Peruvian Rooster –


Crispy-skinned and sensationally flavored with a verdant, vibrant mixture of lime, garlic, oil, and heat spices, Peruvian Rooster might be a few of the tastiest rooster you’ll ever eat. It’s served with a vigorous, creamy inexperienced sauce, and as quickly as you end it, you’ll need to make it once more.

the best Peruvian chicken recipe

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Peruvian rooster—a dish fashionable all through Peru—includes entire rooster components which might be marinated, then grilled or roasted. It’s normally served with rice or Oven Roasted Potatoes and a condiment referred to as aji verde.

The sauce (aji verde) is creamy with an herby punch from cilantro and grassy warmth from chile peppers.

Between the juicy, moist meat, crispy pores and skin, and the spirited sauce, it’s onerous to choose a favourite half!

Peruvian chicken with sauce

Every thing You Have to Know About Peruvian Rooster

The easiest way that I can describe Peruvian rooster is a spectacular yin and yang between the bracing brightness of the lime and the sultry savoriness of the garlic and cumin.

It’s particular due to its distinctive bitter and spiced style that’s invigorating and comforting on the identical time.

And that aji amarillo sauce? It’s BOSS.

Genuine Peruvian rooster is made with aji amarillo peppers, a kind of chili pepper that’s native to Peru. They’re medium-hot with a fruity, barely candy taste.

Since aji amarillo peppers may be onerous to seek out, good substitutes for them are jalapeo, serrano, or habanero peppers.

I want jalapeños, that are simple to seek out. They’re much less spicy than aji amarillos, so you could need to add extra when you want a kick.

Peruvian chicken recipe made in the oven

Find out how to Make Peruvian Rooster

Peruvian rooster is historically made with an entire rooster lower into components, however for straightforward residence cooking, I want to make use of bone-in rooster thighs and breasts.

The spiced garlic-lime Peruvian rooster marinade is a contemporary various to basic Rooster Marinades. You need to use it anytime you’re making Baked Rooster Thighs or Baked Bone-In Rooster Breasts.

  • For one of the best outcomes, marinate the rooster for no less than 4 hours. It will give the signature marinade time to tenderize and totally taste the meat.
  • I don’t advocate marinating Peruvian rooster for greater than 8 hours. The focus of lime juice within the marinade could cause the meat to begin to break down.

The Substances

  • Rooster. Protein-rich, bone-in, skin-on rooster thighs and breasts turn out to be tantalizingly flavorful and juicy after being marinated. Because of our excessive warmth roasting and broiling methodology, the pores and skin will get completely crispy!
  • Lime Juice. The lime juice provides zip, acidity, and helps tenderize the rooster.
  • Garlic. For scrumptious garlicky taste to enhance the extra candy and bitter parts.
  • Spices. The rooster marinade accommodates salt, pepper, cumin, chili powder, paprika, and oregano. The combination is earthy, spicy, candy, and savory.
  • Sriracha. For a bit warmth.

Substitution Tip

You’ll be able to swap the sriracha for Sambal when you want.

  • Vinegar. Vinegar helps break down the rooster, permitting it to simply absorb the marinade.
  • Honey. Provides a contact of pure sweetness to the rooster marinade.
  • Inexperienced Sauce. The delightfully zippy, herby, creamy, and candy sauce pairs flawlessly with the rooster. The sauce is product of jalapeños, cilantro leaves, garlic, yogurt (or mayo when you want it dairy free), olive oil, lime juice, vinegar, salt, and honey.
the best green sauce for Peruvian chicken

The Instructions

easy chicken marinade for Peruvian chicken
  1. Mix the marinade elements collectively till easy.
chicken thighs for Peruvian chicken
  1. Pat the rooster dry.
Peruvian chicken marinade added to chicken
  1. Sprinkle the rooster with salt and pepper. Unfold half of the marinade below the rooster pores and skin.
marinating Peruvian chicken in a bag
  1. Add the rooster to the remaining marinade. Cowl and marinate within the fridge for no less than 4 hours.
green sauce for Peruvian chicken
  1. Make the inexperienced sauce: Mix the cilantro and jalapeño.
jalepeno green sauce for Peruvian chicken
  1. Add the remaining sauce elements, mixing till easy. Let the rooster stand at room temperature previous to cooking.
oven baking seasoned and marinated Peruvian chicken
  1. Bake Peruvian rooster for quarter-hour at 425 levels F. Scale back the temperature to 375 levels F and prepare dinner for quarter-hour extra.
oven roasted Peruvian chicken on a baking sheet
  1. Broil for 1 to 2 minutes to crisp the pores and skin. Let the rooster cool, then serve it with the inexperienced sauce. DIG IN!
oven roasted Peruvian chicken on a baking sheet with green sauce

