Ingredients
- •8 bone-in, skin-on chicken thighs
- •For marinade:
- •3 tbsp soy sauce
- •2 tbsp red wine vinegar
- •2 tbsp vegetable oil
- •6 cloves garlic, minced
- •2 tsp ground cumin
- •2 tsp smoked paprika
- •1 tsp dried oregano
- •1 tsp black pepper
- •1 ½ tsp kosher salt
- •For aji verde sauce:
- •1 cup fresh cilantro
- •2 aji amarillo peppers (or 1 jalapeno)
- •2 cloves garlic
- •¼ cup mayonnaise
- •2 tbsp fresh lime juice
- •2 tbsp olive oil
- •Salt to taste
- •For serving:
- •French fries
- •Simple salad
Instructions
1
Whisk together all marinade ingredients. Coat thighs. Refrigerate at least 2 h.
2
Place marinated thighs in vacuum-seal bags. Seal.
3
Preheat sous vide bath to 158°F (70°C). Cook for 4 h.
4
Make aji verde sauce. Blend cilantro, aji amarillo, garlic, mayo, lime juice, and olive oil until smooth.
5
When chicken is done, remove and pat skin completely dry.
6
Preheat oven to 475°F (246°C).
7
Place thighs skin-side up on a wire rack over a sheet pan.
8
Roast 15–20 min until skin is deeply browned and crispy.
9
Serve with aji verde, french fries, and salad.
Notes
- •The soy sauce in the marinade is the secret of pollo a la brasa - it's not traditional but every Peruvian knows it
- •Aji verde is the green sauce that makes this dish - it should be spicy, garlicky, and bright
- •In Lima this is served with fries, not rice - it's the national fast food
- •The 475F oven blast after sous vide replicates the rotisserie char
Nutrition information
Calories
460 cal
Protein
40g
Fat
28g
Carbs
8g
Tags
peruvianrotisseriecrispy skinweeknight