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Carved Peruvian chicken on a plate with aji verde sauce on the side
5 from 4 votes

Peruvian Chicken Recipe

Peruvian Chicken is out of this world! My homemade marinade and Peruvian green sauce are a match made in heaven on this roasted whole chicken recipe.
Author Diana
Servings 3 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the chicken

  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon aji amarilo paste or sub with chile paste such as sriracha or 1 whole habanero
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dry oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3-4 lb whole chicken spatchcock not required but recommended for even cooking or cut in halves with kitchen shears

For the green sauce (Aje Verde/Peruvian green sauce)

  • 1 cup cilantro leaves and tender stems, loosely packed
  • 2 jalapeños roughly chopped
  • 1 clove garlic
  • 1 tablespoon aji amarilo paste or sub with chile paste such as sriracha
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon distilled vinegar
  • 2 tablespoons cotija or parmesan cheese grated
  • ¼ teaspoon salt
  • ¾ cup mayonnaise

Instructions

  • In a small bowl, combine garlic with olive oil, lime juice, aje amarilo or hot sauce, ground cumin, paprika, oregano, salt, and pepper.
  • Spatchcock the chicken, and gently loosen the skin at the breast and thighs areas. Using a small spoon, spread half of the paste under the skin, and the other half over the skin of the chicken. Place the chicken on a sheet pan, and let it sit with the marinade for 15 minutes as you preheat the oven or grill.
  • Preheat the oven or grill to 400°F/190°C.
  • Oven: Roast the chicken in the oven for 30 minutes, check on it and baste the chicken with its juices. Cook for 20 more minutes or until the internal temperature of the chicken reaches 165°F.
  • Grill: Oil the grill grates, then place the chicken breast side up over indirect heat. Cook for 50 minutes or until the internal temperature of the chicken reaches 165°F.
  • As the chicken is being cooked, make the cilantro sauce. In a food processor or blender, blend all of the ingredients except for the mayonnaise until smooth. Add the mayo, and blend again on LOW until just combined. (if you blend the mayo, you risk breaking the emulsion of it and it will separate).
  • Allow the chicken to rest for 10 minutes before carving. Serve with the sauce, cilantro lime rice, and lime wedges on the side.

Notes

  • Spatchcocking the chicken is optional but strongly recommended for even and quicker cooking.
  • For a simpler non traditional marinade, check out my simple Mexican chicken marinade recipe.
  • Make sure allow the chicken to rest for at least 10 minutes before carving.
  • Chilling the green sauce in the fridge for at least 30 minutes will allow it to thicken, and help the flavors develop.

Nutrition

Calories: 499kcal | Carbohydrates: 5g | Protein: 50g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1453mg | Potassium: 762mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/peruvian-chicken/