use your hands or tongs to thoroughly coat each drumstick in the marinade. Once coated, cover the bowl with plastic wrap or transfer the drumsticks to a large zip-top bag. Refrigerate for at least 2 hours, or overnight for best outcomes.
- Preheat the Oven: When you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve crispy skin while keeping the meat juicy.
- Arrange the Drumsticks: Line a baking sheet with aluminum foil or parchment paper for easier cleanup. Place a wire rack on top of the baking sheet. This allows air to circulate around the chicken, promoting even cooking and crispiness. Arrange the marinated drumsticks on the rack, ensuring they’re spaced apart for ideal airflow.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the drumsticks for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. If you want extra crispiness, you can broil them for an additional 2-3 minutes at the end.
- Garnish and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your Garlic-Lemon Peruvian Chicken Drumsticks with your choice of sides!
Extra Tips:
For an added depth of flavor, consider adding a tablespoon of soy sauce or a splash of vinegar to the marinade. This will enhance the umami profile of the dish.
If you prefer a spicier kick, feel free to increase the amount of cayenne pepper or add diced jalapeños to the marinade. Additionally, using a meat thermometer to check the doneness of the chicken guarantees perfectly cooked drumsticks every time.
Finally, leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for a quick meal.
Peruvian Chicken With Roasted Vegetables
Baked Peruvian Chicken With Roasted Vegetables is a vibrant and flavorful dish that brings the essence of Peru right to your dining table. This recipe combines succulent chicken marinated in a delicious blend of spices, citrus, and herbs, paired perfectly with an array of roasted vegetables. The marinade infuses the chicken with a zestful taste, making every bite a delight.
Roasting the vegetables alongside the chicken guarantees they soak up the savory flavors, creating a well-rounded meal that’s both nutritious and satisfying. This dish isn’t only easy to prepare but also makes for a great family dinner or a gathering with friends.
The colorful medley of vegetables adds nutrition and visual appeal, while the aromatic spices provide a warm, inviting scent that fills your kitchen. With a little preparation and simple cooking techniques, you can impress your guests with this authentic Peruvian-inspired dish.
Ingredients (Serves 4-6)
- 4-6 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 1 tablespoon white vinegar
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- Fresh cilantro, for garnish (optional)
Cooking Instructions
- Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, lime juice, and white vinegar. Whisk together until well blended. This marinade won’t only add flavor to the chicken but will also help tenderize it.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or a bowl. Pour the marinade over the chicken, making sure that each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or preferably overnight. This step is essential for allowing the flavors to permeate the chicken.
- Preheat the Oven: Preheat your oven to 400°F (200°C). A hot oven will help achieve a crispy skin on the chicken while keeping the meat juicy.
- Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the chopped red and yellow bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. This will season the vegetables and help them roast evenly.
- Arrange the Chicken and Vegetables: On a large baking sheet, place the marinated chicken thighs skin side up. Arrange the seasoned vegetables around the chicken, spreading them out to guarantee even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the skin is golden brown. Stir the vegetables halfway through the cooking time for even roasting.
- Serve: Once cooked, remove the baking sheet from the oven and let it rest for a few minutes. Garnish with fresh cilantro if desired, and serve the chicken alongside the roasted vegetables. Enjoy your delicious Baked Peruvian Chicken With Roasted Vegetables!
Extra Tips
For an even more flavorful experience, consider adding a touch of chili powder or a finely chopped jalapeño to the marinade for some heat.
If you want to make this dish ahead of time, you can marinate the chicken the night before and store it in the refrigerator. Additionally, feel free to customize the vegetables based on what you have on hand, such as carrots or asparagus, to suit your taste.
Finally, serve with a side of rice or quinoa to complete the meal!
Spicy Mustard Peruvian Baked Chicken
If you’re looking to bring the vibrant flavors of Peru to your dinner table, Spicy Mustard Peruvian Baked Chicken is a fantastic choice that combines tangy mustard with traditional spices for a dish that’s both easy to prepare and packed with flavor. This dish highlights the bold culinary influences of Peru and is perfect for a family dinner or a gathering with friends.
The marinade, which features a mix of mustard and spices, guarantees that the chicken is juicy and flavorful, while the baking process allows for a hands-off cooking approach that results in crispy skin and tender meat.
The beauty of this recipe lies in its simplicity and the ability to customize the spice level to suit your taste preferences. Pair this delicious chicken with a side of rice, roasted vegetables, or a fresh salad for a complete meal that will impress your guests.
