Peruvian Chicken with Aji Verde
Peruvian Roast Chicken, known as Pollo a la Brasa, is a world-famous dish featuring incredibly tender, spice-marinated chicken with crispy skin, perfectly paired with a vibrant, creamy Aji Verde (green chili) sauce. This recipe captures the authentic flavors of Peru.
Ingredients
- 1/4 cup olive oil
- 2 limes juiced
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 whole chicken 3-4 lbs
- 1/2 cup mayonnaise for Aji Verde
- 1/4 cup cilantro fresh
- 2 tbsp aji amarillo paste for Aji Verde (or 1 fresh pepper)
- 1 small jalapeño seeded and roughly chopped for Aji Verde (optional)
- 1 clove garlic for Aji Verde
- 1 tbsp lime juice fresh
- 2 tbsp feta cheese crumbled
- 2 tbsp water or milk
- 1/2 tsp salt to taste for Aji Verde
- 1/4 tsp black pepper to taste for Aji Verde
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ¼ cup olive oil, juice of 2 limes, 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tbsp dried oregano, and a generous pinch of salt and black pepper.
- Marinate the Chicken: Pat the chicken dry. Generously rub the marinade all over the chicken, including under the skin. Refrigerate for at least 4 hours, or preferably overnight.
- Roast to Perfection: Preheat oven to 400°F (200°C). Place chicken on a roasting rack over a baking sheet. Roast for 60-75 minutes, or until internal temperature reaches 165°F (74°C) and skin is crispy.
- Craft the Creamy Aji Verde Sauce: In a blender, combine ½ cup mayonnaise, ¼ cup fresh cilantro, 2 tbsp aji amarillo paste, 1 small jalapeño (optional), 1 clove garlic, 1 tbsp fresh lime juice, 2 tbsp crumbled feta cheese, and 2 tbsp water or milk. Blend until smooth. Season with salt and pepper to taste.
- Serve and Savor: Let the roasted chicken rest for 10-15 minutes before carving. Serve hot with generous dollops of the homemade Aji Verde sauce. Enjoy with sides like fries, rice, or a green salad.
Notes
For best results, marinate the chicken overnight. Spatchcocking the chicken (removing the backbone) helps it cook more evenly and results in crispier skin. Adjust the amount of jalapeño in the Aji Verde to control the heat level. Aji Amarillo paste can be found in Latin American markets or online.