Storage Suggestions

  • To Retailer. Refrigerate leftover rooster and sauce individually in hermetic storage containers for as much as 3 days.
  • To Reheat. Rewarm rooster on a baking sheet within the oven at 350 levels F or within the microwave—be aware that the pores and skin might be much less crispy if microwaving. 
  • To Freeze. Freeze rooster in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. Put together a contemporary batch of the sauce. 

Meal Prep Tip

As much as 1 day prematurely, put together the inexperienced sauce as directed. Cowl and refrigerate it till you’re prepared to complete the recipe.

authentic Peruvian chicken on a plate

Leftover Concepts

Shred leftover rooster and serve it over a mattress of lettuce or cooked, cooled quinoa with the inexperienced sauce for a easy, scrumptious salad. Add your favourite mix-ins like cucumbers, tomatoes, or avocado.

What to Serve with Peruvian Rooster

Peruvian chicken recipe on baking sheet with green sauce
the bets Peruvian chicken recipe

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authentic spicy Peruvian chicken with green sauce

Deliver dinnertime to life with this show-stopping Peruvian rooster!

Between the juicy meat and vivacious sauce, it’s one thing particular.

Continuously Requested Questions

The place Did Peruvian Rooster Originate?

The origin of Peruvian rooster is just not totally identified. Some sources state that it originated within the Andes Mountains, whereas others imagine that it got here from the Peruvian coast. No matter its particular historical past, it’s a fashionable dish all through the nation.

How Wholesome is Peruvian Rooster?

With lean, protein-packed rooster and an array of herbs and spices, the rooster itself and the marinade are nutritious. The inexperienced sauce additionally accommodates calcium-rich Greek yogurt, antioxidant-rich olive oil, and extra herbs and spices. Rooster is much less wholesome when it’s fried (Peruvian rooster is just not).

Can I Make Peruvian Rooster on the Grill?

Should you’d want to make your rooster on the grill, you’ll be able to actually accomplish that! Put together the recipe as directed by step 6. Flip your grill to excessive warmth. Simply earlier than including the rooster items, scale back the grill to medium warmth. Add the rooster items, shaking off any extra marinade. Cook dinner for 10 to 12 minutes, then flip the items over. Cook dinner for an extra 10 to 13 minutes, till all of the items are cooked by. If any of the rooster items attain 165 levels F early, set them apart on a baking sheet and tent with foil. (See my Grilled Rooster Breast and Grilled Rooster Thighs for extra rooster grilling suggestions.)

How Can I Make this Recipe Dairy Free?

To make dairy-free Peruvian rooster, swap the Greek yogurt within the inexperienced sauce for mayo.

For the Inexperienced Sauce:

  • 3 roughly chopped jalapeño peppers about 7 oz (see notes beneath for spice ranges together with various quantities of seeds)**
  • 1 cup packed cilantro 1 ounce
  • 2 cloves garlic roughly chopped
  • 1/4 cup entire milk plain greek yogurt use mayo to make dairy free
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lime juice about 1 medium lime
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon honey

  • For the rooster marinade: In a mini meals processor or high-speed blender, mix the olive oil, lime juice, garlic, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the black pepper, cumin, chili powder, paprika, oregano, honey, sriracha, and white vinegar till largely easy.

  • With paper towels, pat the rooster very dry on either side. If utilizing an entire rooster breast (which seems to be like a coronary heart form), see notes beneath to separate it in half.

  • Sprinkle the rooster items throughout (on the highest and backside of every piece) with the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Along with your fingers or a spoon, gently loosen the rooster pores and skin from the flesh. Unfold half of the marinade beneath the pores and skin of the rooster items.

