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Plated pollo peruano drizzled in bright green sauce with chopped parsley.

Pollo Peruano

Julia Erin
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating time: 8 hours
Total Time 9 hours 30 minutes
Servings 4

Ingredients
  

For the chicken:

  • 4 lb. whole chicken
  • 1 tbsp extra virgin olive oil
  • ½ cup plain vinegar
  • ½ cup dark beer
  • 4 large garlic cloves roughly chopped
  • 1 tbsp kosher salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp brown sugar

For the aji (green sauce):

  • 3 jalapeño peppers roughly chopped
  • 1 cup packed fresh cilantro leaves
  • 2 garlic cloves roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 lime juiced
  • ½ tsp salt
  • ⅛ tsp black pepper ideally freshly ground
  • 2 tbsp extra virgin olive oil

Instructions
 

  • If using a frozen chicken, defrost it in the fridge a day in advance.
  • To prepare the marinade: Combine all the ingredients for the marinade in a food processor or blender and blend until smooth.
  • Place the whole chicken in a large resealable bag or bowl.
  • Now, pour the marinade over the chicken, making sure it's fully coated.
  • Cover or seal, then refrigerate for at least 8 hours, ideally overnight.
  • Flip the chicken once or twice during marinating if possible.
  • About 30 minutes before cooking, remove the chicken from the fridge to bring it to room temperature.
  • Preheat the oven to 425°F. Place a rack in a roasting pan and set the chicken breast-side up. Truss the legs if desired.
  • Roast the chicken for 1 hour to 1 hour 15 minutes. Baste once or twice with pan juices.
  • As the chicken roasts, prepare the green sauce: In a clean blender, combine all the sauce ingredients and blend until creamy and smooth Chill until time to serve.
  • Once the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, remove it from the oven and let it rest for 10–15 minutes.
  • Carve into pieces and serve hot with the aji on the side and topped with any remaining parsley. Enjoy!