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Peruvian Chicken with Green Sauce Recipe – Juicy & Flavorful

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

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:

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

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.

Find it online: https://optimalrecipes.com/peruvian-chicken-with-green-sauce-recipe-juicy-flavorful/