Go Back
Golden brown spatchcocked roasted chicken served with a side of bright green cilantro sauce on a platter.

Peruvian Roasted Chicken with Aji Verde

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 1 whole chicken (approx. 4 lbs) , spatchcocked
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 4 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 3 jalape ños, seeded and chopped
  • 1 cup fresh cilantro leaves
  • 2 cloves garli c
  • 1/2 cup mayonnais e
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon sal t

Instructions
 

  • In a small bowl, whisk together soy sauce, 2 tablespoons lime juice, 4 cloves minced garlic, cumin, paprika, oregano, black pepper, and oil to create the marinade.
  • Place the chicken in a large resealable bag or baking dish and coat thoroughly with the marinade. Refrigerate for at least 4 hours.
  • Preheat oven to 425°F (220°C).
  • Place the chicken on a wire rack set over a rimmed baking sheet and roast for 50 to 60 minutes until the internal temperature reaches 165°F (74°C).
  • While the chicken roasts, prepare the Aji Verde sauce by blending jalapeños, cilantro, 2 garlic cloves, mayonnaise, sour cream, 1 tablespoon lime juice, and salt in a food processor until smooth.
  • Allow the chicken to rest for 10 minutes before carving.
  • Serve the chicken accompanied by the green sauce.