Peruvian Roast Chicken with Aji Verde (Printable)
Boldly spiced roast chicken with creamy cilantro jalapeño green sauce, bursting with Peruvian flavor.
# What You’ll Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.3 lbs), 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
# How To Make:
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 thoroughly blended into a smooth, fragrant marinade.
02 - Coat the chicken thoroughly with the marinade, using your hands to rub the mixture under the skin and into every crevice. Cover tightly and refrigerate for at least 2 hours, though overnight marination yields the most flavorful results.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center to ensure even heat circulation during roasting.
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 turns 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 until completely smooth and vibrant green. Transfer to a bowl, cover, and refrigerate 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 portions and arrange on a platter. Serve with the chilled Aji Verde sauce alongside.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so most of the cook time is hands off while your kitchen smells incredible.
- That green sauce is honestly the star, and you will want to put it on everything from rice to sandwiches the next day.
- It looks like you spent all day on it, but the active prep is surprisingly quick and forgiving.
02 -
- Do not skip the resting period because carving too early means losing all those delicious juices onto the board instead of keeping them in the meat.
- The green sauce tastes significantly better on day two, so making it ahead is actually a strategy rather than a shortcut.
03 -
- Marinate overnight in a large zip bag pressed flat so every surface of the chicken stays in constant contact with the seasoning.
- Let the blended green sauce sit for at least 30 minutes before serving so the raw garlic mellows and the cilantro flavor deepens throughout.