Peruvian Style Chicken

This is our take on the Peruvian Style Chicken popular at many Peruvian restaurants, the chicken is spicy, and tender with a wonderful crispy skin. Try tis to spice up your next Roast Chicken!


For the Chicken

3 tbsp Cold pressed Rape Seed Oil from Bell & Loxton
3 tbsp AJI Chilli Sauce from the South Devon Chilli Farm
1/3 cup Lemon juice
4 large Garlic cloves, crushed
1 tbsp Sea salt
1 tbsp Paprika
1 tbsp Cumin ground
2 tbsp Thyme chopped
2 tbsp Golden Syrup
4 Large Whole Free Range Chicken from Sladesdown Farm
Freshly Ground Black Pepper

Green Sauce

3 Jalapeño chili peppers, seeded if desired and roughly chopped (use about half the seeds for a medium-hot sauce)
1 cup Fresh coriander leaves
2 cloves Garlic, roughly chopped
1/2 cup Mayonnaise, best quality such as Hellmann's
1/4 cup Sour cream
1 tbsp Fresh lime juice
1/2 tspn Sea salt
1/8 tspn Freshly ground black pepper
2 tbsp Cold pressed Rape Seed Oil from Bell & Loxton



  • Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
  • Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you.
  • Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin.
  • Marinate the chicken in the refrigerator for at least 6 hours or overnight.
  • Adjust the oven rack to the lower-middle position, and preheat the oven to 200°
  • Place a rack directly on top of a roasting tray then place the chicken with its legs tied together on the rack.
  • Roast for 20 minutes, until the skin is golden. Turn the heat down to 160°C, and continue to roast for about another 40 minutes or until the juices run clear. Be careful not to overcook, if the chicken is browning too quickly, cover it loosely with foil or turn the oven down a little.
  • Once cooked remove the chicken from the oven and let rest for about 20 minutes.
  • Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

Green Sauce

  • Combine all of the ingredients except the rape seed oil in a blender or food processor and blend into a smooth sauce.
  • With the motor running, open lid and slowly drizzle in the oil, It will seem very runny at this point but it will thicken up as it sits.
  • Transfer the sauce to a bowl, cover and refrigerate until ready to serve.