Peruvian style rotisserie chicken is an all time favorite of ours! If you live in NY, you'd probably tried this popular dish at Peruvian restaurants like Pio Pio in the city.
This delicious and beautiful golden skinned chicken is deeply flavored with spices and paired with an addicting, vibrant, and creamy green chili sauce aka Aji Verde. This green sauce is so versatile that it goes well with everything! We tried making this dish with our Ninja Max XL air fryer. It came out amazing with a crispy skin and juicy meat!
Ingredients
Servings: 4
Peruvian Chicken Marinade:
4 to 4.5 lb whole Chicken - labeled "fryer" type chicken
3 Tbsp olive oil
2 fresh Limes - juiced
5 cloves garlic, chopped
1/2 Tbsp Sea salt
1 Tbsp ground Cumin
2 teaspoon paprika
1 teaspoon black pepper
1 teaspoon dried oregano
2 teaspoons sugar
Avocado oil spray - for air fryer
Green sauce:
2 Jalapeño chili peppers, roughly chopped (remove some seeds if you like less it spicy)
1 cup fresh cilantro, stems removed
1/2 cup mayonnaise, we used Hellman's
1 teaspoon distilled white vinegar, we used Heinz
1 Tbsp fresh lime juice
2 cloves garlic, chopped
2 Tbsp Organic Extra Virgin Olive Oil
salt and freshly grounded black pepper to taste
Instructions
For the Chicken:
Make the marinade - In a bowl, combine olive oil, lime juice, garlic, sea salt, cumin, paprika, black pepper, oregano, and sugar. Mix well or use a food processor.
Sometimes a whole chicken has a small package of giblets inside the chicken; remove it before cooking.
Pat dry chicken inside and out with paper towels. Separate the skin from the whole chicken by sliding a round spatula underneath the skin. Pour and rub the marinade all over the chicken, including under the skin and inside the cavity. Massage it a few times. Cover and marinate it in the fridge overnight.
Preheat air fryer at 350F for 3 minutes. Spray air fryer basket with avocado oil. Place marinated chicken breast side down into the basket and "air roast" at 350F for 30 minutes. After 30 mins, flip the chicken over and cook at 350F for another 15-20 minutes. Use a meat thermometer to check the thicket part of the chicken. Insert the thermometer into the inner thigh area near the breast, away from bone - it's done when it reaches 165F.
While waiting for chicken to cook, make green sauce with a blender. Blend the jalapeños, cilantro, mayo, garlic, vinegar, lime juice, olive oil, and salt & pepper
Transfer chicken to a plate and let cool for 10 minutes before carving.
Notes:
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.