Grilled Peruvian Chicken with Aji Verde Sauce
Grilled Peruvian Chicken with Aji Verde Sauce
Ingredients
For the Chicken Marinade
- 1 whole chicken, about 3 1/2 pounds, spatchcocked
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Aji Verde Sauce
- 1 cup mayonnaise
- 1/2 cup cilantro, packed
- 1/4 cup Aji Amarillo paste
- 1/4 cup Parmesan cheese
- 1/4 cup lime juice
- 1 jalapeño, seeded
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- 1
Prepare the chicken by spatchcocking one whole chicken. This involves removing the backbone so the chicken can lay flat.
⏱️ 10 min
- 2
In a large bowl, combine the mayonnaise, olive oil, lime juice, Dijon mustard, white vinegar, salt, black pepper, cumin, paprika, dried oregano, garlic powder, and onion powder. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min
- 3
Place the spatchcocked chicken in the bowl with the marinade. Ensure the chicken is fully coated by rubbing the marinade all over it, getting into all crevices.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 240 min
- 5
To make the Aji Verde sauce, combine the mayonnaise, packed cilantro, Aji Amarillo paste, Parmesan cheese, lime juice, seeded jalapeño, garlic cloves, olive oil, salt, black pepper, and cumin in a blender or food processor.
⏱️ 5 min
- 6
Blend all ingredients until completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min
- 7
Taste the Aji Verde sauce and adjust seasonings if necessary, adding more salt, lime, or spice to your preference.
⏱️ 2 min
- 8
Preheat your grill to medium-high heat. Ensure the grates are clean and oiled to prevent sticking.
⏱️ 10 min
- 9
Place the marinated chicken skin-side down on the preheated grill. Close the lid if your grill has one.
⏱️ 1 min
- 10
Grill for 25-30 minutes, or until the skin is golden brown and slightly charred. Avoid moving the chicken too much during this time to achieve a good sear.
⏱️ 30 min
- 11
Flip the chicken over and grill for another 20-25 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
⏱️ 25 min
- 12
Remove the chicken from the grill and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min
- 13
Carve the chicken into serving pieces and serve immediately with the prepared Aji Verde sauce. It pairs wonderfully with rice and a side salad.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Peruvian Chicken with Aji Verde Sauce
For the Chicken Marinade
- 1 whole chicken, about 3 1/2 pounds, spatchcocked
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Aji Verde Sauce
- 1 cup mayonnaise
- 1/2 cup cilantro, packed
- 1/4 cup Aji Amarillo paste
- 1/4 cup Parmesan cheese
- 1/4 cup lime juice
- 1 jalapeño, seeded
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- 1
Prepare the chicken by spatchcocking one whole chicken. This involves removing the backbone so the chicken can lay flat.
⏱️ 10 min - 2
In a large bowl, combine the mayonnaise, olive oil, lime juice, Dijon mustard, white vinegar, salt, black pepper, cumin, paprika, dried oregano, garlic powder, and onion powder. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min - 3
Place the spatchcocked chicken in the bowl with the marinade. Ensure the chicken is fully coated by rubbing the marinade all over it, getting into all crevices.
⏱️ 5 min - 4
Cover the bowl and refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 240 min - 5
To make the Aji Verde sauce, combine the mayonnaise, packed cilantro, Aji Amarillo paste, Parmesan cheese, lime juice, seeded jalapeño, garlic cloves, olive oil, salt, black pepper, and cumin in a blender or food processor.
⏱️ 5 min - 6
Blend all ingredients until completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min - 7
Taste the Aji Verde sauce and adjust seasonings if necessary, adding more salt, lime, or spice to your preference.
⏱️ 2 min - 8
Preheat your grill to medium-high heat. Ensure the grates are clean and oiled to prevent sticking.
⏱️ 10 min - 9
Place the marinated chicken skin-side down on the preheated grill. Close the lid if your grill has one.
⏱️ 1 min - 10
Grill for 25-30 minutes, or until the skin is golden brown and slightly charred. Avoid moving the chicken too much during this time to achieve a good sear.
⏱️ 30 min - 11
Flip the chicken over and grill for another 20-25 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
⏱️ 25 min - 12
Remove the chicken from the grill and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min - 13
Carve the chicken into serving pieces and serve immediately with the prepared Aji Verde sauce. It pairs wonderfully with rice and a side salad.
⏱️ 4 min