This Peruvian chicken dish was inspired by one of our favorite local go-to restaurants. We enjoyed it so much (and so frequently), we had to try it in our own kitchen. And now you can, too.
This Peruvian chicken is also known as pollo a la braza and the sauce is called aji verde. But we mostly call it, “Fantastic for serving with friends.”
The chicken is marinated for up to 24 hours, then roasted to maintain maximum tenderness and flavor. That sauce, though, is everything — slightly citrusy with a kick of spice from the jalapeño.
Need a side? We like baked plantains. And a side salad never hurts, either.
Peruvian Chicken with Spicy Green Sauce
- 3 tbsp olive or avocado oil
- 3 garlic cloves
- 2 limes juiced
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp dried oregano
- 4 pounds chicken pieces bone in and skin on
For the Green Sauce:
- 1 cup cilantro
- 3/4 cup WLC-compliant mayo
- 2 jalapenos seeded and chopped
- 2 limes juiced
- 2 cloves garlic
- 1 tbsp olive or avocado oil
- Salt to taste
Combine first eight ingredients in a bowl and whisk to combine.
Place chicken in a shallow container. Pour marinade over chicken. and toss to coat.
Cover container and place in refrigerator to marinate for at least an hour, but you can do it for up to 24 hours.
Preheat oven to 450 degrees Fahrenheit.
Remove chicken from refrigerator.
Lay chicken skin side up on a lined baking sheet.
Roast chicken for 30-40 minutes (breasts may take a little less time) or until juices run clear and internal temperature reaches 165 degrees.
Once done cooking, let chicken rest for 15 minutes before serving.
While chicken is in the oven prepare the sauce. Add all ingredients except oil to a food processor and process until smooth.
While processor is running, slowly drizzle in oil.
Serve chicken with sauce on side for dipping.