Get ready to enjoy a delightful culinary experience that transports you straight to the heart of Peru!
Ingredients (Serves 4-6):
- 4-6 chicken thighs or drumsticks (bone-in, skin-on)
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the Dijon mustard, olive oil, honey, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Whisk the ingredients together until they form a smooth mixture. This marinade won’t only flavor the chicken but also help to tenderize it.
- Marinate the Chicken: Place the chicken thighs or drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or ideally overnight. This step is essential for allowing the flavors to penetrate the chicken deeply.
- Preheat the Oven: When you’re ready to bake, preheat your oven to 400°F (200°C). Preheating guarantees that the chicken cooks evenly and develops a nice crispy skin.
- Bake the Chicken: Remove the chicken from the marinade and arrange it in a single layer on a baking sheet lined with parchment paper or aluminum foil. Reserve any leftover marinade for basting. Bake the chicken in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Baste and Finish: If desired, baste the chicken with the reserved marinade halfway through the baking time to enhance the flavor and moisture. For additional crispiness, you can broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- Garnish and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side for an added zesty kick.
Extra Tips:
When preparing Spicy Mustard Peruvian Baked Chicken, feel free to adjust the level of heat by increasing or decreasing the amount of cayenne pepper.
If you prefer a milder flavor, you can even substitute it with a dash of paprika. To make the meal more complete, consider adding roasted potatoes or a vibrant salad alongside the chicken.
Also, for maximum flavor, try to marinate the chicken overnight; the longer the chicken sits in the marinade, the more flavorful it becomes. Enjoy your culinary adventure!
Peruvian Chicken and Quinoa Bake
Baked Peruvian Chicken and Quinoa Bake is a delightful dish that combines the vibrant flavors of traditional Peruvian cuisine with the nutritious benefits of quinoa. This hearty meal is perfect for family dinners or meal prep, offering a balance of protein and fiber that keeps you satisfied. The marinated chicken is baked to perfection, allowing the spices to infuse deep into the meat, while the quinoa serves as a fluffy, nutritious base that soaks up all the delicious juices.
This dish isn’t only easy to prepare but also makes for a visually appealing presentation with its colorful ingredients. The combination of spices, herbs, and a hint of lime brings the essence of Peru right to your table. Whether you’re a seasoned cook or just starting out, this Baked Peruvian Chicken and Quinoa Bake is sure to impress your family and friends.
Ingredients (Serves 4-6 people):
- 4 chicken thighs (bone-in, skin-on)
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Cooking Instructions:
- Marinate the Chicken: In a small bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, cayenne pepper, oregano, salt, and pepper. Place the chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Allow it to marinate in the refrigerator for at least 30 minutes, or preferably overnight for better flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the chicken cooks evenly and thoroughly while you prepare the rest of the ingredients.
- Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Once cooked, fluff it with a fork and set it aside.
- Sauté the Vegetables: In a large skillet, heat a bit of olive oil over medium heat. Add the diced red onion and bell pepper, cooking until they soften, about 4-5 minutes. If using frozen corn, add it to the skillet during the last minute of cooking to heat through.
- Combine Ingredients: In a large baking dish, mix the cooked quinoa with the sautéed vegetables. Lay the marinated chicken thighs on top of the quinoa mixture, skin side up. Pour any remaining marinade over the chicken.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C) and the skin is crispy.
- Serve: Once done, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving. Enjoy your Baked Peruvian Chicken and Quinoa Bake warm.
Extra Tips:
For added flavor and moisture, consider using bone-in, skin-on chicken thighs, as they tend to be juicier and more flavorful than boneless cuts. To save time, you can also prepare the marinade and quinoa in advance, allowing the chicken to soak up the flavors overnight.
Feel free to customize the vegetables to your liking; zucchini, black beans, or even diced tomatoes can be great additions. Always check the chicken’s internal temperature to ascertain it’s safely cooked, and for a bit of a kick, you can adjust the cayenne pepper according to your spice preference.
Peruvian Aji Amarillo Chicken Casserole
Baked Peruvian Aji Amarillo Chicken Casserole is a delightful and aromatic dish that brings the vibrant flavors of Peru right into your kitchen. This casserole isn’t only a feast for the eyes but also a comforting meal that combines tender chicken with the distinct taste of Aji Amarillo peppers, which are a staple in Peruvian cuisine.
The casserole can be enjoyed any day of the week, making it a perfect option for family dinners or gatherings with friends. The rich combination of spices, creamy sauce, and the warmth of the Aji Amarillo creates an unforgettable flavor profile that will surely impress your guests.
