12 Savory Peruvian Chicken Leg Recipes That Work for Any Meal

When I think of Peruvian cuisine, I immediately envision the vibrant and rich flavors that make every bite unforgettable. Peruvian chicken legs, with their Aji Amarillo and citrus marinades, are perfect for any meal. These recipes offer a delicious experience whether you’re planning a festive gathering or a cozy family dinner. They’re designed to tantalize your taste buds and fit seamlessly into any occasion. Let’s explore these mouthwatering options that are sure to inspire your next cooking adventure.

Aji Amarillo Chicken Legs

Aji Amarillo Chicken Legs are a vibrant and flavorful dish that showcases the unique taste of Peru’s beloved yellow chili pepper, the Aji Amarillo. This dish isn’t only packed with zesty flavors but also offers a delightful aroma that fills your kitchen as it cooks. The chicken legs are marinated in a delicious blend of Aji Amarillo paste, garlic, and spices, allowing the flavors to penetrate the meat deeply.

When roasted to perfection, the skin becomes crispy while the meat remains juicy and tender, making it a crowd-pleaser for any gathering. Pairing well with rice, potatoes, or a fresh salad, Aji Amarillo Chicken Legs can be served for a family dinner or a festive occasion.

The vibrant yellow color of the Aji Amarillo adds a striking look to the dish, ensuring that it’s as visually appealing as it’s delicious. Get ready to impress your loved ones with this authentic Peruvian recipe that’s sure to transport their taste buds straight to the heart of Peru!

Ingredients (Serves 4-6):

• 6 chicken legs (drumsticks)
• 4 tablespoons Aji Amarillo paste
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the Aji Amarillo paste, minced garlic, olive oil, cumin, paprika, salt, black pepper, and lime juice. Stir well to create a smooth marinade that will coat the chicken legs evenly.
2. Marinate the Chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each leg is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and infuse into the chicken.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help achieve a crispy skin while keeping the meat juicy.
4. Arrange the Chicken: Remove the marinated chicken legs from the refrigerator and place them on a baking sheet lined with parchment paper or aluminum foil. Make sure to arrange them in a single layer, ensuring that they aren’t overcrowded.
5. Bake the Chicken: Bake the chicken legs in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. You can turn the chicken halfway through cooking to achieve even browning.
6. Garnish and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro if desired, and serve hot alongside your choice of sides.

Extra Tips:

For an extra layer of flavor, consider adding some sliced onions and bell peppers to the baking sheet alongside the chicken legs. They’ll roast beautifully and soak up the delicious marinade, creating a wonderful side dish.

Additionally, if you prefer a spicier kick, you can increase the amount of Aji Amarillo paste used in the marinade. Always taste the marinade before adding the chicken to adjust seasoning to your liking!

Peruvian Garlic Roast Chicken

Peruvian Garlic Roast Chicken, known as “Pollo a la Brasa,” is a flavorful dish that highlights the bold and aromatic spices of Peru. This dish is characterized by its succulent chicken marinated in a blend of garlic, spices, and citrus, then roasted to golden perfection. The result is a tender and juicy chicken that’s both savory and slightly tangy, making it an excellent centerpiece for any meal.

Traditionally served with sides like fries and a fresh salad, this dish is popular among locals and visitors alike.

The marinade is the key to achieving the authentic flavor of this Peruvian classic. It combines fresh garlic, spices like cumin and paprika, and the zesty brightness of lime juice, which infuses the chicken with incredible depth and complexity. In this recipe, we’ll guide you through the process of creating your own Peruvian Garlic Roast Chicken, perfect for serving 4-6 people.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup olive oil
• 10 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon salt (or to taste)
• 1 teaspoon black pepper
• 1/4 cup lime juice
• 1 tablespoon soy sauce
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, lime juice, and soy sauce. Whisk the ingredients together until well blended. This marinade will give your chicken its distinct Peruvian flavor.
2. Marinate the Chicken: Pat the chicken dry with paper towels to help the skin crisp up during roasting. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help create a crispy skin while keeping the meat juicy and tender.
4. Prepare for Roasting: Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken breast-side up in a roasting pan or on a rimmed baking sheet. If you prefer, you can tie the legs together with kitchen twine for a more uniform cooking process.
5. Roast the Chicken: Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. Baste the chicken with the drippings halfway through cooking to enhance the flavor and moisture.
6. Let it Rest: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the chicken, ensuring each bite is moist and flavorful.
7. Carve and Serve: After resting, carve the chicken into pieces. Serve it warm, garnished with fresh parsley if desired, alongside your favorite sides.

