Peruvian Roast Chicken (Printer-friendly)
Zesty marinated roast chicken with creamy cilantro jalapeño green sauce, bursting with Peruvian flavor.
# What You'll Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.3 lb), 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 mild chili powder)
11 - 1 tsp salt
12 - ½ tsp black pepper
→ Green Sauce (Aji Verde)
13 - ½ cup mayonnaise
14 - ¼ 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 - ½ tsp salt
# How To Make It:
01 - In a large 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 a smooth, uniform marinade forms.
02 - Coat the chicken thoroughly with the marinade, using your hands to work the mixture under the skin and into every crevice. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center to ensure even heat distribution during roasting.
04 - Place the marinated chicken skin side up on a wire rack set over a roasting pan. Roast for 45–50 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. Transfer to a bowl, cover, and refrigerate 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. Serve with the chilled green sauce alongside.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality flavor with surprisingly little hands on work.
- That green sauce is so addictive you will start putting it on everything from roasted potatoes to morning eggs.
- It looks like you spent all day in the kitchen, but the oven does most of the work while you relax.
02 -
- I once rushed the marinating time to just 30 minutes and the flavor was noticeably shallow, so plan ahead and give it at least a few hours.
- Removing the jalapeno seeds before blending keeps the green sauce from becoming uncomfortably hot, which I learned after making it inedibly spicy one memorable evening.
03 -
- Spatchcocking the chicken is easier than it sounds: just cut out the backbone with sturdy kitchen shears and press it flat like an open book.
- The green sauce tastes best when made at least a few hours ahead, giving the raw garlic and cilantro time to mellow and blend into something creamy and unified.