Peruvian Aji Verde Roast Chicken
A vibrant and flavorful dish featuring tender roast chicken marinated in a zesty Aji Verde sauce, showcasing the rich culinary traditions of Peru. This recipe is simple to follow and delivers an explosion of South American taste.
Ingredients
- 6 garlic cloves 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
- Salt to taste
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 8 bone-in skin-on chicken thighs
Instructions
- In a large bowl, combine the finely 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. Mix thoroughly to create a uniform marinade.
- Add the bone-in, skin-on chicken thighs to the bowl, ensuring each piece is completely coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or ideally 4-6 hours, or even overnight for the most intense flavor.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken thighs in a single layer on a baking sheet or in a roasting pan, ensuring there is some space between each piece for even cooking.
- Roast in the preheated oven for approximately 45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the skin is beautifully golden brown and crispy.
- Serve the Peruvian Aji Verde Roast Chicken hot, garnished with fresh cilantro or lime wedges, alongside your favorite Peruvian-inspired sides.
Notes
For best results, marinate the chicken overnight to allow the flavors to deeply penetrate the meat. Adjust the amount of cayenne powder to suit your preferred spice level. This dish pairs excellently with steamed white rice, roasted potatoes, or a fresh green salad. You can also make a separate batch of Aji Verde sauce to serve alongside for dipping.