Peruvian Chicken Delight (Printable Version)
Crispy roasted chicken infused with Peruvian spices and paired with a creamy cilantro green sauce.
# Ingredient List:
→ Chicken and Marinade
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 garlic cloves, 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
→ Aji Verde (Green Sauce)
12 - 1 cup fresh cilantro leaves
13 - 1 jalapeño or serrano chile, seeds removed
14 - 2 garlic cloves
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
# How to Make:
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 thoroughly over and under the skin, ensuring even coverage. Cover tightly and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan with aluminum foil and set a wire rack on top. Place the chicken skin-side up on the rack.
04 - Roast the chicken for 45-55 minutes until the skin is deeply golden and crispy. A meat thermometer inserted into the thickest part of the thigh should register 165°F. Remove from the oven and let rest for 10 minutes before carving to allow juices to redistribute.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic cloves, 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 rested chicken into serving pieces and arrange on a platter. Drizzle generously with the Aji Verde green sauce and serve immediately.
# Expert Tips:
01 -
- The aji verde sauce alone is worth making this recipe, and you will want to put it on literally everything afterward.
- Butterflying the chicken means every single bite gets that caramelized, spiced crust instead of hiding bland meat underneath.
02 -
- If you skip the overnight marinade, you will still get a good chicken but you will miss the depth that makes this dish unforgettable.
- Letting the chicken come to room temperature for 20 minutes before roasting ensures even cooking and crispiest skin.
03 -
- If your blender struggles with the sauce, add a splash of water rather than more oil to keep it from getting greasy.
- A meat thermometer is non negotiable here, guessing will either leave you with raw thighs or dried out breasts.