This flavorful Peruvian Roasted Chicken recipe is a unique and delicious spin on your usual chicken dinner. Tender chicken marinated in a zesty mixture and roasted to perfection is then served with a spicy and tangy Aji Verde sauce. The result is a meal that's packed with bold flavors and sure to impress any dinner guest.
The key ingredient you might not be familiar with is Aji Verde sauce. It's a Peruvian green sauce made from jalapenos, cilantro, garlic, and sour cream. If you can't find it in your local supermarket, it's actually quite easy and quick to make at home.
Peruvian Roasted Chicken and Aji Verde Sauce Ingredients
Chicken: This is the main ingredient. Opt for a whole chicken for this recipe to get the full flavor.
Beer: Used as a marinade to tenderize the chicken and enhance its flavor.
White vinegar: Adds a tangy flavor to the marinade.
Lime juice: Gives a citrusy flavor to the marinade.
Cumin: Adds a smokey flavor to both the marinade and the Aji Verde sauce.
Garlic powder: Gives a savory flavor to the marinade.
Dried oregano: Adds a hint of earthiness to the marinade.
Paprika: Sprinkled on the chicken before baking for a sweet-spicy flavor.
Jalapenos: The heat in the Aji Verde sauce.
Fresh cilantro: Adds a burst of freshness to the Aji Verde sauce.
Olive oil: Used in making the Aji Verde sauce.
Garlic: Adds a pungent, spicy flavor to the Aji Verde sauce.
Sour cream: Gives a creamy texture to the Aji Verde sauce.
One reader, Amby South says:
The Peruvian roasted chicken with aji verde recipe is a game-changer! The chicken was incredibly flavorful and juicy, and the aji verde sauce added a perfect kick. The combination of spices and herbs made this dish a standout. I highly recommend trying this recipe for a delicious and unique dining experience.
Key Techniques for Peruvian Roasted Chicken with Aji Verde
How to marinate the chicken: The chicken should be placed in a large bowl and seasoned with beer, vinegar, lime juice, salt, garlic powder, cumin, and oregano. Then, it should be placed in a large bag and marinated overnight.
How to roast the chicken: After marinating, the chicken should be removed from the bag, cut in half, and placed on a large oven-safe baking dish, skin side up. It should be seasoned with paprika, garlic powder, and salt, then baked at 425°F for about 50 minutes, with basting halfway through.
How to check for doneness: To test for doneness, a meat thermometer should be inserted into the thickest part of the chicken. The thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, and after being taken out of the oven, it should rise to 165°F.
How to rest the chicken: After roasting, the chicken should be allowed to rest for 5 minutes before carving.
How to make aji verde sauce: Place all ingredients (jalapenos, cilantro, olive oil, garlic, white vinegar, cumin, salt, pepper, and fat-free sour cream) in a blender and puree until smooth. The sauce can be served over the roasted chicken, rice, beans, or plantains.
How To Make Peruvian Roasted Chicken with Aji Verde
Serve a tasty Peruvian-style roasted chicken paired with creamy aji verde sauce for lunch or dinner. Enjoy tender, seasoned chicken meat in this recipe.
Serves:
Ingredients
For Peruvian Roasted Chicken:
- 1wholechicken
- 4ozbeer,like Corona light
- ¼cupwhite vinegar
- 1lime juice
- 2tspcumin
- 2tspgarlic powder
- 1tspdried oregano
- salt
- paprika
For Aji Verde Sauce:
- 2jalapeños,seeded
- 3tbspfresh cilantro
- 2tbspolive oil
- 1clove garlic
- 1tbspwhite vinegar
- 1pinchcumin
- salt and pepper
- 2tbspsour cream,fat-free
Instructions
Peruvian Roasted Chicken:
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Wash chicken and remove all fat.
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Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin, and oregano.
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Place in a large bag and marinate overnight.
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Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
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Discard marinade.
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Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425 degrees F for about 50 minutes, basting with the pan juices half way through.
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To test for doneness, insert a meat thermometer into the thickest part of the chicken. The thermometer should read about 160 degrees F.
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The chicken needs to reach an internal temperature of 165 degrees F, but after the chicken is taken out of the oven it should rise to 165 degrees F.
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Let the chicken rest for 5 minutes before carving.
Aji Verde Sauce:
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Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans, or plantains.
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Serve and enjoy!
Recipe Notes
If you want to make this chicken on the grill, you can cut the chicken into individual pieces first before marinating. Position the grill rack 4 to 6 inches above the fire. Cook covered turning often for about 20 to 25 minutes, until juices run clear when the thigh is pierced with a knife.
Nutrition
- Calories: 500.39kcal
- Fat: 35.64g
- Saturated Fat: 9.73g
- Trans Fat: 0.19g
- Monounsaturated Fat: 16.08g
- Polyunsaturated Fat: 7.01g
- Carbohydrates: 3.57g
- Fiber: 0.62g
- Sugar: 0.50g
- Protein: 37.88g
- Cholesterol: 152.08mg
- Sodium: 594.12mg
- Calcium: 44.62mg
- Potassium: 451.36mg
- Iron: 2.55mg
- Vitamin A: 94.20µg
- Vitamin C: 11.33mg
Crucial Technique for Perfecting Aji Verde Sauce
When marinating the chicken, ensure that it is fully submerged in the marinade for optimal flavor infusion. If the marinade doesn't fully cover the chicken, you can occasionally turn the chicken in the bag to ensure all parts are equally marinated. Also, remember to pat the chicken dry before applying the paprika and additional garlic powder. This will help the spices adhere better to the chicken and create a more flavorful crust when roasted.
