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    Home » Roasted Peruvian Chicken with Aji Verde

    February 2, 2022 Chicken

    Roasted Peruvian Chicken with Aji Verde

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    Tender, juicy meat, deliciously flavorful skin, and a fresh, bold sauce: Roasted Peruvian Chicken is one of those truly crave-able dishes that you'll want to come back to again and again.

    Jump to Recipe
    Peruvian chicken with green sauce

    What's so special about Peruvian-Style Roast Chicken?

    The most juicy texture. Super flavorful skin and meat. If you thought you had to fry chicken for it to taste absolutely decadent, Roasted Peruvian Chicken will change your mind.

    If you've never had it - I'm convinced that the rotisserie chickens in grocery stores across America were inspired by it, and you can use that as your baseline for how tender and moist they are. Oh but way, way more flavor.

    roasted peruvian chicken

    What to serve with Peruvian style chicken?

    I cannot go to any Peruvian restaurant without getting a side of Yucca Fries, so those are at the top of the list! But other than that, any number of veggies and grains go great with this chicken.

    • Yucca Fries
    • Corn Tomato Salad
    • Grilled Corn
    • Rice
    • Fresh Green Salad
    how to make Peruvian chicken

    What's Peruvian green sauce made of?

    It's a spicy, garlicky, creamy, cilantro based sauce. I like mine HOT, so if you are more of a mild person, I recommend reducing the jalapeno to one pepper, and deseeding and de-ribbing it. Also, the flavors, including the heat, will increase as the sauce sits. I make mine ahead so it is as bold as possible. For a milder bite, make it immediately before serving.

    Peruvian chicken recipe

    If you like this roasted Peruvian chicken recipe, you might also like:

    • Crispy Skinned Roasted Chicken Quarters
    • Grilled Chicken Wings
    • Air Fryer Chicken Thighs
    roasted peruvian chicken

    Peruvian Chicken with Aji Verde

    This roasted Peruvian Chicken is packed full of flavor, super tender, and has a deliciously piquant green sauce
    4.75 from 8 votes
    Print Pin Rate
    Servings: 4 people
    Author: Marianne

    Ingredients

    • ¼ cup extra virgin olive oil
    • ¼ cup lime juice from 2 limes
    • 6 large garlic cloves roughly chopped
    • 2 teaspoons salt
    • 1 Tablespoon smoked paprika
    • 1 teaspoon black pepper
    • 1 tablespoon cumin
    • 1 teaspoon dried oregano
    • 3.5-4 pound whole chicken spatchcocked

    Aji Verde (Green Sauce):

    • 2 jalapeño chili peppers de-seed and remove the ribs of one and roughly chop both
    • 1 cup packed fresh cilantro leaves
    • 2 cloves garlic roughly chopped
    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • 2 tablespoons fresh lime juice (juice from one lime)
    • 1 teaspoon honey
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons extra virgin olive oil

    Instructions

    • Preheat the oven to 450°F. Place an oven safe wire rack on sheet pan with a rim.

    Make the Green Sauce:

    • (Note - I prefer to make this in advance, but it's still great made day-of) Combine all ingredients for the green sauce (jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, honey, salt, black pepper, and olive oil) in a food processor or high powered blender. Process until sauce is smooth and combined. Sauce will be runny at first but will set a bit as it rests. Cover the sauce and place in the fridge until ready to serve.

    Make the Chicken:

    • Put ¼ cup extra virgin olive oil, ¼ cup lime juice, from 2 limes, 6 chopped garlic cloves, 2 teaspoons salt, 1 Tablespoon smoked paprika, 1 teaspoon black pepper, 1 tablespoon cumin, and 1 teaspoon dried oregano into a food processor. Process until combined and garlic is pureed into sauce.
    • Place the spatchcocked chicken skin side up on rack and pat dry. Rub ⅔rds of the marinade all over the chicken, being sure to rub some both on the skin, and between the flesh and the skin where you are able to. Bake for 25 minutes at 450°F, baste with remaining unused ⅓rd of marinade, then bake for another 20-35 minutes depending on the size of your chicken, or until the chicken gets to 165 – 175 degrees F on a thermometer.
    • Remove the chicken from the oven and let rest for at least 15 min. Carve and serve with aji verde.

    Notes

    The green sauce only gets better as it sits. I recommend making it at least a day in advance and storing covered in the fridge until ready to serve the chicken.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
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    Reader Interactions

    Comments

    1. Christine says

      December 08, 2022 at 9:07 pm

      5 stars
      Best chicken and dipping sauce!!!!

      Reply

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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