Peruvian Chicken Delight (Printable version)
Aromatic roast chicken with traditional Peruvian spices and creamy cilantro green sauce for a flavorful meal.
# What you need:
→ Chicken and Marinade
01 - 1 whole chicken (3 to 4 pounds), 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 salt
11 - 1 teaspoon chili powder, or more 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
# How To:
01 - In a large bowl, combine the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder. Whisk until a smooth, uniform paste forms.
02 - Pat the butterflied chicken completely dry with paper towels. Rub the marinade generously over every surface and carefully work it under the skin. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for the deepest flavor penetration.
03 - Preheat the oven to 425°F. Line a roasting pan or baking sheet with aluminum foil and set a wire rack on top. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 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 the chicken rest for 10 minutes before carving to allow the juices to redistribute.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, and olive oil in a blender or food processor. Blend until completely smooth. 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 any remaining sauce alongside.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for roasted potatoes if you toss them in whatever drips into the pan.
- That green sauce is so addictive you will start putting it on everything from scrambled eggs to sandwiches by Tuesday.
02 -
- If you skip the drying step before marinating, the skin will steam instead of crisp and you will wonder what went wrong.
- Overnight marination is not optional in my house anymore after I tasted the difference side by side.
03 -
- Save the bones and pan drippings to make a quick stock that tastes like liquid gold the next morning.
- Double the green sauce batch immediately because running out mid meal is a tragedy you cannot fix without a blender.