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Peruvian Style Roast Chicken
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Andrea Galliano
By Andrea Galliano

Peruvian Style Roast Chicken

1 step
Updated at: Tue, 06 Feb 2024 12:21:27 GMT

Nutrition balance score

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Ingredients

0 servings

2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
2 tablespoonsají amarillo paste
1
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
2 tablespoextra virgin olive oil
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
2 tablespoonsapple cider vinegar
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
2 tablespoonscoconut aminos
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
Juice
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
0.5lime
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
3garlic
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
½ teaspooncumin
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
0.5 teadry oregano
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
0.5 teapaprika
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
½ teaspoonkosher salt
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
¼ teaspoonblack pepper
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
3chicken quarters
2 tablespoons ají amarillo paste 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos Juice of ½ lime 3 cloves garlic finely grated ½ teaspoon cumin ½ teaspoon dry oregano ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly-cracked black pepper 3 to 4 chicken quarters around 3 pounds total, substitute 1 whole chicken, preferably spatchcocked
3whole chicken
preferably spatchcocked

Instructions

Step 1
In a large bowl, combine the ají amarillo paste, olive oil, vinegar, coconut aminos, lime juice, garlic, cumin, oregano, paprika, salt and pepper and stir to combine. Add the chicken and toss everything to coat. Cover and refrigerate 4 hours to overnight. Preheat oven to 425F. Line a sheet pan with foil for easy clean up and set a wire rack in the middle. Remove the chicken from the marinade and shake off any excess. Place the chicken on the wire rack, skin-side up, and transfer to the oven. Roast until the chicken is golden brown and the thickest part of the meat registers 165F, around 45 minutes. Switch the oven to broil and cook, rotating the sheet pan as needed, until the skin is lightly charred and slightly crispy, around 3 minutes. Remove the chicken from the oven and let it rest 5 minutes before serving with the Ají Verde sauce and Garden Salad.

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