|

Peruvian Chicken with Spicy Cilantro (Ají Verde) Sauce

ByChristy
Jump to Recipe Print Recipe

A Taste of Somewhere · Food & Recipes

Peruvian Chicken with Spicy Cilantro (Ají Verde) Sauce

A family trip to Barcelona, an unforgettable meal, and a little bit of heaven brought home.

2 hr 40 min4 servingsJump to Recipe

Our family trip to Barcelona

A meal we never forgot.

Picture this. Barcelona, 2017.

We had just landed in the country, taken in a few sights, and were absolutely starving. But it wasn’t paella or jamón that filled our bellies that day. It was the most delicious chicken from El Dorado Chicken, a Peruvian restaurant in Barcelona.

And goodness, was it memorable.

When we returned home, I immediately began searching for a Peruvian chicken recipe with ají verde sauce. That chicken tasted like heaven, and I wanted a little bit of heaven at home.

Throughout our travels, we’ve eaten at some incredible places. Every now and then, we come across a meal that completely blows us away. This was one of those meals.

Our family beneath the Arc de Triomf in Barcelona
Our family in Barcelona, where one unforgettable meal followed us all the way home.

“That chicken tasted like heaven, and I wanted a little bit of heaven at home.”

Peruvian chicken with ají verde, lime, and roasted potatoes

Bringing those flavors home

It’s all about the layers.

What I’ve learned about making Peruvian chicken with ají verde is that it’s all about the layers of flavor. The garlic, the lime, the cumin, the heat. Each ingredient brings something to the table.

There’s also something nostalgic about roasting a whole chicken. I love it. But I’ve found that preparing a chicken spatchcock-style makes the process simpler and a little quicker.

If you’ve never spatchcocked a chicken, don’t let the name intimidate you. You’re simply removing the backbone and flattening the bird so it can roast more evenly. It’s one of my favorite ways to prepare a whole chicken, especially when I want something delicious without spending the entire evening in the kitchen.

Making the marinade your own

Your kitchen, your taste.

One thing I’ve learned about making marinades is that you have the freedom to play with flavors until you find what pleases your taste buds.

Can’t find a particular ingredient? Most of the time, that’s perfectly okay. Find something else that brings a flavor you enjoy.

Don’t care for cumin? Experiment with a little caraway or garam masala. The flavor will be different, of course, but that’s part of the fun.

To me, one of the greatest joys of cooking is being able to look at a recipe and make it your own. A recipe is a starting point, not a set of rules you must follow perfectly.

Make it yours. Make it something you and your family love.
Bright green ají verde sauce served with roasted potatoes and Peruvian chicken

The printable recipe

Peruvian Chicken with Ají Verde

Juicy, deeply seasoned chicken with a smooth, spicy cilantro sauce made for spooning over every bite.

Peruvian Chicken with Spicy Cilantro (Ají Verde) Sauce

With the right spice and love, you can be transported to Peru for dinner tonight with this juicy roasted chicken and smooth, spicy green sauce.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 1/2 tbsp ají amarillo paste or sriracha
  • 1 1/2 tsp chili paste or chili powder
  • 1 tbsp fresh lime juice
  • 1 lime zested
  • 2 tsp Dijon mustard
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp sea salt Himalayan preferred
  • 1 whole chicken spatchcocked
  • 1 tbsp olive oil for drizzling
Spicy Cilantro Sauce (Ají Verde)
  • 1 bunch cilantro leaves and tender stems
  • 2 jalapeños stems and seeds removed
  • 2 serrano peppers optional, for extra heat
  • 1/4 cup freshly grated Parmigiano Reggiano or cotija or feta
  • 2 cloves garlic
  • 1 lime juiced; add zest if desired
  • 1 tbsp fresh or dried oregano
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup extra-virgin olive oil
  • 1 pinch salt and pepper plus more to taste

Method
 

Chicken
  1. In a large nonreactive container, combine the garlic, soy sauce, ají amarillo paste (or sriracha), chili paste (or powder), lime juice, lime zest, Dijon mustard, cumin, black pepper, and sea salt.
  2. Add the spatchcocked chicken and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours; overnight is even better.
  3. Preheat the oven to 425°F. Remove the chicken from the marinade, discard the remaining marinade, and pat the chicken dry with paper towels. Place it breast-side up on a roasting pan, drizzle with olive oil, and season lightly with salt.
  4. Roast for 35 to 45 minutes, or until the thickest part of the chicken reaches 165°F.
  5. Remove the chicken from the oven and loosely tent it with foil. Rest for 10 minutes before slicing.
Spicy Cilantro Sauce (Ají Verde)
  1. Add the cilantro, jalapeños, optional serrano peppers, cheese, garlic, lime juice, optional lime zest, oregano, Dijon mustard, honey, chili powder, and cumin to a food processor. Blend until well combined.
  2. With the food processor running, slowly drizzle in the extra-virgin olive oil and blend until smooth.
  3. Transfer the sauce to a serving container. Season with salt and pepper to taste, then serve alongside the chicken.

Notes

  • For deeper flavor, marinate the chicken overnight.
  • The serrano peppers are optional; add them when you want extra heat.
  • Cotija or feta may be substituted for the Parmigiano Reggiano.
A recipe is a starting point. Adjust the flavors until this becomes something you and your family love.

A little bit of heaven at home

Some meals become part of the family story.

And who knows? Maybe this will become one of those meals your family remembers years from now.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating