Peruvian Pollo Asado
Peruvian Pollo Asado
Ingredients
For the Chicken
- 3 pounds chicken thighs, bone-in, skin-on
For the Marinade
- 1/2 cup soy sauce
- 6 garlic, cloves
- 2 tablespoons Duce’s Wild Boss Blend
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon achiote (annatto) paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons neutral oil
- 1 teaspoon black pepper
For the Aji Verde (Peruvian Green Sauce)
- 1 cup fresh cilantro
- 2 jalapeños
- 3 garlic, cloves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 1
Combine all marinade ingredients (soy sauce, 6 cloves garlic, Duce’s Wild Boss Blend, 1 tablespoon kosher salt, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon achiote paste, 2 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons neutral oil, and 1 teaspoon black pepper) in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min
- 2
Place the bone-in, skin-on chicken thighs in a large bowl or a metal tray. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Cover the bowl or tray and refrigerate for a minimum of 2 hours, or ideally, overnight for maximum flavor absorption.
⏱️ 5 min
- 3
Preheat a drum smoker to 300°F using hardwood charcoal. For an added smoky flavor, you can place an optional chunk of oak or hickory wood onto the coals.
⏱️ 10 min•🌡️ 300
- 4
Once the smoker reaches temperature, carefully place the marinated chicken thighs skin-side down directly on the smoker grate. Cook for 45 to 60 minutes, or until the internal temperature of the chicken reaches 175°F. Flipping the chicken halfway through cooking (around 40 minutes) will help the skin crisp up evenly. This higher finishing temperature helps render the fat and collagen, resulting in tender, juicy chicken with crispy skin.
⏱️ 60 min•🌡️ 300
- 5
While the chicken is cooking, prepare the Aji Verde. Add all Aji Verde ingredients (1 cup fresh cilantro, 2 jalapeños, 3 cloves garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper) to a blender. Blend until the sauce is smooth and creamy. Taste and adjust the lime juice or salt as needed to suit your preference.
⏱️ 10 min
- 6
Once the chicken is cooked through and has reached the desired internal temperature, remove it from the smoker and arrange the thighs on a serving platter. Drizzle generously with the freshly made Aji Verde, or serve the sauce on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Pollo Asado
For the Chicken
- 3 pounds chicken thighs, bone-in, skin-on
For the Marinade
- 1/2 cup soy sauce
- 6 garlic, cloves
- 2 tablespoons Duce’s Wild Boss Blend
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon achiote (annatto) paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons neutral oil
- 1 teaspoon black pepper
For the Aji Verde (Peruvian Green Sauce)
- 1 cup fresh cilantro
- 2 jalapeños
- 3 garlic, cloves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 1
Combine all marinade ingredients (soy sauce, 6 cloves garlic, Duce’s Wild Boss Blend, 1 tablespoon kosher salt, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon achiote paste, 2 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons neutral oil, and 1 teaspoon black pepper) in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min - 2
Place the bone-in, skin-on chicken thighs in a large bowl or a metal tray. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Cover the bowl or tray and refrigerate for a minimum of 2 hours, or ideally, overnight for maximum flavor absorption.
⏱️ 5 min - 3
Preheat a drum smoker to 300°F using hardwood charcoal. For an added smoky flavor, you can place an optional chunk of oak or hickory wood onto the coals.
⏱️ 10 min•🌡️ 300 - 4
Once the smoker reaches temperature, carefully place the marinated chicken thighs skin-side down directly on the smoker grate. Cook for 45 to 60 minutes, or until the internal temperature of the chicken reaches 175°F. Flipping the chicken halfway through cooking (around 40 minutes) will help the skin crisp up evenly. This higher finishing temperature helps render the fat and collagen, resulting in tender, juicy chicken with crispy skin.
⏱️ 60 min•🌡️ 300 - 5
While the chicken is cooking, prepare the Aji Verde. Add all Aji Verde ingredients (1 cup fresh cilantro, 2 jalapeños, 3 cloves garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper) to a blender. Blend until the sauce is smooth and creamy. Taste and adjust the lime juice or salt as needed to suit your preference.
⏱️ 10 min - 6
Once the chicken is cooked through and has reached the desired internal temperature, remove it from the smoker and arrange the thighs on a serving platter. Drizzle generously with the freshly made Aji Verde, or serve the sauce on the side for dipping.
⏱️ 5 min