Peruvian Roast Chicken

March 9, 2020  •  Cooking for One (or Two), Meat & Poultry, Sauces

I’ve been subscribing to the NY Times cooking newsletter for some time now, intrigued by the easy weeknight suggestions as well as the more interesting ethnic recipes I wouldn’t otherwise have thought of. I do love roast chicken, but usually roast my chickens whole, with just a little salt and pepper to season. This recipe is the opposite of that approach – packed with interesting flavor and complemented by a just spicy enough cilantro sauce. And it was good enough to motivate me to actually subscribe to the NY Times recipe site.You start by marinating the chicken – I cut up a whole chicken to make this easier and to make the roasting process faster. And you don’t need to marinate chicken for that long – maybe a couple of hours.Then while the chicken is roasting, whip up this simple cilantro sauce. It’s downright perfect with the chicken, or as my boyfriend suggested (and mind you he doesn’t cook – at all!), it would be delicious stirred into white rice. I made more of the cilantro sauce the next night to serve with an Asian Roasted Pork Tenderloin. It’s versatile like that. You’ll find the original recipe here. My version is below.

Peruvian Roast Chicken with Spicy Cilantro Sauce
Prep time
Cook time
Total time
Adapted from The NY Times:
Recipe type: Entree
Serves: 4
  • 6 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 lime, juiced
  • 1 teaspoon chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • ½ teaspoon sea salt
  • 1 small chicken, cut into parts
  • Olive oil cooking spray
Cilantro Sauce
  • 1 ounce fresh cilantro (leaves and tender stems), about ½ small bunch
  • 1 serrano chile pepper, seeded and roughly chopped
  • 1 ounce crumbled feta cheese, Mediterranean flavored
  • 1 lime, juiced
  • ½ teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sriracha
  • 1 teaspoon honey (I used Primo honey with Aji Crystals for a little extra kick)
  • 1 teaspoon ground cumin
  • ½ cup extra-virgin olive oil
  1. Combine the garlic, soy, sriracha, lime juice, chile powder, Dijon, cumin, pepper, and salt in a medium bowl and stir to combine. Add chicken pieces, turning to coat evenly, then refrigerate to marinate for 1-2 hours.
  2. Remove from the refrierator and place chicken pieces on a baking sheet lined with a silicone mat or parchment paper and roast at 375 degrees until cooked through, about 30 minutes. During the last 10 minutes, spray the top of the chicken lightly with cooking spray.
  3. While the chicken is roasting, make the cilantro sauce. Combine all of the ingredients for the sauce in a blender and blend until smooth, stopping to scrape down the sides as needed.

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