Spatchcock Chicken Recipe with Aji Amarillo & Aji Verde Sauce

Last Updated on 2 months by Neha Deshmukh

Spatchcock Chicken Recipe with Aji Amarillo & Aji Verde Sauce

Hey everyone! If you’re looking for a way to seriously level up your chicken game, you have to try this Spatchcock Chicken with Aji Amarillo and Aji Verde Sauce. It’s a bit of a project, but trust me – the incredible flavor and juicy, perfectly cooked chicken are SO worth it. I first made this for a small gathering, and it was a total hit! Everyone raved about the vibrant flavors.

Why You’ll Love This Recipe

This isn’t your average roast chicken. Spatchcocking (butterflying) the chicken means it cooks faster and more evenly. The Aji Amarillo marinade gives it a beautiful color and a subtle fruity heat. And the Aji Verde sauce? It’s the perfect cool, creamy, and zesty counterpoint. It’s a little taste of Peru right in your kitchen!

Ingredients

Here’s what you’ll need to make this amazing dish:

• 1 x 3-4 lb chicken
• 2 tbsp aji amarillo paste
• 1 tbsp cumin powder
• 1 tbsp paprika
• 1 tbsp soy sauce
• 1 tbsp cider vinegar
• 1 tsp oregano
• 0.5 tsp black pepper
• 0.5 tsp granulated garlic
• 0.5 tsp salt
• 3 tbsp neutral oil (like canola or vegetable)
• 1 cup cilantro leaves
• 0.5 cup mayonnaise
• 1 tbsp jalapeno
• 1 clove garlic
• 2 tbsp neutral oil
• 0.5 tsp kosher salt
• 0.5 lime (juice)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Aji Amarillo Paste: This is the heart of the marinade! Aji Amarillo peppers are Peruvian yellow chili peppers with a unique fruity flavor and moderate heat. You can usually find the paste in Latin American grocery stores or online. If you can’t find it, a substitute would be a combination of yellow bell pepper and a pinch of cayenne pepper, but it won’t be quite the same.

Aji Verde Sauce: The Peruvian Green Sauce Staple: This sauce is everything. It’s bright, fresh, and adds so much flavor. Don’t skimp on the cilantro! It’s what gives it that beautiful green color and herbaceous taste.

Spatchcocking: A Technique for Faster, Even Cooking: Don’t be intimidated! It sounds fancy, but it’s really just removing the backbone of the chicken. This allows the chicken to lay flat, ensuring even cooking and crispy skin. I used to be scared to do it, but now I swear by it.

Regional Variations in Peruvian Marinades: Peruvian cuisine is incredibly diverse. Some marinades include a touch of beer or even a little bit of sugar for extra depth of flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. Combine all the marinade ingredients (aji amarillo paste, cumin powder, paprika, soy sauce, cider vinegar, oregano, black pepper, granulated garlic, salt, oil, and water) in a bowl and mix until it forms a smooth paste.
2. Now, for the spatchcocking. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
3. Coat the chicken thoroughly with the marinade, getting it under the skin as much as possible. This is where the flavor really gets in! Cover and refrigerate for at least 1 hour, or up to 12 hours for maximum flavor.
4. Preheat your oven to 350°F (175°C). Place the marinated chicken on a baking sheet. Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 175°F (80°C).
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
6. While the chicken rests, make the Aji Verde sauce. Blend all the sauce ingredients (cilantro, mayo, aji amarillo paste, jalapeno, garlic, oil, salt, and lime juice) until smooth. Refrigerate until serving.
7. Carve the chicken into pieces and serve with a generous dollop of Aji Verde sauce, fresh cilantro, and lime wedges.

Expert Tips

• Don’t be afraid to get your hands dirty with the marinade! Really massage it into the chicken for the best flavor.
• Using a meat thermometer is the best way to ensure your chicken is cooked through.
• Letting the chicken rest is crucial for juicy results.

Variations

Spice Level Adjustment: If you like things extra spicy, add another jalapeno to the Aji Verde sauce or a pinch of cayenne pepper to the marinade. My friend Maria loves to add a habanero for a real kick!

Vegan Adaptation (Using Plant-Based Alternatives): You can adapt this recipe using a plant-based chicken substitute. Marinate the substitute as directed and bake until heated through. Use vegan mayonnaise for the Aji Verde sauce.

Gluten-Free Considerations (Soy Sauce Substitution): If you’re gluten-free, use tamari instead of soy sauce.

Festival Adaptations (Peruvian Independence Day): This dish is perfect for celebrations! Serve it with all the traditional Peruvian sides for a truly festive meal.

Serving Suggestions

Traditional Peruvian Sides: Serve with boiled potatoes, corn on the cob, and a simple salad.

Rice and Salad Pairings: Fluffy white rice or a quinoa salad would also be delicious.

Vegetable Accompaniments: Roasted sweet potatoes or grilled asparagus are great options.

Storage Instructions

Storing Leftover Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Storing Aji Verde Sauce: The Aji Verde sauce will keep in the refrigerator for up to 5 days.

FAQs

What is Aji Amarillo and where can I find it? Aji Amarillo is a Peruvian yellow chili pepper. You can find the paste in Latin American grocery stores or online.

Can I make the Aji Verde sauce ahead of time? Yes! You can make the Aji Verde sauce up to 2 days in advance. The flavors will actually meld together even more.

What does spatchcocking do for the chicken? Spatchcocking allows the chicken to lay flat, which means it cooks faster and more evenly. It also results in crispy skin!

Can I use a different type of vinegar in the marinade? You can, but cider vinegar adds a nice subtle sweetness. White wine vinegar would be a good substitute.

How do I know when the chicken is cooked through? Use a meat thermometer! The internal temperature of the thigh should reach 175°F (80°C).

What is the best way to carve a spatchcocked chicken? Since it’s flattened, it’s easier to carve! Just follow the natural lines of the meat and slice against the grain.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!