• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Cals Protein Carbs Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
MARINATE TIME:
6 hrs
TOTAL TIME:
7 hrs
COURSE:Dinner
CUISINE:American, Latin
Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.
INGREDIENTS
1 whole chicken
4 oz beer, I used Corona light
1/4 cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
salt
paprika
Aji Verde Sauce
2-3 jalapeños, seeded
3 tbsp fresh cilantro
2 tbsp olive oil
1 clove garlic
1 tbsp white vinegar
pinch cumin
salt and pepper
2 tbsp fat free sour cream
INSTRUCTIONS
Wash chicken and remove all fat.
Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
Place in a large bag and marinate overnight.
Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
Discard marinade.
Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
Let the chicken rest for 5 minutes before carving.
**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
Aji Verde Sauce
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.
NOTES
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts
Blue Smart Points:11Green Smart Points:2Purple Smart Points:11Points +:2.5