Roasted Peruvian Chicken

This Peruvian Chicken with Aji Verde is inspired by the popular Pollo a la Brasa from Kalefornia Kravings. The chicken is marinated in bold citrus-herb flavors—garlic, lime juice, cilantro, spices, and soy sauce—then roasted to tender, juicy perfection. Paired with a creamy, zesty green sauce, it’s a vibrant dish that feels gourmet but is simple to prep and perfect for weeknight dinners. 

Ingredients

• 2 lb chicken thighs (bone-in, skin-on) or 1 whole chicken, cut into pieces

• ¼ cup lime juice

• 3 Tbsp olive oil

• 3 Tbsp soy sauce

• 4 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp black pepper

• ½ tsp salt

For the Aji Verde (green sauce):

• 1 cup fresh cilantro leaves

• 2–3 jalapeños, seeded for milder heat (include seeds for more spice)

• 2 garlic cloves

• ½ cup mayonnaise

• ¼ cup sour cream (or Greek yogurt)

• 1 Tbsp lime juice

• ½ tsp salt

• ½ tsp black pepper

• 2 Tbsp olive oil

Directions

1. Marinate the chicken: In a bowl or blender, whisk together lime juice, olive oil, soy sauce, garlic, cumin, paprika, oregano, salt, and pepper. Rub under and over the chicken skin. Cover and refrigerate for at least 6 hours or overnight.

2. Roast the chicken: Preheat oven to 425 °F (220 °C). Arrange chicken on a rack in a baking pan, skin-side up. Roast 20 minutes, then reduce heat to 375 °F (190 °C) and continue roasting about 70 minutes more or until chicken is cooked through and the juices run clear. Tent and rest 15–20 minutes.

3. Make the green sauce (Aji Verde): While the chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, salt, and pepper in a blender. Blend until smooth, then drizzle in olive oil while blending. Adjust consistency with a little water if needed. Chill until ready to serve.

4. Serve: Carve the chicken, arrange pieces on a platter, and drizzle or serve with the green sauce on the side. This pairs beautifully with rice, roasted potatoes, or fresh salad.

Nutrients

(approximate, per 4‑oz chicken serving, sauce not included)

• Calories: ~150 kcal

• Protein: ~21 g

• Fat: ~6.8 g (1.3 g saturated)

• Carbohydrates: ~0.7 g

• Cholesterol: ~100 mg

• Sodium: ~433 mg

• Iron: ~1 mg (~5 % DV)

• Vitamin C: ~2 mg (~2 % DV)