Peruvian Party Chicken with 2 Sauces

Fancy Supper Onion Pie
Strawberry Shortcake

Peruvian Roast ChickenOK, so the weather is cold in Los Angeles, and today we even had – gasp – rain, but it’s June, so it’s summer, darn it. And summer means long twilit evenings, casual get-togethers with friends, copious cold white wine, eating al fresco, and meals that are fuss-free and delicious.

This Peruvian chicken is perfect for one of these long summer evenings. It can be prepared entirely in advance, served hot or cold or somewhere in between, and it appeals to even fussy eaters, although the chicken and both sauces have a slight kick from the heat of chilies and pepper. There’s enough flavor here that it stands up well to any starchy side dishes you want to throw at it (potato salad, corn, french fries) and the recipe is easily scaled up to serve a larger crowd. And the two sauces add to the party feel, with their bright colors, zesty flavors and variety.

Really, it’s pretty great chicken for those long sunlit evenings sitting on the terrace, or those cold dark ones curled up and listening to the sound of rain. Because if the trappings of summer aren’t meeting your expectations, at least the food can.

4.0 from 2 reviews
Peruvian Roast
Serves: 6
Prep time:
Cook time:
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For the chicken:
  • 4 lbs chicken parts, with bone and skin (I used thighs and breasts, and cut the split breasts in half to make all the pieces roughly the same size).
For the spice rub:
  • 1 tsp peppercorns
  • 1 T thyme
  • 1 T cumin
  • ½ tsp. smoked paprika
  • 2 T granulated garlic
  • 1 T coriander
  • 2 T salt
For the marinade:
  • 6 T orange juice
  • 1.5 T soy sauce
  • 2 T olive oil
  • 2 T cider vinegar
  1. To make the chicken:
  2. Grind peppercorns and thyme in spice grinder. Combine with other spices. Rub the spice mixture into the chicken pieces, making sure to cover all surfaces and rub under the skin.
  3. Combine all ingredients for the marinade, add the spice rubbed chicken pieces, cover and let sit, refrigerated, at least overnight.
  4. Preheat oven to 425 degrees. Place chicken pieces in baking dishes. Bake at 425 for 45 minutes.

4.0 from 2 reviews
Peruvian Aji Amarillo Sauce
Serves: 6
Prep time:
Cook time:
Total time:
  • 3 manzana chiles -- deseeded
  • 1 c. mayonnaise
  • 3 T sugar
  • 4 cloves garlic
  • salt to taste
  1. Boil chilies 5 minutes in boiling water.
  2. In a food processor, combine chilies and remaining ingredients. Process until smooth. (These are HOT chilies, and the boiling and pureeing may create quite a throat clogging fug in your kitchen. Just warning you you may want to open some windows).

4.0 from 2 reviews
Peruvian Chicken Green Sauce
Serves: 6
Prep time:
Total time:
  • ¾ c. cilantro leaves
  • 3 cloves garlic
  • 3 oz. feta or cotija cheese
  • 2 T. red wine vinegar
  • ¼ c. olive oil
  • 2 jalapenos, deseeded
  1. Combine all ingredients in a food processor and process until smooth.


  1. redmenace June 5, 2009
  2. Amber October 30, 2009
  3. Chris May 25, 2010
    • Kate May 25, 2010
  4. Chris June 9, 2010
  5. Ally January 10, 2011
    • michael September 28, 2015
  6. J.J. October 8, 2011
  7. Adam March 1, 2015
    • Adam March 1, 2015
    • Kate TDF March 3, 2015
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