peruvian chicken

This flavorful Peruvian Chicken is marinated with aji amarillo, cumin, oregano, and more.

Peruvian Chicken

3.5 lb* whole chicken (spatchcock recommended**)

tbsp avocado oil (or olive oil)

tbsp aji amarillo paste***

lime juice

garlic (pressed

tsp kosher salt

tsp cumin

oregano

tsp black pepper

cilantro lime rice

cilantro lime cauliflower rice

mexican rice

corn and avocado bean salad

mexican street corn salad with black beans

While it&#039;s not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.

In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.

Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.

15 minutes before cooking, preheat the oven to 425F.

Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.

Let the chicken rest for 5-10 minutes after roasting, so the juices don&#039;t run out while carving. Enjoy!

This Peruvian Chicken is roasted whole in the oven, and served with the most incredible green dipping sauce. 

Oven Roasted Peruvian Chicken

chicken

olive oil

lime juice ((about 2 limes))

garlic (minced)

salt

cumin

paprika

sugar

black pepper

butter (optional)

cilantro (loosely packed)

jalapenos

aji Amarillo paste*

cotija cheese**

garlic (, minced)

white vinegar

mayonnaise

Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.

In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well. Optional, use kitchen string to tie the drumsticks together.

Roast in the 475 degree preheated oven for 20 minutes.

After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.

Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.

For the Chicken

Combine all ingredients in a food processor or blender. Puree. Store in refrigerator until ready to serve.

Peruvian Green Dipping Sauce

With lots of delicious, vibrant flavor, juicy, tender chicken and a boatload of fresh healthy veggies, these Peruvian Chicken Rice Bowls take the humble chicken breast from ordinary to super extraordinary!

Peruvian Chicken Rice Bowls

brown sugar

garlic salt

sweet paprika

smoked paprika

lemon

soy sauce

honey

ginger

½-2 pounds boneless skinless chicken breasts (4 medium-size breasts)

butter

extra virgin olive oil

black beans

large bell pepper (finely chopped)

½ medium red onion (finely chopped)

jalapeño

jasmine rice

cilantro basil

Peruvian Green Sauce (optional)

avocado (optional)

lemon wedges

basil and/or cilantro leaves

For the rub:

Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.

For the sauce:

Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.

For the chicken:

Sprinkle the rub liberally on both sides of the chicken, Rub in with your fingers to coat well.

Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown. Flip to opposite side, cover the pan and lower the heat slightly. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.

For the sauce/beans:

Add the sauce mixture to the pan, increase the heat and bring to a boil. Boil for 1-2 minutes scraping the bottom of the pan to stir up any brown residual (the fond). When the sauce thickens and gets more syrupy, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well to combine.

Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil and lemon wedges. Sometimes I also add avocado slices.

This Peruvian chicken stew is comforting and delicious (plus it&#x27;s great for leftovers too!)

Aji de gallina (Peruvian chicken)

bread (or 3, if small, crusts removed)

milk (80 milliliters)

onion

garlic

tbsp walnuts (28 grams)

vegetable oil

tsp aji amarillo chili paste

turmeric

chicken stock

Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.

Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.

Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.

Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.

Add the bread-walnut mixture, the chicken and around 1/2 cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be Mix well and simmer for around 10 minutes before serving.

Peruvian Grilled Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.

Peruvian Grilled Chicken with Creamy Green Sauce

chicken thighs (boneless, skinless)

garlic (peeled)

Tablespoons lime juice

Black pepper

jalapeños (seeded, ribs removed and roughly chopped)

cilantro leaves

green onions (chopped (green parts only))

Greek yogurt

Tablespoons extra virgin olive oil

Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.

Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

Chicken:

Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

Green Sauce:

Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.

Grill chicken:

If you prefer to cook indoors, the chicken can be roasted in the oven. Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan, along with 1 cup water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.

Note:

A simple recipe for Peruvian Chicken with spicy Peruvian Green Sauce is bursting with flavor and can be made with either chicken or portobellos (a tasty vegetarian option) or both for mixed households. Served with Spicy Cilantro Sauce, Avocado Cucumber &amp; Tomato Salad and optional rice, these can be made into individual Bowls, or served separately.

