Whole chicken marinated in Peruvian flavors and grilled, served with a herbaceous green sauce, Peruvian Grilled Chicken is perfect for a summer BBQ.
Pin Peruvian Grilled Chicken with Aji Sauce here.
My favorite ingredient to cook on a Sunday in summer (no scratch that, any time of year) is a whole chicken. When I think comfort food, a roasted chicken is the first thing that comes to my mind. In the summer, grilling is the perfect answer to the heat. I am always looking for new flavors to use and came across a recipe in an Epicurious cookbook for Peruvian Grilled Chicken.
Since I don’t know much about Peruvian food so I was intrigued. With this in mind, I checked out some other recipes to see how authentic the recipe was. All the recipes were very similar so why not give it a try? Even though you start with a whole chicken, you actually cut the chicken into quarters. If you don’t feel comfortable doing that, ask your butcher to cut it for you. You can also simply buy chicken thighs or chicken breasts. For this recipe, be sure to buy the chicken still on the bone with the skin. Both will help the chicken stay moist and add a little flavor.
The recipe from the cookbook did not include the sauce, but I loved the idea of adding Aji sauce. It is a fantastic way to add delicious flavor and herbs to the chicken. Even though I did cook the chicken with the skin on, I took it off before we ate it. The sauce added lots of delicious flavor back. Sauce kind of makes my world go around anyway, I’ll find any excuse to have some type. Another note about the recipe, marinade it the night before. The marinade is very easy to whip up so go ahead and let the chicken absorb all that scrumptious flavor. It will also save you some time the next day preparing dinner. Take a little trip to Peru with us by making Peruvian Grilled Chicken with Aji Sauce.
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Peruvian Grilled Chicken with Aji Sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 5 cloves garlic smashed
- 2 tsp ground cumin
- 1 tsp sweet smoky paprika
- 1/2 tsp dried oregano
- 1/2 tsp fresh ground black pepper
- 1 tbsp 2% fat plain Greek yogurt
- 1 lbs whole chicken quartered about 3 1/2 .
- 2 jalapeno roughly chopped
- 1 cup fresh packed cilantro leaves and stems
- 1 clove garlic smashed
- 1 tsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1/4 cup reduced fat mayonnaise
- 1/4 cup 2% fat plain Greek yogurt
- Pinch of salt
In a blender, puree the soy sauce through yogurt..
Place the chicken into a large plastic bag and pour marinade over the chicken.
Close up the bag and massage the marinade into the chicken.
Refrigerate for 8 to 24 hours.
Heat your grill to medium-high heat with the coals on one side for indirect grilling. Oil the grates well.
Drain the chicken and pat dry with a paper towel.
Place the chicken, skin side down, on the grill side without coals. Put the lid down and cook for 15 minutes.
Turn the chicken over and shut the lid again. Cook for another 15 to 20 minutes, or until the chicken breast has reached a temperature of 165•.
Place on a cutting board and let rest for 15 minutes before carving.
Place all ingredients into a blender and pulse until sauce is mostly pureed.
*Nutritional value is without skin
I calculated 5 Weight Watcher Smartpoints.
Adapted from The Epicurious Cookbook
Happy Healthy Eating,
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