Description
This Peruvian Chicken is packed with bold flavors from a vibrant garlic, lime, and spice marinade, then roasted to juicy perfection. Served with a creamy and zesty green sauce (Aji Verde) made with fresh herbs, jalapeños, and tangy lime juice, this dish is an irresistible blend of smoky, tangy, and spicy flavors.
Ingredients
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For the Chicken:
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1 whole chicken (about 4 lbs), butterflied (or 4 bone-in, skin-on chicken thighs)
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3 tablespoons olive oil
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2 tablespoons soy sauce
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1 tablespoon white vinegar
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2 tablespoons lime juice
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4 cloves garlic, minced
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2 teaspoons smoked paprika
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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For the Green Sauce (Aji Verde):
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½ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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1 small bunch cilantro (about 1 cup, packed)
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2 jalapeños, seeded and chopped
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2 tablespoons lime juice
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2 tablespoons grated Parmesan cheese
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1 clove garlic
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½ teaspoon salt
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1 tablespoon olive oil
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1 teaspoon white vinegar
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Instructions
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Marinate the Chicken:
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In a small bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, paprika, cumin, oregano, salt, and black pepper.
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Rub the marinade all over the chicken, ensuring even coverage. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
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Roast the Chicken:
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Preheat oven to 425°F (220°C). Place the chicken on a rimmed baking sheet or roasting pan, skin-side up.
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Roast for 40-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
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Let the chicken rest for 10 minutes before slicing.
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Make the Green Sauce:
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In a blender or food processor, combine mayonnaise, sour cream, cilantro, jalapeños, lime juice, Parmesan, garlic, salt, olive oil, and vinegar. Blend until smooth and creamy.
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Serve:
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Slice the roasted Peruvian chicken and serve with the green sauce on the side. Enjoy with rice, roasted potatoes, or a fresh salad!
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Notes
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For a spicier kick, leave the seeds in the jalapeños.
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The green sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
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You can also use chicken thighs or drumsticks for this recipe.
Nutrition
- Serving Size: 1/6th of the recipe (based on 6 servings)
- Calories: 330
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg