Peruvian Style Roast Chicken with Aji Verde (Green Sauce)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
8 hrs
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Total Time
9 hrs 5 mins
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Calories
779 kcal
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Cuisine
Peruvian
Peruvian Style Roast Chicken with Aji Verde (Green Sauce)
Description
Peruvian Style Roast Chicken with Aji Verde combines a spatchcocked whole chicken marinated in an aromatic mix of brown sugar, chili powder, smoked paprika, ground cumin, garlic, soy sauce, lime juice, and olive oil. This marinade imparts a balanced sweetness and subtle heat that penetrates the meat overnight. Roasting the chicken with halved garlic heads tucked alongside infuses a mellow garlic aroma into the dish. The final roast reaches an internal temperature of 165°F, ensuring juicy and fully cooked chicken with a nicely caramelized skin.
The accompanying Aji Verde sauce contrasts the rich roast with fresh cilantro, mayonnaise, crumbled cotija cheese, jalapeños for mild heat, garlic, avocado oil, and lime juice blended into a bright, creamy sauce. The sauce's herbal and tangy notes cut through the richness of the chicken well.
Serve this roast chicken as a main course, accompanied by the Aji Verde for dipping or drizzling. It pairs well with rice, roasted vegetables, or a salad to balance the flavors. The instructions detail careful preparation including spatchcocking the chicken for even cooking and thorough drying before marinating, contributing to the overall texture and flavor.
For food safety and ease, gloves help with handling raw chicken, and thermometers ensure precise doneness. Leftover Aji Verde can be stored refrigerated up to four days and also serves as a versatile sauce for steak and seafood.
Ingredients
Peruvian Chicken
- 4 pounds chicken innards removed and spatchcocked (see notes, whole
- 1/4 cup dark brown sugar
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cumin ground
- 4 cloves garlic (finely minced or pressed through garlic press)
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce low sodium
- 1 tablespoon lime juice
- 1 teaspoons lime zest
- 1 tablespoon olive oil
- 1 teaspoons kosher salt
- 2 heads garlic (1/4 of top sliced off to expose tops of cloves)
Aji Verde (Green Sauce)
- 2 cups cilantro
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese crumbled
- 1 large jalapeños seeds removed for less heat, medium, 2
- 4 cloves garlic
- 2 tablespoons avocado oil or olive oil
- lime juice of 1
- 1/4 teaspoons kosher salt
Instructions
- Prep and spatchcock whole chicken (see notes for how-to prep and spatchcock chicken). Place on half baking sheet.
- In a small bowl, mix all marinade ingredients together until fully combined: brown sugar, chili powder, smoked paprika, ground cumin, pressed garlic, ground ginger, soy sauce, lime juice, lime zest, olive oil, and kosher salt.
- Using a marinade brush, brush whole surface of the chicken, ensuring to get the nooks and crannies. Place in refrigerator and allow to marinate overnight for maximum flavor.
- Preheat oven to 425F
- You can roast the chicken on a sheet pan, but I prefer roasting in my cast iron pan to keep the heat even throughout the skillet. Take two heads of garlic and cut the top 1/4 off to expose the bulbs. Tuck these cut side down next to the legs.
- Roast chicken until thickest part of breast and leg reach 165F. Depending on the size of your bird, should take about 45 minutes. If the skin begins charring too much for your liking, you can tent with foil.
- While the chicken roasts, prepare the aji verde (green sauce). Using a food processor or an immersion blender, blend cilantro, peppers, lime juice, garlic, cotija cheese, mayo, and salt. Taste and adjust seasoning if necessary.
- To remove the legs from the chicken, lift by the bone to expose where the leg meats the breast and cut through where thigh meets the breast. To separate leg from thigh, cut through joint. Slice breast down the middle and you can additionally cut into slices to serve. Rest of bones can be discarded in ziplock bag and frozen until trash day.
- Serve with drizzling aji verde green sauce over the top or on the side as a dipping sauce and with roasted garlic cloves to spread on every bite.
Notes
- Wear gloves and set a sanitary station when handling the raw chicken to prevent contamination.
- Remove chicken innards and backbone carefully; freeze discardable parts for waste disposal.
- Dry the entire chicken, inside and out, thoroughly to help the marinade adhere and skin crisp.
- Flatten the chicken by spatchcocking and pressing the breast to promote even cooking.
- Rotate legs inward and tuck wings under to prevent burning during roasting.
- Use a meat thermometer to check the internal temperature reaches 165°F for safe doneness.
- Store leftover Aji Verde refrigerated in an airtight container for up to 4 days; whisk if it separates before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Calories | 779kcal | 39% |
| Carbohydrates | 23g | 8% |
| Protein | 45g | 90% |
| Fat | 56g | 86% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 1392mg | 58% |
| Potassium | 651mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1607IU | 32% |
| Vitamin C | 17mg | 19% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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