Peruvian Chicken Green Sauce

This juicy herbed chicken with green sauce has become the star of my weekend meals. Inspired by a trip to a small Peruvian eatery tucked in a corner of Lima, this dish transformed the way I think about roast chicken. With bold spice, deep citrus notes and a creamy cilantro sauce that wakes up every bite, it is pure magic for your tastebuds.

I first made this when some friends from college visited. They still talk about that meal years later. Now it is my go to when I want to impress without stress.

Ingredients

• Whole chicken: about four pounds this size gives a juicy interior and crispy skin
• Fresh garlic cloves: they offer real bite and fragrance when minced
• Ground cumin: gives warmth and earthiness that defines this dish
• Paprika: choose smoked for depth or sweet for a gentle roundness
• Aji amarillo paste: brings a fruity spice unique to Peruvian cooking
• Fresh lime juice: adds tang and helps tenderize the meat
• Olive oil: coats the meat and carries flavors deep inside
• Soy sauce: adds umami use a gluten free version if needed
• Salt and pepper: enhance and balance the entire marinade
• Cilantro leaves: the heart of the green sauce pick fresh vibrant bunches
• Greek yogurt or mayonnaise: use either for a creamy texture in the sauce

Step-by-Step Instructions

Make the Marinade:

Combine minced garlic cumin paprika aji amarillo paste soy sauce lime juice olive oil salt and pepper in a large bowl and whisk until smooth

Marinate the Chicken:

Rub the marinade over the entire chicken including under the skin and inside the cavity then place it in a sealable bag or dish and refrigerate for at least four hours or overnight

Preheat Your Oven:

Set your oven to four hundred twenty five degrees Fahrenheit and allow it to fully heat while the chicken comes to room temperature for even cooking

Roast the Chicken:

Place chicken breast side up in a cast iron skillet or roasting pan roast for sixty to seventy five minutes rotating the pan once halfway through and basting occasionally with pan juices

Prepare the Green Sauce:

Blend fresh cilantro roasted or fresh aji amarillo garlic yogurt or mayo lime juice olive oil and salt until silky let rest for thirty minutes to deepen flavor

Check and Rest:

Use a meat thermometer to confirm internal temperature has reached one hundred sixty five degrees Fahrenheit then let the chicken rest for ten minutes before slicing

Serve:

Carve the chicken and serve with generous spoonfuls of green sauce alongside your choice of sides like rice salad or potatoes

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You Must Know

My favorite part of this recipe is the aji amarillo paste which is fruity and spicy and really defines the whole experience. The first time my dad tasted the sauce he asked for it with everything from then on.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days. The chicken can also be frozen once cooled and portioned. Reheat in a covered skillet or oven at three hundred degrees Fahrenheit to retain moisture.

Ingredient Substitutions

If you cannot find aji amarillo paste use a mix of yellow bell pepper with a bit of jalapeno for heat. You can substitute lime juice with white wine vinegar in a pinch. For dairy free sauce use coconut yogurt or extra olive oil for creaminess.

Serving Suggestions

This dish pairs wonderfully with arroz chaufa which is Peruvian style fried rice or crispy roasted potatoes. A fresh tomato and red onion salad adds crunch and brightness. For drinks consider a citrus based mocktail or sparkling water with lime.

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Cultural Context

Pollo a la brasa is considered a national treasure in Peru. Originally created in the nineteen fifties it spread quickly as an affordable flavorful meal for families. Today it represents both tradition and innovation blending native ingredients with international techniques.

Commonly Asked Questions

→ What is Peruvian chicken with green sauce?

Peruvian chicken, or pollo a la brasa, is marinated rotisserie chicken with a crispy exterior and juicy interior, served with a vibrant cilantro-based green sauce known as aji verde.

→ What makes aji verde sauce unique?

Aji verde sauce features fresh cilantro, aji amarillo peppers, garlic, and creamy elements like yogurt or mayonnaise, creating a bright, spicy, and herbaceous complement to the chicken.

→ Can I make Peruvian chicken without a rotisserie?

Yes, high-heat oven roasting or grilling can mimic rotisserie cooking, ensuring crispy skin and flavorful meat when properly marinated.

→ How long should the chicken marinate?

Marinating between 4 and 24 hours allows the spices and herbs to deeply flavor the meat, with overnight marination recommended for best results.

→ What spices are essential for the marinade?

The marinade typically includes garlic, cumin, paprika, aji amarillo paste, olive oil, and lime juice for a balanced and aromatic flavor.

→ Is Peruvian chicken spicy?

The chicken itself is savory and aromatic but not very spicy. The accompanying aji verde sauce can be adjusted to mild or moderate heat based on the peppers used.

→ What sides pair well with this dish?

Traditional sides include Peruvian fried rice, crispy fries, fresh salads, and extra aji verde sauce to complement the rich chicken flavors.