Peruvian Chicken with Green Sauce
Peruvian chicken (aka pollo a la brasa) is a roasted chicken dish that gets its signature flavor from a zesty marinade that contains aji amarillo paste, garlic, cumin, lime juice, and soy sauce.
Ingredients
- 2 lbs chicken pieces
- 1 tbs aji amarillo paste
- 1 teaspoon aji panca paste
- ¼ cup soy sauce
- 2 tbs olive oil
- 5-6 garlic cloves peeled
- 1 tbs paprika
- 1 tbs cumin
- 1 teaspoon smoked paprika
- 1 tsp oregano
- 1 teaspoon coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the green sauce
- ¼ cup mayo
- ¼ cup sour cream
- ½ bunch fresh cilantro
- 1-2 jalapenos deseeded
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Add everything for the chicken marinade to a blender and blend until smooth.
- Pour the marinade over the chicken pieces and rub the marinade into the chicken, including under the skin. Let sit in the refrigerator overnight. Make sure to remove to sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 425 degrees F.
- Meanwhile, make the green sauce by combining all of the ingredients in a blender and blending until smooth. Pop in the refigerator to thicken a bit while the chicken is roasting.
- Add the chicken to an oven-safe wire rack set over a baking sheet and sprinkle with kosher salt. Roast for 20 minutes, then lower the temperature to 400 and roast for an additional 20-25 minutes, or until the internal temperature reaches 165 degrees F. Remove and let rest for 10 minutes.