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Peruvian Roasted Chicken

5 from 9 votes

Make Peruvian roasted chicken with golden, crispy skin and spicy aji verde sauce inspired by Pio Pio, one of New York's best rotisserie chicken spots.

Prep Time: 10

Cook Time: 50

Marinate Time: 6

Total Time: 7

Yield: 4 servings

Course: Dinner

Cuisine: American, Latin

Ingredients

1 whole chicken
4 ounces beer (I used Corona Light)
1/4 cup white vinegar
1 lime (juice of)
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
salt
paprika

Aji Verde Sauce

2-3 jalapeños (seeded)
3 tablespoons fresh cilantro
2 tablespoons olive oil
1 clove garlic
1 tablespoon white vinegar
pinch cumin
Kosher salt (and black pepper, to taste)
2 tablespoons sour cream

Instructions

Wash chicken and remove all fat.
Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin, and oregano.
Place in a large bag and marinate overnight.
Remove chicken from bag, cut chicken in half, and place both halves on a large oven-safe baking dish, skin side up.
Discard marinade.
Sprinkle chicken with paprika, a little more garlic powder, and salt, and bake at 425°F for about 50 minutes, basting with the pan juices halfway through.
To test for doneness, insert a meat thermometer 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, but after the chicken is taken out of the oven, it should rise to 165°F.
Let the chicken rest for 5 minutes before carving.

Aji Verde Sauce

Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans, or plantains.

Notes

Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4-ounce breast 5 pts
Grilling Method: If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered, turning often, about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

Nutrition

Calories: 517kcal, Carbohydrates: 6g, Protein: 36g, Fat: 37g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 146mg, Sodium: 265mg, Potassium: 454mg, Fiber: 1g, Sugar: 1g, Vitamin A: 481IU, Vitamin C: 9mg, Calcium: 57mg, Iron: 3mg

- WW Points: 15