Chicken Katsu Recipe


This Peruvian Roasted Chicken recipe conveys a tasty, succulent Peruvian-style cook chicken with a zesty and totally habit-forming green sauce!


  • 3.5 lb*
  • tbsp avocado oil or olive oil
  • 2 tbsp aji amarillo paste***
  • 1.5 tbsp lime juice1 tsp freshly ground black pepper
  • 3 large garlic cloves pressed or minced
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano

~ Step by step instructions to Make Peruvian Roasted Chicken Recipe ~

  1. While it’s not needed, I strongly suggest you spatchcock the chicken. This implies is you removed the spine so it lays level on the broiling dish. Spatchcock chicken cooks all the more uniformly, more rapidly, and is a lot simpler to cut. My Spatchcock Chicken post shows you how do to this.
  2. In a little bowl, combine as one the avocado oil, aji Amarillo glue, lime juice, garlic, salt, cumin, oregano, and dark pepper.
  3. Spot the chicken on a sheet container and wipe the chicken off with a paper towel. Then, at that point, rub the marinade all around the chicken. Let sit at room temperature for 60 minutes. Then again, you can marinate this as long as 24 hours ahead of time in the ice chest. Note: never avoid meat with regard to the cooler for over 2 hours.
  4. 15 minutes prior to cooking, preheat the broiler to 425F.
  5. Cook the chicken for 40-45 minutes, treating the chicken in its own juices following 30 minutes, and again at 40 minutes. At the point when the chicken is done, the bosom should enlist at 160F when estimated with a thermometer.
  6. Let the chicken rest for 5-10 minutes subsequent to broiling, so the juices don’t run out while cutting. Appreciate!


No one should be apprehensive about preparing an entire chicken. In the event that you’ve never done this, you’ll feel like a master in the blink of an eye!

In the event that you will in general keep your chicken in the cooler, make a point to eliminate it and let it defrost in the refrigerator. Anticipate that it should require somewhere around 24 hours for every 5 pounds of chicken and plan in like manner.

With your defrosted chicken, try to eliminate any giblets or some other innards. Now and again they arrive in a little pack within the pit, here and there they are free and not in a sack, and some of the time they simply don’t accompany any. Everything relies upon the brand.

Current sanitation suggestions are that you not wash your chicken recipe. Do wipe it off so your flavoring will stick.


Aji-Amarillo glue is produced using aji-Amarillo peppers, a hot yellow pepper local to Peru. In case you are not found someplace with admittance to Peruvian fixings, you can buy it on Amazon. For subscriptions, you can utilize 1 entire pepperoncino or 1 habanero which have comparative character profiles.

This Cuban Mojo Chicken Recipe is implanted with a tasty Mojo marinade made with citrus, garlic, and flavors, then, at that point, broiler cooked until brilliant brown, delicious and delicate! This scrumptious Mojo Chicken is ideal for supper anytime and furthermore astonishing for organization!


  • 2 pound bone in chicken thighs and chicken drumsticks about 8 pieces total


  • ⅓ cup extra virgin olive oil
  • ½ cup cilantro leaves lightly packed
  • 1 teaspoon orange zest
  • ⅓ cup orange juice fresh
  • ¼ cup lime juice
  • ¾ teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 ½ tablespoon fresh mint leaves
  • 4 garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • 1 orange cut into wedges
  • cilantro leaves for garnish

~ Step by step instructions to Make Cuban Mojo Chicken Recipe ~

  • Spot the marinade fixings in a food processor. Mix until the cilantro is finely cleaved.
  • Pour the marinade over chicken in a huge bowl. Cover with stick wrap and marinate for 12 – 36 hours.

To Cook

  1. Preheat stove to 350°F.
  2. Spot chicken in a preparing dish, and scratch in lingering marinade in the bowl. Spot thighs skin side DOWN. Add orange wedges, if utilizing.
  3. Prepare chicken for 30 minutes. Eliminate and turn chicken. Spoon over container juices.
  4. Prepare for a further 20 minutes or until the skin is well cooked. Rest for 5 minutes then, at that point, serve!

Fresh Pineapple Avocado Salsa and serving suggestion:

This is the ultimate summer salsa, that’s really, really easy to make. You simply use some of the Mojo sauce as the base of the sauce and then add chopped pineapple, avocado and cherry tomatoes. It’s SO refreshing, and SO delicious!

The best way to complete this dish is to add some steamed rice and black beans to the side. They are the perfect addition to this delicious Cuban Mojo Chicken recipe!

Cuban Mojo Chicken is the ideal simple weeknight supper :

You definitely should take a stab at making this loaded with flavor Cuban Mojo Chicken straightaway!! You will cherish it! The ideal weeknight supper will be mentioned over and over by your family! It’s likewise incredible for end of the week suppers with companions! It’s simple, it’s reviving thus loaded with flavor!

What is Mojo?

Cuban Mojo Sauce (aka Cuban marinade) is made from sour oranges, garlic, oregano, cumin, cilantro and olive oil. It is incredibly simple to make and very flavorful. It can be used as a marinade and also served as a sauce – I love double duty recipes! Pour it over fried plantains (tostones) or fries for a super flavorful treat.

Top tips for making Cuban Mojo Chicken :

  • Marinate the chicken as long as you can – for something like 3 hours – to get the most extreme character.
  • At the point when prepared to cook, place the chicken in a pre-warmed stove.
  • Utilize free roaming/natural chicken recipe.
  • Cooked chicken should arrive at an inner temperature of 165ºf.

Formula Notes

To make with chicken bosom, follow the formula to marinade. Then, at that point, cook on the oven rather than the broiler – cook over medium high warmth.


Calories: 419, Carbohydrates: 6g, Protein: 25g, Fat: 32g, Saturated Fat: 7g, Cholesterol: 151mg, Sodium: 585mg, Potassium: 403mg, Sugar: 3g, Vitamin A: 270IU, Vitamin C: 21.4mg, Calcium: 33mg, Iron: 1.4mg

A Recipe for Pollo Saltado (Peruvian Chicken Stir-Fry Recipe). Daintily cut bits of chicken are thrown along with potatoes, tomatoes, and red onions for a fast and scrumptious dish.


  • 2/3 – 1 pound chicken breast cubed (can use beef instead)
  • 1/2 small red onion cut into wedges
  • 1 tomato cut into wedges
  • 1/4 cup balsamic vinegar
  • 2 tablespoons diced coriander
  • 2-3 cloves garlic
  • 1-inch piece of ginger
  • 1 tablespoon oil
  • 1/4 cup Pisco can use Brandy or Cognac instead
  • 1/4 cup gluten-free tamari
  • 2 – 4 potatoes diced, and deep-fried (optional)
  • 1 cup rice cooked according to package directions

~ Step by step instructions to Make Pollo Saltado (Peruvian Chicken Stir-Fry Recipe)~

  • Finely cleave ginger, garlic, and coriander. Cut tomato and onion into wedges.
  • Cut chicken into 1 and 1/2 inch 3D shapes.
  • Warmth container (ideally wok, over a gas fire) until hot. Add oil, ginger, and garlic. Cook until fragrant – 30 seconds.
  • Add chicken. Saute until chicken is sautéed and cooked through onion and tomato, saute for 30 seconds. pisco and shake the container over the gas fire, until blazes come up! Add a scramble of salt. Add tamari, vinegar, and a sprinkle of water.
  • Serve over rice or southern style or broiled potatoes.
  • Sprinkle with cilantro.

How to make the Pollo Saltado sauce?

The main piece of this formula is to nail the sauce. It’s a rich harsh and pungent sauce.

It’s made with soy sauce, white wine (or chicken stock), and red wine vinegar (or white wine vinegar).

The sauce is made with these three fixings in addition to the kinds of onion, tomatoes, garlic, and chime pepper in the sautéed food. The tomatoes will mellow and deliver fluid—and the character—into the sauce, making it more rick and marginally red.

To benefit as much as possible from this sauce, I like to serve this chicken sautéed food with white rice or french fries and absorb the sauce. The BEST blend of all time!

Why this Pollo saltado is awesome:

  • Just 9 fixings
  • prepared in less than 30 minutes
  • A delightful mix of combination Asian Peruvian flavors
  • Globally enlivened formula
  • Simple to make with negligible prep
  • Rich and delightful sauce that integrates every one of the fixings

Recipe Tips/Variations:

In the event that you don’t have Pisco (which I had never attempted an excursion to Peru), you can utilize liquor or cognac all things considered. The Pisco + tamari + vinegar makes a stunning coating sauce, particularly when blended in with the succulent sauce of the full tomatoes. On the off chance that you don’t Pisco, cognac or liquor you can exclude them.

Rather than chicken you can utilize meat tenderloin:

  • To make this formula Paleo use coconut aminos rather than tamari
  • To make this formula low carb and keto serve over cauliflower rice rather than potatoes or standard rice
  • Best to set up this recipe in a week.
  • On the off chance that you have a gas oven, you can reproduce the flambe impact!
  • Rather than balsamic vinegar, you can likewise utilize red wine vinegar

Would you be able to freeze it?

Indeed, you can save it in your cooler for as long as 2 months.

In case you are intending to eat it in the following not many days, you can store it in your cooler for as long as 5 days with no issue. The sauce will keep the chicken clammy after you warm it in the microwave.

This Chicken recipe is extraordinary to take to work on account of how well it withstands warming.