When you think of flavor-packed Peruvian food, chances are rotisserie-style chicken with a crispy skin and juicy interior comes to mind. But let’s take it up a notch. This Spatchcocked Peruvian Chicken with Garlic-Lime Rub is a bold, juicy bird that’s roasted to perfection after being butterflied and bathed in a punchy marinade of garlic, lime, spices, and herbs. The spatchcocking technique allows for even cooking and crispier skin, making this dish an unforgettable centerpiece for any chicken dinner. Whether you're exploring Peruvian chicken recipe traditions or just want to switch things up with international flavors, this dish will deliver. Plus, with a vibrant green sauce on the side and classic Peruvian side dishes, you'll feel like you've been transported straight to a Lima kitchen.
Spatchcocked Peruvian Chicken with Garlic-Lime Rub
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Latin American, Peruvian
Sharp kitchen shears or a boning knife For spatchcocking the chicken. If you’re not comfortable doing it yourself, your butcher can do it for you.
Large mixing bowl (or zip-top bag) To marinate the chicken.
Baking sheet with a wire rack This allows for airflow around the chicken, helping the skin get crispy.
Blender or food processor For blending the green sauce into a smooth, creamy consistency.
Instant-read thermometer Ensures your chicken is perfectly cooked without guesswork.
Roasting pan (alternative) If you don’t have a wire rack, use a roasting pan and flip the chicken halfway through for even cooking.
For the Garlic-Lime Marinade
- 6 garlic cloves minced
- Zest and juice of 2 limes
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon aji amarillo paste or substitute with 1 teaspoon cayenne pepper if unavailable
- 2 teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro optional but recommended
For the Chicken
- 1 whole chicken about 4–5 lbs, spatchcocked (backbone removed and flattened)
For the Green Sauce
- 1 cup mayonnaise
- 1 bunch cilantro chopped
- 2 jalapeños seeded for less heat
- 2 garlic cloves
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Spatchcock the Chicken
Place your whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over, press firmly on the breastbone until the bird flattens. This technique helps the chicken cook faster and more evenly.
Make the Garlic-Lime Marinade
In a medium bowl, combine all marinade ingredients: garlic, lime juice and zest, vinegar, olive oil, soy sauce, aji amarillo, paprika, cumin, oregano, salt, pepper, and cilantro. Whisk until emulsified.
Marinate the Chicken
Rub the marinade all over the spatchcocked chicken, making sure to get under the skin as well for deeper flavor. Place in a zip-top bag or covered bowl and refrigerate for at least 4 hours, preferably overnight.
Preheat and Roast
Preheat your oven to 425°F (220°C). Place the marinated chicken on a wire rack over a baking sheet, breast-side up. Roast for about 45–50 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F.
Make the Green Sauce
While the chicken roasts, blend together the cilantro, jalapeños, garlic, lime juice, mayo, olive oil, and salt until smooth. This green sauce is the soul of many peruvian recipes, and its vibrant tanginess complements the rich, roasted chicken perfectly.
Rest and Serve
Let the chicken rest for 10 minutes before carving. Serve it sliced, drizzled with the green sauce, alongside classic peruvian side dishes like peruvian potatoes, peruvian beans, or even a peruvian chicken and rice medley.
Pairings
No peruvian chicken dinner ideas are complete without the right accompaniments. Here’s how to turn this into a full-on Peruvian feast:
1. Peruvian Potatoes with Huancaína Sauce
These creamy yellow potatoes are often boiled and served cold with a spicy cheese sauce made from aji amarillo, queso fresco, and evaporated milk. A must-try peruvian side dish.
2. Arroz Chaufa (Peruvian Chicken and Rice)
A Peruvian-Chinese fusion fried rice dish that’s quick and flavorful. It’s often loaded with vegetables, scrambled eggs, and bits of chicken, making it a hearty and colorful partner for the roasted bird.
3. Peruvian Beans Recipe
Use canary beans or white beans simmered with garlic, onion, and bay leaves until creamy. This dish adds texture and depth to your plate and is common in many traditional peruvian recipes.
4. Sweet Finish – Peruvian Desserts
Round off the meal with peruvian desserts like alfajores (dulce de leche-filled cookies) or mazamorra morada, a purple corn pudding spiced with cinnamon and cloves.
For a refreshing drink, a cold glass of chicha morada (made from purple corn, pineapple, and spices) or maracuyá (passion fruit juice) would keep your meal feeling authentic and vibrant.
FAQs
1. What part of the chicken is best for this peruvian chicken recipe?
A whole chicken is traditional and ideal for this dish. The mix of white and dark meat allows everyone to choose their favorite. If you prefer, you can use just thighs or drumsticks, but spatchcocking a whole bird gives you that stunning presentation and even cooking.
2. Can I grill this chicken instead of roasting it?
Absolutely. The flavors in this marinade work beautifully over an open flame. Just grill the spatchcocked chicken over medium heat, turning occasionally, until the internal temperature hits 165°F. This method echoes brazilian chicken styles with smoky charred flavors.
3. How spicy is this dish?
Mild to medium, depending on the amount of aji amarillo and jalapeño you use. If you’re spice-sensitive, seed your peppers and reduce the quantity. If you love heat, feel free to add more or toss in a serrano pepper into the green sauce.
4. What can I use if I don’t have aji amarillo paste?
While it’s a staple in many peruvian chicken recipes, you can substitute it with a mix of cayenne pepper and a touch of sweet paprika. It won’t be exactly the same, but you’ll still capture the essence.
5. How is this different from a spanish chicken recipe or chicken picante recipe?
While Spanish and chicken picante recipes may share similar ingredients like paprika and garlic, peruvian chicken is defined by the use of lime, aji amarillo, and that herby cilantro-spiked green sauce. The flavor profile is tangier, brighter, and more herbaceous than its Spanish or Mexican counterparts.
