Spatchcocked Peruvian chicken, or pollo a la brasa, marinates in a blend of Peruvian spices before roasting to perfection in the oven. The crispy chicken with golden skin is broken down and served with spicy serrano crema.
Ingredients You’ll Need
- 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 or Spatchcock a Chicken
How to Make Peruvian Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (242°C). Then, line a rimmed baking sheet with a wire rack. Dry the chicken thoroughly with a cloth, and set it aside.
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.
Step 5: Break down the chicken and serve with serrano crema and a nice bright salad like avocado cucumber tomato salad.
If you enjoy the juicy spatchcocked chicken, try more chicken recipes!
What Can I Serve with Peruvian Chicken?
- Serrano Crema, Aji Amarillo
- Avocado Cucumber Tomato Salad, Homemade Coleslaw, Vinegar Coleslaw
- Roasted Potatoes, French Fries
- Air Fried Plantains, Fried Yuka, Grilled Zucchini, Corn on the Cob
- Cilantro-Lime Rice, White Rice, Brown Rice
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 chicken pieces take less time to cook. Here is a quick 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.
More Sheet Pan Dinners:
Peruvian Chicken
- Small Bowl
- 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 garlic cloves, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoons olive oil
- Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (242°C). Then, line a rimmed baking sheet with a wire rack. Dry the chicken thoroughly with a cloth, and set it aside.
- 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.
RJ
Thursday 19th of May 2022
I wish I could have this chicken once a week. It has been a favorite for kids and grownups alike. Very easy to feed groups with.
Tressa Jamil
Sunday 12th of June 2022
I always make this recipe when we have guests over.
Nelly
Friday 4th of March 2022
Peruvian food is the best in the world, my family is so happy !! ❤️.
Tressa - Jamil Ghar Team
Saturday 5th of March 2022
Nelly, I am so glad you and your family enjoyed it!
Gisela
Tuesday 15th of February 2022
Hi! Just wanted to let you know that I made this recipe tonight, and it was delicious. I am taking some to work tomorrow for two of my colleagues. Thank you!
Gisela
Wednesday 16th of February 2022
@Tressa - Jamil Ghar Team, hello again, my coworkers love it! They kept saying how yummy it was. I came back tonight to let you know and also to send this recipe with one of the nurses I work with. Thanks again. 😊
Tressa - Jamil Ghar Team
Tuesday 15th of February 2022
Oh my gosh, yes! I am so glad you enjoyed it! You will have to let me know what your coworker think. Thanks for taking the time to leave a comment.
Flor
Tuesday 8th of February 2022
Looks delicious and easy to prepare!
Tressa - Jamil Ghar Team
Tuesday 8th of February 2022
Thank you for taking a moment to leave a comment. Be sure to let us know what you think when you try it :)