15 Crispy Peruvian Whole Chicken Recipes That Impress Every Time

When it comes to impressing guests with a delightful meal, crispy Peruvian whole chicken recipes are my go-to. Each recipe offers its own unique twist, from the smoky flavor of Pollo a La Brasa to the vibrant kick of Aji Amarillo. These dishes not only showcase rich flavors but also present beautifully on the table. If you’re ready to elevate your cooking game, these mouthwatering recipes are sure to become your new favorites. Let’s explore these enticing options that are perfect for any occasion.

Aji Amarillo Marinated Roasted Chicken

Aji Amarillo Marinated Roasted Chicken is a traditional Peruvian dish that combines the vibrant flavors of the Aji Amarillo pepper with succulent roasted chicken. This dish isn’t only a feast for the eyes but also for the palate, as the marinated chicken absorbs the spicy, fruity notes of the pepper, complemented by garlic, lime juice, and a touch of cumin. The result is a tender, juicy chicken with a beautiful golden skin that’s bursting with flavor—a guaranteed crowd-pleaser for family dinners or gatherings.

Roasting the chicken enhances the flavors even further, creating a crispy exterior while keeping the meat moist and flavorful. Serve this dish with a side of seasoned rice, roasted vegetables, or a fresh salad for a delightful meal that showcases the essence of Peruvian cuisine. Whether you’re new to cooking or a seasoned chef, this recipe will elevate your culinary repertoire and bring a taste of Peru right to your kitchen.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds)
• 4 tablespoons Aji Amarillo paste
• 4 cloves garlic, minced
• 1/4 cup lime juice (freshly squeezed)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1 tablespoon soy sauce (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade:

In a mixing bowl, combine the Aji Amarillo paste, minced garlic, lime juice, ground cumin, salt, black pepper, olive oil, and soy sauce (if using). Mix well until all ingredients are fully integrated, creating a thick marinade.

2. Marinate the Chicken:

Rinse the whole chicken under cold water and pat it dry with paper towels. Using your hands or a brush, generously apply the marinade all over the chicken, making sure to get under the skin for maximum flavor.

Place the marinated chicken in a large resealable plastic bag or a dish, cover it, and let it marinate in the refrigerator for at least 2 hours or ideally overnight for the best flavor infusion.

3. Preheat the Oven:

About 30 minutes before you’re ready to roast the chicken, preheat your oven to 425°F (220°C). This high temperature will help achieve a nice crispy skin.

4. Roast the Chicken:

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes. Place the chicken breast-side up in a roasting pan.

Roast 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 checked with a meat thermometer. If the chicken begins to brown too quickly, tent it loosely with aluminum foil.

5. 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 the chicken remains moist.

Garnish with fresh cilantro and serve with lime wedges for added brightness.

Extra Tips:

For an even richer flavor, consider adding herbs like rosemary or thyme to the marinade or stuffing the chicken cavity with lemon or onion before roasting.

Additionally, using a meat thermometer is essential to verify the chicken is perfectly cooked. If you have leftover marinade, it can be boiled to create a flavorful sauce or glaze to drizzle over the chicken once it’s served.

Enjoy your Aji Amarillo Marinated Roasted Chicken with your favorite sides for a complete meal!

Traditional Peruvian Pollo a La Brasa

Pollo a La Brasa, or Peruvian roasted chicken, is a celebrated dish in Peru known for its tender, juicy meat and crispy, flavorful skin. This dish is typically marinated with a blend of spices and herbs, which are vital to achieving its distinctive taste. The cooking method involves roasting the chicken, often over charcoal, which imparts a wonderful smoky flavor.

It’s usually served with a side of golden French fries and a tangy green sauce, making it a favorite for family gatherings and festive occasions.

This recipe will guide you through preparing Pollo a La Brasa at home, guaranteeing that you capture the authentic flavors of Peru. While you may not have a traditional rotisserie, you can achieve a delicious result with a conventional oven or grill. Gather your ingredients and get ready to impress your family and friends with this mouthwatering dish that perfectly embodies the essence of Peruvian cuisine.

