Peruvian Roast Chicken & Crispy Aji Verde Roast Potatoes
Peruvian Chicken (aka Pollo a la Brasa) is the most flavorful chicken you've ever eaten with an aji verde sauce.
Servings: 6 Servings
Calories: 691kcal
Ingredients
For the chicken:
- 4-5 pound whole chicken
- 3 cloves garlic minced or grated
- 2 tablespoons low sodium soy sauce
- 2 limes juiced and zested
- 2 tablespoons olive oil
- 1 tablespoon aji amarillo paste or 1 jalapeño pepper ribs and seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon rosemary
- 1 teaspoon ground coriander
- 1 teaspoon salt
For the aji verde sauce:
- 1 bunch of cilantro
- 1/2 cup mayonnaise
- 4 cloves garlic
- 1 jalapeño pepper most seeds removed
- 1 lime juiced
- 1 tablespoon aji amarillo paste
- 1/4 teaspoon of salt
For the potatoes:
- 5 medium russet potatoes
- 2 tablespoons 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
Calories: 691kcal | Carbohydrates: 40g | Protein: 32g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 858mg | Potassium: 1133mg | Fiber: 4g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 4mg