Welcome, food lovers! Today, we’re diving into the incredible world of Peruvian Chicken with Green Sauce. This mouthwatering dish, also known as Pollo a la Brasa con Aji Verde, combines savory, smoky flavors with a tangy, herb-packed green sauce that’ll keep you coming back for more. Whether you’re new to Peruvian cuisine or a seasoned fan, this recipe is a must-try for your next dinner adventure.
Introduction
Discover the Flavors of Peru with this Recipe
Peruvian cuisine is a vibrant fusion of indigenous, Spanish, African, and Asian influences, resulting in dishes that are both unique and flavorful. One standout is Peruvian Chicken with Green Sauce. Known for its juicy, spiced roast chicken and the addictive aji verde sauce, this dish is a true representation of Peru’s culinary heritage. It’s simple enough for a family meal but impressive enough for entertaining guests. Get ready to savor the combination of smoky, spicy, and herbaceous flavors!
Ingredients
- 3 cloves garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ¼-½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- ⅓ cup dark brown sugar
- 2 tablespoons olive oil
- 1½ tablespoons low-sodium soy sauce
- 2 teaspoons lime zest (from 1 lime)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons minced fresh ginger
Ingredients for the Roast Chicken:
- 1 (4-pound) whole chicken
- Kosher salt and freshly ground black pepper, to taste
- Peruvian Green Sauce, for serving (Click here for the sauce recipe)
Optional Ingredients and Substitutions:
- For a spicier marinade, add an additional jalapeno pepper.
- For a gluten-free option, substitute tamari for soy sauce.
- Prefer boneless cuts? Use bone-in chicken thighs instead of a whole chicken for faster cooking.
How to Make Peruvian Chicken – Step by Step
Step1: Prepare the Marinade
- In a medium bowl, whisk together all marinade ingredients. Make sure the garlic and ginger are finely minced for the best texture.
- Tip: Use freshly squeezed lime juice for a brighter flavor!
Step2: Marinate the Chicken
- Place the cleaned chicken on a baking sheet. Liberally salt and pepper the inside and outside.
- Pour ¼ of the marinade over the chicken, ensuring it’s evenly coated. Reserve the rest in separate containers: one for basting and one for serving.
- Pro Tip: Marinate the chicken uncovered in the fridge for at least 8 hours for maximum flavor.
Step3: Roast the Chicken
- Preheat the oven to 450°F. Place the chicken breast-side down on a wire rack set over a baking sheet.
- Roast for 30 minutes, then flip breast-side up and roast for an additional 30 minutes. Cover with foil if the chicken starts to brown too quickly.
- Turn off the oven, baste with the reserved marinade, and let the chicken sit for 10-15 minutes or until the internal temperature reaches 175°F-180°F.
Step4: Serve and Enjoy
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
- Serve drizzled with Peruvian Green Sauce and enjoy with a side of white rice or fresh salad.
Helpful Tips
- Marinating Time: For deeper flavors, marinate the chicken for a full 24 hours.
- Basting: Regular basting helps keep the chicken moist and infuses more flavor.
- Resting Time: Always allow the chicken to rest before carving to retain juices.
Cooking Tips
- Equipment: Use a cast iron skillet or a metal wire rack to ensure even cooking.
- Temperature Monitoring: Invest in a good-quality meat thermometer to avoid overcooking.
- Skin Crispy?: Pat the chicken dry before marinating for extra crispy skin.
Serving Suggestions
Pair this delicious roast chicken with:
- White Rice: The perfect neutral base for soaking up the sauce.
- Roasted Vegetables: Carrots, potatoes, or sweet potatoes add a hearty touch.
- Peruvian Cabbage Slaw: Adds a crunchy, fresh contrast to the rich chicken.
Nutritional Information
Nutritional Info for Peruvian Chicken (per serving):
- Calories: 540 kcal
- Fats: 25g
- Proteins: 48g
- Carbs: 22g
- Fiber: 3g
- Sugar: 12g
Storage and Leftovers
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To maintain the chicken’s juiciness, reheat in the oven at 350°F for 10-15 minutes.
