Description
Hearty Peruvian chicken with green sauce delivers a zesty culinary journey through Lima’s bold flavors. Cilantro-rich marinade and creamy aji verde sauce combine for an unforgettable meal you’ll crave again and again.
Ingredients
Scale
- 1 whole chicken (4.5 lbs or 2 kg)
- 3 tbsps olive oil
- 3 tbsps soy sauce
- 2 tbsps white vinegar
- 2 tbsps lime juice
- 6 cloves garlic, minced
- 2 tsps ground cumin
- 2 tsps smoked paprika
- 2 tsps dried oregano
- 2 tsps salt
- 1 tsp black pepper
- 1 tsp ground annatto (optional, for color)
- 1 cup fresh cilantro, packed
- 2 jalapenos, seeds removed (or keep seeds for extra heat)
- 2 tbsps Aji Amarillo paste (Peruvian yellow pepper paste) (or sub with more jalapeno)
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsps lime juice
- 2 tbsps olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Meticulously blot chicken dry to guarantee a perfectly crisp exterior, eliminating excess moisture with paper towels.
- Marinade Creation: Whisk together lime juice, garlic, soy sauce, vinegar, cumin, paprika, and oregano to craft an explosive flavor profile that will permeate the entire chicken.
- Flavor Infusion: Thoroughly massage the marinade into every surface of the chicken, carefully lifting the skin to ensure deep, comprehensive flavor penetration, coating each muscle fiber with the aromatic blend.
- Marinating Process: Seal the seasoned chicken in an airtight container or robust zip-lock bag, allowing the marinade to work its tenderizing magic for a minimum of four hours, preferably overnight in the refrigerator.
- Temperature Optimization: Remove chicken from refrigerator 30 minutes before roasting, letting it reach room temperature to promote even cooking and maximize flavor development.
- Roasting Technique: Preheat oven to 425°F, carefully positioning the chicken in a roasting pan to ensure uniform heat distribution, creating a golden-brown, crispy exterior while maintaining juicy interior meat.
- Cooking Completion: Roast until the chicken reaches an internal temperature of 165°F, developing a rich caramelized finish that locks in the complex marinade flavors.
- Resting Period: Allow the roasted chicken to rest for 10-15 minutes after cooking, enabling natural juices to redistribute, resulting in maximum tenderness and flavor intensity.
Notes
- Blot Chicken Perfectly: Remove all excess moisture with paper towels to guarantee a crispy, golden-brown skin during roasting.
- Marinade Massage Technique: Work the marinade deeply into chicken by gently lifting skin, ensuring every fiber absorbs maximum flavor intensity.
- Marination Time Matters: Refrigerate chicken for at least 4 hours, preferably overnight, to allow spices and herbs to penetrate and tenderize the meat completely.
- Room Temperature Preparation: Let chicken sit at room temperature for 30 minutes before roasting, promoting even cooking and preventing uneven temperature zones.
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg