Peruvian-Style Chicken with Green Sauce is a flavorful dish known for its juicy, marinated roast chicken paired with a creamy, zesty green sauce called Aji Verde. The chicken is marinated with spices, garlic, and lime, then roasted until golden and crisp, while the sauce adds a fresh, spicy kick.
Cooking Time: 1 hour 15 minutes
Servings: 4
Ingredients:
For the Chicken:
1 whole chicken (about 3 to 4 pounds), split in half or quartered
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon chili powder
For the Green Sauce (Aji Verde):
1 cup fresh cilantro leaves, packed
½ cup mayonnaise
1 jalapeño, seeded (or leave seeds for more heat)
2 cloves garlic
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
Salt to taste
2 tablespoons water (for thinning, if needed)
Instructions:
-
Prepare the Marinade:
In a bowl, whisk together olive oil, garlic, lime juice, vinegar, soy sauce, mustard, cumin, paprika, oregano, pepper, salt, and chili powder until well blended. -
Marinate the Chicken:
Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin for deeper flavor. Cover and refrigerate for at least 2 hours, or overnight for best results. -
Roast the Chicken:
Preheat the oven to 425°F (220°C). Place the marinated chicken on a baking sheet or roasting pan, skin side up. Roast for about 50–60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp. -
Make the Green Sauce:
While the chicken roasts, combine cilantro, mayonnaise, jalapeño, garlic, lime juice, olive oil, Parmesan, and salt in a blender. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until it reaches a creamy consistency. -
Serve:
Let the chicken rest for 10 minutes after roasting. Slice and serve with the green sauce on the side or drizzle it over the chicken.
Tips:
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Roast the chicken on a rack so air circulates evenly and the skin turns crispy.
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Substitute Greek yogurt for mayonnaise in the green sauce for a lighter version.
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The green sauce keeps well in the refrigerator for up to 3 days; it also pairs beautifully with fries or grilled vegetables.
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For extra smoky flavor, finish the chicken on a grill for 5 minutes after roasting.
Nutrition (per serving):
Calories: 560
Protein: 47g
Fat: 37g
Carbohydrates: 6g
Sugar: 2g
Sodium: 680mg
