There are few things as delightful as a whole, spit-roasted chicken. Our ever-popular
Peruvian version will forever be one of our favorites…unless we need to get dinner on the table ASAP. This weeknight-friendly adaptation leans instead on bone-in, skin-on chicken thighs, which cook much faster than a whole bird. You still get that smoky, garlicky, and deeply savory chicken with its dark mahogany crispy skin, in less than half the time. Pair it with classic aji verde–a bright green, jalapeño-cilantro sauce with a kick—and round out your meal with some yuca fries or fried sweet plantains and a refreshing pisco sour for an exciting dinner that looks as good as it tastes.
Both the marinade and the bright, herbaceous sauce here call for aji amarillo, a paste made from a sweet and spicy chile grown in Peru. Some recipes call for other chile pastes like sriracha, but we think that alters the flavor profile here too much. Aji amarillo can be found in Latin American markets or ordered online, but if you are struggling to find it, omit it—the jalapeño in the sauce will still provide a good amount of fresh, vegetal flavor.
Made this? Let us know how it went in the comments below.
There are few things as delightful as a whole, spit-roasted chicken. Our ever-popular
Peruvian version will forever be one of our favorites…unless we need to get dinner on the table ASAP. This weeknight-friendly adaptation leans instead on bone-in, skin-on chicken thighs, which cook much faster than a whole bird. You still get that smoky, garlicky, and deeply savory chicken with its dark mahogany crispy skin, in less than half the time. Pair it with classic aji verde–a bright green, jalapeño-cilantro sauce with a kick—and round out your meal with some yuca fries or fried sweet plantains and a refreshing pisco sour for an exciting dinner that looks as good as it tastes.
Both the marinade and the bright, herbaceous sauce here call for aji amarillo, a paste made from a sweet and spicy chile grown in Peru. Some recipes call for other chile pastes like sriracha, but we think that alters the flavor profile here too much. Aji amarillo can be found in Latin American markets or ordered online, but if you are struggling to find it, omit it—the jalapeño in the sauce will still provide a good amount of fresh, vegetal flavor.
Made this? Let us know how it went in the comments below.
- Yields:
-
4
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 836
Directions
-
Chicken
- Step 1
In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, salt, and pepper. Add chicken and turn to coat, making sure to rub marinade under skin. Cover and refrigerate at least 30 minutes at room temperature, or refrigerate up to 2 hours.
- Step 2Preheat oven to 450°. Arrange chicken skin side up on a baking sheet.
- Step 3Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into thickest part registers 165°, 25 to 35 minutes.
- Step 1
-
Jalapeño-Cilantro Sauce
- Step 1In a blender, blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo (if using), honey, salt, and pepper until smooth. With the motor running, slowly drizzle in oil. Taste and add more lime juice, salt, and pepper, if needed.
- Step 2Arrange chicken on a platter. Spoon sauce over. Serve with remaining sauce and lime wedges alongside.
Related Video: Braised Chicken Thighs
