Here's an easy oven recipe for Baked Peruvian Chicken Style that's bold in flavor with minimal prep and easy cleanup.
If you haven’t tried Baked Peruvian Chicken(Pollo a la Brasa), I got the ultimate guide for putting a perfectly Peruvian seasoned roasted chicken.
Traditionally, Pollo a la Brasa is roasted over charcoals. Today's version I’m sharing is my take on Pollo a la Brasa. The result is an incredibly juicy chicken with a super-flavorful crispy crust. Make these feasts a stress-free solution for busy weeknights!😉😋
How to Make Peruvian Chicken
Note: The full instructions are provided in the recipe card below.
Place the Marinade ingredients in a small bowl and mix until thoroughly combined. Place the Baked Peruvian Chicken in a Ziplock bag or non-reactive bowl. Pour marinade over the chicken and thoroughly coat it with the Marinade.
Cover and let marinate the chicken in the refrigerator for 3 hours, ideally overnight. Preheat the oven to 350 F. Line the rimmed baking sheet with parchment paper and place the Baked Peruvian Chicken on top.
Slather any leftover marinade onto the skin of the Baked Peruvian Chicken. Roast for 45 minutes or until deep burnt-red golden brown. Rest for 5 minutes before serving. Combine all ingredients in a blender or food processor and blend into a smooth sauce.
Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. Heat the oil in a large pot over medium heat. Add the garlic and onions. Cook for 3 to 4 minutes. Reduce the heat to low, and add the rice.
Cook over low heat for 2 to 3 minutes, constantly stirring to prevent the rice from burning. Add the water, cumin, and bouillon; stir and bring it to a boil. Cover and reduce the heat to low.
Simmer for about 7 to 10 minutes or until the liquid has just evaporated, then remove from stove and allow to rest for 5 minutes. After resting, stir the rice with a fork to fluff it up.
Serve the Baked Peruvian Chicken with the rice and drizzle some spicy Peruvian green sauce. Enjoy our Baked Peruvian Chicken.
Related Recipes:
📖 Recipe
Easy Peruvian Chicken
Ingredients
- 3 lb to 4 lb chicken drumsticks , skin on*(whole chicken or chicken pieces )
For the Marinade:
- 4 garlic cloves , finely minced, or 1 tablespoon of garlic powder
- 2 tablespoons cumin powder
- 3 tablespoons pasta de achiote or smoked paprika powder or regular paprika
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Juice of 2 limes
- 5 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- 1 teaspoon brown sugar
- ¼ cup finely chopped cilantro
- 2 Tablespoons ají Amarillo paste
- 1 tablespoon Huacatay paste , optional
- 1 teaspoon liquid smoke
For the Cumin Butter Rice:
- 4 fresh garlic cloves , finely minced
- 1 medium onion , finely diced
- 1-2 teaspoons ground cumin
- 4 Tablespoons unsalted butter * ( I love using Smart Balance Original)
- 3 cups rice , jasmine rice
- 1 Tablespoon Knorr chicken flavored bouillon
- 5 cup hot water
For the Aji Verde:
- 3 whole jalapeño , seeded and
- roughly chopped
- 1 tablespoon ají Amarillo pepper paste
- 1 cup fresh cilantro leaves * (stems are ok mixed in here)
- 1 fresh garlic clove
- ½ cup mayonnaise
- ¼ cup sour cream
- juice of 1 lime
- 1 teaspoon rice or distilled white vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Kosher salt , to taste
- ground black pepper to taste
Instructions
- Place the Marinade ingredients in a small bowl and mix until thoroughly combined.
- Place the Baked Peruvian Chicken in a Ziplock bag or non-reactive bowl. Pour marinade over the chicken and thoroughly coat with the Marinade. Cover and let marinate the chicken in the refrigerator for a least 3 hours, or ideally overnight.
- Preheat the oven to 350 F. Line the rimmed baking sheet with parchment paper and placed the Baked Peruvian Chicken on top. Slather any leftover marinade onto the skin of the Baked Peruvian Chicken. Roast for 45 minutes or until deep burnt-red golden brown. Rest for 5 minutes before serving.
How to Make Aji Verde
- Combine all of the ingredients in a blender or food processor and blend into a smooth sauce. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
How to Make Garlic Butter Rice
- Heat the oil in a large pot over medium heat. Add the garlic and onions. Cook for 3 to 4 minutes. Reduce the heat to low, and add the rice. Cook over low heat for about 2 to 3 minutes, constantly stirring to ensure the rice doesn't burn.
- Add the water, cumin, and bouillon; stir and bring it to a boil. Cover and reduce the heat to low. Simmer for about 7 to 10 minutes or until the liquid has just evaporated, then remove from stove and allow to rest for 5 minutes. After resting, stir the rice with a fork to fluff it up.
- Serve the Baked Peruvian Chicken with the rice and drizzle with a little bit of the spicy Peruvian green sauce on top.
- Enjoy our Baked Peruvian Chicken
Notes
- Marinade: You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator until ready to use.
- Chicken: You can marinate the chicken up to 24 hours in advance, which can help to enhance the flavor. Simply transfer the chicken to an airtight container or a large resealable plastic bag and pour the marinade over it. Store it in the refrigerator until ready to bake.
- Cumin Butter Rice: You can cook the rice in advance and store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, add a splash of water or chicken broth to it and reheat it in the microwave or on the stovetop.
- Aji Verde sauce: You can prepare the sauce up to a week in advance and store it in an airtight container in the refrigerator until ready.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.