Peruvian Chicken
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Peruvian chicken is a flavor-packed dish that works equally well in leftover meals. Skimming through old copies of Cook’s Illustrated a few years ago, I came across this recipe for Peruvian Garlic-Lime Chicken. I was intrigued since it was roasted on a beer can! Since most of my favorite cooking magazines are now defunct, (Cooking Light, Gourmet) this is the only I still get by snail-mail.
I’ve since dispensed with roasting it on a beer can as it isn’t really worth the bother. You can totally skip the beer can, and bake it on a vertical roaster like this one, or just brush the marinade on the chicken and bake. (This post was originally published on January 14th, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases.)
The Peruvian chicken looked delicious, and sounded perfectly manly and hearty. There’s always a little trepidation when trying a new recipe. As good as it reads, there’s no guarantee that it will knock anyone’s socks off. These days, I really do strive to knock socks off.
All around sounds of pleasure accompanied this Peruvian chicken recipe, and the family deemed this a “do-over”! The homemade mayonnaise is a must! My 22 year old kept going back for spoonfuls of the aioli-like, spicy mayonnaise. (Which actually wasn’t really very spicy at all!)
The original recipe called for a fiery hot habanero chili, but I substituted a flavorful, but milder serrano chili to tone it down for my family, but if you love spicy, stick with the habanero. I’ve also eliminated the 1 tablespoons of sugar from the original recipe.
Why is it called “Peruvian chicken”?
Originally brought to Peru by Swiss immigrants, it’s traditionally cooked on a spit (or that vertical roaster!) No matter how it’s prepared, Peruvian chicken or “pollo a la brasa” is traditionally served with a mayonnaise based sauce.
Marinade for Peruvian chicken
While the actual cooking doesn’t take very long, for the best flavor, you’ll want to prepare the marinade the day before you plan to roast. Marinate the bird overnight in a zip lock bag, and the following day cook it in the oven in just around an hour. While the bird is roasting, you can make the spicy mayonnaise.
Ingredients:
- Olive oil
- mint leaves
- garlic (6 cloves!)
- cumin
- smoked paprika
- dried oregano
- zest and juice from 2 limes
- habanero or serrano chili (depending on how spicy you like it!)
- Kosher salt and pepper
- Whole chicken or chicken pieces.
The original recipe called for a roasting chicken. I find it easier and quicker to just buy pieces, especially since our family prefers thighs and legs over breast meat. If you’re buying a whole chicken, aim for around 3 1/2 to 4 pounds. If using pieces, 2 1/2 to 3 pounds should easily feed a family of 4 with leftovers.
How to make the spicy mayonnaise
The spicy mayonnaise can be made the day before, or while the chicken is cooking.
Ingredients for spicy mayo:
- 1 large egg (or egg substitute if you don’t feel comfortable about using a raw egg)
- 2 Tablespoons water
- 1 Tablespoons mince shallot (or onion)
- 1 Tablespoon lime juice
- 1 Tablespoon minced fresh cilantro
- 1 teaspoon minced jalapeño
- 1 teaspoon yellow mustard
- 1/2 teaspoon kosher salt
- 1 cup olive or avocado oil
Method:
- Process all ingredients except oil in food processor until finely chopped. About 10 seconds.
- With machine running, slowly drizzle oil in a steady stream until mayonnaise like consistency is reached. Scraping down bowl as necessary.
Store leftover mayonnaise in refrigerator for up to 3 days.
What to serve with Peruvian chicken
Peruvian chicken is traditionally served with thick French fries. These super crispy roasted potatoes would be a great accompaniment.
Or how about this tasty Cilantro rice?
Leftover Peruvian chicken? Any leftover chicken would be delicious in this Mexican chicken soup.
Peruvian Garlic-Lime Chicken
Ingredients
Marinade
- 3 Tablespoons extra-virgin olive oil
- 1/4 cup fresh mint leaves lightly packed
- 2 Tablespoons kosher salt
- 6 garlic cloves peeled and roughly chopped
- 1 Tablespoon ground black pepper
- 1 Tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 limes, finely grated zest and juice, about 1/4 cup
- 1 teaspoon habanero chile minced. (or 2-3 teaspoons serrano, minced).
