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Peruvian Chicken

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 263 kcal
Course: Main Course
Cuisine: Peruvian

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

Instructions

Make the chicken
    Cup of Yum
  1. 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.
  2. Preheat the oven to 425°F.
  3. 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
  1. 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.
  2. 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

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

% 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.