Peruvian Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
This Peruvian Chicken recipe begins by marinating chicken pieces in a well-seasoned mixture of beer, minced garlic, lime juice, canola oil, kosher salt, paprika, cumin, dried oregano, and black pepper. The marinade tenderizes and infuses the chicken with layered flavors, enhancing the skin’s crispiness when roasted. After marinating for 12 to 24 hours, the chicken is roasted at 425°F until internal temperature reaches 165°F, ensuring juicy, fully cooked meat with flavorful, golden skin.
While the chicken roasts, a green sauce is prepared by blending fresh jalapeño peppers, aji amarillo paste (or a substitute jalapeño), chopped cilantro, grated cotija or Parmesan cheese, minced garlic, vegetable oil, white vinegar, lime juice, and mayonnaise. This creamy sauce provides a sharp, tangy, slightly spicy finish that complements the roasted meat.
The chicken is served with the green sauce alongside, offering a balance between robust roasted flavors and fresh, piquant creaminess. This pairing makes for a lively and satisfying meal suitable for casual dinners. Extra sauce can be refrigerated for up to one week in a sealed container.
For best roasting results, avoid crowding the pan to allow even air circulation, which promotes crisp skin. The green sauce can be prepared up to a week in advance and stored refrigerated. Substituting gluten-free beer ensures the recipe remains gluten-free if needed.
Ingredients
For the chicken marinade
- 1/2 cup beer (preferably a pilsner or an ale)
- 4 cloves garlic minced
- 2 tablespoons lime juice fresh
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 2 teaspoons paprika ground
- 1 teaspoon cumin
- 3/4 teaspoon oregano preferably Mexican, dried
- 1/2 teaspoon black pepper freshly ground
- One (3 1/2-pound) chicken cut into pieces
For the sauce
- 2 jalapeño peppers including seeds and ribs, roughly chopped, fresh
- 1 tablespoon aji amarillo paste (or substitute 1 jalapeño)
- 1 cup cilantro roughly chopped, leaves
- 2 tablespoons cotija cheese grated (optional, or Parmesan cheese
- 1 medium clove garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon lime juice
- 1/3 cup mayonnaise
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
- The green sauce (aji verde) can be made up to one week in advance and stored in a sealed container in the refrigerator.
- When roasting, do not overcrowd the chicken pieces to allow proper browning and crisp skin.
- Use gluten-free beer if you want to keep this recipe gluten-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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