Healthy Peruvian Chicken for Easy Weeknight Dinners
A savory, herb-marinated roast chicken inspired by Peru’s iconic Pollo a la Brasa, packed with garlic, cumin, lime, and chili flavor.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
Ingredients
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1 whole chicken (spatchcocked) or 3 lbs bone-in pieces
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4 cloves garlic
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2 tbsp ají amarillo paste (or substitute)
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2 tbsp soy sauce
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2 tbsp white vinegar
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2 tbsp lime juice
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1 tbsp olive oil
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1 tsp smoked or sweet paprika
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1 tsp ground cumin
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1 tsp dried oregano
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½ tsp black pepper
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1 tsp salt (to taste)
Instructions
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Blend all marinade ingredients until smooth.
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Coat chicken thoroughly in marinade. Refrigerate 8 hours or overnight.
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Roast at 425°F for 45–60 minutes, or grill over medium-high heat for 40–50 minutes until cooked through and skin is crisp.
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Rest for 10 minutes. Carve and serve with sauce and sides.
Notes
Serve with ají verde, cilantro rice, or roasted potatoes. Leftovers keep well for 3 days and make great sandwiches or bowls.