Name: Peruvian Roasted Chicken With Spicy Cilantro Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 6 garlic cloves, finely grated or minced; 3 tablespoons soy sauce; 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal; 1 tablespoon lime juice; 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; ½ teaspoon fine sea salt; 1 (3½- to 4½-pound) chicken, halved (or 4 pounds bone-in, skin-on chicken parts); Extra-virgin olive oil, as needed; 1 cup cilantro leaves and tender stems; 3 to 4 jalapeños, seeded and diced; ¼ cup/1 ounce crumbled feta cheese; 1 garlic clove, chopped; 1½ tablespoons lime juice, more to taste; 2 teaspoons chopped fresh oregano or basil; ¾ teaspoon fine sea salt, more to taste; ½ teaspoon Dijon mustard; ½ tablespoon aji amarillo or other chile paste; ½ teaspoon honey; ½ teaspoon ground cumin; ½ cup extra-virgin olive oil; Lime wedges, for garnish

This vibrant Peruvian roasted chicken delivers incredible flavor with its aromatic marinade and zesty cilantro sauce. The chicken emerges from the oven with crispy skin and juicy meat, while the bright green sauce adds a perfect tangy, spicy finish to each bite.

Why You’ll Love This Recipe

This Peruvian chicken recipe brings restaurant-quality flavors right to your kitchen. The marinade infuses the chicken with a perfect balance of savory, tangy, and subtly spicy notes that penetrate deep into the meat. The accompanying cilantro sauce is addictively good – creamy, spicy, and herb-forward, it complements the roasted chicken beautifully while adding a vibrant color contrast to your plate. This dish is impressive enough for company but simple enough for a weeknight dinner. Best of all, most of the prep can be done ahead of time, as the chicken benefits from marinating for several hours.

Peruvian Roasted Chicken With Spicy Cilantro Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Garlic forms the aromatic foundation of both the marinade and sauce, providing essential depth and pungency that’s characteristic of Peruvian cuisine.

Soy sauce in the marinade delivers a savory umami quality and helps the chicken develop a beautiful golden color when roasted.

Aji amarillo paste is a traditional Peruvian ingredient made from bright orange chilies with a fruity, medium-heat flavor profile. If unavailable, sriracha or sambal oelek make good substitutes though with slightly different flavor profiles.

Lime juice adds essential brightness and acidity that balances the rich flavors and helps tenderize the chicken.

Aji panca paste is another Peruvian chile paste with a smoky, fruity, mildly spicy flavor. Pasilla chile powder makes a good substitute if you can’t find it.

Dijon mustard contributes tangy complexity and helps emulsify both the marinade and sauce.

Cumin brings its distinctive earthy, warm notes that are essential to authentic Peruvian flavor.

Chicken is the star of the show and works beautifully whether used as halves or bone-in, skin-on parts according to your preference.

Cilantro forms the base of the vibrant green sauce, providing fresh, herbal notes that are signature to this dish.

Jalapeños add adjustable heat to the sauce – keep some seeds for extra spice if desired.

Feta cheese might seem unexpected, but it adds creaminess and a tangy saltiness to the sauce that balances the heat and herbs perfectly.

Oregano or basil contributes additional herbal complexity to the sauce, with oregano offering a more traditional flavor profile.

Honey balances the acidity and heat in the sauce with just a touch of sweetness.

Olive oil brings everything together, adding richness and helping to create a smooth, pourable consistency in the sauce.

Directions

In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

Servings and Timing

This recipe yields 4 servings. Preparation time is about 15-20 minutes for making the marinade and processing the chicken. The chicken then needs to marinate for at least 2 hours (and up to 12 hours for optimal flavor). Cooking time is 35-45 minutes plus 10 minutes of resting time. The sauce takes about 10 minutes to prepare while the chicken is cooking. Total active time is approximately 30 minutes with additional marinating and cooking time.

