If you find yourself asking if there’s “Peruvian chicken near me,” or you’re just craving the intense flavors, then this flavor-blasted and oh-so easy Oven-Roasted Peruvian Chicken is the dish for you.
Guess what? You don’t need a rotisserie or any other fancy equipment to make this amazing dish.
In fact, this flavor-packed and easy keto chicken recipe is simple enough to be ready for dinner on weeknights.
And, with an amazing green and herbaceous Peruvian chicken sauce, you can dip and dunk this moist chicken until you’re full and happy.
Hungry? Let’s get cooking!
Ingredients to Make Oven Roasted Peruvian Chicken
- Chicken leg quarters – if the bony backs are still attached, just cut that bony part off
- Garlic – fresh is best!
- Spices – cumin, paprika, oregano, crushed red pepper flakes, salt, pepper)
For the Sauce
- Cilantro – fresh is best!
- Avocado oil
How To Make Insanely Good Oven-Baked Chicken
- Add the minced garlic, spices, oil, salt, and lemon juice in a small bowl to make a paste.
- Put the chicken in a bowl and rub this paste all over the chicken, working some in under the skin.
- Bake the chicken in the oven.
To Make the Irresistible Sauce
- Use a blender or food processor to make this sauce.
- Put the cilantro, jalapeno, garlic, oil, lime juice and mayonnaise into the food processor and pulse on and off for a few minutes until everything is combined. Season with salt.
Chef Jenn’s Tips
- If you have time to let this chicken marinade ahead of time, do so! It’ll only be more flavorful and amazing.
- The sauce recipe calls for one jalapeno but if you like it spicier, add a second jalapeno after tasting the sauce made with just one.
- I’ve used an economical cut of chicken in this recipe, but thighs will also work. Bone-on and skin-on chicken breasts will also work but you’ll have to adjust the cooking time.
- Don’t use skinless chicken in this recipe. Not only does the chicken skin crisp up nicely, but it helps to keep the chicken moist.
- Pop the chicken under the broiler at the last minute to crisp the skin.
Is Oven Roasted Peruvian Chicken Freezer Friendly And How Do I Store It?
Yes, you can freezer this Latin chicken recipe.
Simply chill it thoroughly and then wrap it tightly in plastic wrap, and then put it in a zipper-top freezer-safe bag. Freeze it for up to three months.
To thaw and reheat it, let it thaw overnight in the fridge and then warm it in the microwave or oven. A minute or two under the broiler should crisp the skin back up.
The Peruvian chicken sauce will not freeze, but it will keep well-wrapped in the fridge for 3-4 days.
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.
What To Serve with Oven-Roasted Peruvian Chicken
I love this Tomato, Cucumber and Avocado Salad – it pairs so nicely with the Peruvian rotisserie chicken flavor.
But any of your favorite sides will do!
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Step By Step Process
Oven-Roasted Peruvian Chicken
- 6 chicken leg quarters
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 tbsp paprika
- 1 tbsp avocado oil
- 1 tsp Mexican oregano regular oregano is fine
- 1 lemon zested and 2 tbsp of juice set aside
- 1 tsp salt
For the Peruvian Chicken Sauce
- 1/2 cup cilantro leaves
- 1 jalapeno seeded
- 1 clove garlic
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1/4 tsp salt
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.
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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