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Homemade Peruvian Chicken photo

Peruvian Chicken

This Peruvian Chicken is bursting with flavor! Juicy, marinated chicken paired with a creamy jalapeño sauce will transport your taste buds to Peru.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup extra-virgin olive oil
  • 2 tablespoons lime juice (about 1 medium lime)
  • 6 cloves garlic (roughly chopped)
  • 1 tablespoon kosher salt (divided)
  • ¾ teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sriracha or Sambal
  • 1 tablespoon white vinegar
  • ½ teaspoon honey
For the Chicken:
  • 4 pounds bone-in, skin-on chicken thighs and breasts (about 4 thighs and 1 split chicken breast)
For the Jalapeño Sauce:
  • 3 jalapeño peppers (roughly chopped, about 7 oz)
  • 1 cup packed cilantro (1 ounce)
  • 2 cloves garlic (roughly chopped)
  • ½ cup whole milk plain Greek yogurt (or mayo for dairy-free)
  • ½ cup extra-virgin olive oil
  • 2 tablespoons lime juice (about 1 medium lime)
  • 1 teaspoon white vinegar
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon honey

Equipment

  • Mixing bowl
  • Whisk
  • Baking sheet
  • Meat thermometer
  • Blender or food processor

Method
 

Cooking Instructions:
  1. In a mixing bowl, combine the extra-virgin olive oil, lime juice, roughly chopped garlic, ½ tablespoon of kosher salt, black pepper, ground cumin, chili powder, paprika, dried oregano, sriracha or Sambal, white vinegar, and honey. Whisk until well combined.
  2. In a large bowl or a resealable plastic bag, add the chicken pieces. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  3. Preheat your oven to 425°F (220°C). This high temperature helps to achieve crispy skin while keeping the chicken juicy.
  4. In a blender or food processor, combine the roughly chopped jalapeño peppers, cilantro, garlic, Greek yogurt (or mayo), extra-virgin olive oil, lime juice, white vinegar, kosher salt, and honey. Blend until smooth and creamy. Adjust seasoning if necessary.
  5. Place the marinated chicken pieces skin-side up on a baking sheet. Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
  6. Remove the chicken from the oven and let it rest for a few minutes. Serve with the jalapeño sauce drizzled over the top or on the side for dipping. Enjoy every flavorful bite of your homemade Peruvian Chicken!

Notes

  • Don’t skip the marinating step; it’s essential for flavor.
  • Make sure to preheat your oven properly for even cooking.
  • Use a meat thermometer to check the chicken’s doneness without cutting into it.
  • Rest the chicken before serving to allow the juices to redistribute.