Peruvian Chicken Delight (Print Version)
Juicy roast chicken coated in bold Peruvian spices, paired with a creamy cilantro jalapeño green sauce.
# What You 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
# Directions:
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 well combined.
02 - Pat the butterflied chicken dry with paper towels. Rub the marinade generously over and under the skin. Cover tightly and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan with aluminum foil and set a wire rack over it. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 minutes, until the skin is deeply golden and crisp. A kitchen thermometer inserted into the thickest part of the thigh should register 165°F. Remove from the oven and let the chicken 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. Season with salt and pepper to taste.
06 - Carve the chicken into serving pieces and arrange on a platter. Drizzle generously with the green sauce, serving any remaining sauce alongside.
# Expert Tips:
01 -
- The aji verde sauce is genuinely addictive and you will want to put it on everything from roasted potatoes to scrambled eggs the next morning.
- Butterflying the chicken ensures every single bite gets that deeply golden, crackly skin without drying out the breast meat.
- It looks and tastes like a weekend project but the active hands on time is surprisingly short, making it perfect for a weeknight dinner that feels special.
02 -
- If you skip the overnight marinade and rush it, the chicken will still be good but it will not have that deep, seasoned all the way through flavor that makes this recipe a standout, so plan ahead if you can.
- The green sauce tastes even better on the second day after the flavors have melded in the refrigerator, so consider making a double batch.
03 -
- Take the chicken out of the refrigerator 30 minutes before roasting so it can come closer to room temperature, which helps it cook more evenly from edge to center.
- A tablespoon of white vinegar added to the marinade is an old Peruvian trick that helps tenderize the meat and adds a subtle brightness most people cannot quite identify but absolutely love.