Grilled Peruvian Chicken with Aji Verde
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
4-6 servings
- 1 whole chicken (about 4-5 pounds)
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- Juice of 1 lime
- For Aji Verde Sauce:
- 1 cup cilantro leaves and stems
- 1 jalapeno, seeds removed
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon salt
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Preparation
Step 1
In a small bowl, mix together soy sauce, red wine vinegar, olive oil, cumin, paprika, garlic powder, black pepper, salt, oregano, cayenne pepper, and lime juice.
Step 2
Rub the marinade all over the chicken, inside and out, making sure to get under the skin where possible for maximum flavor.
Step 3
Let the chicken marinate for at least 1 hour in the refrigerator, or overnight for best results.
Step 4
Preheat your grill to medium-high heat.
Step 5
Place the chicken on the grill, breast side up, and close the lid. Allow it to cook for about 15 minutes.
Step 6
Flip the chicken over, and continue to grill for another 30-45 minutes, or until the internal temperature reaches 165°F (75°C).
Step 7
Prepare the Aji Verde Sauce by blending all sauce ingredients in a blender until smooth and creamy.
Step 8
Once the chicken is done, let it rest for about 10 minutes before carving.
Step 9
Serve the grilled chicken with the Aji Verde Sauce on the side.
Step 10
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Chef's notes
For a deeper flavor, marinate the chicken overnight.
This dish can also be baked in the oven at 375°F (190°C) for about 1 hour.
