Peruvian Pollo Asado Might Be the Most Flavorful Chicken in

• porsi: Serves 4–6
• total waktu: 2 hours 52 minutes

Bahan-bahan

Chicken:

3–4 lbs bone-in, skin-on chicken thighs

Marinade:

1/2 cup soy sauce

6 cloves garlic

2 tbsp Duce’s Wild Boss Blend

1 tbsp kosher salt

2 tsp ground cumin

2 tsp smoked paprika

1 tbsp achiote (annatto) paste

2 tbsp lime juice

1 tbsp brown sugar

2 tbsp neutral oil

1 tsp black pepper

Aji Verde (Peruvian Green Sauce):

1 cup fresh cilantro

2 jalapeños

3 cloves garlic

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp lime juice

2 tbsp olive oil

1 tsp Dijon mustard

1/2 tsp kosher salt

1/2 tsp black pepper

Petunjuk

Step 1 – Make the Marinade

Add all marinade ingredients to a blender and blend until smooth.

Step 2 – Marinate the Chicken

Place the chicken thighs in a large bowl and coat well with the marinade. Cover and refrigerate for at least 2 hours — overnight is even better.

Step 3 – Prepare the Smoker

Preheat a drum smoker to 300°F using hardwood charcoal. Add an optional chunk of oak or hickory for light smoke.

Step 4 – Cook the Chicken

Place the chicken thighs skin-side down on the smoker grate. Cook for 45–60 minutes until the internal temperature reaches 175°F. This higher finishing temp allows the fat and collagen to render, giving you juicy, tender chicken with beautifully crispy skin.

Step 5 – Make the Aji Verde

Add all Aji Verde ingredients to a blender and blend until smooth and creamy. Taste and adjust lime juice or salt as needed.

Step 6 – Serve

Place the smoked chicken thighs on a platter and drizzle with Aji Verde — or serve the sauce on the side. Either way, don’t skip it.

BBQ LIKE A BOSS TIP:

Chicken thighs are perfect for smoking because they stay juicy and forgiving. Cooking them to around 175°F lets the connective tissue break down, resulting in tender meat and perfectly rendered skin.