Peruvian Aji Verde Grilled Chicken

• •3.5 lb whole chicken, spatchcocked
• •0.5 cup aji amarillo paste
• •2 cup fresh cilantro, packed
• •4 large garlic cloves, peeled
• •0.3 cup lime juice, fresh
• •0.5 cup queso fresco, crumbled
• •0.3 cup neutral oil (vegetable or canola)
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.5 teaspoon ground cumin
• •2 tablespoon water or chicken broth
• • to taste salt
• • to taste black pepper

Instructions

1. 1

   Prepare the Aji Verde Sauce: Combine aji amarillo paste, cilantro, garlic, lime juice, queso fresco, neutral oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and ground cumin in a blender. Blend until smooth. Add water or chicken broth 1 tablespoon at a time if needed to reach a thick, pourable consistency. Taste and adjust salt if necessary.

2. 2

   Prepare the Chicken: If not already spatchcocked, spatchcock the whole chicken by removing the backbone with kitchen shears and flattening it. Pat the chicken thoroughly dry with paper towels. Season both sides generously with salt and black pepper.

3. 3

   Marinate the Chicken: Place the spatchcocked chicken in a large resealable bag or a shallow dish. Pour about 3/4 of the Aji Verde sauce over the chicken, making sure to coat it evenly, getting some under the skin. Reserve the remaining 1/4 of the sauce for serving. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably 8 hours, or overnight (up to 24 hours).

4. 4

   Preheat Grill: About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat your grill (charcoal or gas) to medium-high heat (around 400-425°F or 200-220°C) for direct and indirect cooking. For charcoal, bank coals to one side. For gas, turn off burners on one side.

5. 5

   Grill the Chicken: Lightly oil the grill grates. Place the chicken skin-side down over direct heat for 5-7 minutes until the skin is nicely charred and crispy. Be careful not to burn it.

6. 6

   Continue Grilling: Flip the chicken and move it to the indirect heat side of the grill. Close the lid and continue to grill for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). For even cooking, you can occasionally rotate the chicken.

7. 7

   Rest and Serve: Once cooked, transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.

8. 8

   Serve: Carve the chicken into pieces and serve immediately with the reserved Aji Verde sauce on the side.

Chef's Tips

• 💡Spatchcocking: This technique significantly reduces grilling time and helps the chicken cook more evenly. Ask your butcher to spatchcock it for you if you prefer.
• 💡Don't Over-Marinate: While a long marinade is good, avoid marinating for more than 24 hours, especially with lime juice, as it can start to 'cook' the chicken and alter its texture.
• 💡Temperature Control: Maintaining consistent grill temperature is key. If the chicken is browning too quickly, move it further from the direct heat or lower the heat.
• 💡Serving Suggestions: This chicken pairs wonderfully with Arroz con Choclo (Peruvian corn rice), roasted potatoes, or a simple fresh salad.
• 💡Sauce Consistency: If the reserved Aji Verde sauce is too thick after refrigeration, you can thin it slightly with a tablespoon or two of water or lime juice before serving.