Peruvian Chicken Recipe with Aji Verde
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This Peruvian chicken is marinated with soy sauce, lime, garlic, cumin, smoked paprika, oregano, and aji amarillo paste, then oven-roasted until juicy with beautifully browned skin. Serve it pollo a la brasa-style with fries, white rice, a simple salad, and plenty of creamy aji verde on the side.
Ingredients
For the chicken
For the aji verde
Instructions
In a small bowl, stir together the soy sauce, olive oil, aji amarillo paste, garlic, lime juice, cumin, smoked paprika, oregano, and black pepper.
Place the spatchcocked chicken in a large sealable bag and pour in the marinade. Seal the bag and rub the marinade over the chicken through the bag until evenly coated. Place the bag on a rimmed tray or in a bowl in case of leaks, then refrigerate for at least 1 hour, or up to 24 hours.
Preheat the oven to 400°F/200°C. Place a wire rack on a rimmed baking sheet.
Remove the chicken from the bag and discard the used marinade. Pat the chicken dry all over with paper towels, then place it breast side up on the prepared rack. Drizzle lightly with extra olive oil.
Roast for 30 minutes. Baste with the pan juices, if desired, then continue roasting for 15 to 25 minutes, or until the thickest part of the breast and thigh reaches 165°F/74°C.
While the chicken roasts, make the aji verde. Add the cilantro, jalapeños or serranos, garlic, olive oil, lime juice, cotija, and salt to a food processor or blender. Blend until mostly smooth.
Add the mayonnaise and blend on low just until smooth and creamy. Refrigerate until ready to serve.
Let the chicken rest for 10 minutes before carving. Serve with the aji verde.
Notes
- For the best flavor, marinate the chicken for 8 to 24 hours. If you’re short on time, 1 hour still adds good flavor. If you don’t have a large sealable bag, marinate the chicken in a large non-reactive dish, cover it, and turn the chicken once or twice while it marinates. Patting the chicken dry after marinating helps the skin brown instead of steam. The extra drizzle of olive oil helps the skin crisp in the oven. The chicken is done when the thickest part of the breast and thigh reaches 165°F/74°C. Check with an instant-read thermometer. Aji amarillo paste gives the chicken its fruity Peruvian chile flavor and warm color. If you can’t find it, use your favorite hot sauce instead. The flavor will be different, but still delicious. For a milder green sauce, use seeded jalapeños. For more heat, use serrano peppers or leave some seeds and membranes in the peppers. If the sauce is too thick, blend in cold water or lime juice, 1 teaspoon at a time. If it is too thin, blend in more mayonnaise or chill it for 30 minutes to thicken. Aji verde can be made while the chicken roasts or up to 4 days ahead. Store it in an airtight container in the fridge and stir before serving. For gluten-free, use tamari or certified gluten-free soy sauce and check the hot sauce label too.
