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1
Marinate the chicken
10 mins + overnight marinating
Fridge, about 4°C (39°F)
Whisk the soy sauce, beer, garlic, lime juice, mustard, cumin, paprika, oregano, rosemary, black pepper, 4 g salt and 15 ml olive oil in a bowl. Rub the marinade all over the 1.6 kg chicken and inside the cavity, then put the bird in a large bag or covered dish and refrigerate overnight, or for at least 4 hours. This marinating time is passive and is not counted in the 100-minute active time.
Turn the chicken once halfway through marinating so both sides soak evenly.
Done when: Chicken fully coated in a dark, fragrant marinade.
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2
Roast the chicken
60 mins
Oven 200°C (400°F), then 180°C (350°F)
Heat the oven to 200°C (400°F). Lift the chicken out of the marinade, letting the excess drip off, and set it breast-up on a rack over a roasting tin. Roast for 20 minutes at 200°C (400°F) to set the skin, then lower the heat to 180°C (350°F) and roast for 40 more minutes, basting once with the pan juices, until the skin is dark and crisp and the thickest part of the thigh reads 74°C (165°F) on a thermometer.
A rack keeps the chicken out of its own juices, so the skin crisps instead of steaming.
Done when: Dark, crisp skin; thigh at least 74°C (165°F); juices running clear.
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3
Fry the chips
20 mins
Oil 180°C (350°F)
While the chicken roasts, heat 500 ml sunflower oil in a deep pan to 180°C (350°F). Fry the 700 g of thick-cut chips in two batches for 6–7 minutes each until golden and crisp, then drain on paper and sprinkle with 2 g salt. Keep them warm in a low oven while the chicken finishes.
Fry in batches — a crowded pan drops the oil temperature and the chips go soggy.
Done when: Golden, crisp chips, salted and hot.
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4
Make the two aji sauces and the salad
10 mins
Room temperature, about 20–22°C (68–72°F)
For the aji verde, blend 45 g mayonnaise, 30 g seeded aji amarillo chillies, 15 g coriander, 6 g garlic, 15 ml lime juice, 15 ml olive oil and 1 g salt until smooth and bright green. For the yellow sauce, whisk 40 g mayonnaise, 30 g aji amarillo paste, 10 g mustard, 10 ml olive oil and 10 ml lime juice until smooth. Toss 80 g lettuce, 120 g tomato, 50 g onion, 80 g cucumber and 50 g carrot with 15 ml olive oil and 15 ml lime juice.
Taste the aji verde before serving — it should be creamy, garlicky and warmly hot, not just spicy.
Done when: Two smooth sauces, one green and one yellow; a bright, dressed salad.
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5
Rest, quarter and serve
10 mins
Resting at room temperature, about 20–22°C (68–72°F); serve hot
Rest the chicken for 10 minutes — the juices redistribute and the temperature rises a few degrees. Cut it into quarters: two legs and two breasts. Serve each quarter with a pile of chips, salad and a spoonful of each aji sauce on the side.
Cut through the joints, not through bone — the knife should find the joint with almost no resistance.
Done when: Juicy quarter chicken, rested 10 minutes, thigh at least 74°C (165°F).
auto_awesome Finishing Touches & Plating
Serve each quarter on its own plate with chips, salad and both aji sauces, the way a Lima polleria does — and put extra sauce on the table, because everyone always wants more.
Peru
35m
