Name: Peruvian Chicken with Green Sauce
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Peruvian
Ingredients: 1 whole whole chicken, spatchcocked or bone-in thighs (Thighs are more forgiving and juicy.); 1/4 cup fresh lime juice (For bright tang.); 4-6 cloves garlic, fresh (Plenty of them for flavor.); 2 teaspoons ground cumin (For spice.); 2 teaspoons smoked paprika (For a smoky flavor.); 1 teaspoon dried oregano (For aroma.); 1 teaspoon kosher salt (Seasons deeper than table salt.); 1 tablespoon soy sauce (For umami flavor.); 3 tablespoons neutral oil (avocado or canola) (Helps crisp the skin.); 1 tablespoon aji amarillo paste (Optional for heat and fruitiness.); 1 bunch cilantro, fresh (Stems included for more flavor.); 1 number jalapeño or serrano (Seed for mild, leave seeds for heat.); 1-2 tablespoons fresh lime juice (Fresh is key.); 1-2 cloves garlic, fresh (For additional flavor.); 1/4 cup mayonnaise (For classic creaminess.); 2-3 tablespoons olive oil (Adds body.); 1 pinch salt (Adjust based on taste.); 1-2 teaspoons aji amarillo paste (Optional for heat.)

Description

A delicious and juicy chicken dish flavored with a zesty marinade and served with a addictive green sauce.

Ingredients

For the Chicken Marinade

1 whole whole chicken, spatchcocked or bone-in thighs (Thighs are more forgiving and juicy.)
1/4 cup fresh lime juice (For bright tang.)
4-6 cloves garlic, fresh (Plenty of them for flavor.)
2 teaspoons ground cumin (For spice.)
2 teaspoons smoked paprika (For a smoky flavor.)
1 teaspoon dried oregano (For aroma.)
1 teaspoon kosher salt (Seasons deeper than table salt.)
1 tablespoon soy sauce (For umami flavor.)
3 tablespoons neutral oil (avocado or canola) (Helps crisp the skin.)
1 tablespoon aji amarillo paste (Optional for heat and fruitiness.)

For the Peruvian Green Sauce (Aji Verde)

1 bunch cilantro, fresh (Stems included for more flavor.)
1 number jalapeño or serrano (Seed for mild, leave seeds for heat.)
1-2 tablespoons fresh lime juice (Fresh is key.)
1-2 cloves garlic, fresh (For additional flavor.)
1/4 cup mayonnaise (For classic creaminess.)
2-3 tablespoons olive oil (Adds body.)
1 pinch salt (Adjust based on taste.)
1-2 teaspoons aji amarillo paste (Optional for heat.)

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Instructions

Marinade Preparation

In a blender, combine lime juice, garlic, cumin, smoked paprika, oregano, soy sauce, salt, black pepper, and neutral oil. Blend until smooth.
Pat the chicken dry. If using a whole chicken, spatchcock it by cutting out the backbone.
Rub the marinade under the skin and all over the chicken surface.
Place the chicken in a large zip-top bag or covered dish and refrigerate for at least 6 hours, and up to 24.

Cooking the Chicken

Preheat the oven to 425°F. Line a sheet pan with foil or use a cast iron skillet.
Place the chicken skin side up, drizzle with more oil, and roast for 35-45 minutes for thighs or 45-55 minutes for a whole chicken, until the internal temperature reaches 165°F.
Let the chicken rest for at least 10 minutes before slicing.

Prepare the Green Sauce

Blend cilantro, jalapeño, garlic, lime juice, mayonnaise, olive oil, and salt until smooth. Adjust the thickness with water or more mayo as needed.
Taste and adjust seasoning with more lime or salt.

Notes

For best results, dry the chicken skin well before marinating. Do not skip the resting time after cooking.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Dinner, Main Course
Cuisine: Peruvian