Description
Peruvian Chicken with Green Sauce is a roasted chicken dish inspired by Pollo a la Brasa, a traditional Peruvian recipe. The chicken is marinated with a blend of bold spices and herbs, then roasted to perfection. The green sauce (Aji Verde) served alongside is a creamy, tangy, and spicy blend that elevates the entire dish. The combination of flavors—smoky paprika, zesty lime, earthy cumin, and fresh cilantro—makes this dish a real standout.
Ingredients
For the Chicken Marinade:
- 1 whole chicken (about 4 lbs)
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 5 cloves garlic, minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar
For the Green Sauce (Aji Verde):
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 cup fresh cilantro (packed)
- 2 jalapeño peppers, seeded
- 2 cloves garlic
- 2 tbsp lime juice
- ½ tsp salt
- ¼ cup olive oil
Instructions
Preparing the Chicken Marinade
To begin making the Peruvian Chicken, start with the marinade. Combine the following ingredients in a blender or food processor: olive oil, lime juice, garlic, paprika, ground cumin, dried oregano, salt, black pepper, and sugar. Blend until smooth. This marinade will coat the chicken and infuse it with bold flavors.
Marinating the Chicken
Now that your marinade is ready, it’s time to marinate the chicken. Carefully loosen the skin of the chicken and rub two-thirds of the marinade under the skin. This ensures that the spices penetrate deep into the meat. Coat the rest of the chicken with the remaining marinade, making sure the chicken is completely covered. For best results, refrigerate the marinated chicken for at least 6 hours, or overnight if possible. This allows the chicken to absorb all the flavors and tenderize.
Roasting the Chicken
When you’re ready to cook, preheat your oven to 425°F (220°C). Place the chicken on a rack in a roasting pan to allow for even heat circulation. Roast the chicken for 20 minutes at this high temperature. After 20 minutes, reduce the heat to 375°F (190°C) and continue roasting for 1 hour and 10 minutes. The chicken should have a crispy golden-brown exterior and be cooked to an internal temperature of 165°F (75°C) when done.
Making the Green Sauce (Aji Verde)
While the chicken is roasting, you can prepare the Aji Verde, the green sauce that will accompany the dish. In a blender or food processor, combine mayonnaise, sour cream, fresh cilantro, jalapeños, garlic, lime juice, and salt. Blend until smooth. Once the mixture is well-blended, slowly drizzle in the olive oil while continuing to blend until the sauce reaches a creamy consistency. The green sauce should have a balance of spice, creaminess, and tang.
Resting and Serving
Once your chicken is roasted to perfection, let it rest for about 20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring that the chicken remains juicy and flavorful. After resting, carve the chicken and serve it with the freshly prepared green sauce on the side.
The Peruvian Chicken with Green Sauce pairs wonderfully with roasted potatoes, rice, or a fresh salad for a well-rounded meal.
Notes
A squeeze of fresh lime over the chicken enhances the flavors and adds a zesty kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian