Peruvian Roast Chicken (Printable)
Juicy cumin-lime roasted chicken paired with a creamy cilantro jalapeño green sauce for sharing.
# 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 soy sauce 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 (Aji Panca preferred, 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 fresh lime juice
19 - 1 tablespoon olive oil
20 - 1/2 teaspoon salt
# Steps:
01 - In a large mixing bowl, combine 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 rub the mixture underneath the skin for deeper flavor penetration. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for best results.
03 - Preheat the oven to 425°F (220°C). Position the oven rack in the center for even heat distribution.
04 - Place the marinated chicken skin side up on a baking 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 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 to allow the juices to redistribute. Carve into serving pieces and serve alongside the chilled green sauce.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality flavor with surprisingly little hands on work.
- That green sauce is honestly the real star and you will want to put it on everything from rice to sandwiches for the rest of the week.
- It looks dramatically impressive carved at the table but requires zero fancy technique to pull off.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make because two hours barely scratches the surface of what this recipe can be.
- Do not skip the ten minute rest after roasting or you will lose all those beautiful juices onto your cutting board instead of keeping them in the meat.
03 -
- Spatchcocking the chicken is as simple as cutting out the backbone with kitchen shears and pressing it flat, and it shaves off cooking time while ensuring every piece finishes at the same moment.
- Save the bones and pan drippings to make a quick stock the next day because the spiced flavors create the most incredible base for soup.