Peruvian Roast Chicken with Green Sauce (Print Version)

Spice-marinated roast chicken with vibrant tangy herby green sauce inspired by Peruvian flavors.

# What You Need:

→ For the Chicken

01 - 1 whole chicken (about 3.5–4 lbs), backbone removed (spatchcocked)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder (or Peruvian ají panca if available)

→ For the Creamy Green Sauce (Aji Verde)

11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped (or Peruvian ají amarillo if available)
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper

→ To Serve

21 - Lime wedges
22 - Optional: sliced red onions, boiled potatoes, or rice

# Directions:

01 - In a small bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder.
02 - Place the spatchcocked chicken on a large baking tray or dish. Pat dry with paper towels.
03 - Rub the marinade all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 2 hours (up to overnight for best flavor).
04 - Preheat oven to 425°F.
05 - Place chicken breast-side up on a wire rack set over a baking sheet. Roast for 50–60 minutes, or until the thickest part of the thigh registers 165°F and the skin is golden and crisp. Let rest 10 minutes before carving.
06 - While the chicken is roasting, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
07 - Carve the chicken and serve with the creamy green sauce, lime wedges, and your favorite sides.

# Expert Tips:

01 -
  • The marinade creates this incredibly juicy meat that stays moist even after roasting at high heat
  • That green sauce becomes addictive youll find yourself wanting to put it on everything
02 -
  • Patting the chicken completely dry before applying the marinade is what gives you that restaurant quality crispy skin
  • The green sauce actually tastes better after sitting for an hour in the fridge so make it ahead if you can
03 -
  • If you can find ají amarillo paste or peppers, use them instead of jalapeños for authentic flavor
  • Let the chicken come to room temperature for 30 minutes before roasting for more even cooking

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