Ingredients (serving size: 4-6 people)

• 1 whole chicken (approximately 4-5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• Fresh cilantro, for garnish
• French fries, for serving
• Green dipping sauce (aji verde), for serving

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the minced garlic, paprika, cumin, oregano, black pepper, salt, soy sauce, white vinegar, vegetable oil, and lime juice. Mix well until you have a smooth paste. This marinade is what gives the chicken its rich flavor, so make sure all the ingredients blend thoroughly.
2. Marinate the Chicken: Pat the chicken dry with paper towels to guarantee the skin crisps up nicely during cooking. Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. Cover the chicken with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This step allows the flavors to penetrate the meat.
3. Preheat the Oven: If using an oven, preheat it to 450°F (230°C). If using a grill, prepare it for indirect cooking and heat it to a medium-high temperature. A high temperature is essential for achieving that crispy skin.
4. Roast the Chicken: Place the marinated chicken breast-side up on a roasting rack in a baking pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). If using a grill, place the chicken on the cooler side of the grill and close the lid, cooking for the same amount of time while occasionally rotating for even cooking.
5. Rest and Serve: Once done, remove the chicken from the oven or grill and let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the meat. After resting, carve the chicken and serve it garnished with fresh cilantro, alongside French fries and green dipping sauce.

Extra Tips

For the best results, consider using a charcoal grill, as it adds a unique smoky flavor that’s characteristic of traditional Pollo a La Brasa. If you don’t have access to a grill, using a convection oven can help simulate the rotisserie effect by circulating hot air around the chicken.

Additionally, if you want an extra crispy skin, you can increase the oven temperature to broil for the last few minutes of cooking, but be sure to watch it closely to prevent burning. Enjoy your homemade Peruvian feast!

Garlic and Herb Whole Roasted Chicken

Garlic and Herb Whole Roasted Chicken is a classic dish that embodies the rich culinary traditions of Peru. The combination of garlic, fresh herbs, and a perfectly roasted chicken creates a flavorful and aromatic centerpiece for any dinner. This recipe isn’t only simple to follow but also yields a succulent chicken with crispy skin and tender meat, making it an ideal choice for family gatherings or special occasions.

The beauty of this dish lies in its versatility; you can serve it with a variety of sides such as roasted vegetables, rice, or a fresh salad. The marinade is infused with garlic and herbs, allowing the chicken to soak up all those wonderful flavors. Whether you’re a seasoned cook or a beginner in the kitchen, this garlic and herb whole roasted chicken is sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 10 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 onion, quartered
• 1 carrot, cut into chunks
• 1 celery stalk, cut into chunks
• 1 cup chicken broth

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature guarantees that the chicken skin crisps up beautifully while keeping the meat moist and flavorful.
2. Prepare the Marinade: In a small bowl, combine the minced garlic, olive oil, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Mix well until all the ingredients are thoroughly blended.
3. Season the Chicken: Pat the chicken dry with paper towels to remove excess moisture. This step is essential for achieving crispy skin. Rub the garlic and herb marinade all over the chicken, including under the skin and inside the cavity. This allows the flavors to penetrate the meat.
4. Stuff the Chicken: Place the quartered onion, carrot, and celery inside the cavity of the chicken. These vegetables will add moisture and flavor as the chicken roasts.
5. Arrange in Roasting Pan: Place the seasoned chicken in a roasting pan. Pour the chicken broth into the bottom of the pan to prevent the drippings from burning and to create a flavorful base for gravy.
6. Roast the Chicken: Transfer the roasting pan to the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking to enhance moisture and flavor.
7. Rest the Chicken: Once cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes before carving; this allows the juices to redistribute throughout the meat.
8. Serve: Carve the chicken and serve it on a platter with your choice of sides. Don’t forget to drizzle some of the pan juices over the chicken for added flavor.

Extra Tips

For an even more flavorful roasted chicken, consider marinating it overnight in the refrigerator. This allows the garlic and herbs to penetrate deeper into the meat, resulting in a more robust flavor.

Additionally, feel free to experiment with different herbs or add spices like paprika or cumin to the marinade for a unique twist. Make sure not to overcrowd the roasting pan, as this helps the chicken roast evenly and achieve that desired crispy skin.

Citrus-Infused Roasted Chicken

Citrus-infused roasted chicken is a vibrant and flavorful dish that captures the essence of Peruvian cuisine. The combination of zesty citrus flavors with aromatic herbs creates a tantalizing roast that’s bound to impress your family and friends. This recipe harnesses the natural juiciness of the chicken, enhanced by a marinade that infuses every bite with delightful tang.

Perfect for gatherings or a cozy family dinner, this dish showcases the rich culinary traditions of Peru. Marinating the chicken in a blend of citrus juices and herbs not only enhances the flavor but also tenderizes the meat, guaranteeing a juicy and succulent roast. The simple cooking process allows you to focus on side dishes or other preparations, making it an excellent choice for both novice and experienced cooks.

