Smoky Ancho & Paprika Peruvian Roasted Chicken
Experience the vibrant flavors of Peru with this Smoky Ancho & Paprika Roasted Chicken, inspired by the traditional Pollo a la Brasa. This dish features a succulent whole chicken marinated in a rich blend of spices, including smoky paprika and freshly ground ancho chiles, combined with olive oil and zesty lime juice. The unique marinade infuses the chicken with deep flavors and creates a beautifully caramelized skin. Perfect for special occasions or a delightful family dinner, this recipe promises to impress with its aromatic profile and tender, juicy meat. Remember to marinate the chicken for at least 6 hours for an unforgettable smoky flavor and a meal that transports you straight to the streets of Peru!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
RawSpiceBar's Peruvian dry rub seasonings
1 (dry rub)
Whole chicken
6 lbs (giblets removed, washed and patted dry)
Extra virgin olive oil
4 tablespoons (liquid)
Lime juice
1/3 cup (freshly squeezed)
Garlic cloves
5 (crushed)
Kosher salt
1 1/2 tablespoons (salt)
Sugar
3 teaspoons (granulated)
Instructions
1
In a blender or mini food processor, combine lime juice, olive oil, kosher salt, crushed garlic, sugar, and RawSpiceBar's Peruvian Dry Rub. Blend until you achieve a smooth marinated consistency.
2
Remove the giblets from inside the whole chicken and pat the exterior dry with paper towels for an even roast.
3
Position the chicken in a large bowl, breast side up, with the legs pointing towards you. Gently loosen the skin over the breast and thighs, using your fingers. Spoon two-thirds of the marinade under the skin to enhance flavor, then rub the remaining marinade all over the outside of the chicken.
4
Cover the bowl with plastic wrap and place it in the refrigerator to marinate for a minimum of 6 hours—or overnight for even richer flavor.
5
When ready to cook, adjust your oven rack to the lower-middle position and preheat it to 425°F (220°C). Line a roasting pan with aluminum foil for easier cleanup and set aside.
6
Tie the chicken legs together with kitchen twine, ensuring that it retains its shape during roasting.
7
Transfer the chicken to the roasting pan and place it in the oven. Roast for 20 minutes, or until the skin turns a golden brown. Then, reduce the oven temperature to 375°F (190°C) and continue to roast for an additional hour, or until a meat thermometer registers 140°F (60°C) in the thickest part of the breast.
8
Once cooked, remove the chicken from the oven and tent it with aluminum foil. Allow it to rest for approximately 20 minutes before transferring it to a cutting board for carving.
9
Serve the succulent pieces of chicken alongside RawSpiceBar's Aji Amarillo Potatoes for a complete Peruvian feast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the culinary inspiration for this recipe?
This Smoky Ancho & Paprika Peruvian Roasted Chicken is inspired by traditional Peruvian Pollo a la Brasa.
How long should I marinate the chicken for the best flavor?
The chicken should marinate for at least 6 hours, though marinating it overnight provides an even richer flavor profile.
What are the key spices used in the marinade?
The marinade features a rich blend of smoky paprika, freshly ground ancho chiles, and RawSpiceBar's Peruvian Dry Rub.
How do I prepare the marinade?
Combine lime juice, olive oil, kosher salt, crushed garlic, sugar, and the Peruvian Dry Rub in a blender or mini food processor and blend until smooth.
What is the recommended size for the whole chicken?
The recipe calls for a whole chicken weighing approximately 6 lbs.
How should I prepare the chicken before applying the marinade?
Remove the giblets from the interior and pat the exterior dry with paper towels to ensure an even roast.
How is the marinade applied to the chicken?
Loosen the skin over the breast and thighs with your fingers, spoon two-thirds of the marinade under the skin, and rub the remainder over the outside.
What oven temperature should I use for roasting?
Preheat the oven to 425°F (220°C) for the initial roast, then reduce it to 375°F (190°C) for the remainder of the cooking time.
Where should the oven rack be positioned?
The oven rack should be adjusted to the lower-middle position for roasting the chicken.
How long does the chicken need to roast?
Roast at 425°F for 20 minutes, then at 375°F for about an additional hour until the internal temperature reaches 140°F.
What is the target internal temperature for the chicken?
The chicken should be roasted until a meat thermometer registers 140°F (60°C) in the thickest part of the breast.
Should the chicken legs be tied together?
Yes, you should tie the chicken legs together with kitchen twine to ensure the bird retains its shape during roasting.
How can I make the cleanup process easier?
Lining the roasting pan with aluminum foil before cooking will make cleanup much easier.
How long should the chicken rest after it is taken out of the oven?
Allow the chicken to rest for approximately 20 minutes under a tent of aluminum foil before carving.
What side dish is recommended to serve with this chicken?
The recipe suggests serving the chicken alongside RawSpiceBar's Aji Amarillo Potatoes for a complete Peruvian meal.
How much lime juice is needed for the marinade?
You will need 1/3 cup of freshly squeezed lime juice.
What type of salt should I use?
The recipe specifies using 1 1/2 tablespoons of kosher salt.
Does this recipe use any sugar?
Yes, 3 teaspoons of granulated sugar are included in the marinade to help with caramelization.
How many garlic cloves are required?
The recipe calls for 5 crushed garlic cloves.
What type of oil is recommended for the marinade?
The recipe uses 4 tablespoons of extra virgin olive oil.
What kind of flavor profile does this chicken have?
It has an aromatic, smoky profile with tender, juicy meat and a beautifully caramelized skin.
Is the chicken skin supposed to be crispy?
The high initial roasting temperature and the sugar in the marinade help create a beautifully caramelized and golden-brown skin.
What tools do I need for the marinade?
A blender or a mini food processor is recommended to achieve a smooth marinated consistency.
Can I use this recipe for a family dinner?
Yes, it is described as a delightful family dinner that promises to impress with its aromatic profile.
What tags are associated with this recipe?
Associated tags include peruvian, rotisserie chicken, pollo a la brasa, smoked paprika, ancho chile, and comfort food.
How should the chicken be positioned in the bowl for marinating?
Position the chicken breast side up with the legs pointing towards you to easily access the skin for marinating.
Is the Peruvian Dry Rub essential?
The Peruvian Dry Rub provides the core seasoning and authenticity for this Pollo a la Brasa-style dish.
How many ingredients are in this recipe?
There are 7 main ingredients: Peruvian dry rub, whole chicken, olive oil, lime juice, garlic, kosher salt, and sugar.
What should I do with the giblets?
The giblets should be removed from the inside of the chicken before you begin the preparation and roasting process.
How do you finish the dish for serving?
After resting, transfer the chicken to a cutting board, carve it into pieces, and serve.