10/05/2026
Tonight I made Peruvian food! We all ate so much!!!
Peruvian grilled-spatchcocked chicken w/ Aji Verde Sauce. (This sauce is amazing and was great on the potatoes also!)
Peruvian roasted potatoes.
Peruvian bean salad.
Peruvian Marinade:
2 tablespoons kosher salt
8 cloves garlic minced
4 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons dried oregano
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons red w**e vinegar
1 teaspoon black pepper
Ají Verde Sauce:
2 cups mayonnaise
2 cups packed fresh cilantro
2-3 jalapeños
4 cloves garlic
2 limes lime juice
1/4 cup olive oil
1/4 cup grated parmesan
salt to taste
-Make marinade: Combine salt, garlic, smoked paprika, cumin, oregano, soy sauce, lime juice, red w**e vinegar, black pepper, and olive oil in bowl. Mix until paste forms.
-Loosen skin over breasts, thighs, and legs. Spread half the marinade under the skin directly on meat. Spread remaining marinade over the skin. Refrigerate 4 to 24 hours.
-Preheat grill. Place chickens skin-side up over direct heat. Close lid. Cook 50 to 60 minutes until breast reaches 140°F and thighs reach 160°F.
Flip chickens skin-side down. Cook 10 to 15 minutes until breast reaches 165°F, thighs reach 175°F, and skin is charred and crispy.
-While chicken cooks, blend mayo, cilantro, jalapeños, garlic, lime juice, olive oil, and parmesan until smooth. Season with salt. Refrigerate until serving.