Peruvian Chicken Delight (Printable)
Succulent roast chicken marinated in Peruvian spices with creamy cilantro green sauce for an aromatic meal.
# What You'll Need:
→ For the Chicken
01 - 1 whole chicken (3 to 4 pounds), 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
→ 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 fresh lime juice
18 - 2 tablespoons grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - Salt and pepper, to taste
# How-To Steps:
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 thoroughly dry with paper towels. Rub the marinade generously 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 sheet with aluminum foil and set a roasting rack on top. Place the chicken skin-side up on the rack.
04 - Roast the chicken for 45 to 55 minutes, or until the skin is deeply golden and crispy and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Remove from the oven and let rest for 10 minutes before carving.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend until completely smooth, then 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 sauce and serve any remaining sauce alongside.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for roasted vegetables if you have extra, so nothing goes to waste.
- That green sauce is genuinely addictive and you will want to put it on everything from sandwiches to scrambled eggs.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make, because those spices need time to truly penetrate the meat.
- Drying the chicken thoroughly before roasting is the difference between soggy skin and the shatteringly crisp crust you want.
03 -
- If your oven runs hot, tent the chicken loosely with foil after 30 minutes to prevent the spices from burning before the meat is done.
- A splash of white vinegar in the marinade works as a brilliant substitute if you run out of lime juice.