Name: Juicy Peruvian Roast Chicken
Prep time: 15 min
Cook time: PT-487290H13M2S
Total time: PT-487290H13M2S
Cuisine: Peruvian
Ingredients: 4 to 6 chicken thighs or 1 whole chicken; 4 garlic cloves; 3 tablespoons lime juice; 2 tablespoons soy sauce; 2 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 2 tablespoons aji amarillo paste or 1 jalapeño as substitute; 1 cup fresh cilantro (for sauce); ½ cup Greek yogurt or mayonnaise (for sauce)

Bold, vibrant, and packed with flavor, Juicy Peruvian Roast Chicken is a dish that turns an ordinary dinner into something unforgettable. Imagine tender chicken marinated in a lively mix of spices and citrus, then roasted or grilled to perfection, creating a crispy, charred skin and juicy interior. Each bite delivers a perfect balance of heat, tang, and smokiness, reminiscent of the bustling rotisserie shops of Lima.

This dish isn’t just about chicken; it’s about the magic of the green aji sauce served alongside. Creamy, herbaceous, and mildly spicy, this sauce elevates every mouthful, making it a crowd-pleaser for family dinners or weekend gatherings.

Preparation Phase & Tools to Use

To make Juicy Peruvian Roast Chicken, you’ll need a few essential tools:

Blender or food processor: This is key for whipping up the signature green aji sauce to a smooth, creamy consistency.
Mixing bowl: For marinating the chicken, ensuring all pieces are evenly coated with the zesty marinade.
Roasting pan or grill: Either works beautifully; the pan for oven-roasting or the grill for an irresistible smoky char.

Meat thermometer: To guarantee perfectly cooked, juicy chicken without overcooking.

These tools aren’t just convenient; they help you nail the authentic textures and flavors that make this recipe shine.

Ingredients for the Juicy Peruvian Roast Chicken

Chicken thighs or whole chicken: The main protein, chosen for its ability to stay juicy and flavorful when roasted or grilled.

Garlic cloves: Provide a punch of aromatic depth in the marinade.
Lime juice: Brings zesty brightness and helps tenderize the chicken.
Soy sauce: Adds a savory umami layer that deepens the overall taste.

Olive oil: Helps the marinade cling and promotes crispy skin.
Smoked paprika: Lends a smoky, slightly sweet heat.
Cumin: Gives earthy warmth, a hallmark of Peruvian flavors.

Aji amarillo paste (or substitute with jalapeño if needed): Delivers mild heat and signature Peruvian color and taste.
Cilantro: Used in the green sauce, adds fresh herbal notes.
Greek yogurt or mayonnaise: Makes the green aji sauce luscious and creamy.

How To Make the Juicy Peruvian Roast Chicken

Step 1: Prepare the Marinade

In a bowl, combine garlic, lime juice, soy sauce, olive oil, smoked paprika, cumin, and aji amarillo paste. Whisk into a vibrant marinade.

Step 2: Marinate the Chicken

Place chicken in a large bowl or zip-top bag. Pour the marinade over, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours, ideally overnight.

Step 3: Roast or Grill the Chicken

Preheat your oven to 425°F (or heat the grill to medium-high). Arrange chicken on a roasting pan or grill grates. Cook for 35-45 minutes (or until internal temp reaches 165°F), turning halfway if grilling.

Step 4: Make the Green Aji Sauce

In a blender, blend cilantro, Greek yogurt (or mayo), garlic, lime juice, olive oil, and aji amarillo paste until smooth. Taste and adjust salt or lime as needed.

Step 5: Serve and Enjoy

Plate the chicken over fluffy rice, drizzle generously with the green sauce, and garnish with extra cilantro and lime wedges.

Serving and Storing Juicy Peruvian Roast Chicken

Serve this dish hot, piled over steamed white rice or with roasted potatoes for a hearty meal. Pair it with a crisp salad or grilled veggies to round out the flavors. Leftovers are fantastic! Store chicken and sauce separately in airtight containers in the fridge for up to 4 days. Reheat the chicken in the oven or air fryer to maintain crispness, and stir the sauce before using.

Frequently Asked Questions

How spicy is the green aji sauce?

It’s mildly spicy with a fresh, tangy kick. You can adjust the heat by using more or less aji amarillo paste or swapping in a milder chili.

Can I use chicken breasts instead of thighs?

Absolutely! Just watch the cooking time, as breasts can dry out faster than thighs.

How long can I marinate the chicken?

At least 2 hours, but for maximum flavor, overnight marination is best.

Can I make the green sauce in advance?

Yes, you can prepare it up to 3 days ahead. Store it in the fridge and give it a stir before serving.

What can I serve instead of rice?

Try roasted potatoes, quinoa, or a simple salad for a low-carb option.

Want More Chicken Ideas?

If you love this Juicy Peruvian Roast Chicken, you’ll probably enjoy these other favorites:

Longhorn Parmesan Chicken for a cheesy, crispy twist.
Chicken Cordon Bleu Casserole for a cozy, baked classic.
Sweet Garlic Chicken in the Crockpot for effortless slow-cooked goodness.

Greek Chicken Souvlaki when you’re craving Mediterranean flair.

And for even more inspiration, check out my daily recipes on Pinterest: Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

I’d love to hear how yours turned out! Did you go classic or add your own twist? Maybe a splash of extra lime or a pinch of chili? Share in the comments—I always enjoy seeing how you make these recipes your own. And if you have any questions, feel free to ask; let’s cook smarter together!

Juicy Peruvian Roast Chicken

Author: Olivia McKenney
Total Time: 50–60 minutes

Yield: 4 servings

Print Recipe

Description

Juicy Peruvian Roast Chicken bursts with smoky, tangy, and mildly spicy flavors thanks to its vibrant marinade and signature green aji sauce. Perfect for family dinners or casual gatherings, it’s a dish that brings Peruvian flair right to your table.

Instructions

1. Prepare the Marinade: In a bowl, whisk together garlic, lime juice, soy sauce, olive oil, smoked paprika, cumin, and aji amarillo paste.

2. Marinate the Chicken: Place chicken in a large bowl or zip-top bag. Pour marinade over, ensuring every piece is well coated. Cover and refrigerate at least 2 hours or overnight.

3. Roast or Grill the Chicken: Preheat oven to 425°F or grill to medium-high. Arrange chicken and cook 35–45 minutes until internal temp reaches 165°F, flipping halfway if grilling.

4. Make the Green Aji Sauce: Blend cilantro, Greek yogurt or mayo, garlic, lime juice, olive oil, and aji amarillo paste until smooth. Adjust salt or lime to taste.

5. Serve and Enjoy: Plate chicken over rice, drizzle with green sauce, garnish with extra cilantro and lime.