This Peruvian style grilled chicken is so flavor packed and easy to make you will not believe you made it with the simplest seasoning blend! This is one our most regular ways to have grilled chicken. Weekdays, weekends, get togethers, it works for all occasions!! Easy to whip up and amazing flavor!
Peruvian Flavors
Have you had a chance to try Peruvian cuisine? Its actually very diverse and full of flavor and spices. Peruvian food is not just spicy but more sweet, smoky, savory and tangy. It gives you the full flavor profile in every dish, in every bite you take. Characteristics that remind me a lot of Indian cuisine actually.
One of the Peruvian dishes that I really love is a simple rotisserie chicken with the famous Aji Verde sauce or Peruvian Green Sauce from Pio Pio (a popular Peruvian restaurant chain in NYC). I can't tell which one I love more the crispy, tender perfectly cooked chicken or the absolutely delicious green sauce, which is just the right balance of creamy, spicy, and smoky. Either way, I have decided that I can't have one without the other. So I found a recipe that replicates the amazing sauce from Pio Pio and created a recipe for mouth watering grilled chicken.
Aji Verde Sauce (Green Garlic Sauce)
The green sauce is pretty similar to Indian cilantro chutney's. One of the main differences is the addition of Aji Amarillo paste, this is a Peruvian Hot Yellow Pepper Paste. Aji Amarillo chili peppers are unique to South America. The peppers offer a medium heat which is then balanced by a somewhat fruity flavor.
Another difference is that the sauce creamier that most Indian cilantro chutney's, this is because of the addition of mayonnaise. But try this recipe and you may just switch over! It's such a well balanced sauce, its addicting!
Peruvian Spiced Chicken
For the Peruvian style grilled chicken, I just put together a nice spice blend that's heavy on cumin, smoked paprika and garlic and coated the chicken in the mixture. Let the chicken marinate with the spices for at least 20 minutes and grill on medium heat until the temperature of the chicken reads 165° F. Once the chicken has cooled, serve with a side of that amazing green sauce (and if you have want to round out the meal make some rice and beans!)
Serve with: Quick Pickled Red Onions, Crispy Baked Curry Potato, Kale and Garlic Raita
For more amazing Peruvian flavors check out: Crispy Baked Peruvian Wings
Peruvian Style Grilled Chicken
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic paste
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 3 tablespoon lemon juice
- 2 pounds chicken I used bone-in skin on thighs and drumsticks
Aji Verde Sauce
- 1-2 jalapeños cut off stem and include seeds for extra heat
- 1 tablespoon aji amarillo paste
- 1 cup cilantro
- 4 cloves garlic
- 2 tablespoons parmesan cheese
- ½ cup mayonnaise
- 1 tablespoon oil
- 1 tablespoon white vinegar
- ½ lime juice of
- salt & pepper to taste
Instructions
Peruvian Style Grilled Chicken
- Mix together all of the spices. Add the oil, lemon juice, vinegar and garlic paste, this will help to turn the mixture into a thick paste.
- Rub the paste onto the chicken
- Let the chicken rest for about 20 minutes
- Pre-heat grill to high. Cook chicken on medium high heat until the internal temperature of the chicken reads 165°F.
- Take chicken off grill and allow to cool before serving
- Serve with Peruvian green sauce!
Aji Verde Sauce
- Add all of the ingredients for the sauce into a blender jar. Blend for about 2 minutes until all of the ingredients are incorporated and the sauce is smooth. You will need to use a spoon to scrap down the side of the blender in between.
- Store in a glass jar, chill until serving. Sauce will last for 7-10 days in the refrigerator.
Neha
Wow the chicken looks absolutely amazing!!
jill.patel
Thanks Neha!! 🙂
Kiley Fisher
How long & at what temp. would you cook chicken in the oven? Thanks!
jill.patel
Hi Kiley! I'm not completely sure about the oven, but I would start testing it at 400 degrees for about 35-45 minutes. The higher temp to still get the crispy exterior. But definitely check the internal temperature on the chicken, because depending on the thickness of the individual pieces, cooking times will vary.