Extra Tips

To elevate your Peruvian Garlic Roast Chicken, consider adding a touch of chili powder or cayenne pepper to the marinade for a little heat.

Additionally, serving the chicken with a side of homemade aji verde (a Peruvian green sauce) can enhance the flavor experience.

Remember that the longer you marinate the chicken, the more flavorful it will become, so don’t hesitate to plan ahead! Enjoy your culinary journey to Peru with this delicious roast chicken recipe.

Spicy Peruvian Grilled Chicken

Spicy Peruvian Grilled Chicken, also known as Pollo a la Brasa, is a beloved dish that reflects the vibrant flavors of Peruvian cuisine. This dish isn’t only juicy and tender but also packed with a delightful mix of spices that give it an irresistible kick. The marinade, made with ingredients such as garlic, cumin, and paprika, penetrates the chicken, guaranteeing that each bite bursts with flavor.

Grilling the chicken adds a smoky char that complements the spices perfectly, making it an ideal choice for summer barbecues or family gatherings. This recipe serves 4-6 people, making it perfect for a small gathering or a cozy family dinner. Pair it with some traditional sides, like a fresh green salad or Peruvian potatoes, and you have a complete meal that everyone will love.

The preparation is simple, and with a bit of time for marinating, you’ll be rewarded with a dish that transports you to the streets of Peru with every mouthful.

Ingredients:

• 4-6 chicken legs (thighs and drumsticks)
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust based on spice preference)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 2 limes

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the minced garlic, paprika, ground cumin, black pepper, salt, oregano, cayenne pepper, olive oil, red wine vinegar, and lime juice. Whisk the ingredients together until well blended. This mixture will serve as the marinade, infusing the chicken with vibrant flavors.
2. Marinate the Chicken: Place the chicken legs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to deeply penetrate the meat.
3. Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and glowing hot. Proper preheating is essential to achieving that signature grilled flavor and perfect texture.
4. Grill the Chicken: Remove the chicken from the marinade, letting excess marinade drip off, and place it directly on the grill. Cook for about 25-30 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (75°C). Keep an eye on flare-ups and move the chicken to a cooler part of the grill if needed.
5. Rest and Serve: Once grilled to perfection, remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, guaranteeing juicy and tender meat. Serve the chicken hot, garnished with fresh lime wedges and your favorite sides.

Extra Tips:

For an even more authentic flavor, consider using a charcoal grill and adding wood chips for extra smoke. You can also try experimenting with different herbs and spices in the marinade, such as cilantro or lime zest, to customize the flavor profile to your liking.

Finally, if you have any leftover marinade, you can brush it onto the chicken during grilling for added flavor; just be sure to cook it thoroughly before serving. Enjoy your Spicy Peruvian Grilled Chicken!

Citrus Marinated Chicken Legs

Citrus Marinated Chicken Legs are a delightful dish that captures the vibrant flavors of Peru. The marinade, made with fresh citrus juices, garlic, and a blend of spices, infuses the chicken with a zesty flavor profile that’s both invigorating and savory. This dish is perfect for a family dinner or a weekend barbecue, offering an explosion of flavors that will impress your guests.

The combination of the tangy marinade and the tender chicken legs creates a dish that’s both satisfying and easy to prepare. To make this recipe even more enjoyable, consider serving the chicken legs with a side of Peruvian-style rice, grilled vegetables, or a fresh salad. The citrus notes will elevate the entire meal, making it a perfect choice for any occasion.

Whether you’re an experienced cook or a kitchen novice, this recipe is simple to follow and guarantees a delicious outcome every time.

