Peruvian Chicken with Creamy Green Sauce

🍗 Peruvian Chicken (Pollo a la Brasa)

Ingredients:

• 1 whole chicken (about 1.5 kg), cut in half or into pieces

• 3 tbsp olive oil

• 2 tbsp lime juice

• 4 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tbsp vinegar (white or apple cider)

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp oregano

• 1 tsp black pepper

• 1 tsp salt

• ½ tsp chili powder (optional, for spice)

Instructions:

1. Make the Marinade:
   In a bowl, whisk together olive oil, lime juice, garlic, soy sauce, vinegar, cumin, paprika, oregano, black pepper, salt, and chili powder.

2. Marinate the Chicken:
   Rub the mixture all over the chicken.
   Cover and refrigerate for at least 2 hours (overnight for best flavor).

3. Roast or Grill:

   • Oven method: Preheat oven to 425°F (220°C). Roast chicken on a rack for 45–55 minutes until golden and cooked through.

   • Grill method: Grill on medium-high heat, turning occasionally, until internal temp reaches 165°F (74°C).

4. Rest:
   Let chicken rest 10 minutes before slicing.

🌿 Creamy Green Sauce (Aji Verde)

Ingredients:

• 1 cup fresh cilantro leaves

• 1 jalapeño (seeded for mild, keep seeds for spicy)

• 1 clove garlic

• ½ cup mayonnaise

• ¼ cup sour cream (or Greek yogurt)

• 2 tbsp lime juice

• 1 tbsp olive oil

• Salt to taste

Instructions:

1. Combine all ingredients in a blender or food processor.

2. Blend until smooth and creamy.

3. Taste and adjust salt or lime juice as needed.

🍽️ To Serve:

Serve roasted Peruvian chicken with the creamy green sauce on the side.
Goes perfectly with roasted potatoes, rice, or salad.

💡 Q&A:

Q: Can I use chicken thighs or breasts instead of a whole chicken?
A: Yes! Use bone-in thighs or breasts — just adjust cooking time (about 25–35 minutes).

Q: Can I make the sauce ahead?
A: Definitely! The sauce keeps well in the fridge for up to 3 days.

Q: What if I don’t have fresh cilantro?
A: Parsley works, but cilantro gives the authentic Peruvian flavor.