Gordon Ramsay’s Peruvian Chicken features tender meat with a delightful spicy kick. The juicy, flavorful chicken infused with harmonious spices makes for a wholesome meal ideal for family dinners or casual gatherings.
I am a big fan of Gordon Ramsay and Peruvian cuisine. By following Chef Ramsay’s techniques, I have recreated this exotic dish just for you.
The process of infusing and roasting the chicken with spicy ingredients, along with a tangy green sauce, creates a crackling skin with juicy meat that elevates the taste to new heights.
I assure you that as you take your first bite, you will be transported to the heart of Peru. So, gather your ingredients, fire up the oven, and let the flavors of Peru take you on a delicious adventure in your own kitchen.
Equipment Required
- Measuring Cups and spoons: Use these pieces of equipment to achieve uniform and exact measurements.
- Knife: I also suggest using a sharp knife to mince or slice the garlic, herbs, jalapeno, and chicken as precisely as possible.
- Spatula: Use a wooden or silicone spatula to evenly mix your ingredients. You can also try using a large spoon.
- Baking Tray: I always use a 13-by-9-inch tray while baking the chicken.
- Oven: Bake the chicken until it’s well done.
Gordon Ramsay Peruvian Chicken Ingredients & Substitutions
Note: The quantities of the ingredients mentioned below are enough to make 4 portions of Gordon Ramsay’s Peruvian Chicken.
For The Chicken
- 1 Whole Chicken: If you want an easier option, go for boneless chicken thighs and breasts. However, keep in mind that cooking times may vary.
- 2 Lemons
- 1 Tablespoon Olive Oil: For a neutral taste, try canola oil or vegetable oil.
- 3 Garlic Cloves (minced): I use dried garlic along with garlic powder for an umami flavor.
- 1 Teaspoon of Soy Sauce
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Paprika
- ½ Tablespoon Freshly Ground Black Pepper
- ½ Tablespoon Dried Oregano
- 1½ Tablespoons Kosher Salt
For The Green Sauce
- ⅓ Cup Mayonnaise: Greek yogurt can be used as a substitute if you are out of mayonnaise or want a healthier alternative.
- ½ Cup Yogurt: If you want an extra tangy profile, try using sour cream.
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Cup Cilantro Leaves with Tender Stems: Use parsley leaves and tender stems as a refreshing hit if you are out of cilantro.
- 1 Jalapeno (chopped): You can also use serrano peppers, which are similar to jalapeno peppers in terms of heat.
- 1 Garlic Clove (minced)
- 2 ½ Fresh Lime Juice
- ¼ Teaspoon Kosher Salt
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 Minutes | 1 Hour 30 Minutes | 2 Hours |
How To Make Gordon Ramsay’s Peruvian Chicken At Home
Step 1
In a bowl, whisk together olive oil, garlic, oregano, cumin powder, smoked paprika, black pepper, soy sauce, kosher salt, and lemon juice to make the marinade for the chicken.
Step 2
Now, whisk all the ingredients together until evenly mixed.
Step 3
After that, pound the chicken, mix the pieces well with the marinade, and keep them aside for 1 hour and 30 minutes.
Step 4
Meanwhile, in a blender, mix together the mayonnaise, green chili, yogurt, garlic, jalapeño, and salt.
Step 5
Add the freshly chopped cilantro to the blender.
Step 6
Blend the ingredients in a blender until smooth to make a fine paste, which will accompany the chicken.
Step 7
Once the chicken has marinated, coat your baking tray with olive oil and arrange the chicken pieces on it, leaving some space between them.
Step 8
Now, place the baking tray in an oven preheated to 400 degrees Fahrenheit, and let the chicken bake for 25-30 minutes, until it is perfectly cooked.
Step 9
If you don’t have an oven, you can also heat a skillet and add olive oil. Now put your roasted chicken in the skillet and let it cook for 20 minutes on each side.
Step 10
Gordon Ramsay’s Peruvian Chicken, paired with homemade green sauce, is ready to delight your taste buds.
Gordon Ramsay Peruvian Chicken Recipe Video
Expert Tips That I Recommend
- If you enjoy a strong herb flavor, consider combining dried thyme, rosemary, basil, and marjoram. Crush them together, then sprinkle them over your cooked chicken for an intense herbal aroma and flavor.
- I love tomatoes, so I mix in some tomato paste while marinating chicken for a tangy tomato flavor.
- If you are looking for softer meat, I highly recommend marinating the chicken in buttermilk along with the other ingredients.
- If you are a spice lover, then drizzle the baked Peruvian chicken with chili-infused oil.
- I always recommend marinating your chicken in a salted water brine before adding it to the Peruvian marinade for juicier meat.
FAQs About Gordon Ramsay Peruvian Chicken
Nutritional Information Per Serving
Gordon Ramsay’s Peruvian Chicken is a healthy dish as it is high in protein. Because the sauce is high in fat, itis best to enjoy the dish in moderation.
| Calories | 1309 kcal |
| Carbohydrates | 23 g |
| Protein | 76 g |
| Fat | 103 g |
| Saturated Fat | 24 g |
| Polyunsaturated Fat | 31 g |
| Monounsaturated Fat | 41 g |
| Trans Fat | 0.4 g |
| Cholesterol | 309 mg |
| Sodium | 6236 mg |
| Potassium | 1205 mg |
| Fiber | 5 g |
| Sugar | 7 g |
| Vitamin A | 1490 IU |
| Vitamin C | 93 mg |
| Calcium | 228 mg |
| Iron | 7 mg |
This recipe is suitable for people following a low-sugar, ketogenic diet. Moreover, vegans, vegetarians, dairy-free, gluten-free, and low-fat diet followers can also make this recipe with a few ingredient substitutions.
