Peruvian Roast Chicken with Green Sauce (Printable)
Succulent spiced roast chicken paired with zesty, creamy cilantro-jalapeño sauce inspired by classic Peruvian cuisine.
# What You Need:
→ For the Chicken
01 - 1 whole chicken (about 3.5–4 lbs), backbone removed (spatchcocked)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder (or Peruvian ají panca if available)
→ For the Creamy Green Sauce (Aji Verde)
11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped (or Peruvian ají amarillo if available)
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper
→ To Serve
21 - Lime wedges
22 - Optional: sliced red onions, boiled potatoes, or rice
# How To Make It:
01 - In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, and chili powder until well combined.
02 - Place the spatchcocked chicken on a large baking tray or dish. Pat the surface thoroughly dry with paper towels to ensure proper crisping.
03 - Rub the spice mixture generously over the entire chicken, working it under the skin and inside the cavity. Cover tightly and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.
04 - Position oven rack in the center and preheat to 425°F.
05 - Set the chicken breast-side up on a wire rack over a baking sheet. Roast for 50–60 minutes until the thigh reaches 165°F and the skin is deeply golden and crisp. Allow to rest for 10 minutes before carving.
06 - While the chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender. Purée until completely smooth and creamy. Adjust seasoning to taste.
07 - Carve the rested chicken and arrange on serving plates. Drizzle generously with the creamy green sauce and accompany with fresh lime wedges and your chosen sides.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays incredibly juicy
- That green sauce makes everything it touches taste better
02 -
- Spatchcocking your chicken is non negotiable for even cooking and crispy skin everywhere
- That wire rack lifts the chicken so hot air circulates underneath—no soggy bottom
03 -
- Don't skip the resting period—those juices need time to redistribute or you'll lose all that moisture
- Make double the sauce because you'll want it on everything for days