Peruvian Roast Chicken (Printable Version)

Crispy roast chicken with zesty Peruvian marinade and creamy cilantro green sauce for sharing.

# What You 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 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 salt

# Method:

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, salt, and black pepper. Whisk until all ingredients are fully incorporated into a smooth marinade.
02 - Coat the chicken thoroughly with the marinade, using your hands to work the mixture underneath the skin and into every crevice. Cover tightly and refrigerate for at least 2 hours, though overnight marination yields the most flavorful results.
03 - Preheat the oven to 425°F (220°C), positioning the rack in the center of the oven for even heat distribution.
04 - Place the marinated chicken skin side up on a wire rack set inside a roasting pan. Roast for 45 to 50 minutes until the skin turns deeply golden and crisp, and an instant-read thermometer inserted into the thickest portion 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 and vibrant green. Transfer to a bowl, cover, and refrigerate until ready to serve.
06 - Remove the chicken from the oven and allow it to rest for 10 minutes so the juices redistribute throughout the meat. Carve into serving pieces and arrange on a platter with the chilled green sauce served alongside.

# Expert Tricks:

01 -
  • The marinade penetrates deeply so every bite is infused with flavor
  • That green sauce makes everything better and keeps for days in the fridge
  • Crispy skin meets juicy meat in the most satisfying way possible
02 -
  • Pat the chicken really dry before marinating for better skin crispiness
  • Don't skip the resting period or you'll lose all those delicious juices
  • The green sauce needs time to meld, make it ahead if possible
03 -
  • Let the roasted chicken rest on the baking rack, not a plate, so air can circulate and keep that skin crispy
  • Warm your plates slightly before serving so the chicken stays hot longer

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