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Peruvian Roast Chicken & Crispy Aji Verde Roast Potatoes is a flavor-packed meal that’s as satisfying as it is simple to prepare. The chicken is marinated in a blend of warm spices, tangy citrus, and garlic, while the potatoes are roasted to golden perfection and topped with vibrant aji verde sauce. Together, they create a dish that’s bold, zesty, and sure to impress.
Spatchcocking a chicken involves flattening it by removing the backbone. If you’ve never tried this technique before don’t worry, it’s not as hard as you think. It ensures even cooking, as all parts of the bird are exposed to heat at the same time.
I call it Peruvian chicken, but in Peru it’s just called Pollo a la Brasa, and it’s cooked on a rotisserie to get that lovely crispy exterior. For me, it’s easier to cook it on my grill so that’s what I do. You can also cook this in the oven, if you want. You just need to get a nice crispy skin.
The Aji Verde sauce that it’s served with is great for dipping. It’s a super flavorful sauce that can be changed up to your preference. I like to use the aji amarillo paste that’s authentic to Peruvian cuisine, but you can also just make it with cilantro and jalapeno.
Tips for Success
- Marinate the chicken overnight or up to 2 days: This allows the spices to deeply penetrate the meat, resulting in maximum flavor. If you don’t have time, at least try to marinate for 2 hours.
- Choose your cooking method: The most authentic way to cook Pollo a la Brasa is on a rotisserie. If you can’t do that, my next favorite method is to grill it over indirect heat. You can also roast it in the oven. Be sure to baste it with the reserved sauce a couple of times during cooking to give it even more flavor!
- Aji verde sauce: One of our favorite components of this recipe is the aji verde sauce that’s made with a Peruvian special ingredient, aji amarillo paste. Even if you can’t get it or don’t want to buy it, you can still make a really awesome sauce with jalapenos or habaneros. You can drizzle the sauce over the chicken and coat the potatoes in it. It’s so good, you’ll want to drink it.
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Peruvian Roast Chicken & Crispy Aji Verde Roast Potatoes
Ingredients
For the chicken:
- 4-5 pound (2 kg) whole chicken
- 3 cloves garlic minced or grated
- 2 tablespoons (30 ml) low sodium soy sauce
- 2 limes juiced and zested
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (16 g) aji amarillo paste or 1 jalapeño pepper ribs and seeds removed
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (0.1 g) rosemary
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (6 g) salt
For the aji verde sauce:
- 1 bunch of cilantro
- 1/2 cup (112 g) mayonnaise
- 4 cloves garlic
- 1 jalapeño pepper most seeds removed
- 1 lime juiced
- 1 tablespoon (32 g) aji amarillo paste
- 1/4 teaspoon of salt
For the potatoes:
- 5 medium russet potatoes
- 2 tablespoons (30 ml) olive oil
- Salt and black pepper to season
Instructions
For the chicken:
- Spatchcock the chicken by removing the backbone and laying the chicken flat on a cutting board.
- Mix the garlic, soy sauce, lime juice and zest, olive oil, aji amarillo paste, cumin, rosemary, coriander and salt. If you don’t have aji amarillo paste, blend the ingredients with one jalapeno (most seeds removed, depending on how spicy you want it). Reserve 1/4 cup of the marinade for later.
- Put the chicken in a zip top bag and pour in the rest of the marinade. mix it up so the sauce coats the chicken. Marinate overnight.
- Preheat the grill to medium. Brush the grates with olive oil and place the chicken, breast side up on the grill. About every 15 minutes, baste the chicken with the reserved marinade that you set aside. Grill until the chicken reaches an internal temperature of 165° F(75°C). This should take about 30 minutes.
For the aji verde sauce:
- In a mini chopper or food processor, mix the cilantro, mayonnaise, garlic, jalapeño, lime juice, aji amarillo paste, and salt. Blend until smooth. Reserve about half the sauce for the potatoes (if making).
- To serve, cut the chicken along the bones and pile pieces on a serving platter. Serve with some of the sauce poured over the top and/or on the side.
For the potatoes:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel and cube the potatoes. Toss them in a bowl with the olive oil, salt and pepper.
- Spread potatoes evenly on the baking sheet. Bake for 25 minutes, flipping the potatoes halfway through.
- Air Fryer Instructions: Air fry at 400° F (200°C) for 15-20 minutes, shaking the basket halfway through, until tender.
- Toss the potatoes with some of the aji verde sauce and serve while hot.
Video
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
Looks delicious..can I make this in the ovenm
It will be great in the oven. Let us know what you think Deb!