Peruvian Chicken with Aji Amarillo Dipping Sauce

The robust flavors of Peruvian Chicken have made this a popular dish- try it with the Aji Amarillo dipping sauce!
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CHARLOTTE – Pollo a la Brasa, or Peruvian Chicken is a crispy chicken explosion of flavors that has been wildly popular of late.  You have to maintain patience for this dish and plan ahead… The chicken is first marinated in spices, citric-beer-garlic and then oven-roasted until tender, juicy and crisp-skinned. The accompanying Aji Amarillo Sauce, which gets its color from yellow peppers and chili, is spicy, creamy and absolutely mouthwatering. Serve with fresh-cut fries, chilled greens salad and a beer- you literally cannot go wrong here… you may even want to put on Arturo “Zambo” Cavero while cooking (try best of Zambo)

Peruvian Chicken (yields 4-6 servings)



Prep Time: 25 Minutes | Marinate Time: 12- 36 Hours | On the Table: 120 minutes

¼ cup Aji Amarillo Paste- Goya Brand is good- (local Latin market)

4 Garlic Cloves | ¼ cup Olive Oil | 2 tablespoon Cumin- Ground

1 tablespoon Smoked Paprika | 1 tablespoon Black Pepper

2 teaspoons Oregano Leaves | 2 teaspoons Sea Salt

2 Limes- Juiced | 1 tablespoon Brown Sugar

5# large Whole Fryer Chicken

1 12-ounce Modelo Especial Beer

In a sauté pan over medium heat, pour the olive oil, garlic, spices and oregano, brown sugar and Aji Amarillo paste and lightly cook until the garlic edges start to brown.  Next, add the beer and lime juice.  Bring to a simmer, then immediately chill in the cooler. Once cool- puree in a blender on high until smooth. In a large mixing bowl or 2-gallon heavy-duty zip-lock bag, place the whole chicken and the cooled marinate.  Massage the marinate all over the chicken.  Store in your cooler for 12-36 hours.

Day of cooking- preheat oven to 450 degrees.  Place the marinated chicken in a roasting pan- with a roasting rack below the chicken. Cook at 450F for 25 minutes (SET A TIMER), then reduce heat to 325 for another 45 minutes or until an internal temperature of 165F.  Remove from oven and let rest for 20 minutes (SET A TIMER).  While this is resting you can make the dipping sauce-

Aji Amarillo Sauce (yields 4-6 servings)

¼ White Onion  | 1 Yellow Pepper, chopped

½ cup Aji Amarillo paste | 1½ cup Mayonnaise

½ cup Sour Cream | 4 Garlic Cloves

1 teaspoon of Ground Coriander, Black Pepper, Cumin and Sea Salt

Juice from 1 Lime

In a high-speed blender- add all of the ingredients and puree into a creamy sauce.  After the chicken has had time to rest, cut into quarters and serve with house fries, chilled salad and the dipping sauce.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!