This Peruvian Chicken Is the Best Roast Chicken You’ll Ever Eat

What makes Peruvian-style rotisserie chicken so uncommonly delicious? It’s the spice rub. Not only does it taste amazing, the thick wet rub also creates a sensational crust that seals in juices. The result is a bird that’s incredibly juicy with a super-flavorful crispy crust.

Photo by Meredith

If you can’t get to Lima, here’s how to do it at home! It’s so easy. We’ve adapted this recipe from Chef John’s Roast Peruvian Turkey recipe.

1. Create the wet spice rub. This should make enough to cover the bird plus give you an extra 1/4 cup or so for the glaze. Here’s what you’ll need:

• 6 cloves garlic
•  1/2 tbsp dried oregano
•  1-1/2 tbsp paprika
•  1/2 tbsp smoked paprika
•  1/4 cup ground cumin
• 1 tbsp freshly ground black pepper
• 1/4 cup soy sauce
• 3 tbsp vegetable oil
• 1/4 cup white vinegar

2. Whirl all of the ingredients around in a blender or food processor until smooth. It should look like a thick paste.

3. With your hands, smear the wet rub over the entire chicken — everywhere! Slip some underneath the skin and inside the cavity. Save about 1/4 cup to create a glaze.

4. Before you pop it in the oven, let the bird sit out at room temperature for about 45 minutes.

5. Season with salt and roast at 350 degrees F until the internal temperature is 170 to 175 degrees F — about an hour. Let the chicken rest before carving.

Chef John’s Peruvian Turkey

Watch Chef John make his Peruvian poultry! In this video, you’ll also see how to squeegee some of the rub under the bird’s skin. Chef John also creates a luscious gravy from the pan drippings, deglazing the pan with a blended mixture of chicken stock, jalapenos, cilantro, crème fraiche, and lemon juice.

 
Prefer your Peruvian chicken out on the grill? Here’s Peruvian-Style Beer-Can Chicken. It combines pollo a la brasa seasonings with the beer-can cooking method to create a crispy outside, juicy inside — plus the grill adds an extra dimension of smokey flavor.

Photo by Meredith

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