Peruvian Roast Chicken Delight (Print Version)
Crispy, cumin-lime roasted chicken paired with creamy cilantro jalapeño sauce. Bold Peruvian flavors for the whole table.
# What You 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 (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 - 1/2 tsp black pepper
→ Green Sauce (Aji Verde)
13 - 1/2 cup mayonnaise
14 - 1/4 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 - 1/2 tsp salt
# How-To Steps:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, soy sauce, white vinegar, cumin, smoked paprika, oregano, chili powder, salt, and pepper. Whisk until a smooth, uniform marinade forms.
02 - Coat the chicken thoroughly with the marinade, using your hands to work the mixture under the skin and into every crevice. Cover tightly and refrigerate for at least 2 hours, though overnight yields the deepest flavor penetration.
03 - Preheat the oven to 425°F (220°C), positioning the rack in the center.
04 - Place the chicken skin side up on a wire rack set over a roasting pan. Roast for 45 to 50 minutes, until the skin is 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. Transfer to a bowl, cover, and chill 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 pieces and arrange on a platter with the green sauce alongside.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost no effort.
- That green sauce is the kind of condiment you will start putting on everything from toast to scrambled eggs.
02 -
- Do not rush the marinating time because skipping it is the fastest way to end up with bland chicken.
- Letting the green sauce sit overnight transforms it from good to absolutely addictive.
03 -
- Spatchcocking the chicken is easier than it sounds, just use kitchen shears to cut along both sides of the backbone and press it flat.
- Save any leftover green sauce and toss it with roasted vegetables the next day for a lunch that tastes better than dinner did.