Recipe Variations For Different Diets
- Dairy-Free Diet: Just replace the yogurt with a plant-based alternative to make this recipe dairy-free.
- Gluten-Free Diet: To make this recipe gluten-free, you can substitute soy sauce with balsamic vinegar.
- Low-Fat Diet: Always use skinless chicken, and instead of mayonnaise, I use low-fat mayonnaise with a very minimal amount of olive oil.
Storing And Reheating This Recipe
Storing
- In the Refrigerator: I usually store my leftovers there. You can do the same by putting your leftover chicken in an airtight container and refrigerating it, where it will stay fresh for about 4 to 5 days.
- In the Freezer: Sometimes I freeze the chicken by placing it in an airtight container, keeping it fresh for up to 15 days or a month.
Reheating
- In the Oven: I recommend preheating your oven to 350°F, then transferring the Peruvian chicken to a baking tray, drizzling a bit of oil over it, and reheating it for about 10 minutes, or until it’s hot.
- In the Microwave: I often move the leftover chicken to a microwave-safe plate, add a drizzle of oil, and microwave it for about 30 seconds to 1 minute.
- Stovetop Method: I recommend transferring the leftover chicken to a saucepan, adding a little oil, and stirring it over medium heat for 5-7 minutes, until hot.
What To Serve With This Recipe
Gordon Ramsay’s Peruvian Chicken pairs well with many delicious dishes, including Causa Rellena, a Peruvian potato-and-chicken salad. Together, they create a delightful Peruvian treat.
You can also enjoy this chicken with Bacon Cheese Loaded Fries or Green Bean Casserole; these combinations will surely satisfy your taste buds.
For a light and refreshing option, pair this dish with Salsa or Cobb Salad. You can also enjoy it with Mashed Potatoes for a contrasting flavor that complements the chicken beautifully.
Printable Version
Gordon Ramsay Peruvian Chicken Recipe
Ingredients
For The Chicken
- 1 Whole Chicken
- 2 Lemons
- 1 Tablespoon Olive Oil
- 3 Garlic Cloves minced
- 1 Teaspoon Soy Sauce
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Paprika
- ½ Tablespoon Freshly Ground Black Pepper
- ½ Tablespoon Dried Oregano
- 1½ Tablespoons Kosher Salt
For The Green Sauce
- ⅓ Cup Mayonnaise
- ½ Cup Yogurt
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Cup Cilantro Leaves with Tender Stems
- 1 Jalapeno chopped
- 1 Garlic Clove minced
- 2½ Fresh Lime Juice
- ¼ Teaspoon Kosher Salt
Equipment
- Measuring Cups And Spoons
- Knife
- Spatula
- Baking Tray
- Oven
Instructions
- In a bowl, whisk together olive oil, garlic, oregano, cumin powder, smoked paprika, black pepper, soy sauce, kosher salt, and lemon juice to make the marinade for the chicken.
- Now, whisk all the ingredients together until evenly mixed.
- After that, pound the chicken, mix the pieces well with the marinade, and keep them aside for 1 hour and 30 minutes.
- Meanwhile, in a blender, mix together the mayonnaise, green chili, yogurt, garlic, jalapeño, and salt.
- Add the freshly chopped cilantro to the blender.
- Blend the ingredients in a blender until smooth to make a fine paste to accompany the chicken.
- Once the chicken has marinated, coat your baking tray with olive oil and arrange the chicken pieces on it, leaving some space between them.
- Now, place the baking tray in an oven preheated to 400 degrees Fahrenheit, and let the chicken bake for 25-30 minutes, until it is perfectly cooked.
- If you don’t have an oven, you can also heat a skillet and add olive oil. Now put your roasted chicken in the skillet and let it cook for 20 minutes on each side.
- Gordon Ramsay’s Peruvian Chicken, paired with homemade green sauce, is ready to delight your taste buds.
Video
Notes
- If you enjoy a strong herb flavor, consider combining dried thyme, rosemary, basil, and marjoram. Crush them together and sprinkle them on top of your cooked chicken for an intense herbal aroma and taste.
- I love tomatoes, so I mix in some tomato paste while marinating chicken for a tangy and tomato flavor.
- If you are looking for softer meat, I highly recommend marinating the chicken in buttermilk along with the other ingredients.
- If you are a spice lover, then drizzle the baked Peruvian chicken with chili-infused oil.
- I always recommend marinating your chicken in a salt water brine before adding it to the Peruvian marinade, for juicier meat.
Nutrition
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Conclusion
I frequently discover that pairing this chicken with a crisp white wine highlights the beauty of home cooking. Gordon Ramsay’s Peruvian Chicken truly captures the essence of joyful home-cooked meals.
So, what’s holding you up? Head to your kitchen and start your dinner plans with this delightful recipe! Don’t hesitate to reach out if you have any questions or feedback.
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You say above “Lemons – Lemon juice will help add flavor and tenderize the chicken, resulting in tough, rubbery, or even mushy texture.” Is this a good thing?
Thank you for your comment, Lemon juice act as a tenderiser which helps to soften and helps to cook chicken quickly. it will not make chicken mushy and rubbery.