📝 About This Recipe
Transport your senses to the bustling rotillerías of Lima with this iconic Peruvian roasted chicken. Marinated in a complex blend of soy sauce, dark beer, and earthy spices, the chicken emerges with a deeply lacquered, crispy skin and incredibly succulent meat. This dish is a masterclass in balancing salty, savory, and smoky flavors, making it the undisputed king of Peruvian comfort food.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5 to 4 lbs, giblets removed)
The Signature Marinade
- 1/2 cup Dark Beer (such as Negra Modelo or a stout)
- 1/3 cup Soy Sauce (low sodium preferred)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Aji Panca Paste (Peruvian mild red pepper paste)
- 1 tablespoon Cumin (ground)
- 1 tablespoon Dried Oregano (rubbed between palms to release oils)
- 1 tablespoon Smoked Paprika (for that authentic smoky finish)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Kosher Salt (adjust based on saltiness of soy sauce)
- 2 tablespoons Vegetable Oil
- 1 tablespoon Lime Juice (freshly squeezed)
Aji Amarillo Green Sauce (Aji Verde)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 cup Fresh Cilantro (leaves and tender stems)
- 1/2 cup Mayonnaise (full fat for best texture)
- 1 piece Jalapeño (seeded for less heat)
- 1 teaspoon Huacatay Paste (optional, Peruvian black mint)
👨🍳 Instructions
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1
In a medium bowl, whisk together the dark beer, soy sauce, minced garlic, aji panca, cumin, oregano, smoked paprika, black pepper, salt, vegetable oil, and lime juice until well combined.
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2
Pat the chicken completely dry with paper towels. Use your fingers to gently loosen the skin over the breast and thighs without tearing it.
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3
Rub about one-third of the marinade directly under the skin, ensuring it coats the meat. Pour the remaining marinade over the chicken and inside the cavity, massaging it thoroughly.
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4
Place the chicken in a large resealable bag or a deep dish covered with plastic wrap. Refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
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5
Remove the chicken from the refrigerator 45 minutes before cooking to bring it to room temperature. Preheat your oven to 425°F (220°C).
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6
Tuck the wing tips under the body and tie the legs together with kitchen twine. This ensures even cooking and a beautiful presentation.
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7
Place the chicken on a rack set inside a roasting pan. This allows hot air to circulate, ensuring the skin on the bottom stays crispy.
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8
Roast for 20 minutes at 425°F to sear the skin, then reduce the oven temperature to 375°F (190°C).
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9
Continue roasting for another 45-55 minutes. Baste the chicken once with its own juices halfway through. The chicken is done when an instant-read thermometer hits 165°F (74°C) in the thickest part of the thigh.
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10
While the chicken roasts, prepare the sauce: Blend cilantro, mayonnaise, aji amarillo, jalapeño, and huacatay until smooth. Chill until ready to serve.
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11
Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for tender meat.
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12
Carve the chicken into quarters or eighths and serve alongside the chilled green sauce.
💡 Chef's Tips
Don't skip the resting period; it’s the difference between a dry chicken and a succulent one. If you don't have a roasting rack, use thick slices of onion and potato as a 'trivet' to keep the chicken elevated. For the ultimate crispy skin, pat the chicken dry again if there is excess moisture before putting it in the oven. If you can't find Aji Panca paste, a mix of mild chili powder and a touch of molasses is a decent substitute. Ensure your oven is fully preheated before the chicken goes in to get that immediate skin-searing effect.
🍽️ Serving Suggestions
Serve with thick-cut Peruvian fries (papas fritas) for the most authentic experience. A simple Ensalada Mixta with lettuce, tomatoes, and a bright lime vinaigrette cuts through the richness. Pair with a cold glass of Chicha Morada (purple corn drink) or an Inca Kola. For an adult beverage, a classic Pisco Sour is the perfect companion to this savory meal. Add a side of buttery white rice or cilantro rice to soak up the extra green sauce.