Page Feedback

Contest Entries



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

entered 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.

"

Ingredients

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


Instructions

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.

Back To Top

Servings

6

Nutritional Information
Per Serving

250 cal


Recipe Swap Review

bpsnull