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Peruvian Chicken

Discover the vibrant and zesty flavors of Peru with this Peruvian Chicken recipe, featuring tender, succulent roasted chicken paired with a bright, herb-infused green sauce. The marinade’s fragrant spices complement the lively notes of Aji Verde, creating a dish that is both aromatic and deeply satisfying.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • Whole chicken 3–4 lbs, spatchcocked for even cooking or halved using kitchen shears
  • Garlic finely minced, 3 cloves
  • Olive oil 2 tablespoons
  • Fresh lime juice 2 tablespoons
  • Aji amarillo paste or an alternative such as sriracha or 1 whole habanero, 1 tablespoon
  • Ground cumin 2 teaspoons
  • Sweet paprika 1 teaspoon
  • Dried oregano 1 teaspoon
  • Salt 1 teaspoon
  • Ground black pepper ½ teaspoon
  • For the Green Sauce Aji Verde/Peruvian Green Sauce:
  • Fresh cilantro leaves with tender stems loosely packed, 1 cup
  • Jalapeños roughly chopped, 2
  • Garlic clove 1
  • Aji amarillo paste or suitable substitute 1 tablespoon
  • Olive oil 2 tablespoons
  • Fresh lime juice 2 tablespoons
  • Distilled vinegar 1 teaspoon
  • Cotija or Parmesan cheese grated, 2 tablespoons
  • Mayonnaise ¾ cup
  • Salt ¼ teaspoon

Method
 

  1. In a small bowl, combine the minced garlic, olive oil, lime juice, aji amarillo or hot sauce, cumin, paprika, oregano, salt, and black pepper to create the marinade.
  2. Prepare the chicken by spatchcocking (removing the backbone) or halving with kitchen shears. Carefully loosen the skin over the breast and thigh areas, spreading half of the marinade beneath the skin and the remainder over the surface. Place the chicken on a sheet pan and let it marinate for at least 15 minutes while preheating the oven or grill.
  3. Preheat the oven or grill to 400°F (190°C).
  4. Oven Method:
  5. Roast the chicken for 30 minutes, basting occasionally with its own juices. Continue cooking for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Grill Method:
  7. Lightly oil the grill grates. Position the chicken breast-side up over indirect heat and cook for roughly 50 minutes, ensuring the internal temperature reaches 165°F (74°C).
  8. While the chicken cooks, prepare the green sauce. In a food processor or blender, combine cilantro, jalapeños, garlic, aji amarillo paste, olive oil, lime juice, vinegar, cheese, and salt, blending until smooth. Gradually incorporate the mayonnaise at low speed to maintain a creamy consistency.

Notes

Once cooked, allow the chicken to rest for 10 minutes before carving. Serve with the green sauce alongside cilantro lime rice, garnished with lime wedges if desired.