Pair this dish with an invigorating side salad or roasted vegetables for a complete meal.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds)
• 1 orange, juiced and zested
• 1 lemon, juiced and zested
• 1 lime, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 onion, quartered
• Fresh citrus slices (orange, lemon, lime) for garnish

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the juice and zest of the orange, lemon, and lime. Add the minced garlic, olive oil, thyme, rosemary, salt, black pepper, and paprika. Stir the mixture until well combined to create a flavorful marinade.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a shallow 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 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin while keeping the chicken moist.
4. Prepare for Roasting: Remove the chicken from the marinade and place it in a roasting pan. Stuff the cavity of the chicken with the quartered onion and any leftover citrus slices for additional flavor. Discard the remaining marinade.
5. Roast the Chicken: Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Baste the chicken with its juices halfway through cooking for extra moisture and flavor.
6. 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 throughout the meat for a more succulent bite. Garnish with fresh citrus slices before serving.

Extra Tips:

To elevate the flavors even further, consider adding a splash of white wine to the roasting pan for a more complex aroma and taste. Additionally, if you prefer crispy skin, you can broil the chicken for the last 5 minutes of cooking.

Always confirm that the chicken is cooked to the proper internal temperature to guarantee food safety. Serve with your choice of sides, and enjoy this delightful Peruvian-inspired meal!

Spicy Peruvian Barbecue Chicken

Spicy Peruvian Barbecue Chicken, or “Pollo a la Brasa,” is a beloved dish that captures the essence of Peru’s rich culinary heritage. This dish is renowned for its vibrant flavors, which come from a unique marinade that combines spices, herbs, and citrus, delivering a perfect balance of heat and zest. Traditionally cooked over an open flame, this recipe allows you to recreate the authentic taste of Peruvian barbecue right in your own backyard or kitchen.

The key to a successful Spicy Peruvian Barbecue Chicken lies in the marinade, which infuses the chicken with tantalizing flavors while keeping the meat juicy and tender. Whether you’re hosting a family gathering or simply enjoying a weekend meal, this dish is sure to impress with its smoky aroma and irresistible taste. Pair it with side dishes like garlic rice, salad, or Peruvian corn for a complete dining experience.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cloves garlic, minced
• 1 lime, juiced
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, white vinegar, soy sauce, Dijon mustard, ground cumin, paprika, chili powder, black pepper, salt, minced garlic, lime juice, and cayenne pepper. Whisk the ingredients together until smooth and well combined.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Carefully loosen the skin over the breast and thighs without removing it. Rub the marinade generously all over the chicken, including under the skin and inside the cavity. Cover the chicken with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill/Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C). If you prefer a smoky flavor, consider adding wood chips to the grill.
4. Cook the Chicken: For grilling, place the marinated chicken on the grill rack, breast side down, and cook for about 45 minutes to 1 hour, turning occasionally to achieve even cooking. For oven cooking, place the chicken on a roasting pan and roast for 1 to 1.5 hours or until the internal temperature reaches 165°F (75°C). Baste the chicken with leftover marinade during cooking to keep it moist.
5. Rest and Serve: Once cooked, remove the chicken from the grill/oven and let it rest for 10-15 minutes. This allows the juices to redistribute. Carve the chicken into pieces and serve with fresh cilantro as a garnish if desired.

Extra Tips: For an even bolder flavor, consider adding a touch of smoked paprika or spices like oregano to the marinade. You can also experiment with different types of citrus juices, such as orange or lemon, to give the chicken a unique twist.

If you’re short on time, marinating for a minimum of 30 minutes can still yield great results, but longer marination truly enhances the flavor. Enjoy your Spicy Peruvian Barbecue Chicken with sides like Peruvian-style fried potatoes or a simple green salad for a complete meal.

Beer Can Peruvian Chicken

Beer Can Peruvian Chicken is a delicious and unique way to prepare a whole chicken, infusing it with flavor and moisture while achieving a perfectly crispy skin. This method involves placing a can of beer inside the chicken, allowing the steam from the beer to flavor the meat and keep it juicy as it cooks. The result is a flavorful, succulent chicken with an aromatic blend of Peruvian spices that will have your taste buds dancing with delight.

To enhance the Peruvian flair, we season the chicken with a zesty marinade that includes ingredients like paprika, garlic, and cumin. The chicken cooks upright on the grill or in the oven, which not only helps with heat circulation but also guarantees that every part of the bird is evenly cooked. Paired with a fresh salad or roasted vegetables, Beer Can Peruvian Chicken makes for an impressive and satisfying meal that’s perfect for gatherings or family dinners.

