Peruvian Roast Chicken with Green Sauce (Print)
Spice-marinated chicken with tangy herby green sauce inspired by classic Peruvian flavors.
# Ingredient list:
→ 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, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until well combined.
02 - Place the spatchcocked chicken on a large baking tray or dish. Pat thoroughly dry with paper towels. Rub the marinade generously all over the chicken, working it under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor development.
03 - Preheat oven to 425°F.
04 - Place chicken breast-side up on a wire rack set over a baking sheet. Roast for 50-60 minutes, until the thickest part of the thigh registers 165°F and the skin is golden and crispy. Let rest for 10 minutes before carving.
05 - While chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
06 - Carve the rested chicken and serve with the creamy green sauce, lime wedges, and your choice of traditional sides.
# Expert Tips:
01 -
- The spice rub creates the most incredible crispy skin while keeping the meat ridiculously juicy
- That creamy green sauce is about to become your go-to condiment for literally everything
02 -
- Patting the chicken completely dry before applying the marinade is the secret to getting that skin crispy and golden
- The green sauce actually tastes better after sitting for an hour, so make it ahead if you can
03 -
- Let the chicken come to room temperature for 30 minutes before roasting for more even cooking
- If you can find ají amarillo paste, add a tablespoon to the green sauce for authentic Peruvian heat