Peruvian Chicken with Salsa Verde Recipe
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Yield:
4-5 servings
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Total Time:
5 hrs
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Prep Time:
15 mins prep plus 4 hrs for marinade
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Cook Time:
45 mins
Ingredients
Chicken:
- 1 whole chicken, spatchcocked
- 2 tablespoons of dark brown sugar
- 2 teaspoons of chili powder
- 1½ teaspoons of smoked paprika
- 1 teaspoon of ground cumin
- 5 cloves of garlic, finely minced
- ½ teaspoon of ground ginger
- 1 tablespoon of low-sodium soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of lime zest
- 2 tablespoons of Mazola® Corn Oil
- Salt to taste
- 2 heads of garlic; ¼ of the garlic head sliced off to expose tops of cloves
Aji verde sauce:
- 2 cups of cilantro
- ¼ cup of low-fat yogurt
- ¼ cup of crumbled cotija cheese
- 1 large jalapeño, seeds removed
- 4 garlic cloves
- Juice of 1 lime
- ¼ teaspoon of Kosher salt
Instructions
- Step 1) Prep and butterfly your chicken. Place on half of a baking sheet.
- Step 2) In a small bowl, mix all marinade ingredients together until fully combined.
- Step 3) Brush the whole surface of the chicken with marinade ingredients, ensuring to get the nooks and crannies. Place in the refrigerator and allow to marinate at least 4 hours, or overnight for maximum flavor.
- Step 4) Preheat grill to about 400–425°F.
- Step 5) Roast chicken until thickest part of breast and leg reach 165°F. Depending on the size of your chicken, this should take about 45 minutes. If the skin begins charring too much for your liking, you can tent with foil.
- Step 6) While the chicken roasts, prepare the aji verde sauce. Using a food processor, blend all ingredients, taste and adjust seasoning, if necessary.
- Step 7) Serve the chicken with the aji verde sauce and roasted garlic cloves.
Recipe by Maria Cooquette of @lacooquette
Maria's recipe for Peruvian Chicken is really simple to make and has a delicious marinade that will quickly make it a favorite at cookouts. Soy sauce, lime juice, and smoked paprika all combine for a truly tasty barbecued chicken.
