Peruvian Chicken with Green Sauce (Pollo a la Brasa with Ají Verde)
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Level:Easy
Total: 1 day 1 hr 30 min(includes marinating and resting times)
Active: 25 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
957
Total Fat
74 g
Saturated Fat
16 g
Carbohydrates
13 g
Dietary Fiber
3 g
Sugar
2 g
Protein
53 g
Cholesterol
214 mg
Sodium
1392 mg
My version of Peruvian chicken is based on what my family served every week when I was growing up in Peru. The fresh herbs and warm cumin pair with the umami and subtle sweetness from the soy and hoisin sauce. This flavorful wet rub gives you a juicy bird with an incredibly crispy skin. My ají verde (green sauce) is vibrant, creamy and delicious drizzled over the top.
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.
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