Ingredients (serving size: 4-6 people)

• 4-6 chicken legs (thighs and drumsticks)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 tablespoon fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the fresh orange juice, lime juice, and lemon juice. Add the minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. Whisk the ingredients together until well combined.

Slowly drizzle in the olive oil while continuing to whisk, creating a cohesive marinade.

2. Marinate the Chicken: Place the chicken legs 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 with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the chicken to absorb the flavors of the marinade.

3. Preheat the Grill or Oven: If grilling, preheat your grill to medium-high heat. If using an oven, preheat it to 400°F (200°C).

4. Cook the Chicken: Remove the chicken legs from the marinade, allowing any excess liquid to drip off. If grilling, place the chicken legs on the grill and cook for about 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.

If baking, arrange the chicken legs on a baking sheet lined with foil and bake for 35-40 minutes, or until fully cooked and golden brown.

5. Garnish and Serve: Once cooked, remove the chicken legs from the grill or oven. Let them rest for a few minutes before serving.

Garnish with freshly chopped cilantro for a burst of color and added flavor.

Extra Tips

When preparing Citrus Marinated Chicken Legs, don’t hesitate to experiment with the marinade by adding other herbs or spices that you enjoy. You can also try using other citrus fruits like grapefruit for a unique twist.

For added tenderness, scoring the chicken skin lightly can allow the marinade to penetrate deeper. Additionally, if you’re short on time, even a quick 30-minute marinade can impart some flavor, but longer marination will yield the best results. Enjoy your culinary adventure!

Peruvian Chicken With Green Sauce

Peruvian Chicken With Green Sauce, also known as “Pollo a la Brasa,” is a flavorful and succulent dish that encapsulates the vibrant culinary traditions of Peru. The chicken is marinated with aromatic spices and then cooked to perfection, producing a juicy and tender meal. The highlight of this dish is the vibrant green sauce, or “Aji Verde,” made from fresh herbs, garlic, and spices, which adds a delightful kick and brightness to the chicken. This dish is perfect for gatherings and family dinners, allowing everyone to enjoy a taste of Peru.

The preparation of Peruvian Chicken With Green Sauce is a straightforward process that yields impressive results. The key to achieving that authentic Peruvian flavor lies in the marinade and the accompanying green sauce. Once seasoned and cooked to perfection, the chicken is served alongside the green sauce for dipping, enhancing each bite with a burst of flavor.

Whether served with rice, potatoes, or a fresh salad, this dish is sure to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 4-6 chicken legs (thighs and drumsticks)
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1 lime, juiced

For the Green Sauce:

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 jalapeño, seeds removed (optional)
• 2 cloves garlic
• 1 tablespoon lime juice
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, cumin, paprika, dried oregano, salt, black pepper, olive oil, and lime juice. Mix well to form a marinade. This blend of spices will infuse the chicken with rich flavors.
2. Marinate the Chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight. This step is essential for maximizing flavor.
3. Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). A hot oven will help achieve crispy skin on the chicken while keeping the meat juicy.
4. Bake the Chicken: Arrange the marinated chicken legs on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 35-45 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Flip the chicken halfway through cooking for even browning.
5. Prepare the Green Sauce: While the chicken is baking, prepare the green sauce. In a blender or food processor, combine fresh cilantro, mayonnaise, sour cream, jalapeño (if using), garlic, lime juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
6. Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken hot, accompanied by the green sauce for dipping. This combination will elevate the dish to a new level of deliciousness.

Extra Tips:

For the best results, consider marinating the chicken overnight to allow the flavors to penetrate deeply. If you prefer a spicier green sauce, leave some seeds in the jalapeño or add more to taste.

You can also serve this dish with traditional sides like roasted potatoes or a fresh salad to balance the rich flavors of the chicken and sauce. Enjoy your culinary journey to Peru!

Herb-Infused Chicken Legs

Herb-infused chicken legs are a delightful way to experience the rich flavors of Peruvian cuisine. This recipe highlights the perfect blend of fresh herbs, spices, and citrus that infuse the chicken with a tantalizing aroma and taste. The use of garlic, cilantro, and lime juice not only adds depth to the dish but also guarantees that the chicken remains juicy and tender throughout the cooking process.