The dish is easy to prepare and bakes to perfection in the oven, allowing you to focus on other aspects of your meal or simply enjoy some leisure time. So gather your ingredients, roll up your sleeves, and get ready to create this delicious Baked Peruvian Aji Amarillo Chicken Casserole!
Ingredients (Serves 4-6):
- 4-6 chicken thighs or breasts, skinless and boneless
- 1 cup Aji Amarillo sauce (or blended Aji Amarillo peppers)
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that your casserole will bake evenly and thoroughly, creating a perfect crust on top.
- Prepare the Chicken: Season the chicken thighs or breasts with salt, pepper, cumin, and paprika. Heat olive oil in a large skillet over medium-high heat, and sear the chicken on both sides until golden brown, about 5 minutes per side. This step locks in the flavors and creates a nice crust.
- Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant. This will add a depth of flavor to the casserole.
- Combine Ingredients: In a large mixing bowl, combine the Aji Amarillo sauce, sour cream, cooked quinoa or rice, and sautéed onions and garlic. Stir until well mixed. The sour cream adds creaminess, while the quinoa or rice will provide substance to the dish.
- Layer the Casserole: In a baking dish, place the seared chicken at the bottom. Pour the Aji Amarillo mixture over the chicken, making sure it’s evenly covered. Sprinkle shredded mozzarella cheese on top for a delicious, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and golden brown. This will allow all the flavors to meld together beautifully.
- Garnish and Serve: Once baked, remove the casserole from the oven, let it rest for a few minutes, and then garnish with fresh cilantro if desired. Serve warm, and enjoy the unique flavors of Peru!
Extra Tips:
When preparing the Baked Peruvian Aji Amarillo Chicken Casserole, consider marinating the chicken in Aji Amarillo sauce for a few hours or overnight for an even more robust flavor.
Additionally, feel free to customize the recipe by adding vegetables such as bell peppers or corn for added texture and nutrition. If you want to spice things up, adjust the amount of Aji Amarillo sauce to your preference, as it can vary in heat. Enjoy your culinary journey to Peru!
Baked Peruvian Chicken Skewers
Baked Peruvian Chicken Skewers are a delightful and flavorful dish that brings the vibrant tastes of Peru right to your kitchen. Marinated in a zesty blend of spices and herbs, these skewers aren’t only easy to make but also perfect for any gathering or meal. The marinade, which typically includes ingredients like garlic, cumin, and lime juice, infuses the chicken with a robust flavor that’s both aromatic and mouthwatering.
When baked, the skewers develop a slight char, enhancing their taste and making them irresistibly delicious. This dish offers a perfect balance of spices, making it suitable for both adults and kids. Serve the baked skewers with a side of cilantro-lime rice or a fresh salad to complete the meal.
Whether you’re preparing a family dinner or hosting a barbecue, these Baked Peruvian Chicken Skewers will impress your guests and satisfy your taste buds.
Ingredients (Serves 4-6)
- 1.5 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust for spice preference)
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Skewers (wooden or metal)
Cooking Instructions
- Prepare the Marinade: In a large mixing bowl, combine minced garlic, ground cumin, paprika, dried oregano, cayenne pepper, fresh lime juice, and olive oil. Whisk the ingredients together until well combined. Season with salt and pepper to taste.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to guarantee that all pieces are coated evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Preheat the Oven: While the chicken marinates, preheat your oven to 400°F (200°C). If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning in the oven.
- Skewer the Chicken: After marinating, thread the chicken pieces onto the skewers, leaving a little space between each piece for even cooking. Arrange the skewers on a baking sheet lined with parchment paper for easy cleanup.
- Bake the Skewers: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and has a nice golden color. You can flip the skewers halfway through cooking for even browning.
- Serve: Once cooked, remove the skewers from the oven and let them rest for a few minutes. Serve warm with your choice of sides, such as rice, salad, or dipping sauces.
Extra Tips
For added flavor, consider serving the Baked Peruvian Chicken Skewers with a homemade chimichurri sauce or spicy aji verde sauce for dipping. These sauces complement the flavors of the chicken beautifully.
Additionally, feel free to customize your skewers by adding vegetables like bell peppers or onions in between the chicken pieces for a colorful and nutritious meal. Finally, leftovers can be stored in an airtight container in the refrigerator for up to three days, making them perfect for meal prep or lunch the next day.
