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

Scale

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.

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.