Peruvian Chicken Recipe
Peruvian-Style Chicken With Green Sauce
Peruvian-Style Chicken With Green Sauce
Ingredients
- Three cloves of garlic, either grated or chopped into small pieces
- Two tablespoons of high-quality olive oil with a fruity flavor
- One tablespoon of purified vinegar with a neutral taste
- Two teaspoons of paprika smoked to perfection
- One teaspoon of spicy Aji amarillo pepper paste, if desired
- One teaspoon of cumin ground into a fine powder
- One teaspoon of flaky salt from a kosher source
- Half a teaspoon of black pepper, freshly ground for optimal flavor
- Two and a half pounds of chicken thighs with the bone and skin intact
- Two jalapeño peppers, seeds removed, then chopped into tiny bits
- A single clove of garlic, peeled to reveal the inner flesh
- One cup of cilantro leaves and tender stems, with additional leaves for serving
- Two limes, with their zest and juice extracted, and extra wedges on the side
- One teaspoon of pure honey with a rich, sweet flavor
- Half a teaspoon (or to taste) of kosher salt with a flaky texture
- A quarter teaspoon (or to taste) of black pepper, ground fresh for the best flavor
- A quarter cup of olive oil with a high smoke point and rich flavor
Instructions
Step 1
To start making your Peruvian-Style Chicken With Green Sauce, preheat your oven to 425°F (220°C). While that's heating up, take a moment to prep your chicken - you'll want to rinse it under cold water, then pat it dry with some paper towels to get it ready for seasoning. Next, season your chicken with a blend of spices, making sure to coat it evenly, and place it on a baking sheet lined with parchment paper. You'll roast the chicken in the oven for about 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown, crispy, and caramelized, which should take around 20-25 minutes - keep an eye on it to ensure the skin doesn't get too dark.
Step 2
To start cooking the chicken, preheat your oven to 425°F (220°C). As you wait for the oven to heat up, take a moment to prep the chicken - give it a good rinse, pat it dry with some paper towels, and season with a bit of salt. Once the oven is ready, you'll place the chicken on a baking sheet lined with parchment paper, and roast for about 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown. You'll know it's done when the juices run clear and the meat feels firm to the touch.
Nutrition Information
My Tip
When handling the aji amarillo paste, start with a small amount, as it can be quite potent.
Leftovers
To keep your Peruvian-Style Chicken fresh, store leftovers in a shallow glass container to preserve the crispy skin. Reheat in the oven to retain crunch.
Make It Your Own
Swap chicken for shrimp and add some diced mango for a sweet twist.