Peruvian Roast Chicken with Green Sauce (Printable)

Succulent spice-marinated chicken with tangy herby green sauce featuring classic Peruvian flavors

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (3.5–4 lbs), backbone removed (spatchcocked)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder (or Peruvian ají panca)

→ For the Creamy Green Sauce (Aji Verde)

11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped (or Peruvian ají amarillo)
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper

→ To Serve

21 - Lime wedges
22 - Optional: sliced red onions, boiled potatoes, or rice

# Steps:

01 - Mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder in a small bowl until well combined.
02 - Place the spatchcocked chicken on a large baking tray. Pat dry thoroughly with paper towels to ensure crisp skin.
03 - Rub the marinade generously over the entire chicken, working it under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor development.
04 - Preheat your oven to 425°F.
05 - Position the chicken breast-side up on a wire rack set over a baking sheet. Roast for 50–60 minutes until the thigh registers 165°F and the skin is golden and crispy. Let rest for 10 minutes before carving.
06 - While the chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Adjust seasoning to taste.
07 - Carve the rested chicken and arrange on plates. Serve with the creamy green sauce, lime wedges, and your chosen sides.

# Expert Tips:

01 -
  • The marinade creates this incredibly crispy, spiced skin while keeping the meat impossibly juicy
  • That green sauce is the kind of thing you'll want to put on everything for the rest of your life
02 -
  • Getting the chicken completely dry before applying the marinade is what makes the skin crispy instead of rubbery
  • Letting the chicken rest after roasting keeps all those juices inside instead of on your cutting board
03 -
  • Use kitchen shears to remove the backbone, it's easier and safer than a knife
  • Let the chicken come to room temperature for 30 minutes before roasting for even cooking

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