Time-Saving Tips for Making This Recipe
Marinate efficiently: To save time, consider marinating the chicken in a resealable plastic bag. This method allows for even distribution of the marinade and eliminates the need for additional cleanup.
Prep in advance: Prepare the marinade and marinate the chicken the night before. This allows the flavors to develop while minimizing the prep time on the day of cooking.
Use multitasking: While the chicken is roasting, utilize the oven to simultaneously cook side dishes such as roasted vegetables or potatoes to make the most of your time and resources.
Invest in quality tools: Investing in a good meat thermometer can ensure accurate and efficient cooking, preventing overcooking and reducing the risk of foodborne illness.
Organize your workspace: Before you begin cooking, ensure that all ingredients and tools are readily accessible. This organization can streamline the cooking process and save time.
Substitute Ingredients For Peruvian Roasted Chicken with Aji Verde Recipe
whole chicken - Substitute with chicken thighs: Chicken thighs are a great substitute for a whole chicken as they are flavorful and cook evenly, making them a suitable alternative for this recipe.
beer - Substitute with chicken or vegetable broth: Broth can be used as a substitute for beer to add depth of flavor and moisture to the chicken while keeping the dish alcohol-free.
white vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for white vinegar, providing a slightly fruity and milder flavor to the marinade.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar level of acidity and citrusy flavor to the marinade.
cumin - Substitute with coriander: Coriander can be used as a substitute for cumin, offering a similar warm and earthy flavor to the dish.
garlic powder - Substitute with minced garlic: Minced garlic can be used as a substitute for garlic powder, providing a more intense and fresh garlic flavor to the marinade.
dried oregano - Substitute with dried thyme: Dried thyme can be used as a substitute for dried oregano, offering a slightly different herbaceous flavor to the marinade.
jalapenos - Substitute with serrano peppers: Serrano peppers can be used as a substitute for jalapenos, providing a similar level of heat and flavor to the aji verde sauce.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar herbaceous and fresh flavor to the aji verde sauce.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a neutral flavor and high smoke point for roasting the chicken.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, providing a milder and slightly sweet flavor to the marinade.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, offering a creamy and tangy element to the aji verde sauce.
Presentation Ideas for Peruvian Roasted Chicken
Elevate the plating: When presenting the Peruvian roasted chicken, focus on creating an elegant and visually appealing presentation. Arrange the chicken pieces with precision and attention to detail, ensuring that each component is showcased beautifully on the plate.
Incorporate vibrant colors: Introduce pops of color to the plate by incorporating vibrant elements such as fresh cilantro and slices of lime. These colorful accents will enhance the visual appeal of the dish and add a touch of freshness.
Utilize garnishes strategically: Garnish the dish with delicate cilantro leaves and thinly sliced jalapenos to add a layer of sophistication and a hint of heat. These garnishes should be placed thoughtfully to complement the overall presentation.
Focus on symmetry and balance: Pay attention to the placement of each component to create a sense of balance and symmetry on the plate. The arrangement should be visually appealing and showcase the various elements of the dish harmoniously.
Incorporate artistic drizzling: Consider incorporating a drizzle of the vibrant aji verde sauce in an artistic manner around the plate, adding a touch of creativity and flavor to the presentation.
Highlight the golden-brown chicken: Showcase the beautifully roasted chicken by ensuring that the golden-brown skin is prominently displayed, creating an enticing visual focal point on the plate.
Emphasize the aroma: As the dish is presented, allow the aromatic scents of the roasted chicken and flavorful spices to waft gently, enhancing the overall sensory experience for the esteemed culinary professionals.
Essential Tools for Making Aji Verde
- Oven: An essential appliance for roasting the chicken to perfection.
- Large bowl: Used for marinating the chicken and ensuring all the flavors are well-distributed.
- Large oven-safe baking dish: This is where the marinated chicken halves are placed for roasting in the oven.
- Meat thermometer: Used to check the internal temperature of the chicken to ensure it is cooked through.
- Blender: Essential for making the aji verde sauce by blending all the ingredients into a smooth consistency.
Storage and Freezing Instructions for Peruvian Roasted Chicken
- Let the Peruvian roasted chicken cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days.
- To freeze the roasted chicken, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable freezer bag. Label the container or bag with the date and contents, and freeze for up to 3 months.
- When ready to reheat, thaw the frozen chicken in the refrigerator overnight. Remove the wrapping and place the chicken in a baking dish. Cover the dish with foil and reheat in a preheated 350°F (175°C) oven for about 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- The aji verde sauce can be stored in an airtight container in the refrigerator for up to 5 days. It may thicken slightly when chilled, so give it a good stir before serving.
