Ingredients
- Aji Verde Sauce:
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 5 garlic cloves, finely grated
- 2 teaspoons ground cumin
- 1 teaspoon paprika*
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon oil
- 3 1/2 lb whole chicken or quartered
- 1 bunch of cilantro
- 1-2 green onions, optional
- 2- 3 fresh jalapenos, or to taste(in a pinch, you can also use pickled)
- 1/2 -1 clove of garlic, or to taste
- 2-3 oz cotija cheese*
Preparation
Step 1
1. Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil....you can likewise do all this in a blender if you wish.
2. Put chicken in a large sealable bag and add marinade.
3. Seal the bag and marinate in the refrigerator 8 to 24 hours.
GRILLING:
1. Take out chicken from fridge and bring to room temperature. Discard the marinade... then pat chicken dry( I didn't bother). Place whole chicken in vertical roaster pan or an aluminum can (to mimic the beer-can method)
3. Preheat the grill on high. Lower heat to med-low(more towards the low side) on 2 burners and turn one burner completely off(mine was the middle). Place the chicken on indirect heat...mine was placed in the middle with the middle burner turned off... the 2 side burners were on med-low heat.
4. Grill chicken for 1 1/2 hours...or until thigh register 165 deg. F. Check halfway to ensure even cooking...
5. Let chicken rest for 5-10 minutes. Cut in quarters and squeeze lime juice over the chicken.
Aji Verde Sauce:
Blend/Process:
1 bunch of cilantro
1-2 green onions, optional
2- 3 fresh jalapenos, or to taste(in a pinch, you can also use pickled)
1/2 -1 clove of garlic, or to taste
2-3 oz cotija cheese*
Drizzle in:
Olive oil, about 4 TBS...and adjust as needed
Mix in:
Mayonnaise, about 3 TBS...and adjust as needed*
*you can omit the mayo and add extra oil, if you like.
Thin out with:
1/4 cup water, or as needed
Finish off with:
Freshly squeezed lime juice or white/red wine vinegar .
Salt to taste