Peruvian Roast Chicken (Print View)
Juicy roast chicken with a zesty Peruvian marinade and vibrant cilantro green sauce for sharing.
# 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 (gluten-free variety 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 (Aji Panca preferred, or mild chili powder)
11 - 1 tsp kosher salt
12 - ½ tsp freshly ground black pepper
→ Green Sauce (Aji Verde)
13 - ½ cup mayonnaise
14 - ¼ cup sour cream
15 - 2 jalapeño peppers, 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 kosher salt
# Step-by-Step Directions:
01 - In a large mixing bowl, combine the olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, kosher salt, and black pepper. Whisk until a smooth, uniform paste forms.
02 - Coat the chicken thoroughly with the marinade, working it under the skin and into every crevice with your hands. Cover tightly and refrigerate for at least 2 hours, though overnight yields the most deeply flavored result.
03 - Set the oven to 425°F (220°C) and allow it to come fully to temperature before placing the chicken inside.
04 - Arrange the chicken skin-side up on a wire rack set inside 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 the 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 before carving to allow the juices to redistribute. Serve alongside the chilled green sauce.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting so you barely have to think once it goes in the oven.
- That green sauce is the kind of thing you will start putting on everything from sandwiches to roasted vegetables.
- It looks like you spent all day cooking but the active work is under thirty minutes.
02 -
- If you skip the resting step the juices will pour out and your chicken will be dry no matter how good the marinade was.
- The green sauce tastes significantly better on day two so making it ahead is not just convenient but actually recommended.
03 -
- Use your hands to loosen the skin over the breasts and thighs before marinating so the flavor gets directly onto the meat instead of sitting on top.
- Let the chicken sit at room temperature for 30 minutes before roasting so it cooks evenly from edge to center.