Description
Peruvian Chicken with Green Sauce (Aji Verde) is a flavorful and juicy roasted or grilled chicken dish served with a vibrant, spicy cilantro-based green sauce.
Ingredients
- 1 whole chicken (about 3.5-4 lbs), spatchcocked
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Salt and pepper, to taste
- For the Aji Verde sauce:
- 1 cup fresh cilantro, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic
- 1-2 jalapeños (seeded for less heat)
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Preheat oven to 425°F (220°C) or prepare a grill to medium-high heat.
- In a bowl, mix olive oil, garlic, cumin, paprika, vinegar, soy sauce, lime juice, salt, and pepper to create a marinade.
- Rub the marinade generously over the spatchcocked chicken, including under the skin. Let marinate for at least 1 hour or overnight in the fridge.
- Place the chicken on a roasting pan or grill, skin side up. Roast or grill for 45–60 minutes, or until internal temperature reaches 165°F (74°C).
- Meanwhile, prepare the Aji Verde sauce by blending cilantro, mayonnaise, sour cream, garlic, jalapeños, lime juice, olive oil, and salt until smooth.
- Let the chicken rest for 10 minutes before carving. Serve with the green sauce on the side or drizzled over the top.
Notes
- Spatchcocking helps the chicken cook evenly and more quickly.
- Adjust the number of jalapeños based on your heat preference.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Serve with rice, roasted potatoes, or salad for a complete meal.