Peruvian Chicken Delight (Printable)

Succulent roast chicken with Peruvian spices and creamy cilantro green sauce for a bold, aromatic meal.

# What You Need:

→ For the Chicken

01 - 1 whole chicken (about 3–4 lbs), butterflied
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lime juice
05 - 5 garlic cloves, 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)

→ For the Green Sauce (Aji Verde)

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

# How To Make It:

01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, dried 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 and under the skin, ensuring even coverage. Cover tightly and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top. Place the chicken skin-side up on the rack.
04 - Roast the chicken for 45–55 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. Remove from the oven and let rest for 10 minutes before carving.
05 - While the chicken rests, combine the cilantro, jalapeño or serrano chile, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend until completely smooth, then season with salt and pepper to taste.
06 - Carve the rested chicken into serving pieces and arrange on a platter. Drizzle generously with the Aji Verde sauce and serve any remaining sauce alongside.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, so you get deep, complex flavor without standing over a stove all day.
  • That green sauce is the kind of thing you will want to put on everything from scrambled eggs to toast.
  • It looks impressive enough for guests but is honestly simple once the chicken is in the oven.
02 -
  • Marinating overnight is not optional if you want the full experience. I tried rushing it once and the flavor was only skin deep.
  • The green sauce tastes even better on the second day, so make extra and store it in a sealed jar in the fridge.
  • A wire rack is critical for crispy skin because it lets the hot air circulate underneath the chicken.
03 -
  • Take the chicken out of the refrigerator 30 minutes before roasting so it cooks evenly from edge to center.
  • If your blender struggles with the green sauce, chop the cilantro and chile finely first to help it along.

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