Ingredients:

  • 1 Whole Chicken (approx. 1.8 kg / 4 lb), spatchcocked
  • 2 Tbsp Aji Amarillo Paste (for chicken)
  • 3 Tbsp Dark Soy Sauce
  • 1 tsp Cumin Powder
  • 1 tsp Dried Oregano
  • 1 tsp Paprika (Smoked or Sweet)
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1 Tbsp Vinegar (Red Wine or Apple Cider)
  • 1/4 cup Dark Beer (Stout or Porter)
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Kosher or Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • -- For the Aji Verde Sauce:
  • 1 Tbsp Aji Amarillo Paste (for sauce)
  • 1/2 tsp Aji Rocoto Paste (Optional)
  • 1 cup Fresh Coriander (Cilantro) leaves and stems
  • 1/2 cup Fresh Basil Leaves
  • 2 stalks Green Onion (Spring Onion), roughly chopped
  • 2 cloves Garlic, peeled
  • 1/2 cup Full Fat Mayonnaise
  • 1/4 cup Cotija Cheese, crumbled (or Feta)
  • 1 Tbsp Lime Juice, freshly squeezed
  • 1-2 Tbsp Water (or Milk)
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Chicken: Pat the chicken thoroughly dry. Pierce the skin all over with a fork to allow the marinade to penetrate deeply. Spatchcocking (removing backbone) is highly recommended for even cooking.
  2. Mix the Marinade: In a large bowl, combine the aji amarillo paste, soy sauce, cumin, oregano, paprika, garlic, ginger, vinegar, dark beer, oil, salt, and pepper. Whisk until uniform.
  3. Marinate: Place the chicken in a bag or bowl, coat thoroughly with the marinade, seal, and refrigerate for a minimum of 4 hours, or ideally 12-24 hours for optimal flavor.
  4. Prepare Aji Verde: Roughly chop the fresh herbs and green onion. In a blender, combine both aji pastes, coriander, basil, green onion, garlic, mayonnaise, cotija cheese, and lime juice.
  5. Blend & Adjust Sauce: Blend until completely smooth. Add 1-2 tablespoons of water or milk to reach a pourable, creamy consistency. Season with salt and pepper to taste. Refrigerate.
  6. Preheat and Position: Preheat the oven to 220°C (425°F). Set the marinated chicken on a roasting rack over a roasting pan. Allow the chicken to sit at room temperature for 30 minutes before cooking.
  7. Roast: Roast at 220°C (425°F) for 15 minutes to establish a good crust. Then, reduce the oven temperature to 180°C (350°F) and continue roasting for 60 to 75 minutes. Baste the chicken every 20 minutes.
  8. Finish and Test: The chicken is done when the internal temperature reaches 74°C (165°F) in the thickest part of the thigh. If the skin is not crispy, use the broiler/grill setting for 2-4 minutes, watching carefully.
  9. Rest and Serve: Remove from the oven, tent loosely with foil, and rest for 15 minutes before carving. Serve immediately alongside the chilled Aji Verde sauce, Peruvian Fries, and a simple salad.