Peruvian Roast Chicken Delight (Print Version)
Juicy cumin-lime roast chicken with creamy cilantro green sauce, bursting with Peruvian flavor.
# What You Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.3 lbs), spatchcocked or cut into pieces
02 - 3 tablespoons olive oil
03 - 3 tablespoons fresh lime juice (about 2 limes)
04 - 4 garlic cloves, minced
05 - 2 tablespoons soy sauce (use gluten-free if needed)
06 - 1 tablespoon white vinegar
07 - 1 tablespoon ground cumin
08 - 1 tablespoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1 teaspoon chili powder (preferably Aji Panca or substitute with mild chili powder)
11 - 1 teaspoon salt
12 - 1/2 teaspoon 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 tablespoons fresh lime juice
19 - 1 tablespoon olive oil
20 - 1/2 teaspoon salt
# How To Make It:
01 - In a large bowl, whisk together the olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper until well combined.
02 - Coat the chicken thoroughly with the marinade, using your hands to rub the mixture under the skin for maximum flavor penetration. Cover and refrigerate for at least 2 hours, preferably overnight for best results.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center.
04 - Place the chicken skin side up on a baking rack set over a roasting pan. Roast for 45-50 minutes, or 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. This allows the juices to redistribute throughout the meat. Serve carved portions with the chilled green sauce on the side.
# Handy Tips:
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 people will ask you to bring to every gathering.
- It looks like you spent all day on it but the active work is shockingly brief.
02 -
- Skipping the overnight marinade is the biggest mistake you can make because the flavor will taste shallow and one dimensional.
- The green sauce actually tastes better on day two once the garlic and cilantro have had time to meld together.
03 -
- Spatchcocking the chicken is easier than it sounds and worth doing because flat birds cook faster and more evenly.
- Make double the green sauce because it disappears fast and works on everything from sandwiches to roasted vegetables.