Best 2 Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipes

Embark on a culinary journey to the heart of Peruvian cuisine with our Peruvian Roasted Chicken with Spicy Cilantro Sauce recipe. This delectable dish tantalizes taste buds with its succulent, flavorful chicken and vibrant, aromatic sauce. Our carefully crafted recipe provides step-by-step instructions to guide you in creating this authentic Peruvian masterpiece.

Accompanying the main event, we present a collection of complementary recipes that elevate your Peruvian dining experience. Delight in the tangy and refreshing Peruvian Green Sauce, a perfect accompaniment to grilled meats and fish. Discover the secrets of preparing authentic Peruvian Salsa Criolla, an essential condiment that adds a burst of flavor to any dish. And for a sweet ending, indulge in the classic Peruvian dessert, Arroz con Leche, a creamy and comforting rice pudding that will leave you craving for more.

Each recipe is meticulously explained with easy-to-follow instructions, ensuring that even novice cooks can recreate these Peruvian gems in their own kitchens. Whether you're a seasoned foodie or a culinary explorer, our Peruvian Roasted Chicken with Spicy Cilantro Sauce and its accompanying recipes will transport you to the vibrant streets of Lima, offering a taste of Peru's rich and diverse culinary heritage.

Here are our top 2 tried and tested recipes!

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE

Peruvian-Style Roast Chicken with Tangy Green Sauce image

This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.

Provided by Mindy Fox

Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic

Yield Serves 4

Number Of Ingredients 26

Ingredients

For the chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
For the green sauce:
1 cup (packed) cilantro leaves with tender stems
1-2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
For the salad:
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Steps:

Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Make the green sauce:
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
Make the salad:
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
Do Ahead
Green sauce can be made 5 days ahead. Cover and chill.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE - (2.7/5)

Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipe - (2.7/5) image

Provided by janicecraig

Number Of Ingredients 26

Ingredients

FOR THE CHICKEN:
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 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
FOR THE SAUCE:
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
1 ½ 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 (see headnote)
½ teaspoon honey
½ teaspoon ground cumin
½ cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: 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.

Tips:

Use a whole chicken for the most flavorful results.
Make sure the chicken is completely dry before roasting to ensure crispy skin.
Season the chicken generously with salt and pepper to enhance its natural flavor.
Roast the chicken on a baking rack to allow the air to circulate and create even cooking.
Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve the chicken with the Spicy Cilantro Sauce for a delicious and authentic Peruvian experience.

Conclusion:

Peruvian Roasted Chicken with Spicy Cilantro Sauce is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of succulent chicken, crispy skin, and tangy sauce is sure to impress your family and friends. Whether you're a seasoned home cook or a beginner, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, fire up your oven, and get ready to enjoy a delicious taste of Peru!