Air-Fried Peruvian Chicken Drumsticks with Green Crema
This recipe beautifully embodies the spirit of Peruvian cuisine, celebrated for its lively spices and fresh ingredients!
Servings: 5 -6 drumsticks
Ingredients
For the Green Crema
- ½ cup light sour cream or Mexican crema
- ¼ cup Greek yogurt (I use 0%)
- 1 medium jalapeño stemmed, seeded, and roughly chopped
- 1 cup packed (about 30 grams or 1 ounce) baby spinach
- ½ cup loosely packes (about 15 grams or ½ ounce) fresh cilantro
- 1 medium clove garlic smashed and peel removed
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Aji amarillo sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Chicken
- 1 tablespoons Extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Aji amarillo sauce
- 2 medium cloves of garlic peeled and finely grated on a microplane
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds chicken drumsticks 5 (4.8 ounce drumsticks) or 6 (4 ounce) drumsticks
Instructions
For the Green Crema
- Add all of the ingredients to a food processor and process until smooth. Scrape down the sides of the bowl and process again. (Sauce can be made one day in advance.)
For the Chicken
- Preheat and air fryer to 400℉. Lightly spray the fryer basket with non-stick cooking spray.
- Whisk together the oil, honey, Aji amarillo sauce, garlic, salt, cumin, smoked paprika, Mexican oregano, and pepper in a large bowl. Add the drumsticks and toss to evenly coat. Arrange the drumsticks vertically (drum side down) in the basket, leaning against the basket wall and one another.
- Cook for 8 minutes. Using kitchen tongs, rotate drumsticks and cook for another 7-12 minutes or until an instant-read thermometer inserted into the thickest part of the drum registers 175℉. Transfer the drumsticks to a serving platter, lightly cover with foil, and allow to rest for 10-15 minutes. Serve with the green crema. Enjoy!
Notes
Sauce can be made one day in advance.
Leftover sauce and chicken can be stored in separate airtight containers in the refrigerator for up to 3 days.
*When I have leftover chicken and sauce, I like to shred the meat from the bone and chop it into small pieces. I then place it on a bed of torn romaine lettuce, add my favorite salad vegetables, and drizzle any remaining crema over the top as a dressing. It’s a delicious way to enjoy leftovers! 😋
Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 92mg | Sodium: 707mg | Potassium: 380mg | Fiber: 1g | Sugar: 5g | Vitamin A: 977IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg
