Question 1

Can I grill the chicken instead of roasting it?

Accepted Answer

Definitely. Grill the marinated chicken over medium-high heat for about 5 minutes per side, then move to indirect heat and cook until it reaches 165 F. You’ll get smoky, crisp results similar to traditional pollo a la brasa.

Question 2

Can I make this ahead of time?

Accepted Answer

Absolutely. You can marinate the chicken up to 8 hours in advance and refrigerate it until you’re ready to roast. The aji verde sauce can also be made a day ahead. Just give it a quick stir before serving.

Question 3

How spicy is the aji verde sauce?

Accepted Answer

It has a gentle kick from the jalapeño, but it’s easy to adjust. For less heat, remove all the seeds and ribs. For more, leave them in or add a second pepper.

Question 4

How do I keep the potatoes crispy?

Accepted Answer

Dry them well after washing, toss them in oil before seasoning, and spread them out on the sheet pan — crowding leads to steaming. For the crispiest results, place them cut-side down and avoid flipping while they roast.

Question 5

Can I make this in a convection oven or air fryer?

Accepted Answer

Yes. If using convection, reduce the temperature to 400 F (200 C) and check a few minutes early. For the air fryer, cook the chicken at 375 F (190 C) for 25–30 minutes, and cook the potatoes separately to keep them crisp.

Question 6

What should I do with leftovers?

Accepted Answer

Shred the leftover chicken and use it in wraps, tacos, or grain bowls the next day. The aji verde makes a great dressing for salads or drizzled over roasted vegetables. It’s a meal that stretches beautifully into tomorrow.

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