South of the Border for Peruvian Chicken

No wood-fired stove here, as we were so fond of seeing during our time in Mexico, where we had some of the tastiest chicken we have ever eaten; however, this is still quite good in the oven.  The chillier days that kept us indoors gave me a good excuse to cook, so as promised, here are a couple of our favorite recipes to whet your appetite.

Peruvian Roast Chicken with Garlic and Lime

Many of my favorite recipes come from Cook’s Illustrated, which is where this recipe can be found.  And because I cannot leave well enough alone, I did modify this just a wee bit, using Serrano chilies with seeds included and chicken thighs only.


  • 1/4 c. fresh mint leaves
  • 6 garlic cloves, chopped coarse
  • 3 T. extra-virgin olive oil
  • 1 T. salt
  • 1 T. pepper
  • 1 T. ground cumin
  • 1 T. sugar
  • 2 t. smoked paprika
  • 2 t. dried oregano
  • 2 t. finely grated lime zest + 1/4 c. lime juice
  • 1 t. minced Habanero chile ( I used Serrano with seeds included)
  • 1 – 3.5-4 pound chicken (I used thighs with skin on)


  • Process all ingredients except chicken in blender.
  • Rub paste over and under skin of cleaned chicken.
  • Marinate chicken in fridge for at least 2 hours (more is better).
  • Roast chicken in 325º oven for ~ 45 minutes, until thigh meat registers 150º.
  • Turn oven temp to 500º and roast until thigh meat registers 175º, another 10-15 minutes.  Skin should be nice and crispy and golden.
  • Enjoy!

A great side dish with this meal is roasted butternut squash.  This is one of our favorites, for its ease and delicious flavors.

Roasted Butternut Squash with Herbes de Provence


If you like butternut squash, and really who doesn’t , I think you are gonna love this!


  • 6 c. (1 1/2″) cubed peeled butternut squash (~ 2 1/2 lbs.)
  • 1 T. extra-virgin olive oil
  • 1 1/2 t. dried herbes de provence
  • 3/4 t. sea salt
  • 1/2 t. ground black pepper
  • 2 medium onions, cut into wedges


  • Preheat oven to 425º.
  • Place above ingredients in shallow roasting pan coated with cooking spray and toss well.
  • Bake at 425º for 30 min or until tender and lightly browned, stirring occasionally. Yields 4 servings of ~ 1 cup each.
  • Prepare for your taste buds to do the happy dance!

Top this off with some sautéed garlicky greens and your favorite cocktail and life is definitely good! 🙂

59 thoughts on “South of the Border for Peruvian Chicken

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