Variations

Spice Level Adjustment: Decrease or increase the chilies to adjust the heat level to your preference. For a milder version, remove all seeds from the jalapeños or substitute with poblano peppers.
Grilled Version: Instead of roasting, this chicken works beautifully on a grill. Maintain medium heat and grill for approximately 35-45 minutes, turning occasionally until the internal temperature reaches 165°F.
Boneless Option: Use boneless, skin-on chicken thighs for faster cooking. Reduce the cooking time to about 25-30 minutes.
Veggie Addition: Roast bell peppers, onions, and potatoes alongside the chicken for a complete one-pan meal.
Dairy-Free Sauce: Omit the feta and add an avocado instead for creaminess in the sauce.
Herb Variations: Substitute some of the cilantro with mint or parsley for a different herb profile in the sauce.

Storage/Reheating

Refrigeration: Store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken will keep for 3-4 days, while the sauce will remain fresh for up to 5 days.

Freezing: The cooked chicken can be frozen for up to 3 months. Wrap individual portions tightly in plastic wrap, then foil, and place in freezer bags. The sauce can also be frozen in ice cube trays, then transferred to freezer bags for up to 1 month.

Reheating Chicken: For best results, reheat the chicken in a 325°F oven, covered with foil, for about 15-20 minutes until warmed through. This helps preserve the moisture and crisp up the skin. Alternatively, use a microwave at 70% power, covered with a damp paper towel.

Reheating Sauce: The sauce is best served at room temperature. If refrigerated, allow it to sit out for 15-20 minutes before serving. If frozen, thaw overnight in the refrigerator.

Reviving Leftover Chicken: Shred leftover chicken and toss with some of the sauce for delicious tacos, grain bowls, or sandwiches.

FAQs

What is aji amarillo paste and where can I find it?

Aji amarillo paste is made from Peruvian yellow chili peppers that have a unique fruity, medium-spicy flavor. You can find it in Latin American grocery stores, specialty food shops, or online retailers. If unavailable, substitute with sriracha or sambal oelek mixed with a small amount of turmeric for color.

Can I use a whole chicken instead of halves?

Yes, you can use a whole chicken. Spatchcock it by removing the backbone so it lays flat, which ensures even cooking. Increase the cooking time to 50-60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

I don’t like cilantro. What can I use instead?

If you’re among those who find cilantro tastes soapy, substitute with an equal amount of fresh parsley, which will give a similarly fresh, herbal quality to the sauce without the divisive flavor.

How spicy is this dish?

With the recommended amount of chilies, the dish has a medium heat level. The spiciness comes primarily from the sauce, which you can adjust by reducing the jalapeños or removing all seeds and membranes for a milder version.

Can I marinate the chicken longer than 12 hours?

It’s not recommended to marinate beyond 12 hours as the acidity in the marinade can start to break down the proteins too much, resulting in a mushy texture. For best results, stay within the 2-12 hour window.

What sides go well with Peruvian chicken?

Traditional accompaniments include rice, fried plantains, or yuca fries. A simple green salad, roasted vegetables, or corn on the cob also pair wonderfully with this flavorful chicken.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually develop and improve with a little time.

What’s the best way to cut a chicken in half?

Use sturdy poultry shears to cut lengthwise through the breastbone. Turn the chicken over and cut again along the backbone. For easier handling, you can remove the backbone completely by cutting along both sides of it.

Is there a way to make this recipe dairy-free?

Yes, simply omit the feta cheese from the sauce and add half an avocado instead to maintain the creamy texture. You may need to adjust the salt since feta contributes saltiness.

How can I tell when the chicken is fully cooked?

The chicken is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F when tested with a meat thermometer inserted into the thickest part of the thigh without touching bone.

Conclusion

This Peruvian Roasted Chicken with Spicy Cilantro Sauce brings the vibrant flavors of Peru to your dinner table with minimal effort. The marinade infuses the chicken with a complex blend of spices and aromatics, while the roasting process creates perfectly crispy skin and juicy meat. The bright, zesty cilantro sauce is the perfect complement, adding freshness and a punch of flavor that elevates this dish to restaurant quality.

What makes this recipe special is its versatility—it’s equally suitable for a casual family dinner or an impressive meal for guests. The make-ahead components also make it practical for busy schedules. Whether you follow the recipe exactly or explore the variations to suit your taste preferences, this Peruvian chicken is bound to become a repeated favorite in your culinary repertoire.