Peruvian Chicken with Jalapeño Green Sauce

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Издатель Sep 2, 2026

Peruvian Chicken with Jalapeño Green Sauce | Save Recipe ⬇️

Cooked to perfection with my @mychefiq meat thermometers. Can't recommend these enough. Get some in the link in my bio and use NACHO30 for 30% off sitewide

Servings: 4–6
Prep Time: 20 mins + marinating
Cook Time: 45–60 mins
Marinate: At least 3 hours; overnight is best

Ingredients

1 whole chicken, about 4–5 lbs
2–3 fresh/frozen aji amarillo peppers, finely chopped
3–4 dried aji panca peppers
Zest + juice of 1 lemon
1 tbsp soy sauce
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
½ tsp oregano
3 cloves garlic, minced
Salt & black pepper, to taste

Substitution: If you don't have fresh/frozen aji amarillo or dried aji panca, use 1½–2 tbsp aji amarillo/aji panca paste.

Method

Remove stems and seeds from dried aji panca. Cover with hot water and soak 20–30 minutes until soft. Drain and blend with a small splash of soaking water until smooth. Measure 1½–2 tbsp for the marinade.
Spatchcock the chicken: Place breast-side down and cut along both sides of the backbone with kitchen shears. Remove the backbone, flip the chicken over, and press firmly on the breastbone until flat.
Mix aji amarillo, aji panca, lemon zest and juice, soy sauce, olive oil, paprika, cumin, oregano, garlic, salt, and pepper. Rub all over the chicken, including under the skin where possible. Cover and refrigerate at least 3 hours; overnight is best.
Preheat grill or oven to 375°F. On a grill, cook over indirect heat, breast-side up. In an oven, place chicken on a rack over a baking sheet. Cook until the breast reaches 165°F and thighs reach 175–185°F, about 45–60 minutes.

For crispier skin, finish over direct heat for a few minutes or increase oven temperature near the end, watching closely so the marinade doesn't burn. Rest 10–15 minutes.

Carve and serve with jalapeño green sauce, rice and/or fries.

Jalapeño Green Sauce

Ingredients
2–3 jalapeños, stems removed
Seeds left in for more heat; remove for milder
3 cloves garlic
¼ disc queso fresco, roughly 1½–2 oz
⅓ cup sour cream
¼ cup mayonnaise
1 large bunch cilantro, stems included
2 tbsp olive oil, plus more as needed
½ tsp kosher salt, plus more to taste
¼ tsp black pepper