Chicken
- 3 pounds chicken pieces
Instructions
Marinade
- Process all ingredients except for the chicken in a blender or food processor until a smooth paste forms, 10 to 20 seconds. Using fingers loosen skin over chicken pieces. Rub half of the paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Place chicken in a gallon-size zipper bag and refrigerate at least 6 hours or up to 24 hours.
Baking the Peruvian Chicken
- Adjust oven rack to lowest position and heat oven to 325 degrees F. Place chicken pieces on a rack on a baking pan or sheet. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of the breast registers 140 degrees F. About 35 to 45 minutes. Remove chicken and pan from oven and increase oven temperature to 500 degrees F.
- When oven is heated to 500 degrees F. Roast chicken pieces until entire skin is browned and crisp and thermometer registers 160 degrees F. inserted into the breast and 175 degrees F. in the thickest part of the thigh, about 15 minutes
- Serve with spicy mayonnaise.
Notes
- If using a whole chicken you can roast on a spit or vertical roaster.
Well that may not be a flattering position for the chicken, but the end result looks delicious! Can’t wait to give this recipe a try!
It was good! A family hit all around!
I made the chicken on a beer can last night. It was fun to make and everyone liked it.
Glad everyone liked it, Robin! Always hard to please EVERYONE!
*Socks knocked off* 😉 I can’t wait for the snow to go away so I can try this. I have been waiting on I don’t know what too to use a beer can on chicken. 🙂
Hope you like it Nicole! I made mine in the oven!
Just a thought. I love beer can chicken too…it’s the best, most moist chicken ever. But the outside of a can is not made to be food and oven safe for baking. I use a bundt pan set in a baking sheet. 😉
Thanks for the tip…that’s a good idea and no waste of a beer!
Looks like chicken at it’s finest!!
Tara, give it a go! It’s delicious!
This recipe is absurd. Perfect every time and unbelievably flavorful. I highly, highly recommend serving this with creamy polenta. Nom mom nominated non. So worth the prep time and a real show stopper for when you have guests.
Thank you Chris! It’s a hit a our house too!
I used to have a kitchen tool thingy to roast a chicken upright and it always turned out so good! I wonder what happened to it? Now I know I can just use a beer can, how convenient!
Your chicken sounds wonderful, Cynthia, no wonder the family wanted it again!
This chicken looks absolutely fantastic!
Love the beer can, the spices and the spicy mayo! I don’t have a roaster either. So much flavor!
looks like something we would enjoy…pinning!
Thank you!
This chicken looks fantastic!
Thank you!
This has been my go to recipe when I have the time to let the bird rest the 6 hours. It is so worth the wait. TRY this RECIPE YOU WILL NOT BE DISAPPOINTED. Thanks for posting because I lost page 2 and 3 of this recipe!!
Cheers!!
thank you so much! I’m glad you like it!
I do 99%9 all of the cooking at home and like everyone else am always looking for the next best chicken recipe . This with out a doubt is the best one in hundred of recent ones. All the flavors were awesome and this was so tender it tops all. the meal was restaurant quality all the way. I will defiantly serve this when i am trying to impress
thank you!
I do 99%9 all of the cooking at home and like everyone else am always looking for the next best chicken recipe . This with out a doubt is the best one in hundred of recent ones. All the flavors were awesome and this was so tender it tops all. the meal was restaurant quality all the way. I will defiantly serve this when i am trying to impress
thank you robert! Love to hear this!
This is one of my favorite Cooks Illustrated recipes ever. The chicken it makes is wonderful. And the mayo is great, too. It does take time to prep the marinade (especially if you make double recipe like I do) but because it’s done the day before cooking the chicken (and can make mayo in advance, too) it makes it manageable for guests.
absolutely! Now I’m craving it again!
You6 recipe was simple and straightforward plus I found it to be very tasty and your honesty how to go about it a breath of fresh air thank you.
THanks!
Gosh this is stunning – and love the fresh mint in there to calm the spicy fire. I hadn’t heard of Peruvian chicken so thanks for introducing us to this, Cynthia
thank you Jill!
Very nice post. Thanks for sharing
Made this last night! So good fir a cool summer meal!