- If you have leftover chicken and want to freeze it with the aji verde sauce, store them separately. Freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer-safe bag. This allows you to thaw only the amount of sauce you need when reheating the chicken.
How To Reheat Leftover Peruvian Roasted Chicken
Preheat your oven to 350°F (175°C). Place the leftover peruvian roasted chicken on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). This method helps to retain the moisture and prevent the chicken from drying out.
If you have a convection oven, you can use it to reheat the peruvian roasted chicken. Set the temperature to 325°F (165°C) and place the chicken on a baking sheet. Bake for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C). The convection oven circulates hot air around the chicken, resulting in even heating and crispy skin.
For a quick and easy method, you can use the microwave to reheat the leftover peruvian roasted chicken. Place the chicken pieces on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat the chicken, as it can become rubbery and dry.
If you want to add some extra flavor to your leftover peruvian roasted chicken, try reheating it on the stovetop. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces and cook for about 5 minutes, or until the chicken is heated through and the skin is crispy. You can also add some minced garlic or chopped cilantro to the skillet for extra flavor.
For a delicious and easy meal, you can shred the leftover peruvian roasted chicken and use it in a variety of dishes. Try adding it to a salad, soup, or sandwich. You can also use it as a filling for tacos or burritos. Simply reheat the shredded chicken in a skillet or microwave before adding it to your dish.
Don't forget to reheat the aji verde sauce as well. You can do this in the microwave or on the stovetop. If using the microwave, place the sauce in a microwave-safe bowl and heat it on high for 30-60 seconds, stirring occasionally. If using the stovetop, heat the sauce in a small saucepan over low heat, stirring constantly, until it is heated through.
Interesting Fact About Peruvian Roasted Chicken
Peruvian roasted chicken with aji verde is a popular dish in Peru, often enjoyed during special occasions and family gatherings. The aji verde sauce, made with jalapenos, cilantro, and sour cream, adds a flavorful and spicy kick to the dish. This dish is a perfect example of the fusion of indigenous Peruvian ingredients with Spanish culinary traditions, creating a unique and delicious flavor profile. The marinade of beer, vinegar, and spices infuses the chicken with a tangy and aromatic taste, making it a favorite among Peruvian cuisine enthusiasts. This dish is a testament to the rich and diverse culinary heritage of Peru.
Is Making Peruvian Roasted Chicken at Home Cost-Effective?
This Peruvian roasted chicken with aji verde recipe is quite cost-effective for a household. The ingredients are fairly affordable and can be found in most grocery stores. The combination of beer, vinegar, and spices adds depth of flavor to the chicken, making it a satisfying and budget-friendly meal. The approximate cost for a household of 4 people is around $15-$20, making it an economical option for a delicious and hearty dinner. Overall Verdict: 9.
Is Peruvian Roasted Chicken with Aji Verde Healthy?
The Peruvian roasted chicken with aji verde recipe is a relatively healthy dish with some room for improvement. The chicken itself is a lean protein source, and the marinade ingredients like beer, vinegar, lime juice, and spices add flavor without excessive calories. However, the skin-on chicken and the use of sour cream in the aji verde sauce do contribute some saturated fat to the dish.
To make this recipe even healthier:
- Remove the chicken skin before marinating and roasting to reduce the saturated fat content
- Use low-fat or fat-free sour cream in the aji verde sauce to cut down on calories and fat
- Increase the amount of fresh cilantro in the sauce for added nutrients and flavor
- Serve the chicken with a side of roasted vegetables or a fresh salad to boost the overall nutrient profile of the meal
- Opt for whole grain rice or quinoa instead of white rice as an accompaniment to increase fiber intake
By making these simple adjustments, you can enjoy the bold flavors of this Peruvian-inspired dish while keeping it nutritious and well-balanced. The lean protein from the chicken, combined with the vibrant, herb-packed aji verde sauce, creates a satisfying and flavorful meal that can be a part of a healthy diet when paired with nutrient-dense sides and prepared with mindful modifications.
Editor's Take on Peruvian Roasted Chicken with Aji Verde
The Peruvian roasted chicken with aji verde recipe is a delightful blend of flavors and textures. The marinade infuses the chicken with a zesty and aromatic profile, while the aji verde sauce adds a refreshing and spicy kick. The cooking instructions are clear and easy to follow, ensuring a perfectly cooked and juicy chicken. The option to grill the chicken provides versatility for outdoor cooking. Overall, this recipe promises a mouthwatering Peruvian culinary experience that is sure to impress and satisfy.
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Why trust this Peruvian Roasted Chicken with Aji Verde Recipe:
This recipe is a trusted and authentic Peruvian dish, featuring traditional flavors and techniques. The marinade infuses the chicken with a delightful blend of beer, white vinegar, and lime juice, ensuring tender and flavorful results. The accompanying aji verde sauce, made with jalapenos, cilantro, and garlic, adds a zesty and aromatic touch. The detailed instructions and tips guarantee a successful outcome, making it a reliable choice for anyone seeking an unforgettable Peruvian roasted chicken experience.
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