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Richards Peruvian Rotisserie Chicken with Aji Verde Sauce
Submitted by Richards Peruvian Rotisserie Chicken with Aji Verde Sauce

Peruvian Rotisserie Chicken with Aji Verde Sauce

Since I don't have a rotisserie I roasted mine in the oven and cut it in half to make sure all the skin gets crispy. Serve this with a simple avocado salad or this is also great with tostones or rice and beans. For best results, marinate chicken overnight.



1 whole chicken
4 oz beer (I used Corona light)
1/4 cup white vinegar
1 lime
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tsp paprika

For Green Sauce:
2-3 jalapeños, seeded
One half avocado
3 tbsp fresh cilantro
2 tbsp olive oil
2 cloves garlic
1 tbsp white vinegar
Pinch of cumin
Salt and pepper
2 tbs Green lettuce
2 tbs cotija cheese


Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.

For Green Sauce, place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

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Nutritional Information
Per Serving

250 cal

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