Ingredients (serving size of 4-6 people):

• 1 whole chicken (about 4-5 pounds)
• 1 can of beer (12 oz)
• 3 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, ground cumin, onion powder, dried oregano, salt, black pepper, cayenne pepper (if using), and lime juice. This flavorful marinade will be the base for seasoning the chicken.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. Let the chicken marinate for at least 1 hour, or ideally, overnight in the refrigerator.
3. Prepare the Beer Can: Open the can of beer and take a few sips (or pour it into a glass) to create some space. You can also add a few lime wedges or herbs into the can for extra flavor. This will be placed inside the chicken, helping it to steam as it cooks.
4. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 375°F (190°C).
5. Position the Chicken: Carefully place the chicken upright over the beer can. The can should be inserted into the cavity of the chicken, making sure it stands securely on its own. If desired, you can secure the chicken legs with kitchen twine to keep everything together.
6. Cook the Chicken: Place the chicken on the grill or in a roasting pan in the oven. If grilling, close the lid and cook for about 1.5 hours, or until the internal temperature reaches 165°F (75°C). If roasting, cook for approximately 1.5 to 2 hours, basting occasionally with the drippings.
7. Rest and Serve: Once cooked, carefully remove the chicken from the grill or oven and let it rest for 10-15 minutes before removing the beer can. This resting period allows the juices to redistribute, making sure each bite is tender and juicy. Garnish with fresh cilantro before serving.

Extra Tips: When cooking Beer Can Peruvian Chicken, make sure to monitor the temperature of the chicken using a meat thermometer. This guarantees that it’s cooked through without drying out. Experiment with different beer flavors, as they can add a unique twist to the dish. Additionally, you can replace the beer with a soda or even a marinade of your choice if you prefer a non-alcoholic option. Enjoy your meal with a side of traditional Peruvian sides like rice or roasted potatoes for a complete dining experience!

Peruvian Honey-Glazed Roasted Chicken

Peruvian Honey-Glazed Roasted Chicken is a delightful dish that brings together the rich flavors of Peru with the sweetness of honey. This recipe infuses the chicken with a marinade made from a blend of traditional Peruvian spices and honey, creating a beautifully caramelized skin while ensuring the meat stays tender and juicy. Perfect for family gatherings or special occasions, this dish will surely impress your guests with its vibrant flavors and appealing presentation.

Roasting the chicken to perfection not only fills your kitchen with an irresistible aroma but also creates a wonderfully crispy skin that contrasts beautifully with the succulent meat. The honey glaze adds a touch of sweetness that balances the savory notes of the spices, making every bite truly unforgettable. Serve this dish with your favorite sides, such as roasted vegetables or a fresh salad, for a complete meal that showcases the best of Peruvian cuisine.

Ingredients (serving size: 4-6 people):

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon olive oil
• 1 lemon, juiced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the honey, soy sauce, minced garlic, ground cumin, paprika, black pepper, salt, cayenne pepper (if using), olive oil, and lemon juice. Whisk the ingredients together until well blended to create a smooth marinade that will infuse the chicken with flavor.
2. Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that it’s thoroughly coated, both inside and out. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat for a more flavorful result.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin while keeping the meat juicy.
4. Prepare the Chicken for Roasting: Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the chicken cook more evenly. Place the chicken in a roasting pan, breast side up, and pour any remaining marinade over it.
5. Roast the Chicken: Place the chicken in the preheated oven and roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking to keep it moist and flavorful.
6. Let it Rest: Once the chicken is done, remove it from the oven and cover it loosely with aluminum foil. Allow it to rest for 10-15 minutes before carving. This resting time helps the juices redistribute, making the meat even more succulent.
7. Serve: Carve the chicken into pieces and place it on a serving platter. Drizzle with any remaining pan juices and garnish with chopped fresh cilantro for a pop of color and added flavor.

Extra Tips:

For an even more flavorful experience, consider adding some sliced onions, bell peppers, or potatoes to the roasting pan. These vegetables will soak up the delicious juices from the chicken and become tender and caramelized during cooking.

Additionally, you can adjust the amount of cayenne pepper to suit your heat preference or experiment with other spices like oregano or thyme for a unique twist on the flavor profile. Enjoy your Peruvian Honey-Glazed Roasted Chicken!

Smoky Paprika Roasted Chicken

The Smoky Paprika Roasted Chicken is a delightful dish that brings together the rich flavors of Peruvian spices, making it a perfect centerpiece for any dinner table. This recipe not only highlights the succulent nature of the whole chicken but also infuses it with a smoky, aromatic profile that will please any palate.

The combination of smoked paprika, garlic, and citrus creates a mouthwatering marinade that tenderizes the chicken while imparting a lovely color and taste.

Roasting the chicken is a straightforward process that allows the skin to become crispy while the meat remains juicy and flavorful. Pair it with roasted vegetables or a fresh salad to complete the meal, and enjoy the warm, comforting flavors of Peruvian cuisine right in your own home. This dish serves 4-6 people, making it ideal for family gatherings or a cozy dinner party.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tablespoons smoked paprika
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the smoked paprika, olive oil, minced garlic, lemon juice, dried oregano, salt, black pepper, and cumin. Whisk the ingredients together until they form a smooth paste. This marinade won’t only add flavor but also help to tenderize the chicken.
2. Marinate the Chicken: Pat the whole chicken dry with paper towels. This step is essential as it helps the skin become crispy during roasting. Rub the marinade evenly over the entire chicken, making sure that you also apply some under the skin for maximum flavor. Let the chicken marinate for at least 1 hour; for best results, marinate it overnight in the refrigerator.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). A higher temperature will help achieve crispy skin while keeping the meat juicy.
4. Roast the Chicken: Place the marinated chicken on a roasting pan or a baking dish, breast side up. Roast it 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 its juices halfway through cooking for added moisture and flavor.
5. Rest the Chicken: Once the chicken is fully cooked, remove it from the oven and cover it loosely with aluminum foil. Let it rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute, making sure every bite is tender and juicy.
6. Serve and Garnish: Carve the chicken and serve it on a platter, garnished with freshly chopped parsley. Pair it with your favorite sides for a complete meal.

Extra Tips:

For an extra burst of flavor, consider adding sliced onions and potatoes to the roasting pan around the chicken. These will soak up the delicious juices as they cook, creating a wonderful side dish.

Additionally, feel free to adjust the level of spice in the marinade by adding a pinch of cayenne pepper or chili powder for some heat. Always verify the chicken is fully cooked by checking the internal temperature, and don’t skip the resting step for the best results!

Lemon and Oregano Whole Chicken

Lemon and Oregano Whole Chicken is a flavorful and aromatic dish that embodies the vibrant culinary traditions of Peru. This recipe combines the zesty brightness of fresh lemons with the earthy, herbaceous notes of oregano, creating a mouthwatering roast chicken that’s perfect for family gatherings or special occasions. The marinade infuses the chicken with a delightful flavor, ensuring each bite is juicy and tender.

Roasting a whole chicken may seem intimidating, but with the right approach, it can be a straightforward and rewarding experience. This recipe will guide you step-by-step to achieve a perfectly roasted chicken that isn’t only delicious but also visually appealing. Serve it with your favorite sides, such as roasted vegetables or a fresh salad, to complete the meal.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 lbs)
• 4 lemons (2 for juicing, 2 sliced)
• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the juice of two lemons, olive oil, minced garlic, oregano, salt, black pepper, and paprika. Whisk together until well blended. This marinade won’t only flavor the chicken but also help it stay moist during roasting.

2. Marinate the Chicken: Pat the whole chicken dry with paper towels. This helps to achieve a crispy skin. Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.

Place the chicken in a large resealable bag or a dish, cover it, and refrigerate for at least 2 hours, ideally overnight.

3. Preheat the Oven: When you’re ready to cook, preheat your oven to 425°F (220°C). A high temperature will help to crisp the skin while keeping the meat tender and juicy.

4. Prepare the Chicken for Roasting: Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This allows for even cooking. Place lemon slices inside the cavity of the chicken for added flavor and aroma.

5. Roast the Chicken: Place the chicken breast-side up on a roasting pan. If desired, you can tie the legs together with kitchen twine for an even roast.

Roast in the preheated oven for about 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 its juices halfway through the cooking time for added moisture.

6. 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, resulting in a juicier chicken.

Garnish with fresh parsley if desired and serve with your favorite sides.

Extra Tips:

To enhance the flavor even further, consider adding some fresh herbs like rosemary or thyme to the marinade. You can also throw in some root vegetables like carrots and potatoes around the chicken while it’s roasting for a complete one-pan meal.

For a zesty twist, serve the chicken with a side of chimichurri sauce for dipping. Remember, the longer you marinate the chicken, the more flavorful it will be, so plan ahead if possible!

