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Peruvian Roasted Chicken
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.
Ingredients
- 1 3 lb whole chicken (washed and dried, trimmed)
- 4 ounces light beer (I used Corona Light)
- 1/4 cup white vinegar
- 1 lime (juice of)
- 2 teaspoons cumin
- 2 teaspoons garlic powder (divided)
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt (divided)
- 1 teaspoon sweet 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
- 2 teaspoons Kosher salt (and black pepper, to taste)
- 2 tablespoons sour cream
Instructions
- Cut chicken in half or spatchcock it. Place the chicken in a large bowl and season generously with beer, vinegar, lime juice, 1 1/2 teaspoon salt, 1 1/2 teaspoons garlic powder, cumin, and oregano.
- Transfer to a large bag and marinate overnight.
- Remove chicken from marinade, and place both halves on a large oven-safe baking dish, skin side up. Discard the marinade.
- Season the chicken with paprika, remaining 1/2 teaspoon garlic powder and 1/2 teaspoon salt.
- Bake at 425°F for about 50 minutes, basting with the pan juices halfway through, until a thermometer inserted into the thickest part of the chicken registers 165°F. Let 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
Nutrition is based on 4 ounces of cooked chicken breast with skin and ¼ of the sauce. Values will vary depending on the piece of chicken and amount of skin and sauce consumed.
- 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
Serving: 4oz cooked chicken with skin plus ¼ of the aji verde sauce, Calories: 335kcal, Carbohydrates: 5g, Protein: 34g, Fat: 17g, Saturated Fat: 4g, 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: 7