Peruvian Roasted Chicken With Spicy Cilantro Sauce

TL;DR

Recipe for Peruvian roasted chicken marinated in garlic-soy-aji paste blend and served with creamy jalapeño-cilantro sauce.
Yields 4 servings from a 3½- to 4½-pound chicken, ready in 50 minutes plus marinating.
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)

The story at a glance

Melissa 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)

Key points

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)
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)
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)
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)
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)
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)

Details and context

Peruvian 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)

The 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)

Key quotes

"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)

Why it matters

Peruvian 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)