Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3 - 1.8 kg), preferably organic
  • 2 tbsp (30 ml) vegetable oil
  • 1 large onion, roughly chopped (about 1 cup / 150g)
  • 4 cloves garlic, minced (about 1 tbsp / 15g)
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) red wine vinegar
  • 1 tbsp (15 ml) aji panca paste (or 1 tbsp smoked paprika + ½ tsp cayenne pepper as a substitute)
  • 1 tbsp (15 ml) ground cumin
  • 1 tbsp (15 ml) paprika
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) ground black pepper
  • 1/2 tsp (2.5 ml) ground turmeric
  • 1/2 tsp (2.5 ml) ground coriander
  • 1 lime, juiced (about 2 tbsp / 30 ml)
  • 1 tbsp (15 g) kosher salt
  • Fresh cilantro for garnish (Optional)

Instructions:

  1. Prepare the Marinade: Combine all marinade ingredients (oil through salt) in a large bowl or zip-top bag. Whisk or mix thoroughly.
  2. Marinate the Chicken: Add the whole chicken to the marinade, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours), turning occasionally.
  3. Preheat Oven: Preheat the oven to 400°F (200°C).
  4. (Optional) Truss the Chicken: Truss the chicken legs together with kitchen twine for even cooking (or leave it spatchcocked for faster roasting).
  5. Roast the Chicken: Place the chicken in a roasting pan. Roast for 60-75 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste with pan juices every 20 minutes.
  6. Rest the Chicken: Remove from oven and let rest for 10-15 minutes before carving.
  7. Carve and Serve: Carve the chicken and serve immediately, garnished with fresh cilantro if desired. Enjoy your peru chicken!