Oven Roasted Peruvian Chicken

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This Peruvian chicken is roasted whole in the oven and served with the most incredible green dip.

Pollo a la Brasa is an incredible Peruvian dish made with grilled chicken and mayonnaise. If you want to get really authentic, this dish is traditionally cooked over fire, you can absolutely use this recipe to cook chicken over indirect heat on your grill. We love the convenience of baking so decided to write this recipe specifically for baking so we can enjoy it even without a grill. let’s face it, bakeware Very convenient.

Peruvian chicken is traditionally served with a green sauce Aji Amarillo Sauce, a spicy yellow chilli paste. Now, this isn’t something you can usually find at your local grocery store. You can always order it from Amazon, or you can simply omit it and have a fully Americanized version. You’ll be blown away by how much you love these flavors!

  • How to prepare a whole chicken?

    No need to stress about preparing a whole chicken. If you’ve never done this before, you’ll feel like a pro in no time!

    • If you tend to keep your chicken in the freezer, be sure to take it out and thaw it in the freezer. Expect at least 24 hours for every 5 lbs of chicken and plan accordingly.

    • Use thawed chicken, making sure to remove all giblets or any other giblets. Sometimes they come in a small bag inside the cavity, sometimes they come loose and not bagged, and sometimes they don’t have one at all. It all depends on the brand.

    • Current food safety advice is not to wash chicken. Pat it dry so your seasoning will stick.

  • miso sauce

    Aji-amarillo sauce is made with aji-amarillo peppers, a type of pepper native to Peru.If Peruvian ingredients are not available in your location, you can find them at amazon. For a substitute, you can use 1 whole pepperoni or 1 habanero pepper with a similar flavor.

  • Application technique:

    No one likes dry chicken, so coating the roast is the key to juicy chicken. Grab your turkey sauce and pour those juices over it every 20-30 minutes if possible. This doesn’t need to be a high-maintenance dish, so don’t stress if you miss the roast. 2 to 3 coats of roast are sufficient when baking. Pro tip: Every time the oven is turned on, it loses heat. Make sure you don’t leave the oven on for too long while baking or you’ll slow down the cooking time.

If you liked this recipe, you might be interested in these other amazing chicken recipes:

Piece of Oven Roasted Peruvian Chicken with Green Sauce

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Oven Roasted Peruvian Chicken on a Plate

This Peruvian chicken is roasted whole in the oven and served with the most incredible green dip.

Preparation time 10 minute

cooking time 1 Hour 30 minute

total time 1 Hour 40 minute

raw material


  • 3 to 4 pound whole chicken
  • 3 tablespoon olive oil
  • 1/4 cup lime juice (about 2 limes)
  • 4 clove garlic minced
  • 1 tablespoon Salt
  • 1 tablespoon cumin powder
  • 2 teaspoon chili
  • 2 teaspoon sugar
  • 1 teaspoon Black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoon butter Elective

Peruvian Green Dip

  • 1 cup fresh cilantro bulk
  • 1 to 2 black pepper
  • 1 tablespoon Yellow Chili Sauce*
  • 2 tablespoon Grated cotija cheese**
  • 1 clove garlic chop up
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1/2 cup mayonnaise
  • 1/8 teaspoon Salt


for chicken

  • Preheat oven to 475 degrees. Place chicken on a grill pan rack.

  • In a small bowl, combine olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Pour some of the spice mixture under the skin so the flavors come into direct contact with the meat. Brush the outside of the chicken with some of the mixture too. Optional, use kitchen twine to tie chicken legs together.

  • Bake in a preheated 475 degree oven for 20 minutes.

  • After 20 minutes, reduce the temperature to 350 degrees. Continue to roast until the internal temperature of the chicken reaches 165 degrees, about 1 hour and 15 minutes. Coat the chicken regularly for maximum moisture.

  • Let the chicken rest for 10 to 15 minutes before slicing and serving. Serve warm with Peruvian dipping sauce.

Peruvian Green Dip


*If you don’t have aji Amarillo sauce, you can substitute 1 whole pepperoni or 1 habanero pepper with a similar flavor.
**Grated Parmesan cheese is also an acceptable substitute for cotija cheese.

Calories: 390kcal | carbohydrate: 6G | protein: twenty fourG | fat: 30G | Saturated fat: 9G | cholesterol: 105mg | sodium: 1288mg | Potassium: 304mg | fiber: 1G | sugar: 2G | Vitamin A: 647unit | Vitamin C: 9mg | calcium: 40mg | iron: 2mg

Oven Roasted Peruvian Chicken