 Peruvian Chicken ( Pollo a la Brasa) Recipe w/ Aji Verde  

½ -2 pounds chicken (thigh

garlic cloves- finely minced

honey, agave or sugar

paprika paprika

coriander

½ teaspoon kosher salt

sour cream

jalapeño (use less for less spicy)

cilantro- thin stems ok.

lime

cucumber

perfectly ripe avocados, diced

cherry tomatoes

generous, 5 finger pinch kosher salt

If making rice, start this now on the stove.

Make the marinade in a small bowl

Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey,  cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)

Make Peruvian Green Sauce

 by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.

When the grill is hot, grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.

Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.

Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!

Absolutely divine!  We had it with oven chips, for speed, and did the chicken in the oven at the same time.  Loved the sauce too.  

Is there any chance you could include metric measurements with your recipes?  Being British, using cups to measure ingredients is completely alien to me!

Delicious recipe! My friends who never had Peruvian chicken ate it all clean!
I also made the cilantro rice, the salad, and the sauce. Thank you so much!

Delicious recipe, but have leftover green sauce... how long will that keep in a mason jar in the fridge?

Amazing!! Didn’t change a thing. I used a mix of Mayo and sour cream 😋

This marinade was an absolute hit with my husband. He said it is _the_ perfect chicken. I made it twice this week, it's that good.

This was so good! I will definitely be making this again.

Made for the first time - this will be a regular meal at our house!  It was easy and delicious!   I only had one English cucumber so I tossed some fresh asparagus tips into the salad.  Added some nice crunch.  Can't wait to try some more of your summer grilling recipes!  Thanks for sharing!  I enjoy reading your blog!

absolutely delish!  Must try. the whole family loved it.  I will have to try more of your recipes now :)

Excellent recipe!!! My whole family loved this and my kids aren’t  fond of mushrooms but loved the grilled portobellos with Peruvian sauce almost more than the chicken:))

I make  this all the time. It’s a great way to make chicken really flavourful. It always goes down especially well when we have guests over for a bbq!

Peruvian chicken was a huge hit.  Ended up marinating it for two days.  Made the cilantro lime rice with the aji and the avocado salad.  Will make again often.  Everyone loved it.

Incredibly easy, healthy and fantastically delicious - In my repertoire forever.

This meal was absolutely delicious!! Husband grilled the marinated chicken &amp; I grilled the portobellos, both were so flavorful. The salad was crisp &amp; fresh &amp; a perfect accompaniment to the awesomely flavored rice. The Cilantro Verde sauce was the bomb!!! Thank you Sylvia!!

Hubby said it was like a trip to a restaurant.  I made the whole meal, along with cilantro rice.  No grill so we had the roasted chicken the first night and pan fried portobellos the second.  Really great flavors.  Thank you!  Remaining green sauce is going on fish tomorrow night.

OMG I made the Peruvian chicken, aji sauce, cucumber salad, and cilantro lime rice last night and my goodness was it delicious!!  I made the aji sauce in the morning and let the chicken marinate all day in the refrigerator.  Next time I’ll add a few seeds from the jalapeño to spice up the aji sauce because we like a little heat.  Everything else is perfect as is.
My husband loved this meal so much he said it needs to be on regular rotation.  This recipe is perfect for everyday and worthy for company.

Thanks for yet another delicious recipe.

I’m a personal chef and just received this text from a client “ Peruvian chicken is THE best chicken I have ever eaten. WOW!!! ”

My clients love the recipes which I appreciate because I don’t have a lot of extra time to create new recipes. As a former restaurant chef and longtime personal chef I can say the recipes are the real deal!

Wow! My family said I am a chef and need to start a restaurant after this dinner. We loved it so much. I did martinet the chicken overnight and added a few drops of liquid smoke because I cooked it in a griddle instead of a grill. It was so fresh and summery . Thank you so much!

Loved this recipe. I used boneless, skinless chicken thighs - it came out great.

https://content.jwplatform.com/videos/Wuz5GkWO.mp4

Grilled Peruvian Chicken (Pollo a la Brasa) with Peruvian Green Sauce and Avocado Tomato Cucumber Salad. Can be made in 40 minutes- perfect for weeknights!

