This Spicy Peruvian Chicken is for those of you who want to make something simple, but with a LOT OF FLAVOR.
It’s for those of you who want a different way to make chicken breast, and a way to make it taste like you’re not just eating a boring chicken breast. The chicken is cooked to actual perfection – not dry (ew) and is spicy in the best way, zesty, and fresh.
So what can you do with the Spicy Peruvian Chicken and aji verde sauce? Well, it’s delicious served over rice or quinoa, but you can also put it in a quesadilla, a sandwich, or make the most amazing tacos out of it. You literally cannot go wrong with this. Ever. So make it, and show me what you got!
Ingredient Notes:
- Aji Rocoto – A pepper that is native to Bolivia, Peru, and Ecuador, it’s about the size of a golfball and commonly used in salsas because it’s flavorful, crisp, and fruity. They are also super healthy, filled with tons of vitamins (A,C,E, and potassium), and used as an anti-inflammatory. In this recipe I use an aji rocoto pepper paste for the chicken marinade. I would recommend buying it (you can find it here), it lasts for what seems like forever in the fridge, and you can use it for this recipe, for salsas, and for soups.
- Avocado Oil – I love using avocado oil for cooking when I am sautéing, stir fry-ing, or searing. It has a high smoke point, which means it can get very hot before it starts to smoke and burn, similar to other neutral oils, like vegetable or canola. However, it’s SO MUCH healthier than those oils, almost as healthy as olive oil. You can read more about it here. If you want, you can substitute olive oil or grapeseed oil, but you should be able to find avocado oil in most grocery stores.
- Hot Hungarian Paprika – Just because you’ve never heard of it, doesn’t mean it isn’t at your local grocery store! I am usually able to find it at most places, but if you cannot, order it here or substitute regular or smoked paprika.
- My Famous Aji Green Sauce – This is a delicious sauce using the Aji Amarillo pepper. Get the recipe here!
Spicy Peruvian Chicken with Aji Verde Sauce
Equipment
- Plastic Wrap
- Parchment Paper
Ingredients
- 3 tablespoons aji rocoto
- Juice of 1 lemon about 3 tablespoons
- 4 garlic cloves grated on a micoplane
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon hot hungarian paprika for less spice, use regular paprika or smoked paprika instead
- 1 teaspoon granulated onion
- 1 teaspoon Kosher salt
- 2 lbs. boneless skinless chicken breasts or thighs
- Aji Verde Sauce
Instructions
- In a large bowl or dish, combine all ingredients except for the chicken and Aji Verde Sauce
- Pound chicken breasts slightly with a mallet, not to flatten, but to tenderize. Add the chicken and toss to coat. Cover with plastic wrap and place in the refrigerator. Marinate for at least 2 hours or up to 24 hours (the longer the better).
Roasting Instructions:
- Position a rack in the upper third of the oven and preheat to 425°F.
- Take the marinated chicken out of the refrigerator and let it come to room temperature before cooking. Place on a parchment lined sheet pan and roast for 18 minutes. Then turn oven to broil and cook for another 3-5 minutes until charred and completely cooked through, watching closely to make sure it doesn't burn.
- Transfer chicken to a platter and serve with the Aji Verde Sauce drizzled on top or on the side.
Grilling Instructions:
- Preheat grill or grill pan to medium high and grease with neutral oil.
- Add chicken and grill, basting with reserved marinade, until cooked through, about 6 minutes per side.
- Transfer chicken to a platter and serve with the Aji Verde Sauce drizzled on top or on the side.
Notes
Storage and Reheating: Chicken can be kept for up to 3 days in the refrigerator. Serve chilled, if preferred, or reheat in an oven at 350°F until warmed through.
Tried this recipe?Let us know how it was!
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