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A carved Peruvian chicken on a rectangular platter with lime wedges, cilantro, and a dish of green sauce on the side.
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5 / 12 votes

Peruvian Chicken

This Peruvian roast chicken is a classic recipe made with chicken pieces marinated in beer and lime juice, and served with an authentic aji verde sauce. Best of all, it's completely doable on a weeknight.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: Peruvian
Servings: 4 servings
Calories: 263

Ingredients

For the chicken marinade

  • 1/2 cup beer, (preferably a pilsner or an ale)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 2 teaspoons kosher salt
  • 2 teaspoons ground paprika
  • 1 teaspoon cumin
  • 3/4 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon freshly ground pepper
  • One (3 1/2-pound) chicken, cut into pieces

For the sauce

  • 2 fresh jalapenos, including seeds and ribs, roughly chopped
  • 1 tablespoon aji amarillo paste, (or substitute 1 jalapeño)
  • 1 cup cilantro leaves, roughly chopped
  • 2 tablespoons cotija cheese or Parmesan cheese, grated (optional)
  • 1 medium clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon lime juice
  • 1/3 cup mayonnaise
  • Kosher salt and freshly ground black pepper
US - Metric

Instructions

Make the chicken

  • In a large resealable plastic bag or container, add all the marinade ingredients and combine. Add the chicken. Seal and refrigerate for 12 to 24 hours.
  • Preheat the oven to 425°F.
  • Remove the chicken from the marinade, pat it dry with paper towels, and place it in a roasting pan. Discard the marinade. Roast the chicken until it reaches an internal temperature of 165°F, which will hover somewhere around 45 to 60 minutes, depending on the size of your hen.

Make the sauce

  • While the chicken is in the oven, combine the jalapeños, aji amarillo paste (or extra jalapeño), cilantro, cheese, garlic, oil, vinegar, and lime juice in a blender or food processor. Blend on high speed until a smooth paste forms. Add the mayonnaise, salt, and pepper and blend until combined.
  • Serve the chicken with the green sauce on the side. Unused green sauce can be stored in a covered container for up to 1 week (as if it will last that long).

Notes

  1. Get ahead--The green sauce (aji verde) can be prepared up to 1 week before use. Store it in a sealed container or jar in the fridge.
  2. Don't crowd the pan--Don't crowd the chicken pieces in the roasting pan or baking sheet. Giving them plenty of space to roast will result in plenty of crispy skin--which everyone loves!
  3. Dietary--To make this gluten-free, use gluten-free beer.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 6g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 1328mg | Fiber: 1g | Sugar: 1g