Grilled Peruvian Chicken with Peruvian Green Sauce

Grilled Peruvian Chicken is simply made with a tasty marinade and a bit of grilling. You do like grilling, don't you?

Grilled Peruvian Chicken

T white vinegar

T lime juice

T chopped garlic

T spice mixture (below)

Hickory Chips

Chile Spice Rub

t cumin

t salt

t cayenne

T mild Mexican red chile

t coriander

t oregano

onion powder

t black pepper

Begin by mixing together the chile rub. Now combine with rubbing mixture ingredients.  If you have any chile rub left, it is great on everything!

Now if you are like me, you will have a pair of kitchen shears. If you aren’t like me, you need to get some. Trust me on this. They are one of my favorite tools in the kitchen. Once you get used to having them around, you will wonder why you had never owned them before.

Now wash that bird and throw away the insides. Unless you want to keep the insides. Sometimes I do, but then I never end up using them! Dry the bird well.

Now turn it over so the backbone is up. Take your shears and starting at either end, cut alongside the backbone to remove it. Now cut up the other side of the backbone. You should now have a spatchcocked chicken in front of you, which means your chicken can be laid flat. Press on the breast bone to flatten it more.

Spatchcocked chickens  work really well on the grill. Tuck the wings of the chicken around to the back and now you have a very open chicken.  Run skewers from the bottom to the top if you want extra stability.

Smear the rub all over the chicken. Under the skin. Over the skin. Let it sit as long as you can to soak up all that spice. But no worries. The rub imparts a lot of spice so a long marinating period is not necessary, though it will give it more flavor.

When you are ready to cook this bird, preheat both sides of your grill to high.

While it is preheating, prepare a foil packet of smoke chips. I used hickory, but if I had had mesquite I would have used those. Take a double thickness of foil and put a large handful of chips on one side. Now fold the other side over and fold up all the edges twice to make a foil packet. Take a fork and poke some holes in the top. Of course, you could skip this step and not smoke this bird, but you are missing out on adding a bit of richness and flavor. Once you start grilling this way you will want to add a touch of smoke to everything!

Once the grill is preheated, turn one side off. Leave the other side on high. Oil the grill grates on both sides and please make sure they are clean. Put your foil packet of chips on the side that will remain hot.

Put the bird, meat side down and sideways on the grill with the dark meat towards the hot part of the grill. Keep the lid down. Let cook for about 35 minutes or until the white meat reaches 110 degrees. (Yes, the meat thermometer is also one of my favorite kitchen tools. It prevents a dried up bird or an overcooked piece of meat.)

Now flip the bird over so the skin side is down and place it on the hot side of the grill,  keeping the white meat to the cool side of the grill. Cook 10 to 15 minutes more and use your thermometer to check for doneness or until the bird reaches about 145 degrees. Don’t let it burn!

Remove from grill when temperature is reached. Cover with foil and let rest about 10 minutes. Serve with green sauce or not.

Abbe, this looks mouthwatering! We have the oddest grill ever and it naturally has cold spots and how spots so will have to give this recipe a try. with a couple of rock Cornish hens we have in the freezer. That green sauce sounds amazing. Could eat that just by the spoonful.

If you are looking to spice up your chicken dish, look no further than these 20+ flavorful and easy-to-make chicken dipping sauces! Try this Peruvian Chicken with Creamy Green Sauce. It&#039;s packed with flavor and the perfect way to add some international flair to your next barbecue.

20+ BEST Chicken Dipping Sauces

Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)

OR - In oven:

https://content.jwplatform.com/videos/Oxy5WKv7.mp4

This Peruvian Chicken with Creamy Green Sauce packs in big flavors thanks to the easy marinade and vibrant green sauce (aji verde).

Peruvian Chicken with Green Sauce

This Peruvian Chicken Recipe is marinated with spices, herbs, and soy sauce and then roasted to perfection for an extremely flavorful dish.

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Top Tags

Peruvian Chicken

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