Peruvian-style oven baked drumsticks marinate in vinegar and traditional spices like smoked paprika and cumin. Our oven-baked rendition is packed full of flavor and roasts in about 30 minutes.
Peruvian-Style Oven Baked Drumsticks
Equipment
- Small Bowl
Ingredients
- 3 pounds chicken drumsticks
- 2 tablespoon cumin, ground
- 2 tablespoon smoked paprika
- 4 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoon olive oil
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 450°. Line a rimmed baking sheet with a wire rack.
- Dry the drumsticks thoroughly with a cloth, and set them 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 drumsticks.
- Line the drumsticks onto the wire rack. Roast for 20-30 minutes until the chicken reaches an internal temperature of 165°. Around the 20 minute mark, begin checking the internal temperature of the drumsticks to be sure they cooked through.
- Let the drumsticks rest for about 5 minutes, then serve with serrano crema.
Notes
- How do you know when the chicken is fully cooked? Insert your food thermometer into the thickest part of the chicken drumstick. The safe cooking temperature for chicken is 165°.
Nutrition
Check out our web story for our oven baked drumsticks!
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use chicken drumsticks for this recipe; you can use the leg quarters, thighs, drumsticks, or a combination if you prefer; be sure to adjust the cooking time accordingly. I also have a recipe for Peruvian Roasted Chicken that cooks a whole, spatchcocked chicken if you’re looking to feed a crowd.
- Peruvian Chicken Marinade: I use a tasty blend of cumin, paprika, salt, black pepper, garlic, distilled white vinegar, and olive oil to flavor the chicken.
HOW TO MAKE OVEN BAKED DRUMSTICKS
STEP 1
Adjust the oven rack to the upper-middle position and preheat the oven to 450°. Line a rimmed baking sheet with a wire rack.
STEP 2
Dry the drumsticks thoroughly with a cloth, and set them aside.
STEP 3
Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
STEP 4
Using a pastry brush, evenly distribute the mixture over the drumsticks.
STEP 5
Line the drumsticks onto the wire rack. Roast for 20-30 minutes until the chicken reaches an internal temperature of 165°. Around the 20 minute mark, begin checking the internal temperature of the drumsticks to be sure they cooked through.
STEP 6
Let the drumsticks rest for about 5 minutes, then serve with serrano crema.
Did you enjoy our oven baked drumsticks?
Try one of these chicken favorites from the Jamil Ghar!
COMMON QUESTIONS ABOUT PERUVIAN CHICKEN
What can I serve with Peruvian baked drumsticks?
- Serrano Crema
- Aji Amarillo
- Cucumber, Avocado, Tomato Salad
- Roasted Potatoes
- Fried Plantains
- Fried Yuka
- Cilantro-Lime Rice
- Thick-Cut French Fries
Should I alter the recipe if I am roasting a whole chicken?
The marinade is the same, but your cooking time will increase since you’re roasting a whole chicken; here is my recipe for a whole, butterflied Peruvian Chicken.