  • Place the rooster items and remaining marinade right into a ziptop bag or massive bowl and blend round to totally coat. Cowl and marinate the rooster within the fridge for no less than 4 hours or as much as 8 hours (you’ll be able to push the marinade to 12 hours, however at your individual danger—the meat could begin to break down considerably due to the lime juice).

  • Make the Inexperienced Sauce: Add the jalapeño and cilantro to a blender (a daily blender or excessive pace will each work; you too can use a mini meals processor, however the sauce is not going to be *as* easy). Mix in lengthy pulses till chopped.

  • Add the remaining sauce elements (garlic, yogurt, oil, lime juice, vinegar, salt, and honey) and mix for about 2 minutes, till easy. Cowl and refrigerate till able to serve. (The sauce is great served immediately however the taste will intensify and the sauce will thicken a bit if it sits within the fridge in a single day.)

  • When able to prepare dinner the rooster, place the oven racks within the higher third and heart of your oven, and preheat the oven to 425°F. Let the rooster stand at room temperature for quarter-hour previous to cooking.

  • Utilizing tongs, take away the rooster from the marinade (no must wipe it off) and place it onto a rimmed baking sheet, pores and skin aspect going through up. Discard any extra marinade left within the bag/bowl.

  • Bake the rooster on the middle rack for quarter-hour. Scale back the oven temperature to 375°F and bake for an extra quarter-hour till the rooster is cooked by. It ought to register 160 to 165°F on an instant-read thermometer inserted on the thickest half (the FDA instructions to prepare dinner to 165°F; I want to take away my rooster just a few levels early, as its temperature will rise because it rests). If any items end early, take away them to a plate and tent with foil whilst you proceed baking the remainder.

  • Flip the oven to broil. Return any rooster you pulled off early to the pan. Switch the pan to the higher third of the oven and broil for 1 to 2 minutes, till the pores and skin is golden and crispy. Hold an in depth eye on the rooster to verify it doesn’t burn. Don’t stroll away!

  • Take away the pan from the oven, and permit the rooster to chill for 10 minutes. Serve with the inexperienced sauce.

  • Genuine Peruvian Rooster: Use the identical quantities of aji panca paste instead of the chili powder and aji amarillo paste instead of the sriracha.
  • *Cut up Rooster Breast: In case your break up rooster breasts are HUGE in comparison with the thighs, you’ll be able to lower them in half crosswise down by the bone into 2 smaller items so all the rooster cooks in roughly the identical period of time. Place your knife firmly on high of the rooster and wiggle it slowly so you’ll be able to break the bone and the knife doesn’t slip. (Be aware {that a} “break up” rooster breast [how they are typically sold] is called that as a result of it’s half of a whole bone-in skin-on rooster breast—the entire breast seems to be like a big coronary heart form.)
  • **Jalapeños and Spiciness Degree: Put on gloves or wash your fingers instantly after dealing with jalapeños, being cautious to not contact your eyes too! Adjusting the sauce spice stage: For max spicy, maintain the seeds of 1 jalapeño; for medium spicy, maintain the seeds of 1/2 jalapeño. For the least spice (however nonetheless spicy), omit the seeds solely. Bear in mind each jalapeño’s spiciness varies. Generally they are often very spicy and different occasions barely spicy. I’d go for much less to remain on the secure aspect. However when you’re spicy-obsessed, add nonetheless many seeds you suppose you’ll be able to deal with.
  • TO STORE: Refrigerate leftover rooster and sauce individually in hermetic storage containers for as much as 3 days.
  • TO REHEAT: Rewarm rooster on a baking sheet within the oven at 350°F or within the microwave. 
  • TO FREEZE: Freeze rooster in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. Put together a contemporary batch of the sauce. 

Serving: 1 (of 6 items), with sauceEnergy: 630kcalCarbohydrates: 6gProtein: 40gFats: 49gSaturated Fats: 11gPolyunsaturated Fats: 9gMonounsaturated Fats: 26gTrans Fats: 0.2gLdl cholesterol: 155mgPotassium: 499mgFiber: 1gSugar: 2gVitamin A: 943IUVitamin C: 17mgCalcium: 59mgIron: 3mg

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