Peruvian Roast Chicken Delight (Printer-friendly)
Crispy spiced roast chicken with creamy cilantro aji verde sauce, bursting with Peruvian flavors.
# 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 cloves garlic, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon dried oregano
09 - 1 teaspoon black pepper
10 - 1 teaspoon kosher salt
11 - 1 teaspoon chili powder, or more to taste
→ For the Green Sauce (Aji Verde)
12 - 1 cup fresh cilantro leaves
13 - 1 jalapeño or serrano chile, seeds removed
14 - 2 cloves garlic
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
# How-To Guide:
01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until a smooth, fragrant paste forms.
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, or ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan with aluminum foil and set a wire rack on top. Place the chicken skin-side up on the rack.
04 - Roast the chicken for 45 to 55 minutes, until the skin is deeply golden and crisp. Verify doneness by inserting a kitchen thermometer into the thickest part of the thigh — it should register 165°F. Allow the chicken to rest for 10 minutes before carving.
05 - While the chicken rests, combine the cilantro, jalapeño or serrano chile, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend until completely smooth and creamy. Season with salt and pepper to taste.
06 - Carve the rested chicken into serving pieces and arrange on a platter. Drizzle generously with the green sauce, passing additional sauce at the table.
# Expert Advice:
01 -
- The aji verde sauce is so good you will want to put it on everything from roasted potatoes to plain rice.
- Butterflying the chicken means it cooks faster and more evenly, with crispy skin across every inch.
02 -
- If you skip the overnight marinade, the chicken will still taste good but it will not have that deep, seasoned all the way through quality that makes this dish special.
- The green sauce tastes even better on the second day, so always make a double batch and keep it in the refrigerator.
03 -
- Use a spoon to loosen the skin over the breast and thighs before marinating, then slide the paste directly onto the meat for flavor that penetrates every bite.
- A splash of white vinegar in the marinade alongside the lime juice adds a brightness that makes the whole dish taste more authentic.