Indulge in succulent Peruvian roast chicken, seasoned with a vibrant marinade featuring aji amarillo paste, lime, and aromatic spices. This dish offers a taste of Peru and pairs wonderfully with Aji Verde sauce.
Peruvian Chicken: A Flavorful Roast
Indulge in succulent Peruvian roast chicken, seasoned with a vibrant marinade featuring aji amarillo paste, lime, and aromatic spices. This dish offers a taste of Peru and pairs wonderfully with 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
- to taste Salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 8 bone-in skin-on chicken thighs about 3 lbs
Instructions
- In a large bowl, combine minced garlic, aji amarillo paste, soy sauce, lime juice, lime zest, honey, cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, and avocado oil. Mix well to create the marinade.
- Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken thighs in a single layer on a baking sheet.
- Roast in the preheated oven for approximately 45 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving.
Notes
For best results, marinate chicken for at least 4 hours, or ideally overnight. Serve with a side of authentic Peruvian Aji Verde sauce and roasted potatoes or rice. Ensure chicken reaches an internal temperature of 165°F (74°C) before serving. The chicken bouillon powder enhances the savory chicken flavor.
