Peruvian Roasted Chicken With Spicy Cilantro Sauce

By Melissa Clark

Updated April 13, 2025

  • A Peruvian roasted chicken is cut into pieces and served on a plate with a small bowl of spicy cilantro sauce and lime wedges.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
50 minutes plus marinating time
Rating
5(7,742)
Comments
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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. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarillo and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Featured in: Peruvian Grilled Chicken: A Spicy, Succulent Delight

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Ingredients

Yield:4 servings

FOR THE CHICKEN

  • 6 garlic cloves, finely grated or minced

  • 3 tablespoons soy sauce

  • 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal

  • 1 tablespoon lime juice

  • 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder

  • 1 teaspoon Dijon mustard

  • 1 teaspoon ground cumin

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon fine sea salt

  • 1 (3 ½- to 4 ½-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts

  • Extra-virgin olive oil, as needed

FOR THE SAUCE

  • 1 cup cilantro leaves and tender stems

  • 3 to 4 jalapeños, seeded and diced

  • ¼ cup/1 ounce crumbled feta cheese

  • 1 garlic clove, chopped

  • 1 ½ tablespoons lime juice, more to taste

  • 2 teaspoons chopped fresh oregano or basil

  • ¾ teaspoon fine sea salt, more to taste

  • ½ teaspoon Dijon mustard

  • ½ tablespoon aji amarillo or other chile paste (see headnote)

  • ½ teaspoon honey

  • ½ teaspoon ground cumin

  • ½ cup extra-virgin olive oil

  • Lime wedges, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 451 milligrams cholesterol; 1359 calories; 57 grams monosaturated fat; 20 grams polyunsaturated fat; 26 grams saturated fat; 112 grams fat; 2 grams fiber; 1282 milligrams sodium; 78 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

  2. Step 2

    Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

  3. Step 3

    Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.

  4. Step 4

    Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.

  5. Step 5

    While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

  6. Step 6

    Carve the chicken and serve with the sauce and lime wedges on the side.

Tip

  • To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

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Ratings

5 out of 5
7,742 user ratings
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Comments

Myrna Feigenbaum

If you measure oil in the half teaspoon first, then the honey, the honey will slide right out of the teaspoon.

Anthony

I made this for four chickens for a pot luck tonight. I separated each into breast/thigh/drum/wing before marinating cooking. Wasn't too fastidious either about patting off the marinade and also had a few less jalapenos than called for and subbed dry basil for fresh. Results were spectacular. Absolutely spectacular. And did I mention spectacular?

CFXK

My substitute for cilantro is parsley AND some other flavorful herb (my choices are mint, basil, or lemon thyme, depending on the dish) chopped together. Parsley alone is not enough (dull flavor), but chopping parsley in equal portions with a bright herb does the trick for me. For those who insist (with a superior air) that if I just kept eating cilantro i will learn to love it, I gladly will do so when you commit to eating a bar of soap until you "learn to love" it.

Nancy Drew

@Dave Starns it is FABULOUS on the grill. We generally do it with bone in thighs.

Melani M

A favorite respite! I’ve been making this dish for years and years. The green sauce is sooooo good sometimes I will just make a double batch by itself to go on everything!

Bill Campiglia

We make this dish with Cilantro Rice from America's Test Kitchen. It's dinner party worthy without breaking the bank. The chicken is sooo good when it marinates for 24 hours that we don't even need the cilantro sauce. Huge time saver!

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