If you find yourself craving the intense, char-grilled flavor of Peruvian rotisserie chicken, this oven version gets you there. Keto oven-roasted Peruvian chicken needs no rotisserie or fancy equipment.
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A vibrant, herby green sauce goes alongside for dipping, and this is genuinely simple enough for a weeknight, using an economical cut of chicken.
Do not use skinless chicken here. The skin crisps up nicely, and it also helps the chicken stay moist.
Chef Jenn’s Take on Oven-Roasted Peruvian Chicken
Work the spice paste under the skin, not just on top, that is what really gets the flavor into the meat itself rather than just the surface.
Keep the chicken skin-on here, it crisps up nicely and helps keep the meat moist, do not use skinless chicken for this one. Bake it uncovered in a single layer, uncovered is the only way to get crispy skin, since roasting relies on dry heat. Broil for 2 to 3 minutes at the end specifically to crisp the skin further. Economical leg quarters work great and keep this budget-friendly, though thighs or bone-in, skin-on breasts work too, just adjust the cooking time.
One jalapeno in the sauce makes it fairly mild, taste and add a second if you want more heat. No cilantro on hand, or not a fan? Parsley works as a substitute, it will not taste quite the same, but it still works.
If making this with a whole chicken instead, rub the marinade all over, including in the cavity, and work some under the breast skin too. Marinating ahead of time, if you have it, only makes this more flavorful.
What You’ll Love About Oven-Roasted Peruvian Chicken
- A vibrant, herby sauce goes alongside for dipping and dunking.
- All the char-grilled flavor of Peruvian rotisserie chicken, no rotisserie needed.
- Made with an economical cut of chicken, genuinely budget-friendly.
Ingredients
- Chicken leg quarters – If any bony backs are still attached, trim those off first.
- Garlic – Fresh is best!
- Spices – cumin, paprika, oregano, crushed red pepper flakes, salt, pepper)
- Lemon – Zested and juiced.
For the Sauce
- Cilantro – Fresh. Parsley works as a substitute.
- Jalapenos – Seeds removed.
- Garlic – Fresh.
- Avocado oil
- Limes
- Mayonnaise – Your favorite keto-friendly brand.
- Salt
How to Make Oven-Roasted Peruvian Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the minced garlic, cumin, avocado oil, lemon juice and zest, paprika, salt, oregano, and red pepper flakes in a small bowl.
Place the chicken in a large bowl and rub the spice mixture all over, working some in under the skin.
Place the chicken in a single layer on a sheet pan. Bake in a preheated 400°F oven for about 30 minutes, or until the internal temperature reaches 165°F.
Broil for 2 to 3 minutes, until the skin starts to crisp. Serve with the sauce.
While the chicken roasts, remove the jalapeno seeds and add it to a food processor with the mayonnaise, cilantro, lime juice, and garlic.
Pulse until smooth, scraping down the sides as needed. Season with salt and serve alongside the chicken.
Make It A Meal
I love this with Cucumber, Tomato, and Avocado Salad, it pairs beautifully with these flavors.
For more chicken dinners, Garlic Chicken Skillet, Creamy Country Chicken, and Chicken Cacciatore are all worth adding to the rotation.
Storage
The chicken freezes well. Chill thoroughly, wrap tightly in plastic wrap, then place in a zipper-top freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, reheat, and broil a minute or two to re-crisp the skin. The sauce does not freeze, but keeps well-wrapped in the fridge for 3 to 4 days.
Frequently Asked Questions
Generally, things are roasted in dry heat, meaning uncovered. If you want the skin to get nice and crispy, uncovered is the only way to go.
Sure! It won’t have the same flavor but if that’s all you’ve got or you don’t like cilantro, go for it.
Yes! Simply work the marinade all over the chicken and in the cavity. Try to get some under the skin on the breast, too.
Add Preferred SourceOven-Roasted Peruvian Chicken
Equipment
Ingredients
- 6 chicken leg quarters
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon paprika
- 1 tablespoon avocado oil
- 1 teaspoon Mexican oregano regular oregano is fine
- 1 lemon zested and 2 tbsp of juice set aside
- 1 teaspoon salt
For the Peruvian Chicken Sauce
- 1/2 cup cilantro leaves
- 1 jalapeno seeded
- 1 clove garlic
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
To make the Oven-Roasted Peruvian Chicken:
- Combine the minced garlic, cumin, avocado oil, lemon juice, lemon zest, paprika, salt, oregano and red pepper flakes in a small bowl.
- Place the chicken quarters in a large bowl and rub them all over with the spice rub. Work some of the mixture in under the skin of the thighs.
- Place the chicken in a single layer on a sheet pan and bake in a pre-heated 400-F oven for about 30 minutes or until the internal temperature reaches 165-F.
- When cooked, put the chicken under the broiler for 2-3 minutes or until the skin starts to get crispy. Serve with the Peruvian Chicken Sauce.
To make the Peruvian Chicken Sauce
- While the chicken is roasting, make the sauce. Remove the jalapeno seeds and put the jalapeno, mayonnaise, cilantro leaves, lime juice, and garlic into a food processor.
- Pulse the food processor until the sauce is smooth. You may have to scrape down the sides of the food processor bowl.
- Season with salt and serve alongside the chicken.
Notes
Recipe Card Tips
- Work the spice paste under the skin, not just on top, for real flavor throughout the meat.
- Keep the skin on, and roast uncovered, both help keep the chicken moist and crisp the skin.
- Broil for a couple minutes at the end specifically to crisp the skin further.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
There are plenty more recipes to love, if you’re following a keto or low-carb lifestyle, and if you’re ever having trouble calculating the net carbs, check out this handy net carb calculator.
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The Peruvian sauce is so delicious! I love the flavors of jalapeno and cilantro together. Such a wonderful spicy, herbal sauce!
I live in a condo, so I am always looking for new ways to oven bake chicken. This sounds FAB!! Thank you 🙂
Needed some dinner inspiration tonight and this hits the spot! Excited to enjoy all those flavors indeed!
This chicken looks absolutely amazing! I love all those flavors and your tips to help make it perfect. So good!
This chicken dish had great flavor and was super satisfying! We paired it with a light salad and it was the perfect family friendly meal!