Peruvian Chicken Delight (Print View)
Juicy cumin-lime roasted chicken paired with creamy cilantro jalapeño green sauce for a vibrant family meal.
# What You'll 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 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 lime juice
19 - 1 tablespoon olive oil
20 - 1/2 teaspoon salt
# How To Make It:
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 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, though overnight yields the deepest flavor penetration.
03 - Preheat the oven to 425°F (220°C), positioning the rack in the center.
04 - Place the chicken skin side up on a wire rack set over 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 chill 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 doubles as a flavor bomb for roasted potatoes or vegetables, so nothing goes to waste.
- That green sauce will become your new condiment obsession, trust me on this one.
- It looks like you spent all day cooking but the hands on time is shockingly short.
02 -
- If you rush the marinating time the chicken will still taste good but it will not taste Peruvian, give it the overnight treatment at least once and you will see the difference.
- Over blending the green sauce can make it bitter, so stop as soon as it looks smooth.
03 -
- Pat the chicken completely dry before marinating so the skin crisps instead of steaming in the oven.
- Make the green sauce a day ahead and the flavors will meld into something far more complex than when it is freshly blended.