Peruvian Chicken
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken
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This Peruvian roast chicken is a classic recipe made with chicken pieces marinated in beer and lime juice, and served with an authentic aji verde sauce. Best of all, it's completely doable on a weeknight.
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Ingredients
For the chicken marinade
- 1/2 cup beer (preferably a pilsner or an ale)
- 4 cloves garlic minced
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 2 teaspoons ground paprika
- 1 teaspoon cumin
- 3/4 teaspoon dried oregano preferably Mexican
- 1/2 teaspoon freshly ground pepper
- One (3 1/2-pound) chicken cut into pieces
For the sauce
- 2 fresh jalapeños including seeds and ribs, roughly chopped
- 1 tablespoon aji amarillo paste (or substitute 1 jalapeño)
- 1 cup cilantro leaves roughly chopped
- 2 tablespoons cotija cheese or Parmesan cheese grated (optional)
- 1 medium clove garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon lime juice
- 1/3 cup mayonnaise
- Kosher salt and freshly ground black pepper
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Instructions
Make the chicken
- In a large resealable plastic bag or container, add all the marinade ingredients and combine. Add the chicken. Seal and refrigerate for 12 to 24 hours.
- Preheat the oven to 425°F.
- Remove the chicken from the marinade, pat it dry with paper towels, and place it in a roasting pan. Discard the marinade. Roast the chicken until it reaches an internal temperature of 165°F, which will hover somewhere around 45 to 60 minutes, depending on the size of your hen.
Make the sauce
- While the chicken is in the oven, combine the jalapeños, aji amarillo paste (or extra jalapeño), cilantro, cheese, garlic, oil, vinegar, and lime juice in a blender or food processor. Blend on high speed until a smooth paste forms. Add the mayonnaise, salt, and pepper and blend until combined.
- Serve the chicken with the green sauce on the side. Unused green sauce can be stored in a covered container for up to 1 week (as if it will last that long).
Notes
- Get ahead--The green sauce (aji verde) can be prepared up to 1 week before use. Store it in a sealed container or jar in the fridge.
- Don't crowd the pan--Don't crowd the chicken pieces in the roasting pan or baking sheet. Giving them plenty of space to roast will result in plenty of crispy skin--which everyone loves!
- Dietary--To make this gluten-free, use gluten-free beer.
Nutrition Information
Show Details
Serving
1serving
Calories
263kcal
(13%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
1328mg
(55%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 263kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 1328mg | 55% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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