My version of Peruvian chicken is based on what my family served every week when I was growing up in Peru. The fresh herbs and warm cumin pair with the umami and subtle sweetness from the soy and hoisin sauce. This flavorful wet rub gives you a juicy bird with an incredibly crispy skin. My ají verde (green sauce) is vibrant, creamy and delicious drizzled over the top.
| Level: | Easy |
| Total: | 1 day 1 hr 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- One 12-ounce bottle beer (lager)
- 3 tablespoons soy sauce
- 1 tablespoon ground cumin
- 1 tablespoon hoisin sauce
- 1 tablespoon chopped fresh oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon white vinegar
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon kosher salt
- 3 cloves garlic
- Juice of 1/2 lime
- One 3- to 4-pound chicken
- Ají Verde (Green Sauce), for serving, recipe follows
- 1/2 cup huacatay (black mint paste)
- 1/2 cup mayonnaise
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic
- 1 bunch fresh cilantro
- 1/2 red onion
- 1/4 jalapeño
- Kosher salt
Instructions
- Combine the beer, soy sauce, cumin, hoisin sauce, oregano, pepper, vinegar, rosemary, salt, garlic and lime juice in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving. Serve with the Ají Verde (Green Sauce) on the side.
- Add the huacatay, mayonnaise, oil, lime juice, garlic, cilantro, onion, jalapeño and some salt to a blender and blend until smooth.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 957 |
| Total Fat | 74 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 53 g |
| Cholesterol | 214 mg |
| Sodium | 1392 mg |
Reviews
Have made this chicken several times and it never disappoints. No substitutes at all – perfection as written. What I will say, if you can plan ahead do so because the the longer you marinate the chicken, the more amazing it is. I have made with whole chicken, or cut up chicken and it’s a hit with the family and friends every time. The Aji Verde sauce is delicious….still trying to replicate the sauce from a local Peruvian restaurant that served a rotisserie chicken similar to this one with green sauce. This green sauce is different (still prefer the restaurant version) but it’s is quite good as well. Also, I do not add water to the bottom of the pan but do put the rest of the marinade in (as Franco did on the episode), then once the chicken is baked, I pour some of the drippings over the chicken but I only a bit of it since the skin is so crispy coming out of the oven and I don’t want to lose that by pouring drippings over it). This recipe is a definite keeper!
This recipe is excellent as it is. I tried this with grilled chicken as well and it was also given approval by my dinner guests.
Wow!!! Amazing marinade but an even better sauce! Moist, flavorful chicken. This recipe is foolproof if you actually follow the directions!
This marinade makes a really good seal on the chicken when baked, and makes the chicken super tender while marinating! I’ve never had baked chicken turn out so moist that it doesn’t need any sauce… except of course this sauce because it’s the best sauce ever? I want to eat everything with this sauce. 14 out of 10
Was amazed at how this looked watching the show last week – had a chicken in the freezer and all the ingredients in my pantry/fridge, so i decided to go for it! Mid-week I put the marinade together, used fresh herbs from my garden. Marinated the chicken for 5-6 hours and popped it the oven after work. Incredible!! Didi not make the sauce, but the chicken was fantastic. Would’ve loved to share my picture!
This recipe is amazing and needs no adjusting. I also made a gravy from the drippings and it is delicious! LOVE IT. I made it for our Canadian Thanksgiving tonight and it was so good. Looking forward to the leftovers. Also plenty of sauce leftover!
This was Deliciousness!
Please, I don’t understand the added water comment?!?
Franco Does Not add water to the the roasting pan, but the remaining marinade.
Water would dilute the pan drippings if you added water.
PLEASE, Don’t Add Water!!!!
Please, I don’t understand the added water comment?!?
Franco Does Not add water to the the roasting pan, but the remaining marinade.
Water would dilute the pan drippings if you added water.
PLEASE, Don’t Add Water!!!!
Delicious and super easy if planned ahead
Love this recipe. This has become a staple for us. Gives a great leftover for a zillion things too! Love!!
Wasn’t worth all the prep work and nothing special