Peruvian Chicken Delight (Print Page)

Aromatic roast chicken with traditional Peruvian spices and creamy cilantro green sauce.

# What You Need:

→ Chicken and Marinade

01 - 1 whole chicken (3 to 4 lb), butterflied
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lime juice
05 - 5 cloves garlic, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon dried oregano
09 - 1 teaspoon black pepper
10 - 1 teaspoon kosher salt
11 - 1 teaspoon chili powder, adjust to taste

→ Aji Verde (Green Sauce)

12 - 1 cup fresh cilantro leaves
13 - 1 jalapeño or serrano chile, seeded
14 - 2 cloves garlic
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

# Directions:

01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until well combined.
02 - Pat the butterflied chicken thoroughly dry with paper towels. Rub the marinade generously over the entire surface, working it both over and under the skin. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan with aluminum foil and set a wire rack inside. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 minutes until the skin is deeply golden and crisp. Verify doneness by inserting a meat 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.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan, and olive oil in a blender or food processor. Blend until completely smooth, then season with salt and pepper to taste.
06 - Carve the chicken into serving pieces and arrange on a platter. Drizzle generously with the aji verde and serve alongside roasted potatoes or a simple salad.

# Expert Tips:

01 -
  • The marinade doubles as a flavor bomb for roasted vegetables if you have extra.
  • That green sauce is so addictive you will want to put it on everything from sandwiches to scrambled eggs.
  • Butterflying the chicken means it cooks faster and gets more crispy skin per bite.
02 -
  • If you skip drying the chicken before marinating, the skin will steam instead of crisp and you will lose that beautiful crackling texture.
  • The green sauce tastes even better the next day after the flavors settle, so make a double batch.
  • Always check your soy sauce label carefully if cooking for someone with gluten sensitivity, not all brands are safe.
03 -
  • Spatchcocking the chicken yourself is cheaper than buying it pre cut, just use sturdy kitchen shears and cut along both sides of the backbone.
  • Let the marinated chicken sit at room temperature for 20 minutes before roasting so it cooks evenly and the oven does not have to work overtime.

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