- Freezing: Freeze sliced chicken in airtight containers for up to 2 months.
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of a whole chicken? Yes, you can use bone-in chicken thighs, which will reduce the cooking time to about 45 minutes.
- Is Peruvian Chicken spicy? The dish has a mild kick from the jalapeno and red pepper flakes, but it’s not overwhelmingly spicy.
- Can I grill the chicken instead of roasting it? Absolutely! Grilling imparts a smokier flavor and works well for this recipe.
- What is Peruvian Green Sauce made of? The sauce typically includes cilantro, jalapeno, garlic, mayonnaise, and lime juice.
Related Recipes
Ultimate Cowboy Casserole Cornbread
A hearty casserole featuring cornbread, ground beef, and vegetables. Perfect for a comfort meal!
Learn how to make a delicious grinder salad, ideal for pairing with your Peruvian Chicken.
Conclusion
We hope you enjoyed learning how to make this Peruvian Chicken with Green Sauce. Give it a try and let us know how it turned out! Feel free to customize the recipe with your favorite spices or share your version with us. Until next time, happy cooking!
Print
Peruvian Chicken with Green Sauce Recipe – Juicy & Flavorful
Description
Welcome, food lovers! Today, we’re diving into the incredible world of Peruvian Chicken with Green Sauce. This mouthwatering dish, also known as Pollo a la Brasa con Aji Verde, combines savory, smoky flavors with a tangy, herb-packed green sauce that’ll keep you coming back for more. Whether you’re new to Peruvian cuisine or a seasoned fan, this recipe is a must-try for your next dinner adventure.
Ingredients
- 3 cloves garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ¼–½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- ⅓ cup dark brown sugar
- 2 tablespoons olive oil
- 1½ tablespoons low-sodium soy sauce
- 2 teaspoons lime zest (from 1 lime)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons minced fresh ginger
Ingredients for the Roast Chicken:
- 1 (4-pound) whole chicken
- Kosher salt and freshly ground black pepper, to taste
- Peruvian Green Sauce, for serving (Click here for the sauce recipe)
Optional Ingredients and Substitutions:
- For a spicier marinade, add an additional jalapeno pepper.
- For a gluten-free option, substitute tamari for soy sauce.
- Prefer boneless cuts? Use bone-in chicken thighs instead of a whole chicken for faster cooking.
Instructions
Step 1: Prepare the Marinade
- In a medium bowl, whisk together all marinade ingredients. Make sure the garlic and ginger are finely minced for the best texture.
- Tip: Use freshly squeezed lime juice for a brighter flavor!
Step 2: Marinate the Chicken
- Place the cleaned chicken on a baking sheet. Liberally salt and pepper the inside and outside.
- Pour ¼ of the marinade over the chicken, ensuring it’s evenly coated. Reserve the rest in separate containers: one for basting and one for serving.
- Pro Tip: Marinate the chicken uncovered in the fridge for at least 8 hours for maximum flavor.
Step 3: Roast the Chicken
- Preheat the oven to 450°F. Place the chicken breast-side down on a wire rack set over a baking sheet.
- Roast for 30 minutes, then flip breast-side up and roast for an additional 30 minutes. Cover with foil if the chicken starts to brown too quickly.
- Turn off the oven, baste with the reserved marinade, and let the chicken sit for 10-15 minutes or until the internal temperature reaches 175°F-180°F.
Step 4: Serve and Enjoy
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
- Serve drizzled with Peruvian Green Sauce and enjoy with a side of white rice or fresh salad.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Marinating Time: For deeper flavors, marinate the chicken for a full 24 hours.
- Basting: Regular basting helps keep the chicken moist and infuses more flavor.
- Resting Time: Always allow the chicken to rest before carving to retain juices.
