A flavorful recipe for succulent Peruvian roast chicken, marinated in a vibrant blend of aji amarillo, lime, and spices, traditionally served with a fresh Aji Verde sauce.
Peruvian Aji Verde Chicken
A flavorful recipe for succulent Peruvian roast chicken, marinated in a vibrant blend of aji amarillo, lime, and spices, traditionally served with a fresh Aji Verde sauce.
Ingredients
- 6 cloves garlic finely minced
- 3 tbsp aji amarillo paste
- 1/3 cup soy sauce
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 2 tsp honey
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp cayenne powder
- 2 tsp chicken bouillon powder
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 8 units bone-in skin-on chicken thighs
Instructions
- 1. In a large bowl, combine minced garlic, aji amarillo paste, soy sauce, fresh lime juice, lime zest, honey, ground cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, and avocado oil to create the marinade.
- 2. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. For best results, cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.
- 3. Preheat your oven to 400°F (200°C).
- 4. Arrange the marinated chicken thighs in a single layer on a baking sheet.
- 5. Roast in the preheated oven for approximately 45 minutes, or until the chicken is cooked through and the skin is golden and crispy. Ensure internal temperature reaches 165°F (74°C).
- 6. Serve hot, traditionally with fresh Peruvian Aji Verde sauce and your favorite sides.
Notes
For best results, marinate the chicken for at least 2 hours or overnight. Serve this delicious roast chicken traditionally with a vibrant, creamy Peruvian Aji Verde sauce (recipe not included here) and a side of rice or roasted potatoes.
