This recipe is all about succulent and tender chicken, which is the main star. It's an Authentic Peruvian Chicken with Green Sauce. The chicken is marinated in a flavorful blend of spices and then traditionally cooked over charcoal for a smoky depth of flavor. To complement this dish, it's served with aji verde, a vibrant green sauce made with aji amarillo peppers. This sauce offers a delightful balance of bright, herbal flavors and a touch of heat. This dish is a true Peruvian classic that is sure to transport your taste buds to South America!
Detailed Recipe
Ingredients:
The Chicken:
- 1 whole chicken (3-4 lbs), spatchcocked (cut open and flattened)
- 2 tablespoons aji amarillo paste (or substitute with another yellow chili paste)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
The Aji Verde Sauce:
- 1 cup fresh cilantro leaves
- 2 jalapeno peppers, seeds removed and roughly chopped (adjust for spice preference)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup vegetable oil
- 2 cloves garlic
- 1 tablespoon lime juice
- Salt and freshly ground black pepper to taste
For Serving (Optional):
- Chopped red onion
- Aji Amarillo peppers, thinly sliced (optional)
- Pre-cooked Peruvian white corn (choclo)
- Lime wedges
Instructions:
Make the Aji Verde Sauce:
- In a blender or food processor, combine the cilantro leaves, jalapeno peppers, mayonnaise, sour cream, vegetable oil, garlic, and lime juice. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Set the sauce aside in the refrigerator.
Marinate the Chicken:
- In a large bowl, whisk together the aji amarillo paste, vegetable oil, soy sauce, lime juice, cumin, oregano, garlic powder, salt, and pepper. Pat the spatchcocked chicken dry with paper towels. Place the chicken in the marinade, coating it completely. Cover the bowl and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
Cook the Chicken:
- Traditional Method (Grill with Charcoal): Prepare a charcoal grill for medium-high heat. Once the coals are hot and glowing red, carefully place the chicken skin-side down on the grill. Grill the chicken for 15-20 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
Alternatively (oven-baked): Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil or parchment paper. Place the marinated chicken on the prepared baking sheet, skin-side up. Bake the chicken for 40-45 minutes or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Baste the chicken occasionally with the pan juices for added flavor.
Rest & Serve:
- Once cooked, transfer the chicken to a cutting board and let it rest for 10 minutes before carving. Slice the chicken and arrange it on a serving platter. Serve with the chilled aji verde sauce on the side.
Optional Garnishes: Chopped red onion, thinly sliced aji amarillo peppers, pre-cooked Peruvian white corn (choclo), and lime wedges can be served alongside the chicken for added flavor and visual appeal.
Tips:
- Aji Amarillo Paste: Aji Amarillo paste is a key ingredient in Peruvian cuisine and can be found at some Latin American grocery stores or online. Suppose you can't find aji amarillo paste. In that case, you can substitute it with another yellow chili paste, such as scotch bonnet paste or habanero paste, but be aware that the flavor profile will be slightly different.
- Spice Level: Adjust the amount of jalapeno peppers in the aji verde sauce according to your spice preference. You can start with one jalapeno pepper and add more to taste.
- Leftovers: Leftover Peruvian Chicken with Green Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.