Crispy Skin Peruvian Roast Chicken

Crispy Skin Peruvian Roast Chicken, also known as Pollo a la Brasa, is a beloved dish that captures the vibrant flavors of Peru. This succulent chicken is marinated in a mixture of spices and herbs, which not only infuses it with a rich taste but also guarantees it remains juicy and tender throughout the roasting process. The secret to achieving that coveted crispy skin lies in the high roasting temperature and the careful balance of moisture in the chicken.

This dish is perfect for gatherings and family dinners, serving 4 to 6 people. The aromatic spices and the delightful crunch of the skin make it a true crowd-pleaser. Pair it with traditional sides like Peruvian-style fried potatoes or a fresh salad for a complete meal that will transport your taste buds straight to the heart of Peru.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• Juice of 2 limes
• 1 teaspoon white vinegar
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, paprika, cumin, oregano, salt, black pepper, vegetable oil, lime juice, and white vinegar. Stir well until a smooth paste forms. This marinade is vital for flavoring the chicken and achieving a crispy skin.
2. Marinate the Chicken: Pat the whole chicken dry with paper towels. Carefully loosen the skin of the chicken over the breast and thighs, taking care not to tear it. Rub the marinade under the skin and all over the outside of the chicken, guaranteeing even coverage. For best results, let the chicken marinate in the refrigerator for at least 4 hours or overnight.
3. Preheat the Oven: Preheat your oven to 450°F (230°C). A high temperature is essential for achieving that crispy skin. Make sure your oven rack is positioned in the middle of the oven for even cooking.
4. Roast the Chicken: Place the marinated chicken breast-side up on a roasting rack set inside a roasting pan. Roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the thigh. Baste the chicken with its own juices halfway through cooking to enhance flavor and moisture.
5. Rest the Chicken: Once cooked, remove the chicken from the oven and tent it loosely with foil. Let it rest for about 10-15 minutes. This resting period allows the juices to redistribute, guaranteeing a moist and flavorful chicken.
6. Serve: Carve the chicken and serve it on a platter. Garnish with fresh cilantro if desired, and pair it with your favorite sides for a complete meal.

Extra Tips:

For an extra layer of flavor, consider adding some chili powder or aji amarillo paste to the marinade for a bit of heat.

Additionally, make sure that your chicken is at room temperature before roasting to help it cook evenly. If you have a meat thermometer, use it to check for doneness, as this will help you avoid overcooking the chicken.

Finally, saving the leftover bones and skin can be great for making a flavorful chicken broth!

Cilantro and Lime Roasted Chicken

Cilantro and Lime Roasted Chicken is a vibrant and flavorful dish that brings a taste of Peru to your dinner table. The combination of fresh cilantro, zesty lime, and aromatic spices creates a marinade that infuses the chicken with bold flavors, making each bite a delightful experience. This recipe is perfect for family gatherings or a cozy dinner at home, and it pairs wonderfully with rice, potatoes, or a fresh salad.

Preparing this dish is straightforward and requires minimal effort while delivering impressive results. The marinated chicken is roasted to perfection, resulting in crispy skin and juicy, tender meat. The bright flavors of cilantro and lime not only enhance the chicken but also create an invigorating aroma that fills your kitchen, making it almost impossible to resist.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 2 limes, juiced and zested
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• 1 onion, quartered
• 1 lime, cut into wedges (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the chopped cilantro, minced garlic, lime juice, lime zest, olive oil, cumin, paprika, salt, black pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are thoroughly incorporated.
2. Marinate the Chicken: Place the whole chicken in a large resealable bag or a dish. Pour the marinade over the chicken, ensuring it’s well-coated on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight if possible. This step allows the flavors to penetrate the meat for a more intense taste.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin while keeping the chicken moist inside.
4. Prepare for Roasting: Remove the marinated chicken from the refrigerator. Take it out of the bag or dish and place it on a roasting pan. Stuff the cavity with the quartered onion and additional lime wedges for added flavor during roasting.
5. Roast the Chicken: Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast. Baste the chicken with the pan juices halfway through cooking to keep it moist.
6. Rest and Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring juicy meat. Serve with lime wedges for an extra burst of flavor.

Extra Tips

For the best results, consider marinating the chicken overnight to truly let the flavors meld. If you’re short on time, even a 30-minute marinade will still impart great flavor.

Additionally, feel free to experiment with the spices in the marinade to suit your taste preferences. If you prefer, you can add vegetables like carrots and potatoes to the roasting pan for a complete one-pan meal.

Enjoy your Cilantro and Lime Roasted Chicken with a side of your choice for a delightful and satisfying dinner!

