Peruvian Chicken Recipe

Whole Peruvian chicken served on a platter.

5 from 3 votes

Simplify dinner with this easy Peruvian Chicken. Marinate overnight, roast for an hour, and you’ll have juicy chicken that pairs perfectly with rice, beans, or a fresh salad.

Prep Time7

Cook Time1

Total Time8

Course: Main Dish

Cuisine: Latin

Diet: Dairy Free

Servings:

Calories: 316kcal

Author: Linda

Equipment

Roasting Pan

Ingredients

1 whole roasting chicken
2 tsp. cumin
2 tsp. garlic powder
2 tsp. paprika
1 tsp. oregano
1 teaspoon sugar
1/2 tsp. chili powder
12 oz Corona or other lager
1/2 c. white vinegar
1 juice of lime

Instructions

Wash the chicken and use kitchen shears to remove any excess fat. Be sure to wash inside the cavity.
Combine the spices in a small bowl and mix together with a fork.
Place the chicken in a large bowl, then use your fingers to tug and pull at the chicken skin to loosen it up a bit. Use your hands to rub the seasonings all over the outside of the chicken, covering as much surface area as possible.
Turn the chicken breast side down, then pour in the beer, vinegar, and lime juice. Refrigerate for 6 hours, or overnight.
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from the bowl and place breast side up in a roasting pan. Discard marinade.
Roast for 30 minutes at 425 degrees Fahrenheit (220 degrees Celsius), then reduce heat to 350 degrees Fahrenheit (175 degrees Celsius) and cook for another 30 minutes or until an instant-read thermometer shows an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Let rest on a cutting board for 10 minutes before carving.

Notes

Store any leftover Peruvian Roasted Chicken in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months; thaw it overnight in the fridge before reheating.

Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes to retain its crispiness.

Nutrition