Peruvian Roast Chicken with Aji Verde (Print View)
Aromatic spice-marinated roast chicken paired with creamy cilantro aji verde sauce, bursting with Peruvian flavors.
# What You Need:
→ For the Chicken
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 freshly ground 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 mixing bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, and chili powder until a smooth, fragrant paste forms.
02 - Pat the butterflied chicken thoroughly dry with paper towels. Rub the marinade generously over the entire surface and carefully under the skin to ensure deep flavor penetration. Cover tightly and refrigerate for at least 2 hours, preferably overnight for optimal results.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil and set a roasting rack on top. Place the marinated chicken skin-side up on the rack, allowing even heat circulation around the bird.
04 - Roast the chicken for 45 to 55 minutes, or until the skin turns deeply golden and crisp. Insert a kitchen thermometer into the thickest part of the thigh — it should register 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 cilantro leaves, jalapeño or serrano chile, garlic cloves, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend on high until completely smooth and creamy. Season with salt and pepper to taste.
06 - Carve the rested chicken into serving portions and arrange on a platter. Drizzle generously with the aji verde sauce and serve immediately alongside roasted potatoes or a fresh salad.
# Expert Hints:
01 -
- The marinade does all the heavy lifting so once it goes in the oven you are basically free.
- That green sauce is honestly the real star and you will want to put it on everything for weeks.
02 -
- Skipping the overnight marinade will leave you with chicken that tastes fine but never great.
- The sauce tastes even better on day two so always make extra and stash it in the fridge.
03 -
- Run your blender a full minute longer than you think necessary for the silkiest sauce.
- A pinch of sugar in the marinade helps the skin caramelize into a deep amber you cannot get otherwise.