Whether you’re hosting a dinner party or preparing a family meal, these herb-infused chicken legs are sure to impress. This dish isn’t only quick to prepare but also versatile, making it suitable for various occasions. You can serve these chicken legs with a side of rice, roasted vegetables, or even a fresh salad to create a complete meal.

The vibrant flavors of the marinade elevate the chicken to a new level, making it a favorite among both seasoned cooks and kitchen novices.

Ingredients (Serves 4-6)

• 6 chicken legs (drumsticks and thighs)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• Zest and juice of 2 limes
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder (optional)
• Lime wedges for serving

Cooking Instructions

1. Prepare the Marinade: In a medium bowl, combine the chopped cilantro, parsley, minced garlic, lime zest, lime juice, olive oil, ground cumin, paprika, salt, black pepper, and chili powder (if using). Whisk together until well blended, creating a vibrant herb-infused marinade.
2. Marinate the Chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the herb 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 allows the flavors to penetrate the chicken.
3. Preheat the Oven: Before cooking, preheat your oven to 425°F (220°C). This high temperature helps to achieve a crispy skin while keeping the meat juicy.
4. Arrange the Chicken: Remove the chicken legs from the marinade and shake off any excess. Place them on a baking sheet lined with parchment paper or a lightly greased baking dish, ensuring they’re spaced apart for even cooking.
5. Bake the Chicken: Bake the chicken legs in the preheated oven for about 35-45 minutes, or until they’re golden brown and the internal temperature reaches 165°F (74°C). Halfway through cooking, you can baste the chicken with the remaining marinade for added flavor.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute within the meat. Serve with lime wedges and your choice of sides.

Extra Tips

For an even more intense flavor, consider marinating the chicken legs overnight. This not only enhances the taste but also tenderizes the meat. Additionally, if you prefer grilling, these marinated chicken legs can be cooked on a grill over medium heat for a smoky flavor.

Always check the internal temperature with a meat thermometer to confirm they’re cooked through. Enjoy your herb-infused Peruvian chicken legs with a revitalizing side of salsa or a simple green salad to complement the vibrant flavors!

Sweet and Spicy Paprika Chicken

Sweet and Spicy Paprika Chicken is a delicious and vibrant dish that showcases the bold flavors of Peruvian cuisine. This recipe highlights juicy chicken legs marinated in a combination of sweet and spicy ingredients, creating a delightful balance that will tantalize your taste buds. The use of paprika not only adds color but also a warm, smoky flavor that enhances the overall dish, making it perfect for family dinners or gatherings.

Cooking Sweet and Spicy Paprika Chicken is an easy and rewarding experience. The chicken legs are marinated to absorb the flavors, then baked or grilled until perfectly cooked. This method locks in the moisture, ensuring that each bite is tender and flavorful. Serve this dish with a side of rice, salad, or roasted vegetables for a complete meal that everyone will love.

Ingredients (Serves 4-6)

• 4-6 chicken legs (drumsticks or thighs)
• 3 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the sweet paprika, smoked paprika, olive oil, honey, soy sauce, apple cider vinegar, minced garlic, cayenne pepper, salt, and pepper. Stir well to create a smooth marinade that incorporates all the flavors.
2. Marinate the Chicken: Add the chicken legs to the bowl with the marinade. Use your hands or a spatula to coat each piece thoroughly in the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Allow it to marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
3. Preheat the Oven: If you’re baking the chicken, preheat your oven to 400°F (200°C). If grilling, prepare your grill according to the manufacturer’s instructions.
4. Bake or Grill the Chicken: For baking, place the marinated chicken legs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy. For grilling, place the chicken legs on the grill and cook for about 30-35 minutes, turning occasionally, until fully cooked.
5. Rest and Serve: Once cooked, remove the chicken from the oven or grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring that the chicken remains moist. Garnish with fresh parsley or cilantro before serving.

Extra Tips

For an extra layer of flavor, consider adding a squeeze of fresh lime juice over the chicken just before serving. Additionally, if you prefer a spicier kick, you can increase the amount of cayenne pepper in the marinade or serve the chicken with a spicy dipping sauce.

