Peruvian Roast Chicken Delight (Printable)
A vibrant, juicy roast chicken with zesty Peruvian marinade and creamy cilantro green sauce, perfect for family gatherings.
# What You'll Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.3 lb), spatchcocked or cut into pieces
02 - 3 tbsp olive oil
03 - 3 tbsp fresh lime juice (about 2 limes)
04 - 4 cloves garlic, minced
05 - 2 tbsp soy sauce (gluten-free tamari if needed)
06 - 1 tbsp white vinegar
07 - 1 tbsp ground cumin
08 - 1 tbsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp chili powder (Aji Panca preferred, or mild chili powder)
11 - 1 tsp kosher salt
12 - ½ tsp freshly ground black pepper
→ Green Sauce (Aji Verde)
13 - ½ cup mayonnaise
14 - ¼ cup sour cream
15 - 2 jalapeño peppers, seeded and chopped
16 - 1 cup fresh cilantro leaves
17 - 2 cloves garlic
18 - 2 tbsp fresh lime juice
19 - 1 tbsp olive oil
20 - ½ tsp kosher salt
# Directions:
01 - In a large mixing bowl, combine olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Whisk until fully blended into a smooth, fragrant paste.
02 - Coat the chicken thoroughly with the marinade, working the mixture under the skin and into every crevice with your hands. Cover tightly and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F (220°C). Arrange the oven rack in the center position.
04 - Place the marinated chicken skin side up on a wire rack set over a roasting pan. Roast for 45 to 50 minutes, until the skin is deeply golden and crisp, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C).
05 - While the chicken roasts, combine mayonnaise, sour cream, jalapeños, cilantro, garlic, lime juice, olive oil, and salt in a blender or food processor. Blend on high until completely smooth and vibrant green. Transfer to a bowl, cover, and refrigerate until serving.
06 - Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carve into serving pieces and arrange on a platter. Serve with the chilled Aji Verde sauce on the side.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- That green sauce is the kind of thing people will ask you to bring to every gathering from now on.
- It feeds a crowd beautifully and reheats like a dream the next day.
02 -
- Do not rush the marinating time, I tried once with only 30 minutes and the flavor was disappointingly flat compared to an overnight rest.
- The green sauce tastes significantly better on day two, so making it ahead is always a smart move.
03 -
- Spatchcocking the chicken takes only a sturdy pair of kitchen shears and about two minutes, but it shaves off cooking time and gives you more crispy skin per bite.
- Save any leftover green sauce, it is incredible on sandwiches, roasted vegetables, or even scrambled eggs the next morning.