Peruvian-Style Roasted Chicken

Name: Peruvian-Style Roasted Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5
Cuisine: Peru
Ingredients: 1 whole chicken of approximately 1.5 kg; 2 tablespoons of ají panca paste; 4 cloves of garlic, finely grated or crushed; 4 tablespoons of soy sauce; 2 tablespoons of red wine vinegar; 2 tablespoons of vegetable oil; 1 teaspoon of ground cumin; 1 teaspoon of dried oregano; 1 teaspoon of sweet paprika; 1/2 teaspoon of black pepper; 1 1/2 teaspoons of salt; 120 ml of black or blonde beer

Prepare at home a Peruvian-style roasted chicken with golden, spicy skin, juicy meat, and a deep flavor of ají panca, garlic, cumin, and beer. The home oven allows for a very tasty result following a prolonged marinade and adequate rest.

Preparation30 min

Cooking90 min

Total120 min

Servings5

DifficultyIntermediate

This classic of Peruvian chicken restaurants is distinguished by its intensely golden skin, spicy aroma, and deep flavor of ají panca. Serve it with fried potatoes, salad, and your favorite sauces.

Ingredients

Have everything ready before you begin.

✓1 whole chicken of approximately 1.5 kg
✓2 tablespoons of ají panca paste
✓4 cloves of garlic, finely grated or crushed
✓4 tablespoons of soy sauce
✓2 tablespoons of red wine vinegar
✓2 tablespoons of vegetable oil
✓1 teaspoon of ground cumin
✓1 teaspoon of dried oregano
✓1 teaspoon of sweet paprika
✓1/2 teaspoon of black pepper
✓1 1/2 teaspoons of salt
✓120 ml of black or blonde beer

Step-by-step method

01
Prepare the marinade by mixing in a large container the ají panca paste, garlic, soy sauce, vinegar, vegetable oil, and beer.
Prepare the marinade by mixing in a large container the ají panca paste, garlic, soy sauce, vinegar, vegetable oil, and beer.
02
Add the cumin, oregano, sweet paprika, black pepper, and salt. Mix until you get a uniform, reddish, and aromatic marinade.
Add the cumin, oregano, sweet paprika, black pepper, and salt. Mix until you get a uniform, reddish, and aromatic marinade.
03
Remove the visible excess fat from the chicken and dry the skin very well with paper towels.
Remove the visible excess fat from the chicken and dry the skin very well with paper towels.
04
Carefully separate the skin from the breast and thighs without breaking it, and spread some of the marinade under the skin. Also, cover the entire exterior surface and the interior cavity.
Carefully separate the skin from the breast and thighs without breaking it, and spread some of the marinade under the skin. Also, cover the entire exterior surface and the interior cavity.
05
Place the chicken in a container, cover it, and refrigerate it for at least 8 hours. If possible, leave it overnight. You can turn it once during the marinade, keeping it always refrigerated and covered.
Place the chicken in a container, cover it, and refrigerate it for at least 8 hours. If possible, leave it overnight. You can turn it once during the marinade, keeping it always refrigerated and covered.
06
Remove the chicken from the refrigerator about 30 minutes before cooking. Place it on a rack over a tray, with the breast facing up. If you don’t have a rack, use a tray and turn the chicken during cooking to favor even browning.
Remove the chicken from the refrigerator about 30 minutes before cooking. Place it on a rack over a tray, with the breast facing up. If you don’t have a rack, use a tray and turn the chicken during cooking to favor even browning.
07
Preheat the oven to 220 °C
Preheat the oven to 220 °C. Spread the remaining marinade over the skin, without soaking it too much.
08
Roast at 220 °C for 20 minutes to start browning the surface
Roast at 220 °C for 20 minutes to start browning the surface. Then reduce the temperature to 180 °C and continue cooking for 50 to 70 minutes, depending on the size of the chicken and the power of the oven.
09
Halfway through cooking, carefully turn the chicken or rotate the tray
Halfway through cooking, carefully turn the chicken or rotate the tray. If the skin browns too quickly, gently cover it with aluminum foil and remove it during the last 15 minutes.
10
Check the cooking with a thermometer in the thickest part of the thigh, avoiding the bone. The chicken should reach at least 74 °C. Without a thermometer, verify that the juices come out clear and the meat is not pink near the bone.
Check the cooking with a thermometer in the thickest part of the thigh, avoiding the bone. The chicken should reach at least 74 °C. Without a thermometer, verify that the juices come out clear and the meat is not pink near the bone.
11
Remove the chicken from the oven and let it rest for 10 to 15 minutes before cutting
Remove the chicken from the oven and let it rest for 10 to 15 minutes before cutting.
12
Cut it into quarters or pieces following the joints and serve with fried potatoes, salad, and sauces. Optionally, turn on the broiler during the last minutes to intensify the browning, watching it constantly.
Cut it into quarters or pieces following the joints and serve with fried potatoes, salad, and sauces. Optionally, turn on the broiler during the last minutes to intensify the browning, watching it constantly.

Cooking tip

Marinate the chicken overnight if possible to get a deeper flavor.
Dry the skin very well before applying the marinade and roasting; it will brown better.
If you can’t find ají panca, you can substitute it with a mild red chili paste and adjust the intensity to taste.
Use a kitchen thermometer and check that the thigh reaches at least 74 °C.
Respect the 10 to 15 minutes rest before cutting the chicken to better preserve its juices.
The rack helps the heat circulate and prevents the chicken from sitting in its own juices.

Ingredients

Step-by-step method

Prepare the marinade by mixing in a large container the ají panca paste, garlic, soy sauce, vinegar, vegetable oil, and beer.

Add the cumin, oregano, sweet paprika, black pepper, and salt. Mix until you get a uniform, reddish, and aromatic marinade.

Remove the visible excess fat from the chicken and dry the skin very well with paper towels.

Carefully separate the skin from the breast and thighs without breaking it, and spread some of the marinade under the skin. Also, cover the entire exterior surface and the interior cavity.

Place the chicken in a container, cover it, and refrigerate it for at least 8 hours. If possible, leave it overnight. You can turn it once during the marinade, keeping it always refrigerated and covered.

Remove the chicken from the refrigerator about 30 minutes before cooking. Place it on a rack over a tray, with the breast facing up. If you don’t have a rack, use a tray and turn the chicken during cooking to favor even browning.

Preheat the oven to 220 °C

Roast at 220 °C for 20 minutes to start browning the surface

Halfway through cooking, carefully turn the chicken or rotate the tray

Check the cooking with a thermometer in the thickest part of the thigh, avoiding the bone. The chicken should reach at least 74 °C. Without a thermometer, verify that the juices come out clear and the meat is not pink near the bone.

Remove the chicken from the oven and let it rest for 10 to 15 minutes before cutting

Cut it into quarters or pieces following the joints and serve with fried potatoes, salad, and sauces. Optionally, turn on the broiler during the last minutes to intensify the browning, watching it constantly.