Make sure to keep an eye on the chicken while cooking to prevent overcooking, as this can lead to dryness. Enjoy your Sweet and Spicy Paprika Chicken with a revitalizing side salad or some warm, buttery bread to soak up the delicious juices!

Pisco-Glazed Chicken Legs

Pisco-glazed chicken legs are a delightful way to bring the vibrant flavors of Peru to your dinner table. This dish combines the unique taste of Pisco, a traditional Peruvian spirit made from grapes, with herbs and spices to create a sweet and tangy glaze that perfectly complements the juicy chicken legs. The marinade not only infuses the chicken with flavor but also helps to tenderize the meat, making it succulent and delicious.

Whether you’re preparing a special family meal or hosting friends, this dish is sure to impress.

Cooking Pisco-glazed chicken legs is straightforward and rewarding. The key is to marinate the chicken for several hours, allowing the flavors to meld beautifully into the meat. Once marinated, the chicken legs are roasted until golden brown and caramelized, creating a beautiful presentation and irresistible aroma.

Serve with your favorite sides, such as roasted vegetables or rice, for a complete meal that celebrates the rich culinary traditions of Peru.

Ingredients (serving size: 4-6 people)

• 4-6 chicken legs, skin-on
• 1 cup Pisco
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Cooking Instructions

1. Marinate the Chicken: In a large mixing bowl, combine the Pisco, honey, soy sauce, minced garlic, grated ginger, olive oil, Dijon mustard, ground cumin, smoked paprika, salt, and pepper. Mix well to create the marinade. Add the chicken legs to the bowl, ensuring they’re well coated with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
2. Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). This high temperature will help achieve a crispy skin while keeping the chicken juicy.
3. Prepare the Baking Dish: Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Place the chicken legs in a large baking dish or a sheet pan, pouring any remaining marinade over the top.
4. Roast the Chicken: Place the baking dish in the preheated oven and roast the chicken legs for about 35-45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for added moisture and flavor.
5. Garnish and Serve: Once the chicken is cooked, remove it from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro if desired, and serve hot with your choice of sides.

Extra Tips

To enhance the flavor of your Pisco-glazed chicken legs, consider adding additional herbs such as thyme or oregano to the marinade. You can also substitute brown sugar for honey if you prefer a richer sweetness.

For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the marinade. Finally, serving the chicken with a squeeze of fresh lime juice just before eating can elevate the dish with a zesty brightness.

Enjoy your culinary journey to Peru!

Peruvian BBQ Chicken With Charred Vegetables

Peruvian BBQ Chicken, or “Pollo a la Brasa,” is a mouthwatering dish characterized by its marinated chicken cooked to perfection, often served with a side of vibrant, charred vegetables. This dish combines the rich flavors of traditional Peruvian spices with the smoky essence of grilling, making it a favorite among barbecue lovers.

The marinade typically consists of ingredients like garlic, cumin, paprika, and lime, which penetrate the chicken, resulting in juicy, flavorful meat that pairs beautifully with the grilled vegetables. Charred vegetables not only add color to the plate but also enhance the overall flavor profile of the dish.

Bell peppers, red onions, and zucchini are commonly used, as they caramelize beautifully when grilled, bringing out their natural sweetness. Serving this dish at your next gathering will undoubtedly impress your guests with its delightful taste and presentation.

Ingredients (Serves 4-6):

