Recipe courtesy of Franco Noriega
Peruvian Chicken with Green Sauce (Pollo a la Brasa with Ají Verde)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 957
- Total Fat
- 74
- Saturated Fat
- 16
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 53
- Cholesterol
- 214
- Sodium
- 1392
- Total: 1 day 1 hr 30 min (includes marinating and resting times)
- Active: 25 min
Ingredients
One 12-ounce bottle beer (lager)
3 tablespoons soy sauce
1 tablespoon ground cumin
1 tablespoon hoisin sauce
1 tablespoon chopped fresh oregano
1 tablespoon freshly ground black pepper
1 tablespoon white vinegar
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon kosher salt
3 cloves garlic
Juice of 1/2 lime
One 3- to 4-pound chicken
Ají Verde (Green Sauce), for serving, recipe follows
Ají Verde (Green Sauce):
1/2 cup huacatay (black mint paste)
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic
1 bunch fresh cilantro
1/2 red onion
1/4 jalapeño
Kosher salt
Directions
Special equipment:
an instant-read thermometer- Combine the beer, soy sauce, cumin, hoisin sauce, oregano, pepper, vinegar, rosemary, salt, garlic and lime juice in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving. Serve with the Ají Verde (Green Sauce) on the side.
Ají Verde (Green Sauce):
- Add the huacatay, mayonnaise, oil, lime juice, garlic, cilantro, onion, jalapeño and some salt to a blender and blend until smooth.