This Peruvian-style chicken is the ultimate roast you'll ever enjoy.

What makes Peruvian rotisserie chicken so irresistibly good? It's all in the spice rub. Not only does it bring incredible flavor, but the thick paste also creates a crunchy, flavorful crust that locks in the juices, leaving the chicken perfectly tender and juicy.

Can't make it to Lima? No worries! You can easily make this at home with our simple recipe, inspired by Chef John's Roast Peruvian Turkey recipe.

1. Prepare the wet spice rub. This amount will cover the chicken and give you an extra 1/4 cup or so for glazing. Here's what you need:

• 6 cloves garlic
• 1/2 tbsp dried oregano
• 1-1/2 tbsp paprika
• 1/2 tbsp smoked paprika
• 1/4 cup ground cumin
• 1 tbsp freshly ground black pepper
• 1/4 cup soy sauce
• 3 tbsp vegetable oil
• 1/4 cup white vinegar

2. Blend all the ingredients together in a blender or food processor until smooth, resulting in a thick paste.

3. Massage the wet rub all over the chicken, making sure to coat every inch, including underneath the skin and inside the cavity. Reserve about 1/4 cup of the rub for glazing later.

4. Allow the chicken to rest at room temperature for 30 minutes before placing it in the oven.

5. Season with salt and roast at 350°F (175°C) until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (70°C) or higher. This should take about 1 to 2 hours, depending on the size of the bird. Let the chicken rest before carving.

Pair with a sauce! For a delicious addition, serve your Peruvian-style chicken with a green sauce inspired by Peru. Inka Mama's Aji is a zesty sauce made from serrano peppers, garlic, lettuce, and olive oil. Alternatively, try this creamy version with jalapeños and a touch of mayonnaise: Peruvian Aji-Style Sauce.

Chef John's Peruvian Turkey

Watch Chef John prepare his Peruvian-style poultry! In this video, you'll see him skillfully work the rub under the chicken's skin. He also makes a rich gravy from the pan drippings, deglazing with a blended mix of chicken stock, jalapeños, cilantro, crème fraîche, and lemon juice.

Prefer grilling your Peruvian chicken? Try this Peruvian-Style Beer-Can Chicken. It combines the flavors of pollo a la brasa with the beer-can technique for a crispy exterior and juicy interior, plus the grill adds a smoky kick.

You might also enjoy Bill's Peruvian Chicken and Rice: "I absolutely love it," says Amelia. "It's going to become a regular in our dinner rotation. The spice level is just perfect. The rice was also fantastic, and I'll definitely try it with other meals."

Explore our selection of delicious Peruvian Recipes.