Peruvian Roast Chicken (Printable)
Zesty marinated roast chicken with creamy cilantro jalapeño green sauce, bursting with Peruvian flavors.
# What You'll Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.3 lbs), 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 (use 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 substitute with 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 mixing bowl, combine olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Whisk until all spices are fully incorporated and the marinade is smooth.
02 - Coat the chicken thoroughly with the marinade, using your hands to rub the mixture under the skin and into every crevice. Cover tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center for even heat distribution.
04 - Place the chicken skin side up on a baking 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 and vibrant green. 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 chilled green sauce on the side.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so most of the cooking time is hands off while your oven does the work.
- That creamy, herby green sauce is genuinely addictive and you will want to put it on everything from rice to sandwiches the next day.
02 -
- Do not skip the resting period after roasting because cutting too early means all those beautiful juices end up on your cutting board instead of in the meat.
- Marinating overnight is not optional if you want the full depth of flavor, the difference between 2 hours and 12 hours is striking.
03 -
- If your oven runs hot, tent the chicken loosely with foil after 30 minutes to prevent the spices from burning before the meat finishes cooking.
- Save any leftover drippings from the pan and stir them into rice or roasted vegetables for an instant flavor bomb.