{"url":"https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce","title":"Peruvian Roasted Chicken With Spicy Cilantro Sauce","domain":"cooking.nytimes.com","imageUrl":"https://images.pexels.com/photos/8017998/pexels-photo-8017998.jpeg?auto=compress&cs=tinysrgb&h=650&w=940","pexelsSearchTerm":"Peruvian roasted chicken","category":"Lifestyle","language":"en","slug":"eb0507ba","id":"eb0507ba-7245-4be0-81fb-4c9c943d7b57","description":"Recipe for Peruvian roasted chicken marinated in garlic-soy-aji paste blend and served with creamy jalapeño-cilantro sauce.","summary":"## TL;DR\n- Recipe for Peruvian roasted chicken marinated in garlic-soy-aji paste blend and served with creamy jalapeño-cilantro sauce.\n- Yields 4 servings from a **3½- to 4½-pound** chicken, ready in **50 minutes** plus marinating.\n- Delivers burnished skin and deep spice using accessible substitutes like sriracha for traditional Peruvian pastes.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\n## The story at a glance\nMelissa Clark's recipe captures the U.S. obsession with Peruvian chicken through a marinade of garlic, soy sauce, lime, and Peruvian chile pastes like aji amarillo and aji panca. The chicken roasts at high heat for crispy skin, paired with a blender-made spicy cilantro sauce featuring feta, jalapeños, and olive oil. It's reported now as a top-rated NYT Cooking favorite with thousands of reviews.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\n## Key points\n- **Marinade**: Whisk **6 garlic cloves**, **3 tablespoons soy sauce**, **1 tablespoon** each aji amarillo paste and lime juice, plus aji panca, Dijon, cumin, pepper, and salt; coat halved chicken or parts and refrigerate **2-12 hours**.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n- **Roasting**: Pat dry, place skin-side up on oiled sheet, roast at **450°F** for **35-45 minutes** until golden and cooked; rest **10 minutes** under foil.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n- **Sauce**: Blend **1 cup cilantro**, **3-4 jalapeños**, **¼ cup feta**, garlic, lime, oregano, salt, Dijon, aji amarillo, honey, cumin; emulsify with **½ cup olive oil**; adjust seasoning.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n- Substitutes noted: sriracha or sambal for aji amarillo, pasilla powder for aji panca; find pastes at South American markets or online.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n- **Nutrition per serving**: **1359 calories**, **112g fat**, **78g protein**, **1282mg sodium** (Edamam estimate).[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n- Tip: Use poultry shears to halve chicken along breastbone and backbone.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\n## Details and context\nPeruvian chicken's popularity stems from its spicy, complex flavors, typically from aji amarillo (yellow heat) and aji panca (smoky depth), but the recipe adapts for home cooks with common chiles. High-heat roasting crisps the skin while keeping meat juicy; breasts may finish **10 minutes** sooner if using parts.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\nThe sauce acts like a green aji verde, creamy from feta and oil, with jalapeños for adjustable spice—seed more for milder taste. Serve carved with lime wedges to brighten the richness.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\n## Key quotes\n*\"Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States.\"* — Recipe introduction by Melissa Clark.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)\n\n## Why it matters\nPeruvian chicken recipes like this highlight fusion trends blending South American spice with accessible U.S. ingredients. Home cooks get crispy, flavorful results in under an hour of active time, ideal for weeknights or parties. Watch for pantry tweaks based on reviews, as it's a highly rated NYT staple with ongoing updates.[[1]](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)","hashtags":["#cooking","#recipes","#peruvian","#food","#chicken","#roasting"],"sources":[{"url":"https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce","title":"Original article"}],"viewCount":2,"publishedAt":"2026-04-19T16:23:45.162Z","createdAt":"2026-04-19T16:23:45.162Z","articlePublishedAt":"2024-01-05T18:20:38.000Z"}