Peruvian Chicken with Aji Verde Sauce
By Pauline Ortiz
20 min
Prep
50 min
Cook
70 min
Total
4
Servings
Medium
Level
For four people, I marinate the chicken and roast it alongside making the Aji Verde sauce. The finished dishes to serve are roasted chicken with crispy skin and Aji Verde sauce. Little additional work is needed by the cook to serve these dishes together (good use of oven time).
I suggest using kitchen shears or other heavy implements to cut along the backbone and press down on the breastbone to flatten the bird. I don't believe it's crucial to dry the bird well before marinating, but do suggest working marinade under the skin of the breast and legs and applying it to the outside of the bird.
My oven technique uses a wire rack placed in a baking pan. This technique keeps the chicken suspended above the pan for cooking. I take the chicken out at 165°F (74°C) at the thickest part of the thigh and let it sit for 10 minutes to help the juices spread evenly throughout the meat.
I serve pollo a la brasa with thick french fries and a basic salad dressed with vinaigrette. Other side dishes that could be served include plain white rice and roasted potatoes. Stuffed sweet potatoes are an option, but we offer Aji Verde sauce with pollo a la brasa while it is hot.
What makes this special
- One chicken feeds four. I make the sauce during the time the chicken is in the oven.
- Marinating for 12 to 24 hours helps you prepare earlier for dinner service.
- Roast the bird on a rack. Let rest for 10 minutes before carving.
- Serve sauce on the side with chicken. Other menu items that can be served with sauce include fries and other potato-based foods.
- Grilling is another possibility, indirect heat with some direct heat at the end just on the skin.
Ingredients
- •1 whole chicken (about 4 lbs, spatchcocked)
- •3 tbsp aji amarillo paste
- •1 tbsp huacatay (Peruvian black mint) paste
- •6 cloves garlic (minced)
- •1 tbsp fresh ginger (grated)
- •2 tbsp soy sauce
- •1 lime (juiced)
- •1 tbsp cumin
- •1 tbsp paprika
- •1 tsp dried oregano
- •1 tbsp kosher salt
- •1 tsp black pepper
- •2 jalapeños (stems and seeds removed)
- •1 cup fresh cilantro (packed)
- •½ cup mayonnaise
- •¼ cup cotija cheese (crumbled)
- •2 cloves garlic
- •1 lime (juiced)
Instructions
- 1
Spatchcock the chicken by cutting out the backbone, then press firmly on the breastbone to flatten it.
- 2
Whisk together the aji amarillo paste, huacatay paste, minced garlic, ginger, soy sauce, lime juice, cumin, paprika, oregano, salt, and pepper.
- 3
Rub about one third of the marinade under the skin of the chicken breasts and thighs, then rub the rest over the outside. Refrigerate for at least 12 and up to 24 hours.
- 4
For oven roasting, preheat the oven to 400°F (200°C). Set the chicken on a wire rack over a baking sheet and roast for 45-55 minutes, until the internal temperature reaches 165°F (74°C).
- 5
For grilling, cook the chicken skin-side up over indirect heat for 30-40 minutes, then move it skin-side down over direct heat for the last 5-10 minutes. Cook until it reaches 165°F (74°C).
- 6
Blend the jalapeños, cilantro, mayonnaise, cotija cheese, garlic, and lime juice until completely smooth.
- 7
Rest the chicken for 10 minutes before carving, then serve it with the Aji Verde sauce.
FAQ
Nutrition (per serving)
Calories
550
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