Peruvian Roasted Chicken
Make Peruvian roasted chicken with golden, crispy skin and spicy aji verde sauce inspired by Pio Pio, one of New York's best rotisserie chicken spots.
Beer, white vinegar, lime juice and a few spices work overnight on a halved or spatchcocked chicken, so the meat is seasoned deep down and the skin roasts up golden and crisp at 425°F. The aji verde, a blender sauce of jalapeños, cilantro, olive oil, garlic and sour cream, comes together in minutes while the chicken rests.
Instructions
- 1
Cut the chicken in half or spatchcock it. Place it in a large bowl and season generously with the beer, vinegar, lime juice, 1 1/2 teaspoons of the salt, 1 1/2 teaspoons of the garlic powder, the cumin and the oregano.
- 2
Transfer to a large bag and marinate overnight (at least 6 hours).
- 3
Remove the chicken from the marinade and place both halves on a large oven-safe baking dish, skin side up. Discard the marinade.
- 4
Season the chicken with the paprika and the remaining 1/2 teaspoon each of garlic powder and salt.
- 5
Bake at 425°F (220°C) for about 50 minutes, basting with the pan juices halfway through, until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Let rest for 5 minutes before carving.
50 min
- 6
Aji verde sauce: place all the sauce ingredients in a blender and puree until smooth. Serve over the chicken, rice, beans or plantains.
Ago's Notes
- Grilling: to cook the chicken on the grill, cut it into individual pieces before marinating. Position the grill rack 4-6 inches (10-15 cm) above the fire and cook covered, turning often, for about 20-25 minutes, until the juices run clear when the thigh is pierced with a knife.
- Divided ingredients: the garlic powder and kosher salt in the chicken list (2 teaspoons each) are used in two stages: 1 1/2 teaspoons for the marinade and 1/2 teaspoon for the final seasoning.
I love how a simple overnight soak in beer, vinegar and lime turns an everyday chicken into something with real character, and the aji verde makes it sing: bright, herby, with a jalapeño kick softened by the sour cream. Where an Italian pollo arrosto keeps things simple with rosemary, garlic and lemon, this one goes bold and is far more hands-off, yet the skin comes out just as crisp. Served with rice and beans it tastes zesty, garlicky and gently spicy, never heavy.
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