A classic Peruvian dish featuring succulent, marinated chicken roasted to perfection, known for its crispy skin and tender, flavorful meat. It is a staple in Peruvian comfort food.
Moon Street's Peruvian Feast
A classic Peruvian dish featuring succulent, marinated chicken roasted to perfection, known for its crispy skin and tender, flavorful meat. It is a staple in Peruvian comfort food.
Ingredients
- 1 whole chicken 3-4 lbs (1.5-2 kg)
- 1/4 cup soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp aji amarillo paste
- 1 tbsp garlic minced
- 1 tbsp ginger grated
- 1 tbsp cumin ground
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper ground
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Pat the whole chicken dry with paper towels. Remove any giblets.
- In a bowl, combine soy sauce, red wine vinegar, aji amarillo paste, minced garlic, grated ginger, cumin, smoked paprika, oregano, black pepper, olive oil, and salt to create the marinade.
- Place the chicken in a large bowl or a resealable bag. Pour the marinade over the chicken, ensuring it's fully coated. Massage the marinade into the chicken.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken on a roasting rack in a roasting pan.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is golden brown and crispy. Baste occasionally with pan drippings for extra flavor.
- Let the chicken rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, keeping the chicken moist.
Notes
Serve with a side of French fries, a simple green salad, and Aji Verde (Peruvian green sauce) for an authentic experience. Marinating overnight yields the best flavor. For an extra crispy skin, pat the chicken very dry before applying the marinade.
