Peruvian Chicken Delight (Printable)
Spiced roast chicken with smoky Peruvian marinade and creamy cilantro aji verde sauce.
# What You'll Need:
→ For the Chicken
01 - 1 whole chicken (about 3-4 lbs), butterflied
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lime juice
05 - 5 garlic cloves, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon dried oregano
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon kosher salt
11 - 1 teaspoon chili powder, or more to taste
→ For the Aji Verde (Green Sauce)
12 - 1 cup fresh cilantro leaves, packed
13 - 1 jalapeño or serrano chile, seeds removed
14 - 2 garlic cloves
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons fresh lime juice
18 - 2 tablespoons grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - Salt and pepper, to taste
# Method:
01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, dried oregano, black pepper, kosher salt, and chili powder until well combined.
02 - Pat the butterflied chicken thoroughly dry with paper towels. Rub the marinade generously over and under the skin, ensuring even coverage. Cover tightly and refrigerate for at least 2 hours, preferably overnight for optimal flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan with aluminum foil and set a wire rack inside. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 minutes, until the skin is deeply golden and crispy. Verify doneness by inserting a kitchen thermometer into the thickest part of the thigh—it should read 165°F. Remove from the oven and let the chicken rest for 10 minutes before carving to allow juices to redistribute.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend until completely smooth. Season with salt and pepper to taste.
06 - Carve the rested chicken into serving pieces and arrange on a platter. Drizzle generously with the aji verde sauce, serving additional sauce on the side.
# Expert Hints:
01 -
- The green sauce alone will ruin every other condiment for you, and I say that with complete sincerity.
- Butterflying the chicken means every single bite gets that gorgeous crispy skin, not just the top.
02 -
- If you skip the overnight marinade, the chicken will still be good but it will not have that deep, seasoned all the way through flavor that makes this dish special.
- The green sauce tastes even better on the second day after the garlic mellows and the flavors marry, so always make extra.
03 -
- Use a pair of kitchen shears to butterfly the chicken yourself instead of buying it prepped, because you save money and get chicken backs for making stock.
- Reserve a spoonful of the marinade before it touches raw chicken and brush it on during the last ten minutes of roasting for an extra flavor boost.