Peruvian Roast Chicken (Printable)
Crispy, cumin-lime roasted chicken paired with creamy cilantro jalapeño sauce. Bold Peruvian flavors for the whole table.
# What You'll Need:
→ Chicken and Marinade
01 - 1 whole chicken (about 3.3 lb), spatchcocked or cut into pieces
02 - 3 tbsp olive oil
03 - 3 tbsp fresh lime juice (about 2 limes)
04 - 4 garlic cloves, minced
05 - 2 tbsp soy sauce (gluten-free variety if needed)
06 - 1 tbsp white vinegar
07 - 1 tbsp ground cumin
08 - 1 tbsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp Aji Panca chili powder (or mild chili powder as substitute)
11 - 1 tsp kosher salt
12 - ½ tsp black pepper
→ Aji Verde (Green Sauce)
13 - ½ cup mayonnaise
14 - ¼ cup sour cream
15 - 2 jalapeños, seeded and chopped
16 - 1 cup fresh cilantro leaves
17 - 2 garlic cloves
18 - 2 tbsp fresh lime juice
19 - 1 tbsp olive oil
20 - ½ tsp kosher 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; overnight yields the most flavorful results.
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 inside a roasting pan. Roast for 45–50 minutes, until the skin turns deeply golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°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 with the chilled Aji Verde alongside.
# Tips from dashanddishes:
01 -
- The marinade does all the heavy lifting, so you get incredibly complex flavor with almost no hands on work.
- That green sauce is the kind of thing you will want to put on everything from sandwiches to scrambled eggs.
02 -
- If you rush the marinating time, you will still get good chicken but you will miss the depth that makes this dish unforgettable.
- Undercooking the chicken slightly and relying on carryover heat during the rest period keeps the breast meat incredibly juicy.
03 -
- Spatchcocking the chicken takes only a minute with sturdy kitchen shears and dramatically improves how evenly it roasts.
- Saving a spoonful of the marinade before it touches raw chicken and brushing it on during the last 10 minutes of roasting adds an extra layer of flavor.