Peruvian Roast Chicken (Printable)
A succulent roast chicken marinated in Peruvian spices, served 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 soy sauce (gluten-free if required)
04 - 2 tablespoons 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 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 garlic cloves
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons grated parmesan cheese
19 - 1 tablespoon olive oil
20 - Salt and pepper, to taste
# How To Cook:
01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried 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 deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil and set a roasting rack on top. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 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. Remove from the oven and let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
05 - While the chicken rests, combine the fresh cilantro, seeded jalapeño or serrano chile, garlic cloves, mayonnaise, sour cream, lime juice, grated parmesan, 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. Arrange on a platter and drizzle generously with the aji verde sauce. Serve alongside roasted potatoes or a simple salad for an authentic Peruvian meal.
# Expert Tips:
01 -
- The marinade doubles as the best flavor injection you will ever taste, seeping under the skin and into every crevice of the bird.
- That green sauce is so addictive you will start putting it on everything from eggs to sandwiches by Tuesday.
02 -
- Do not skip the overnight marinade, because I once tried rushing it in two hours and the flavor was noticeably flat compared to the batch that sat overnight.
- Letting the chicken rest after roasting is not optional, as cutting too early means all those beautiful juices end up on your cutting board instead of in the meat.
03 -
- Dry your chicken obsessively before applying the marinade, because any moisture left on the skin creates steam instead of crisp.
- Taste the green sauce before adding salt, since the parmesan and soy sauce already contribute significant saltiness to the overall meal.