Peruvian Chicken & Spicy Aji Verde
This classic Peruvian roasted chicken dish features tender, succulent chicken deeply infused with a flavorful marinade, perfectly complemented by a vibrant and spicy homemade aji verde sauce. It's a culinary journey to Peru right in your kitchen.
Ingredients
- 1 whole chicken (3-4 lbs) butterflied or cut into pieces
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp dried oregano
- 2 tbsp lime juice
- 1 tbsp white vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cilantro packed
- 0.5 jalapeño pepper seeded (or more for extra spice)
- 2 tbsp aji amarillo paste
- 0.25 cup mayonnaise (or queso fresco for authentic)
- 2 tbsp lime juice
- 1 clove garlic
- 2 tbsp olive oil
- 0.25 tsp salt
Instructions
- Prepare the Chicken: In a large bowl, combine olive oil, minced garlic, cumin, paprika, oregano, lime juice, white vinegar, salt, and black pepper. Add the chicken pieces and rub the marinade all over, ensuring it's fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Roast the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. If desired, broil for the last few minutes for extra crispiness, watching carefully to prevent burning.
- Make the Aji Verde: While the chicken roasts, combine cilantro, jalapeño, aji amarillo paste, mayonnaise (or queso fresco), lime juice, garlic, olive oil, and salt in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning or spice level as needed.
- Serve: Let the roasted chicken rest for 5-10 minutes before carving. Serve hot with the fresh homemade aji verde on the side. This dish pairs wonderfully with white rice, roasted potatoes, or a simple side salad.
Notes
For extra crispy skin, pat the chicken very dry before marinating and finish under the broiler for 2-3 minutes, watching carefully. Adjust the amount of jalapeño in the aji verde to control the spice level. Serve with white rice, roasted potatoes, or a simple fresh salad to complete your Peruvian feast.