Oven-Baked Peruvian Chicken Recipe | Flavorful and Easy Dinner Idea

Discover the deliciousness of Oven-Baked Peruvian Chicken! Marinated with bold flavors and served with a zesty green sauce, this easy recipe is perfect for a quick and healthy dinner.

The chicken is marinated in a powerful combination of garlic, herbs, and spices before roasting, giving the bronzed, crispy skin an addictively exotic and earthy taste.

What is special about Peruvian chicken?

Aji Amarillo paste is essentially ground-up yellow hot peppers. The paste is an essential ingredient in Peruvian cooking and in Peru, is often made from scratch when needed. However, you can always buy it already made.

Get your Aji Amaraillo Paste here: Aji Amarillo Paste

What is Aji Amarillo Paste made of?

15 FAQs About Oven-Baked Peruvian Chicken

Can I use chicken breasts instead of quarter legs? Yes, you can substitute with chicken breasts, thighs, or drumsticks. Adjust the cooking time accordingly.
What is aji amarillo paste, and can I substitute it? Aji amarillo paste is a Peruvian yellow chili paste. Substitute with a mix of yellow bell pepper and a small amount of habanero or jalapeño.
How long should I marinate the chicken? For best flavor, marinate overnight, but a minimum of 4 hours is also effective.
Can I reduce the spiciness of the green sauce? Yes, remove the seeds from the jalapeños or use fewer jalapeños to make the sauce milder.
Can this recipe be grilled instead of baked? Absolutely, grilling is a great alternative. Grill over medium heat until the internal temperature reaches 165°F.
Is there a dairy-free option for the green sauce? Replace the mayonnaise with dairy-free yogurt or vegan mayo for a dairy-free version.
Can I use dried cilantro for the green sauce? Fresh cilantro is preferred for the best flavor, but dried cilantro can be used if fresh is not available.
What side dishes complement Peruvian chicken? This chicken pairs well with rice, roasted potatoes, or a fresh garden salad.
Can I freeze the marinated chicken? Yes, you can freeze the marinated chicken for up to 3 months. Thaw in the refrigerator before cooking.
How can I tell if the chicken is cooked through? Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
How far in advance can I make the green sauce? The green sauce can be made up to 3 days in advance and stored in the refrigerator.
What can I substitute for red wine vinegar in the marinade? Apple cider vinegar or white wine vinegar are good substitutes for red wine vinegar.
Is this recipe good for meal prep? Yes, this recipe is great for meal prep. You can prepare the chicken and sauce ahead of time and reheat them as needed.
How can I make the chicken skin crispier? Bake the chicken on a wire rack over a baking sheet to allow air circulation, which helps to crisp up the skin.
Can I use store-bought green sauce instead of making my own? Yes, you can use store-bought sauce, but homemade green sauce will provide a fresher and more authentic flavor.

Watch the video tutorial

Oven-Baked Peruvian Chicken

Serving: 4 servings
Prep Time: 20 minutes (plus marinating time)
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus marinating time)

Ingredients

For the Chicken:

4 lbs quarter chicken legs
6 garlic cloves
½ tbsp oregano
¼ cup soy sauce
½ tbsp cumin
½ tbsp paprika
1 tbsp aji amarillo paste
1 tsp red wine vinegar
1 tsp sugar
Juice of 2 fresh limes
1 tsp salt
Black pepper to taste
3 tbsp olive oil

For the Green Sauce:

2 jalapeños (seeds removed)
3 garlic cloves
1 tbsp aji amarillo paste
1 cup fresh cilantro
Juice of 1 lime
⅓ cup mayonnaise
2 tbsp olive oil
Salt and black pepper to taste

Instructions

Marinate the Chicken:
- In a blender, combine garlic cloves, oregano, soy sauce, cumin, paprika, aji amarillo paste, red wine vinegar, sugar, lime juice, salt, black pepper, and olive oil. Blend until smooth.
- Rub the marinade evenly over the chicken legs, making sure to coat thoroughly.
- Cover and marinate in the refrigerator for at least 4 hours or overnight for best results.
Prepare the Green Sauce:
- In a blender, combine jalapeños, garlic, aji amarillo paste, cilantro, lime juice, mayonnaise, and olive oil. Blend until smooth and creamy.
- Season with salt and black pepper to taste. Store in the refrigerator and use within 3 days for the best flavor.
Bake the Chicken:
- Preheat the oven to 425°F (220°C).
- Place the marinated chicken legs on a baking sheet lined with parchment paper or a roasting pan.
- Bake in the preheated oven for 30 minutes. Baste with remaining marinade, then continue baking for another 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
- Serve the oven-baked Peruvian chicken hot, accompanied by the green sauce.
- Garnish with additional fresh cilantro or lime wedges if desired.

Additional Notes

Marinating Tip: Marinating overnight enhances the flavor, but if you're short on time, try to marinate for at least 4 hours.
Green Sauce Variations: Adjust the number of jalapeños based on your spice preference. You can also add avocado for a creamier texture.
Serving Suggestions: This dish pairs well with rice, roasted potatoes, or a fresh salad.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

Nutrition Facts (Per Serving)

Calories: 520
Total Fat: 36g
- Saturated Fat: 8g
Cholesterol: 145mg
Sodium: 920mg
Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 4g
Protein: 40g

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