Peruvian Roast Chicken & Aji Verde
An authentic Peruvian roast chicken recipe featuring a secret beer marinade for juicy meat, a smoky spice rub for crispy skin, and the iconic aji verde green sauce, creating a legendary Lima-style feast.
Ingredients
- 1 whole chicken 3-4 lbs (1.5-2 kg)
- 0.5 cup beer light lager preferred
- 0.25 cup lime juice freshly squeezed
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons olive oil for chicken marinade
- 0.5 cup aji amarillo paste or 2 jalapeños
- 1 cup fresh cilantro packed
- 0.25 cup feta cheese crumbled (or queso fresco)
- 0.25 cup mayonnaise
- 2 tablespoons lime juice freshly squeezed
- 1 clove garlic
- 0.5 teaspoon salt or to taste
- 0.25 cup olive oil for aji verde sauce
Instructions
- For the Chicken Marinade: In a large bowl, whisk together beer, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and 2 tablespoons olive oil. Pat the chicken dry and place it in the bowl. Coat thoroughly with the marinade, ensuring some gets under the skin. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Roasting the Chicken: Preheat oven to 400°F (200°C). Remove chicken from marinade (discard marinade). Place chicken on a rack in a roasting pan. Roast for 75-90 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and skin is crispy and golden brown. Let rest for 10-15 minutes before carving.
- For the Aji Verde Sauce: In a blender or food processor, combine aji amarillo paste (or jalapeños), cilantro, feta cheese, mayonnaise, lime juice, garlic, and 0.5 teaspoon salt. Blend until smooth. While blending, slowly drizzle in the 0.25 cup olive oil until the sauce is creamy and emulsified. Taste and adjust seasoning as needed.
- Serve: Carve the rested chicken and serve hot with generous amounts of Aji Verde sauce. It pairs wonderfully with French fries and a simple salad.
Notes
For best results, marinate the chicken overnight. If aji amarillo paste is unavailable, use fresh jalapeños or serrano peppers for a similar heat. Serve with a side of crispy French fries and a simple green salad to complete the traditional Peruvian experience.