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Peruvian Chicken – Juicy, Spiced, and Packed with Flavor

If you’ve ever tried Peruvian food, you know it’s full of vibrant flavors, bold spices, and unforgettable aromas. This Peruvian Chicken recipe is no exception. Marinated in a blend of garlic, lime, cumin, and paprika, then roasted or grilled until perfectly golden, the chicken turns out juicy, tender, and packed with smoky, tangy flavor. This dish is traditionally served with a creamy green sauce (aji verde) and sides like roasted potatoes, rice, or salad. The best part? It’s e
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Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs (or breasts if preferred)
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 4 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano dried
  • ½ tsp black pepper
  • 1 tsp salt
Optional Green Sauce (Aji Verde-Inspired)
  • 1 cup fresh cilantro leaves
  • 1 jalapeño pepper seeded
  • 2 garlic cloves
  • ½ cup mayonnaise or Greek yogurt for lighter version
  • 2 tbsp olive oil
  • Juice of 1 lime
  • Pinch of salt and pepper

Equipment

  • Large mixing bowl (for marinade)
  • Whisk or spoon
  • Cutting board and knife
  • Measuring spoons
  • Roasting pan, baking sheet, or grill
  • Meat thermometer

Method
 

Step 1: In a large bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, oregano, salt, and black pepper.
    Step 2: Add chicken pieces to the bowl, tossing until fully coated. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).
      Step 3: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
        Step 4: Arrange chicken on the prepared sheet. Roast for 35–40 minutes, until skin is crispy and chicken reaches an internal temperature of 165°F (74°C).
          Step 5: While chicken bakes, prepare the green sauce. Blend cilantro, jalapeño, garlic, mayonnaise, olive oil, lime juice, salt, and pepper until smooth. Adjust seasoning to taste.
            Step 6: Remove chicken from oven and let rest for 5 minutes.
              Step 7: Serve chicken hot with the green sauce on the side, plus roasted potatoes, rice, or salad.

                Notes

                🧊 Storage & Reheating
                Refrigerator: Store chicken in an airtight container for up to 3 days.
                Freezer: Freeze marinated raw chicken for up to 2 months, or cooked chicken for the same time.
                Reheating: Warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave in short bursts.
                🥄 Variations
                Grilled Version: Cook marinated chicken on the grill for smoky flavor.
                Boneless Chicken: Use boneless thighs or breasts for faster cooking.
                Extra Spicy: Add cayenne or extra chili pepper to the marinade.
                Citrus Twist: Use orange juice along with lime for sweetness.
                Herb Upgrade: Add fresh parsley or basil to the marinade for depth.
                ❓ 10 FAQs
                1. What makes Peruvian chicken unique?
                The marinade—garlic, lime, cumin, and paprika create a tangy, smoky, and savory profile.
                2. Can I use boneless chicken?
                Yes, but reduce cook time to 20–25 minutes.
                3. Do I have to marinate overnight?
                Not required, but overnight marinating gives the best flavor.
                4. Can I cook it in an air fryer?
                Yes, 375°F (190°C) for 20–25 minutes, flipping halfway.
                5. What sides go best with Peruvian chicken?
                Roasted potatoes, rice, plantains, or a fresh salad.
                6. How spicy is it?
                Mild as written, but you can increase chili flakes or add a jalapeño for heat.
                7. Can I meal prep this recipe?
                Yes, marinate chicken ahead of time and bake when ready.
                8. Is the green sauce necessary?
                Optional, but it’s a traditional and delicious pairing.
                9. Can I use chicken drumsticks or a whole chicken?
                Yes, just adjust cooking times (whole chicken takes 60–75 minutes).
                10. Can I make it dairy-free?
                Yes, the marinade is already dairy-free; use a dairy-free mayo or yogurt for the sauce.
                🏁 Conclusion
                This Peruvian Chicken is the perfect blend of smoky, tangy, and savory flavors that make it stand out from everyday chicken recipes. With a simple marinade and an optional green sauce, it’s a dish that’s bold, juicy, and sure to impress. Serve it with rice, roasted potatoes, or salad for a complete and satisfying meal.