• 4-6 chicken legs (thigh and drumstick)
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• Juice of 2 limes
• 1/4 cup olive oil
• 2 red bell peppers, cut into strips
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine minced garlic, cumin, smoked paprika, dried oregano, black pepper, salt, lime juice, and olive oil. Mix well until all ingredients are incorporated. This aromatic marinade will infuse the chicken with rich flavors.
2. Marinate the Chicken: Add the chicken legs to the marinade, making sure they’re thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step allows the flavors to penetrate the meat, resulting in tender and flavorful chicken.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, ascertain the coals are evenly distributed for consistent heat. A well-heated grill will give the chicken a beautiful sear and grill marks.
4. Prepare the Vegetables: While the grill is heating, toss the cut bell peppers, red onion, and zucchini in a bit of olive oil, salt, and pepper. This will enhance their flavor and help them char nicely on the grill.
5. Grill the Chicken: Once the grill is hot, place the marinated chicken legs skin-side down on the grill. Cook for about 7-10 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and charred.
6. Grill the Vegetables: While the chicken is cooking, place the prepared vegetables on the grill. Grill for about 5-7 minutes, turning occasionally until they’re tender and have nice grill marks. Remove them from the heat once they’re cooked to your liking.
7. Serve: Once the chicken and vegetables are done, remove them from the grill and let the chicken rest for a few minutes. Serve the chicken legs alongside the charred vegetables and garnish with fresh cilantro if desired.

Extra Tips: For an added flavor boost, consider adding a splash of soy sauce or a dash of hot sauce to the marinade. If you have time, marinating the chicken overnight will yield even better results.

Always let the chicken rest after grilling to allow the juices to redistribute, guaranteeing each bite is moist and succulent. Serve the dish with a side of dipping sauce, like aji verde, for an authentic Peruvian experience!

Coconut Curry Chicken Leg Stew

Coconut Curry Chicken Leg Stew is a delightful and aromatic dish that brings together the rich flavors of coconut milk and spices with tender chicken legs. This comforting stew not only showcases the essence of Peruvian cuisine but also incorporates elements from Southeast Asian cooking, making it a fusion that will tantalize your taste buds.

It’s perfect for family dinners or gatherings, as it can be made in a large pot and served with rice or bread to soak up the delicious sauce.

This dish isn’t only simple to prepare but also allows for flexibility regarding ingredients based on your preferences. You can adjust the spice levels, add more vegetables, or even switch out the chicken for another protein. The warm, creamy coconut curry sauce envelops the chicken, making each bite a flavorful experience.

Pair this stew with a side of jasmine rice or a fresh salad for a complete meal that everyone will enjoy.

Ingredients for Coconut Curry Chicken Leg Stew (Serves 4-6):

• 6 chicken legs (bone-in, skin-on)
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 tablespoons red curry paste (adjust to taste)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cups chicken broth
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken legs with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chicken legs skin side down and sear them for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 5 minutes. This step helps to develop a rich flavor.
2. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This will infuse the oil with flavor, which will enhance the stew.
3. Add Spices and Coconut Milk: Stir in the red curry paste, fish sauce, and brown sugar, mixing well to combine with the onions. Allow this mixture to cook for about 2 minutes until the spices are fragrant. Then, pour in the coconut milk and chicken broth, stirring to combine everything thoroughly.
4. Combine Chicken and Vegetables: Return the seared chicken legs to the pot, along with any juices that may have accumulated. Add the sliced bell pepper and green beans. Bring the stew to a gentle simmer, then cover and cook for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to guarantee even cooking and prevent sticking.
5. Final Touches: Taste the stew and adjust the seasoning with additional salt, pepper, or brown sugar if needed. Once the chicken is tender and the flavors are melded, remove the pot from heat. Serve the stew hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Extra Tips: To enhance the flavors of the Coconut Curry Chicken Leg Stew, consider marinating the chicken in a bit of the coconut milk and curry paste for a few hours before cooking. This will infuse the meat with flavor and make it even more delicious.

Additionally, if you want to add more vegetables, consider including carrots, zucchini, or spinach towards the end of the cooking process for a pop of color and nutrition. Enjoy this dish with some crusty bread or fluffy rice to soak up the sumptuous curry sauce!

Honey-Mustard Peruvian Chicken

Honey-Mustard Peruvian Chicken is a delightful and flavorful dish that brings together the sweet and tangy aspects of honey and mustard with the savory richness of marinated chicken legs. This recipe highlights the unique flavors of Peruvian cuisine while ensuring that the dish remains accessible and easy to prepare.

Perfect for family gatherings or special occasions, it will surely impress your guests with its vibrant taste and appealing presentation.