Achiote Marinated Whole Chicken

Achiote Marinated Whole Chicken is a vibrant and flavorful dish that showcases the traditional Peruvian love for bold spices and marinating techniques. The achiote paste, made from annatto seeds, imparts a beautiful reddish-orange hue and a subtle earthy flavor to the chicken, making it a feast for both the eyes and palate. This dish is perfect for gatherings, family dinners, or any occasion where you want to impress your guests with a taste of Peru.

Marinating the chicken not only enhances its flavor but also guarantees that it remains juicy and tender during cooking. The combination of citrus, garlic, and spices in the marinade creates a delightful aroma that fills your kitchen, making it hard to resist. Once roasted, the chicken develops a crispy skin while the meat beneath remains succulent. Serve it with a side of rice, salad, or traditional Peruvian potatoes for a complete meal.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 lbs)
• 4 tablespoons achiote paste
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the achiote paste, orange juice, lime juice, minced garlic, olive oil, cumin, salt, black pepper, oregano, and paprika. Whisk thoroughly until the mixture is well-blended and forms a smooth marinade.
2. Marinate the Chicken: Rinse the whole 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 to coat it evenly, both inside and out. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 375°F (190°C). This temperature will allow the chicken to roast evenly and develop a crispy skin.
4. Roast the Chicken: Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Place the chicken in a roasting pan, breast side up. If desired, you can add some sliced onions and bell peppers around the chicken for added flavor. Roast in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
5. 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 and flavorful chicken. Garnish with fresh cilantro if desired, and serve with your choice of sides.

Extra Tips: For an even deeper flavor, consider marinating the chicken overnight. This will allow the spices to penetrate the meat more thoroughly. Additionally, if you have a grill, you can also cook the marinated chicken outdoors, which adds a smoky flavor to the dish. Always use a meat thermometer to check doneness, as this guarantees the chicken is cooked perfectly while remaining juicy. Enjoy this dish with a revitalizing salad or traditional Peruvian sides for a complete culinary experience!

Sweet and Spicy Peruvian Chicken

Sweet and Spicy Peruvian Chicken is a flavorful dish that combines the rich culinary traditions of Peru with a delightful balance of sweetness and heat. This dish typically features a whole chicken marinated in a blend of spices, honey, and aji amarillo, a vibrant yellow chili that adds both color and a unique flavor profile. The result is a tender, juicy chicken that’s bursting with flavor and perfect for family gatherings or special occasions.

Cooking Sweet and Spicy Peruvian Chicken isn’t only a treat for your taste buds but also a rewarding experience in the kitchen. The marinade infuses the chicken with a variety of flavors, and when roasted, it develops a beautiful caramelization that enhances the overall taste. Serve it with traditional sides such as roasted potatoes or a fresh salad for a complete meal that showcases the best of Peruvian cuisine.

Ingredients (serving size: 4-6 people):

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup honey
• 2 tablespoons aji amarillo paste (or substitute with sriracha)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• Juice of 2 limes
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the honey, aji amarillo paste, soy sauce, olive oil, ground cumin, paprika, salt, black pepper, minced garlic, and lime juice. Whisk together until well blended. This marinade will give the chicken its sweet and spicy flavor profile.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly 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.
3. Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C). This temperature is ideal for roasting the chicken, ensuring it cooks evenly and remains juicy.
4. Roast the Chicken: Remove the chicken from the marinade and place it in a roasting pan, breast side up. Discard the excess marinade. Roast the chicken in the preheated oven for about 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 its juices halfway through cooking for added moisture and flavor.
5. Rest and Serve: Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken. Garnish with fresh cilantro if desired, and serve with your favorite sides.

Extra Tips: To enhance the flavor even further, consider adding sliced onions and bell peppers to the roasting pan, which will caramelize alongside the chicken and add a delicious side component. Additionally, if you prefer a more intense heat, feel free to adjust the amount of aji amarillo paste or add chopped fresh chili peppers to the marinade. Enjoy your Sweet and Spicy Peruvian Chicken with a revitalizing drink to balance the flavors!

Maple-Mustard Roasted Chicken

Maple-Mustard Roasted Chicken is a delightful and flavorful dish that brings together the sweetness of maple syrup and the tangy zest of mustard, creating a beautiful glaze that perfectly complements the succulent meat of a whole chicken. This dish is perfect for family gatherings, special occasions, or simply a cozy dinner at home. The combination of flavors not only elevates the chicken but also makes for a stunning presentation on the dinner table.

