I love making this Peruvian Chicken when I want something bold, flavorful, and comforting. The combination of spices creates a deep, savory taste, and the juicy roasted chicken always feels special even though the recipe itself is very approachable.
Why You’ll Love This Recipe
I like this recipe because it’s packed with flavor and doesn’t require complicated steps. I enjoy how the marinade infuses the chicken with warmth, spice, and a slight tang. It’s a great option when I want a satisfying meal that works just as well for family dinners or leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 whole chicken, about 4 pounds
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons lime juice
Directions
I start by preheating the oven to 425°F (220°C). In a small bowl, I mix the olive oil, garlic, paprika, cumin, oregano, salt, black pepper, chili powder, and lime juice until well combined.
I pat the chicken dry and rub the seasoning mixture all over it, making sure to coat both the outside and inside cavity. I place the chicken breast-side up on a roasting rack or in a baking dish.
I roast the chicken for about 50–60 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). I let it rest for 10 minutes before carving so the juices stay locked in.
Servings And Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 60 minutes
Resting time: 10 minutes
Total time: about 1 hour and 25 minutes
Variations
I sometimes use chicken thighs or drumsticks instead of a whole chicken and adjust the cooking time. When I want extra heat, I add a pinch of cayenne pepper. I also enjoy grilling the chicken for a smoky twist on the flavor.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I use the oven at a low temperature to keep the meat juicy, or I reheat smaller portions in a skillet.
FAQs
Can I marinate the chicken ahead of time?
I often marinate it for up to 24 hours to deepen the flavor.
What makes this chicken Peruvian-style?
I rely on the blend of spices like cumin, paprika, garlic, and lime to give it that signature Peruvian-inspired taste.
Can I cook this in an air fryer?
I’ve cooked smaller pieces in the air fryer with great results, adjusting the time as needed.
Is this recipe very spicy?
I find it mildly spiced, and I can easily adjust the heat by changing the chili powder amount.
What sides go well with Peruvian Chicken?
I like serving it with roasted potatoes, rice, or a simple salad.
Conclusion
I enjoy making Peruvian Chicken because it’s flavorful, comforting, and reliable every time. It’s one of those recipes that feels both hearty and vibrant, making it a favorite whenever I want a satisfying homemade meal.
