Name: Peruvian Chicken with Green Sauce
Prep time: 15 min
Cook time: 1 h
Total time: PT-483113H18M58S
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 4-5 lbs); 3 tbsp olive oil; 3 tbsp soy sauce; 2 tbsp white vinegar; 2 tbsp lime juice; 6 cloves garlic, minced; 2 tsp ground cumin; 2 tsp smoked paprika; 2 tsp dried oregano; 2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto (optional, for color); 1 cup fresh cilantro, packed; 2 jalapeños, seeds removed (or keep seeds for extra heat); 2 tbsp Aji Amarillo paste (Peruvian yellow pepper paste) (or sub with more jalapeño); 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 2 tbsp lime juice; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Description

This Peruvian-style roasted chicken is marinated in a blend of bold spices, garlic, lime juice, and soy sauce, giving it a smoky and slightly tangy flavor. It’s traditionally served with a creamy, spicy green sauce called Aji Verde, made from cilantro, jalapeños, and Peruvian yellow pepper paste.

Ingredients

Units Scale

For the Chicken:

1 whole chicken (about 4–5 lbs)
3 tbsp olive oil
3 tbsp soy sauce
2 tbsp white vinegar
2 tbsp lime juice
6 cloves garlic, minced
2 tsp ground cumin
2 tsp smoked paprika
2 tsp dried oregano
2 tsp salt
1 tsp black pepper
1 tsp ground annatto (optional, for color)

For the Green Sauce (Aji Verde):

1 cup fresh cilantro, packed
2 jalapeños, seeds removed (or keep seeds for extra heat)
2 tbsp Aji Amarillo paste (Peruvian yellow pepper paste) (or sub with more jalapeño)
2 cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

1. Marinate the Chicken:

Pat the chicken dry and place it in a large bowl or resealable bag.
In a small bowl, mix olive oil, soy sauce, vinegar, lime juice, minced garlic, cumin, paprika, oregano, salt, black pepper, and annatto.
Rub this marinade all over the chicken, making sure to get under the skin for maximum flavor.
Cover and refrigerate for at least 4 hours, preferably overnight.

2. Roast the Chicken:

Preheat oven to 425°F (220°C).
Place the chicken on a rack in a roasting pan, breast-side up.
Roast for 50-60 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part.
Baste with pan drippings halfway through roasting for extra juiciness.
Let the chicken rest for 10-15 minutes before carving.

3. Make the Green Sauce:

Blend cilantro, jalapeños, Aji Amarillo paste, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper until smooth.
Taste and adjust seasoning as needed.

4. Serve & Enjoy:

Slice the chicken and serve with Aji Verde on the side.
Pair with rice, roasted potatoes, or a fresh salad.

Notes

If you prefer grilled Peruvian chicken, cook it over indirect heat on a charcoal or gas grill for 45-50 minutes, turning occasionally.
Aji Amarillo paste gives the sauce its authentic Peruvian flavor, but you can substitute with extra jalapeño if unavailable.
This dish is best served with Peruvian-style fried potatoes or rice.