Roasting a whole chicken may seem intimidating, but it’s actually quite simple and rewarding. The key to this recipe is to allow the chicken to marinate in the maple-mustard mixture, which infuses the meat with flavor and keeps it juicy throughout the cooking process. The result is a beautifully browned chicken with a crispy skin and a mouthwatering aroma that will have everyone enthusiastic about their first bite.

Ingredients (serving size: 4-6 people)

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, quartered
• Fresh thyme sprigs for garnish (optional)

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help create a crispy skin on the chicken as it roasts.
2. Prepare the Marinade: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and black pepper until well combined. This mixture will serve as both a marinade and a glaze for the chicken.
3. Marinate the Chicken: Place the whole chicken in a large resealable bag or a dish. Pour the maple-mustard marinade over the chicken, making sure it’s well coated inside and out. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
4. Prepare for Roasting: Once marinated, remove the chicken from the refrigerator. Take out the lemon quarters and tuck them inside the cavity of the chicken. This will help keep the chicken moist while roasting.
5. Roast the Chicken: Place the marinated chicken in a roasting pan, breast side up. Pour any remaining marinade over the chicken. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
6. Baste and Brown: About halfway through the roasting time, baste the chicken with the pan juices to keep it moist and enhance the flavor. If the skin is browning too quickly, you can loosely cover the chicken with aluminum foil.
7. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, making sure every bite is tender and juicy. Garnish with fresh thyme sprigs if desired, and serve with your favorite sides.

Extra Tips

For an even more flavorful chicken, consider adding root vegetables such as carrots, potatoes, or onions to the roasting pan. They’ll absorb the delicious juices from the chicken as it cooks, creating a complete meal in one dish.

Additionally, you can experiment with different types of mustard or add a splash of apple cider vinegar to the marinade for an extra layer of flavor. Always verify to check the chicken’s temperature with a meat thermometer to avoid overcooking, which can lead to dry meat. Enjoy your Maple-Mustard Roasted Chicken!

Peruvian-style Stuffed Roasted Chicken

Peruvian-style stuffed roasted chicken, known as “Pollo Relleno,” is a delightful dish that embodies the rich and vibrant flavors of Peruvian cuisine. This recipe involves marinating the chicken in a blend of spices and herbs, then stuffing it with a savory mixture of rice, vegetables, and spices before roasting it to golden perfection. The result is a juicy, succulent chicken with a flavorful filling that will impress your family and guests alike.

The combination of traditional Peruvian ingredients such as aji amarillo, cumin, and cilantro gives this dish its unique flavor profile. Whether served at a family gathering or a festive celebration, Peruvian-style stuffed roasted chicken is bound to be the star of the meal. Pair it with an invigorating salad or traditional Peruvian sides like yuca or roasted potatoes for a complete dining experience.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 cup peas (fresh or frozen)
• 1 tablespoon aji amarillo paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon soy sauce

Cooking Instructions

1. Prepare the Chicken: Begin by rinsing the whole chicken under cold water. Pat it dry with paper towels. In a small bowl, mix together the olive oil, lemon juice, soy sauce, cumin, paprika, salt, and pepper. Rub this marinade all over the chicken, including under the skin for maximum flavor. Allow it to marinate in the refrigerator for at least 1 hour, or preferably overnight.
2. Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and all the liquid is absorbed. Once done, fluff the rice with a fork and set it aside.
3. Prepare the Stuffing: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes. Then, stir in the red bell pepper and peas, cooking for an additional 3-4 minutes. Mix in the aji amarillo paste, cooked rice, and chopped cilantro. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
4. Stuff the Chicken: Once the stuffing is cool enough to handle, carefully stuff the rice mixture into the cavity of the marinated chicken. Make sure to pack it in well but don’t overstuff, as the rice will expand during cooking. Use kitchen twine to tie the legs of the chicken together and tuck the wing tips under the body to prevent burning.
5. Roast the Chicken: Preheat your oven to 375°F (190°C). Place the stuffed chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Baste the chicken occasionally with its own juices to keep it moist.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. Serve the chicken with the stuffing alongside your favorite sides.

Extra Tips

For an extra layer of flavor, consider adding diced olives or hard-boiled eggs to the stuffing mixture. Additionally, if you prefer a crispier skin, increase the oven temperature to 400°F (200°C) during the last 15 minutes of cooking. Always verify the chicken is cooked thoroughly by using a meat thermometer, as this guarantees that the chicken is safe to eat while remaining juicy and tender. Enjoy your delicious Peruvian-style stuffed roasted chicken!