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Peruvian Roasted Chicken

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Have you ever been to Peru? Do you know where Peru is on the map? I will admit, I had to look it up to be sure. Peru is south of the Equator, on the west coast of South America. I never know what to expect when I start researching recipes for Food of the World, but as soon as I saw Pollo a La Brasa, Peruvian Roasted Chicken, I knew what I wanted to make.

This marinated Peruvian Roasted Chicken is tender, flavorful and delicious! cookingwithcurls.com

Pollo a La Brasa, aka Peruvian Roasted Chicken, is traditionally cooked in charcoal and served with French Fries. Since I do not have a charcoal grill, I opted to roast my chicken in the oven…and forgo the french fries for some healthier Steamed Rice…..

Peruvian Roasted Chicken and Steamed Rice! cookingwithcurls.com

I LOVE this chicken!! The flavors are strong, but not overpowering. The chicken is moist, and delicious, and could not be easier to prepare! Plan ahead, this chicken needs to marinate for 8 to 12 hours. 🙂

How to make Peruvian Roasted Chicken:

Mix the marinade ingredients together in a bowl…..

Peruvian Roasted Chicken marinade cookingwithcurls.com

Place the whole chicken in a large, zipper top bag and pour in the marinade…..

Peruvian Roasted Chicken marinate cookingwithcurls.com

Place the chicken in the refrigerator for 8 to 12 hours, or overnight. Preheat oven to 400 degrees, and place chicken in a roasting pan along with the onion and pepper slices…..

Peruvian Roasted Chicken bake cookingwithcurls.com

Fill the cavity of the chicken with some of the onion and pepper slices, and tie legs together…..

Peruvian Roasted Chicken stuffed cookingwithcurls.com

Drizzle with remaining marinade and place in the oven. Roast for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with the pan juices. Continue cooking until thermometer reaches 175 to 180 degrees when inserted into the thickest part of the breast…..

Peruvian Roasted Chicken baked cookingwithcurls.com

Allow chicken to rest for 10 minutes before serving…..

This Peruvian Roasted Chicken is full of flavor, tender and delicious! cookingwithcurls.com

Serve with lime wedges and drizzle with the pan juices…Yummy!!

To make this recipe in an Instant Pot:

  • Follow the instructions in my Instant Pot Faux-tisserie Chicken Post. Cook on Manual for 25 minutes with 1 cup of broth, then NPR for 15 minutes.
  • Do not brown the chicken before cooking, wait until it is finished and place it under the broiler for a few minutes to crisp the skin.

Some additional Whole Chicken recipes to try:

Enjoy!!

This marinated Peruvian Roasted Chicken is tender, flavorful and delicious! cookingwithcurls.com

Peruvian Roasted Chicken

This marinated Peruvian Roasted Chicken is tender, flavorful and delicious! 
4.50 from 4 votes
Print Rate
Course: Main Course
Cuisine: South America
Keyword: whole chicken, chicken, recipe, paleo, whole 30, marinate, peru
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Marinating Time: 8 hours
Total Time: 1 hour 45 minutes
Servings: 4 Servings
Calories: 395kcal
Author: Lisa Johnson

Ingredients

Marinade

  • cup soy sauce (substitute coconut aminos for whole30/paleo)
  • 2 Tablespoons fresh lime juice
  • 5 cloves garlic (finely minced or pressed)
  • 1 Tablespoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper

To Roast the Chicken

  • 3 pound whole chicken (3 to 4 pounds)
  • 1 large red bell pepper (sliced)
  • 1 large sweet yellow onion (cut into wedges)
  • 1 lime (to garnish)

Instructions

Marinate the Chicken

  • Mix marinade ingredients together in a bowl.
  • Place whole chicken in a large, zipper top bag and pour in the marinade.
  • Place in the refrigerator and marinate for 8 hours, or overnight.

To Roast the Chicken

  • Preheat oven to 400 degrees.
  • Place chicken in a roasting pan, and surround with onion and pepper slices. Stuff some of the onion and pepper slices into the cavity of the bird for additional flavor.
  • Bake for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with pan juices until thermometer reaches 175 to 180 degrees when inserted into the thickest part of the breast.
  • Remove from oven and allow to rest for 10 before serving.
  • Serve with rice or french fries, and drizzle with pan juices.

Notes

To make this recipe Paleo or Whole30, substitute coconut aminos for the soy sauce and add sea salt. Coconut aminos are sweet, not salty like soy sauce.

Nutrition

Calories: 395kcal | Carbohydrates: 8g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 1199mg | Potassium: 495mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1530IU | Vitamin C: 63.3mg | Calcium: 59mg | Iron: 3.5mg

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14 Comments

  1. Did you ever read Paddington Bear as a kid? He was from the “deepest darkest depths of Peru”. Machu Picchu, the Nazca lines? I always liked Incan history which is how I ended up there. I also had very little money and a lot of time. South America is a good place to get lost. Well, I wish I ate chicken like this when I was in Peru… amazing looking. Put it in the linky.

  2. This looks amazing, Lisa! I can only imagine how great it smelled while cooking and the taste!! I need to try this for a Sunday dinner soon!

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