To create this dish, the chicken legs are marinated in a blend of honey, mustard, garlic, and spices, allowing the flavors to penetrate the meat deeply. After marination, the chicken is baked to perfection, resulting in tender and juicy legs with a beautifully caramelized exterior.

Serve this dish with rice or roasted vegetables for a complete and satisfying meal that embodies the essence of Peru.

Ingredients (Serves 4-6)

• 4-6 chicken legs (drumsticks and thighs)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the honey, Dijon mustard, minced garlic, olive oil, paprika, cumin, salt, black pepper, and lime juice. Whisk until the ingredients are well blended into a smooth marinade.
2. Marinate the Chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld into the chicken.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature will help achieve a nice caramelization on the chicken while ensuring it cooks through.
4. Prepare for Baking: Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Remove the chicken legs from the marinade, allowing any excess marinade to drip off, and place them on the prepared baking sheet. You can reserve the marinade for basting if desired.
5. Bake the Chicken: Bake the chicken in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Halfway through baking, you can baste the chicken with the reserved marinade to enhance the flavor and moisture.
6. Garnish and Serve: Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving. Pair with rice, quinoa, or roasted vegetables for a delicious meal.

Extra Tips

For an even deeper flavor, consider marinating the chicken overnight. You can also experiment with the type of mustard used; whole grain mustard adds a nice texture, while spicy mustard can elevate the heat level.

If you prefer a crispier skin, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning. Enjoy this dish with a light salad or some pickled vegetables for a revitalizing contrast to the rich flavors of the honey-mustard chicken.

Traditional Pollo a La Brasa

Pollo a La Brasa, or Peruvian roasted chicken, is a beloved dish that showcases the rich flavors of Peruvian cuisine. This mouthwatering dish is known for its tender and juicy chicken, marinated in a blend of spices that creates a perfectly crispy skin. Traditionally cooked over charcoal, the chicken acquires a smoky flavor that enhances its deliciousness.

Whether served with a side of green sauce and fries or accompanied by a fresh salad, Pollo a La Brasa is sure to be a hit at any gathering.

The marinade for Pollo a La Brasa is what makes this dish truly special. It typically includes a combination of garlic, cumin, paprika, and aji amarillo, a Peruvian yellow chili pepper that adds a unique kick. While the traditional method involves grilling the chicken, this recipe provides an alternative using an oven for a convenient and equally delectable result.

Get ready to impress your family and friends with this flavorful and aromatic dish that captures the essence of Peru.

Ingredients (Serves 4-6 people):

• 1 whole chicken (about 3-4 pounds)
• 4 cloves of garlic, minced
• 2 tablespoons aji amarillo paste (or substitute with yellow chili powder)
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons red wine vinegar
• Juice of 1 lime
• Fresh cilantro, for garnish
• French fries or roasted potatoes, for serving
• Green sauce (aji verde), for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, mix together minced garlic, aji amarillo paste, paprika, cumin, black pepper, salt, soy sauce, vegetable oil, red wine vinegar, and lime juice. This mixture will create a flavorful marinade that penetrates the chicken, ensuring every bite is packed with taste.
2. Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure to coat it evenly. Seal the bag or cover the dish, then refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and infuse into the chicken.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 450°F (230°C). This high temperature will help achieve that crispy skin that Pollo a La Brasa is known for.
4. Prepare the Baking Dish: Take the marinated chicken out of the refrigerator and let it sit at room temperature for about 30 minutes. Place the chicken, breast side up, on a roasting rack set inside a baking dish. This allows the heat to circulate around the chicken, aiding in even cooking.
5. Roast the Chicken: Roast the chicken in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with its juices halfway through the cooking time for extra flavor and moisture.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist chicken. Serve with fresh cilantro on top, alongside French fries or roasted potatoes, and a side of green sauce for dipping.

Extra Tips:

For the best results, consider spatchcocking the chicken, which involves removing the backbone to flatten the bird. This technique allows for more even cooking and helps achieve a crispy skin all over.

Also, if you have access to a charcoal grill, feel free to cook the marinated chicken over indirect heat for an authentic smoky flavor. Finally, don’t forget to save the leftover chicken for delicious sandwiches or salads the next day!