Instructions
Step 1: Prepare the Chicken Marinade
In a small bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper. Rub this mixture generously over the chicken, ensuring it’s well coated. For best results, let the chicken marinate in the refrigerator for at least 2 hours or overnight.
Step 2: Roast the Chicken
Preheat the oven to 425°F (220°C). Place the marinated chicken on a baking sheet lined with foil or in a roasting pan. Roast for 35–40 minutes for chicken thighs, or 50–60 minutes for a whole spatchcocked chicken, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Step 3: Prepare the Aji Verde (Green Sauce)
While the chicken is roasting, combine cilantro, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, white vinegar, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Step 4: Serve
Transfer the roasted chicken to a serving platter and drizzle some Aji Verde over the top. Serve the remaining sauce on the side for dipping.
Serving
Serve Peruvian chicken with green sauce alongside traditional sides like rice, roasted potatoes, or a fresh salad. Grilled vegetables, corn, or plantains also make excellent pairings.
Pairing and Serving Suggestions
This dish pairs beautifully with refreshing beverages like limeade or iced herbal tea. For a complete meal, include side dishes like quinoa, yucca fries, or a tangy slaw for contrasting textures and flavors.
Variations of the Recipe
- Grilled Chicken: Instead of roasting, grill the chicken over medium heat for a smoky flavor.
- Spicier Sauce: Substitute the jalapeños with serrano peppers or add a dash of cayenne for extra heat.
- Aji Amarillo Twist: Use aji amarillo paste in the green sauce for a more authentic Peruvian flavor.
- Dairy-Free Sauce: Replace Greek yogurt and mayonnaise with avocado or a plant-based alternative for a creamy texture.
Health Benefits Notes
- Chicken: A great source of lean protein, especially when prepared without frying.
- Cilantro: Rich in antioxidants and supports detoxification.
- Jalapeños: Contain capsaicin, which may aid metabolism and reduce inflammation.
- Customizable Nutrition: Use olive oil and Greek yogurt for a healthier, lower-fat sauce option.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well, but adjust the cooking time to prevent overcooking.
2. Can I make the sauce ahead of time?
Absolutely! The green sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
3. What if I don’t have a blender for the sauce?
You can finely chop the ingredients and whisk them together for a chunkier but equally delicious sauce.
4. Can I freeze the marinated chicken?
Yes, marinate the chicken and freeze it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
Conclusion
Peruvian Chicken with Green Sauce (Aji Verde) is a vibrant and delicious dish that brings the bold flavors of Peru to your table. The smoky, spiced chicken and zesty green sauce make it a standout meal that’s both easy to prepare and incredibly satisfying. Perfect for weeknight dinners or entertaining guests, this dish is sure to impress. Try it today and savor the authentic taste of Peruvian cuisine!