Baked Peruvian Spiced Chicken is an easy dinner idea. The key is to marinade the chicken in a mixture of smoked paprika, garlic, dried herbs and lime juice Then, all you have to do is throw it in the oven. Make a double batch and serve leftovers throughout the week, in salads, sandwiches, burrito bowls, quesadillas and more. Sponsored by Peapod.
This summer, I took my son Kyle to New Haven to check out the Yale Divinity School. We found a Peruvian food truck nearby that served Peruvian food. The chef recommended his Peruvian chicken, which was moist, delicious and full of flavor. This baked Peruvian spiced chicken is my version of the Peruvian chicken we sampled that day.
Smoked paprika is a key ingredient in the marinade for this Peruvian spiced chicken, as are fresh garlic and lime juice. I first discovered Spanish smoked paprika when I started making paella about 15 years ago. I love the brilliant red color and the smokiness it adds to any dish. My youngest son has taken to sprinkling smoked paprika on everything from hash browns to scrambled eggs, or anytime he wants an extra flavor boost.
Rubbing the marinade underneath the chicken skin ensures the smoky flavor penetrates the chicken meat. I like to let the chicken marinade overnight if possible, but I would recommend a minimum of 2 hours.
Baking takes just 30-35 minutes, and all you need is some fresh lime juice to spritz on top before serving this delicious Peruvian spiced chicken dish.
Leftovers are delicious added to salad for lunch, transformed into Buffalo Chicken Salad or a Burrito Chicken Salad Bowl.
Baked Peruvian Spiced Chicken
- 3 pounds chicken on the bone
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 5 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 limes juiced
- 2 tablespoons extra virgin olive oil
Preheat oven to 425 degrees.
Place chicken in a large bowl. Add paprika, cumin, thyme, oregano, smoked paprika, garlic, salt, and pepper. Squeeze lime juice on top and add olive oil. Toss chicken until coated well with spices.
Rub some spice mix underneath the skin of chicken pieces. Cover and refrigerate for at least 2 hours or overnight.
Transfer to a foil or parchment paper lined baking sheet.
Roast chicken for 30 minutes or until cooked through.
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.
Angie@Angie's Recipes says
Looks really yum, Jeanette. I love that marinade.
Thanks so much Angie!
Chelle B says
Added this recipe to my menu for the upcoming week. I’m a sucker for a good piece of moist, well seasoned. and spiced chicken. Looks delicious. Thanks for sharing the recipe!
I hope you enjoy this recipe!
Can you do this without the skin? We can’t eat it at my house. Sensitive stomachs.
Yes you can – I would drizzle some extra virgin olive on top so the chicken doesn’t dry out.
Did you use smoked paprika or regular?
I used a combination of regular and smoked. Hope you enjoy this recipe Shelley!
This sounds so easy, healthy, and delicious! There are two ingredients I don’t particularly care for so I’ll be replacing the cumin with dry mustard and the smoked paprika with sweet Hungarian paprika, or maybe just additional sweet hungarian paprika. Thank you for sharing this with Peapod. That’s how I found you.
Thanks for sharing your substitutions – I’m sure your version was equally delicious!