Peruvian Roast Chicken Delight (Printable Version)
Crispy, cumin-lime roasted chicken paired with a creamy cilantro jalapeño sauce. Bold Peruvian flavors for the whole table.
# 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 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 It:
01 - In a large bowl, whisk together the olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper until well combined.
02 - Coat the chicken thoroughly with the marinade, using your hands to rub the mixture under the skin. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F (220°C).
04 - Place the chicken skin side up on a baking rack set over a roasting pan. Roast for 45 to 50 minutes until the skin is golden and crisp and an internal thermometer inserted into the thickest part registers 165°F (75°C).
05 - While the chicken roasts, combine the mayonnaise, sour cream, jalapeños, cilantro, garlic, lime juice, olive oil, and salt in a blender or food processor. Blend until completely smooth, then chill until ready to serve.
06 - Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the chilled green sauce on the side alongside roasted potatoes, rice, or a simple salad.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you can marinate overnight and have dinner on the table with almost zero effort the next day.
- That green sauce is genuinely addictive and you will want to put it on everything from roasted potatoes to toast.
02 -
- Do not skip the rest period because carving too early means dry chicken and lost juices all over your board.
- The green sauce tastes significantly better on day two so making it ahead is a strategy, not a shortcut.
03 -
- Spatchcocking the chicken is easier than it sounds and worth it for the evenly crisp skin and faster cooking time.
- Double the green sauce because you will run out and you will be sad about it.