Peruvian-Style Roast Chicken

Indulge in the flavors of classic Peruvian-style roast chicken with this recipe inspired by the renowned rotisserie chains found all across the country. The mouthwatering rub used in this recipe is perfect for grilled chicken, but it also works wonders when the chicken is oven-roasted. For the most delightful char and crispy skin, we recommend using the Roasted Butterflied Chicken method. To ensure juicy results and delectable skin, dry-brine the chicken and let it air-dry overnight. For an extra kick, pair this dish with the Peruvian-Style Spicy Jalapeño Sauce.

Serves 3 to 4

INGREDIENTS:

• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 3 medium cloves garlic, minced or grated on a microplane (about 1 tablespoon)
• 1 tablespoon distilled white vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable or canola oil
• 1 whole chicken, 3½ to 4 pounds, butterflied according to the directions here
• Peruvian-Style Spicy Jalapeño Sauce (optional) – recipe follows

INSTRUCTIONS:

1. In a small bowl, combine cumin, paprika, garlic, vinegar, salt, pepper, and oil. Mix the ingredients with your fingertips to create a spice rub.
2. Separate the chicken skin from the breasts. Rub the spice mixture evenly all over the chicken and under the skin.
3. Roast the chicken following the Roasted Butterflied Chicken recipe (here), omitting step 2.
4. Serve the delicious Peruvian-Style Roast Chicken with Peruvian-Style Spicy Jalapeño Sauce, if desired.

PERUVIAN-STYLE SPICY JALAPENO SAUCE: 

A creamy and zesty sauce with a delightful kick that complements roast or grilled chicken and various meats. It also serves as an excellent dip for vegetables or a base for salad dressings.

Note: Ají Amarillo is a mild Peruvian yellow pepper, available in paste or puree form in many Latin markets or online. If unavailable, you can omit it.

Makes about 1 cup

INGREDIENTS:

• 3 jalapeño chiles, roughly chopped
• 1 cup fresh cilantro leaves
• 2 medium cloves garlic, minced or grated on a microplane (about 2 teaspoons)
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons ají Amarillo paste (see Note above)
• 2 teaspoons fresh lime juice (1 lime)
• 1 teaspoon white vinegar
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice, and vinegar in a blender. Blend on high speed until smooth.
2. With the blender running, gradually drizzle in the olive oil.
3. Season the sauce to taste with salt and pepper.
4. Store the sauce in a sealed container in the refrigerator for up to 1 week.

Indulge in the mouthwatering flavors of this Peruvian-Style Roast Chicken, which beautifully captures the essence of the classic rotisserie chicken found in the heart of Peru. The aromatic spices, crispy skin, and tender meat make it an irresistible dish that will leave your taste buds dancing with delight. Whether you choose to enjoy it with the optional Peruvian-Style Spicy Jalapeño Sauce or on its own, this chicken is sure to become a favorite in your home. Prepare to savor the rich culinary heritage of Peru with each succulent bite of this delectable roasted chicken. Bon appétit!