📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
Discover the history of this region →
Discover the history of this region →
Peru’s iconic rotisserie chicken, marinated overnight in garlic, aji panca, and vinegar, then roasted until deeply golden and juicy.
What You’ll Need
Servings: 4 servings
Calories: 390kcal
Ingredients
- 1 whole chicken (about 4 lb) spatchcocked
- 3 tbsp aji panca paste
- 3 cloves garlic minced
- 2 tbsp soy sauce (sub: coconut aminos)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Sea salt and black pepper
Instructions
- Spatchcock the chicken by removing the backbone, then press it flat.
- Whisk together the aji panca paste, garlic, soy sauce, vinegar, olive oil, cumin, and smoked paprika.
- Rub the marinade all over the chicken, working some under the skin.
- Refrigerate and marinate at least 4 hours, ideally overnight.
- Preheat the oven to 425°F.
- Roast the chicken skin-side up on a rack for 45–55 minutes, until the internal temperature reaches 165°F and the skin is deeply golden.
- Rest 10 minutes before carving.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 38g | Fat: 24g | Fiber: 1g
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Health Benefits
- The marinade builds deep flavor with no sugar, keeping this naturally low-carb.
- Roasting with the skin on keeps the fat content satisfying without any added starch.
Pairs Well With
- Champiñones al Ajillo
- Judías Verdes Saltadas