Roasted Peruvian Chicken

Roasted Peruvian Chicken

From The Proctor Silex Test Kitchen

Added by Laurie


  • 4 cloves garlic, minced 
  • 1/4 cup soy sauce 
  • 2 tablespoons sriracha 
  • 1 1/2 tablespoons lime juice 
  • 1 tablespoon olive oil 
  • 1 tablespoon ground cumin 
  • 1 tablespoon paprika 
  • 2 teaspoons brown mustard 
  • 2 teaspoons chili powder 
  • 1 teaspoon salt 
  • 3/4 teaspoon coarse black pepper 
  • 1/2 teaspoon dried oregano 
  • 1 (4 to 4 1/2 pounds) whole chicken 
  • Green Sauce


  1. In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper, and oregano. 
  2. Place chicken in an extra-large resealable plastic bag.  
  3. Pour garlic mixture into bag and seal bag. Turn bag to coat chicken evenly. Cover and refrigerate overnight. 
  4. Meanwhile, prepare Green Sauce and refrigerate until ready to serve. 
  5. Drain chicken and add to air fry basket breast side down.  
  6. Set air fryer temperature on 350°F. Cook 25 to 30 minutes. Carefully turn chicken, breast side up and continue air frying for an additional 23 to 25 minutes or until chicken reaches 165°F when tested with a meat thermometer. 
  7. Remove chicken to cutting board and let stand for 10 minutes before carving. 

Serves: 4-5

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