Peruvian Roast Chicken (Printable Version)
Boldly spiced roast chicken with a creamy cilantro jalapeño green sauce, bursting with vibrant Peruvian flavors.
# What You 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 garlic cloves, minced
05 - 2 tbsp soy sauce (use gluten-free 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 (preferably Aji Panca or mild chili powder)
11 - 1 tsp salt
12 - ½ tsp black pepper
→ Green Sauce (Aji Verde)
13 - ½ cup mayonnaise
14 - ¼ cup sour cream
15 - 2 jalapeños, seeded and chopped
16 - 1 cup fresh cilantro leaves
17 - 2 garlic cloves
18 - 2 tbsp fresh lime juice
19 - 1 tbsp olive oil
20 - ½ tsp salt
# Directions:
01 - In a large mixing bowl, combine the olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Whisk until a smooth, well-blended marinade forms.
02 - Coat the chicken thoroughly with the marinade, using your hands to rub the mixture under the skin and into every crevice. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center.
04 - Place the 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 the mayonnaise, sour cream, seeded jalapeños, cilantro leaves, garlic cloves, lime juice, olive oil, and salt in a blender or food processor. Blend until completely smooth and vibrant green. Transfer to a bowl, cover, and chill until ready to serve.
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 Advice:
01 -
- The marinade is so bold and layered that even picky eaters come back for seconds without realizing they have been converted.
- That green sauce alone is worth making the entire recipe because it disappears fast and people will beg you for the recipe.
- It looks impressive enough for a dinner party but honestly most of the work happens while you are sleeping or watching television.
02 -
- I once rushed the marination and only gave it 30 minutes, and the flavor was noticeably flat compared to the overnight version, so plan ahead if you can.
- Letting the chicken rest before carving is not optional because cutting too early means losing all those beautiful juices to the cutting board.
03 -
- Spatchcocking the chicken sounds fancy but just means cutting out the backbone with kitchen shears and pressing it flat, which helps it cook faster and more evenly.
- The secret to truly crispy skin is making sure the chicken surface is as dry as possible before it goes into the oven, so pat it with paper towels after marinating.