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Peruvian Chicken

URL: https://www.dinneratthezoo.com/peruvian-chicken/

Ingredients

The Chicken

  • 5 pounds whole chicken
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon lime juice
  • 1 tablespoon aji amarillo paste
  • 1/4 teaspoon cayenne pepper (or equal amount of sambal oelek or sriracha)
  • 2 teaspoons aji panca paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon honey

The Sauce

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 jalapeno stem and seeds removed, coarsely chopped
  • 1 cup cilantro leaves
  • 1 tablespoon olive oil
  • 1 teaspoon aji amarillo paste
  • 2 teaspoons lime juice
  • 1/4 teaspoon garlic, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon honey

Instructions

  1. Combine the marinade ingredients in a bowl and stir until well mixed.
  2. Place the chicken on a baking sheet and pour the marinade over it, rubbing it under the skin and inside the cavity.
  3. Cover the chicken and refrigerate for at least 2 hours.
  4. Preheat the oven to 400°F (200°C).
  5. Uncover the chicken, tie the legs with kitchen twine, and tuck the wing tips underneath.
  6. Bake the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
  7. If the chicken browns too quickly, cover it with foil.
  8. Remove the chicken from the oven and let it rest for 5 minutes.
  9. Blend all the sauce ingredients in a food processor until smooth.
  10. Carve the chicken and serve with the sauce.

Nutrition Facts (estimated)

Servings
6
Calories
373
Total fat
26g
Total carbohydrates
4g
Total protein
35g
Sodium
817mg
Cholesterol
45mg

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