Peruvian Chicken
Experience the vibrant flavors of Peru with this Peruvian Chicken recipe, a delightful combination of juicy roasted chicken and a zesty green sauce. The marinade’s aromatic spices blend seamlessly with the bright, herbaceous Aji Verde.
Perfectly spiced with hints of lime, garlic, and aji amarillo, this dish balances heat and tang for a truly unforgettable taste. The creamy green sauce elevates every bite, making it ideal for weeknight dinners or special gatherings.
Whether you’re an adventurous foodie or a fan of bold flavors, this recipe promises to transport your taste buds to the heart of Peruvian cuisine.
Peruvian Chicken Ingredients: A Symphony of Bold Flavors
- Whole Chicken: The star of the dish, tender and juicy, soaking up the vibrant marinade for a succulent roast.
- Garlic: Infuses the chicken and sauce with aromatic depth, enhancing every bite.
- Aji Amarillo Paste: A traditional Peruvian touch, delivering a subtle kick and rich, fruity heat.
- Cilantro: The essence of the green sauce, offering a bright, herbaceous balance to the bold flavors.
- Lime Juice: Adds zesty freshness, lifting the dish with its tangy citrus notes.
- Cotija or Parmesan Cheese: A creamy, salty finish that rounds out the green sauce’s complexity.
Recipe Tips
- Marinate for Maximum Flavor
To ensure your Peruvian Chicken is bursting with flavor, let the marinade penetrate deeply by allowing the chicken to sit for at least 2 hours—or even overnight in the refrigerator. This gives the aromatic spices and lime juice time to fully infuse the meat, resulting in a juicy and flavorful roast. - Spatchcock for Even Cooking
While optional, spatchcocking the chicken (removing the backbone) ensures even cooking and faster roasting. If you’re short on time, use kitchen shears to halve the chicken. Both methods help achieve a golden, crispy skin while keeping the meat tender. - Blend the Green Sauce Carefully
When preparing the Peruvian green sauce, blend the ingredients until smooth before adding mayonnaise. Use a low-speed setting for the mayo to prevent breaking the emulsion. This technique guarantees a creamy, cohesive sauce with a perfect balance of heat and tang.
What to Serve with Peruvian Chicken
- Cilantro Lime Rice
A fragrant bowl of cilantro lime rice perfectly complements the bright flavors of the chicken and green sauce. Its light, zesty profile balances the dish’s richness. - Grilled Vegetables
Add a smoky touch with grilled zucchini, bell peppers, and asparagus. The charred edges enhance the chicken’s savory notes, creating a delightful harmony on your plate. - Crispy Roasted Potatoes
For a hearty side, serve crispy roasted potatoes. Tossed with olive oil, garlic, and a sprinkle of paprika, they pair wonderfully with the creamy green sauce.
FAQ
1. Can I use boneless chicken instead of a whole chicken?
Yes, boneless cuts like thighs or breasts work well. Adjust the cooking time accordingly—boneless pieces typically cook faster.
2. What can I substitute for aji amarillo paste?
If aji amarillo paste isn’t available, sriracha or minced habanero pepper makes a great alternative, offering similar heat and flavor.
3. How long does the green sauce last?
The green sauce can be stored in an airtight container in the refrigerator for up to 5 days. Stir before serving to maintain its consistency.
4. Can I grill the chicken instead of roasting it?
Absolutely! Grilling adds a smoky depth to the dish. Cook over indirect heat and baste regularly for a succulent result.
Peruvian Chicken
Ingredients
- For the Chicken:
- Whole chicken 3-4 lbs, spatchcocked for even cooking or halved with kitchen shears
- Garlic finely minced (3 cloves)
- Olive oil 2 tablespoons
- Fresh lime juice 2 tablespoons
- Aji amarillo paste or an alternative such as chile paste e.g., sriracha or one whole habanero (1 tablespoon)
- Ground cumin 2 teaspoons
- Sweet paprika 1 teaspoon
- Dried oregano 1 teaspoon
- Salt 1 teaspoon
- Ground black pepper ½ teaspoon
- For the Green Sauce Aji Verde/Peruvian Green Sauce:
- Fresh cilantro leaves with tender stems loosely packed (1 cup)
- Jalapeños roughly chopped (2)
- Garlic clove 1
- Aji amarillo paste or a suitable substitute such as chile paste (1 tablespoon)
- Olive oil 2 tablespoons
- Fresh lime juice 2 tablespoons
- Distilled vinegar 1 teaspoon
- Cotija or Parmesan cheese grated (2 tablespoons)
- Salt ¼ teaspoon
- Mayonnaise ¾ cup
Instructions
- Combine minced garlic, olive oil, lime juice, aji amarillo or hot sauce, ground cumin, paprika, oregano, salt, and black pepper in a small mixing bowl to prepare the marinade.
- For optimal cooking, spatchcock the chicken by removing the backbone or halve it using kitchen shears. Gently loosen the skin around the breast and thigh areas, applying half of the marinade beneath the skin and the remainder over the exterior. Place the chicken on a sheet pan, allowing it to marinate for at least 15 minutes while preheating the oven or grill.
- Preheat the oven or grill to 400°F (190°C).
- Oven Method: Roast the chicken in the oven for 30 minutes, basting it with its juices. Continue cooking for an additional 20 minutes or until the internal temperature reaches 165°F (74°C).
- Grill Method: Lightly oil the grill grates. Position the chicken breast-side up over indirect heat and cook for approximately 50 minutes or until the internal temperature reaches 165°F (74°C).
- While the chicken cooks, prepare the green sauce. Blend the cilantro, jalapeños, garlic, aji amarillo paste, olive oil, lime juice, vinegar, cheese, and salt in a food processor or blender until smooth. Gradually incorporate the mayonnaise by blending on low speed to preserve the sauce’s creamy texture.
- Once the chicken is cooked, allow it to rest for 10 minutes before carving. Serve with the green sauce, alongside cilantro lime rice, and garnish with lime wedges if desired.
