WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use a whole, butterflied chicken for this recipe because it’s the tastiest and most effective prepare whole chicken. Butterflying a chicken is the process of cutting out the backbone and flattening it; as a result, the chicken roasts more evenly. You can also use leg quarters, thighs, legs, or a combination if you prefer.
- Peruvian Chicken Marinade: Combine ground cumin, paprika, kosher salt, coarse ground black pepper, fresh garlic, distilled white vinegar, and olive oil to flavor the chicken.
HOW TO BUTTERFLY A CHICKEN
HOW TO MAKE PERUVIAN CHICKEN
The full recipe with measurements is in the recipe card below.
Step 2: Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
Using a pastry brush, evenly distribute the mixture over the whole chicken.
Step 3: Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°F (73°C).
Step 4: Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
FREQUENTLY ASKED QUESTIONS
Should I alter the recipe if I’m making leg quarters, thighs, or drumsticks rather than a whole chicken?
Keep the marinade the same, but reduce the cooking time since you’re not making a whole chicken; here is my recipe for oven baked drumsticks with Peruvian spices.
How do you know when the whole chicken is done cooking?
Check the internal temperature of the chicken using a food thermometer; insert the thermometer into the thickest part of the chicken. For the whole chicken, check the near the breastbone.
- 3-4 pounds whole chicken, butterflied
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 4 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoons olive oil
- Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
- Using a pastry brush, evenly distribute the mixture over the whole chicken.
- Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°F (73°C).
- Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
- Break down the chicken and serve with serrano crema.
- You’ll find the original recipe and inspiration for this post in Kenji Lopez-Alt’s book, The Food Lab.
- You don’t need to butterfly the chicken the way we do, though it is far easier than it seems. Butterflying or spatchcocking a chicken is the best way to ensure the chicken cooks evenly. If you don’t want to butterfly the chicken, leave it whole and adjust the cooking time to 55 minutes.
- If using a smaller chicken, the excess paste may build up on the chicken. If this happens, lightly brush the chicken with olive oil to serve.