Peruvian Roast Chicken with Garlic Butter Rice

Bring the vibrant flavors of Peru to your kitchen with this blackened chicken, marinated in a bold mix of soy, lime, and spices for that signature Pollo a la Brasa taste! Roasted to golden perfection, it pairs beautifully with fluffy, garlicky butter rice that’s so delicious you’ll want leftovers. This dish is perfect for a festive dinner or a cozy night in!

Instructions

1. 1

   In a small bowl, whisk together garlic powder, cumin, paprika, soy sauce, lime juice, and 1 tbsp olive oil until smooth to make the marinade.

2. 2

   Place the chicken pieces in a ziplock bag or bowl, pour the marinade over, and toss to coat evenly. Marinate in the fridge for at least 3 hours, ideally overnight (up to 24 hours), or freeze for later use (it’ll marinate as it thaws).

3. 3

   Preheat your oven to 350°F (180°C). Place the chicken skin-side up in a baking dish, spreading any leftover marinade over the skin.

4. 4

   Roast for 45 minutes, until the chicken is deep golden-brown with a slightly charred, blackened look. Let rest for 5 minutes.

5. 5

   For the garlic butter rice: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add garlic and onion, cooking for 5 minutes until soft and fragrant.

6. 6

   Stir in the rice and cook for 1-2 minutes until slightly translucent. Add chicken broth, water, salt, and pepper. Bring to a boil, then cover and reduce heat to low.

7. 7

   Simmer for 12-15 minutes until the liquid is just absorbed. Remove from heat and let rest, covered, for 10 minutes.

8. 8

   Stir in 2-4 tbsp butter to the rice, fluffing with a fork. Serve the chicken alongside the rice, with a green salad if desired.

Recipe Notes

• Chicken – Bone-in, skin-on pieces (like thighs or drumsticks) give the best flavor and crispy texture. Avoid breast fillets, as they lack skin for the blackened crust. For boneless thighs, bake for 25 minutes or cook on the stove for 8 minutes total.

• Soy sauce – Use all-purpose soy sauce for balanced flavor. Dark soy sauce is too strong and will overpower the marinade; if that’s all you have, use 2 tbsp and dilute with water.

• Butter in rice – Start with 2 tbsp for a lighter rice, or use up to 4 tbsp for a richer, more indulgent flavor. Adjust based on your preference.

• Marination – Longer marination (up to 24 hours) deepens the flavor. Freezing in the marinade is a great make-ahead option; it’ll marinate as it thaws.

• Cooking options – This recipe is designed for roasting, but you can grill on a BBQ over medium heat for 15-20 minutes, turning occasionally. Use thigh fillets for easier grilling.

• Rice yield – The rice recipe makes about 6 servings, slightly more than the chicken. Store extra rice in the fridge for up to 4 days for quick sides or meals.

• Storage – Store leftover chicken and rice separately in the fridge for up to 3 days. Reheat chicken in the oven at 300°F (150°C) to keep the skin crisp. Rice can be microwaved with a splash of water.

• Nutrition – Values are per serving for chicken only, accounting for fat rendered during roasting (reducing calories by ~80). Rice adds ~200 calories per serving (1 cup cooked).