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Peruvian Chicken with Spicy Cilantro (Ají Verde) Sauce

With the right spice and love, you can be transported to Peru for dinner tonight with this juicy roasted chicken and smooth, spicy green sauce.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 1/2 tbsp ají amarillo paste or sriracha
  • 1 1/2 tsp chili paste or chili powder
  • 1 tbsp fresh lime juice
  • 1 lime zested
  • 2 tsp Dijon mustard
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp sea salt Himalayan preferred
  • 1 whole chicken spatchcocked
  • 1 tbsp olive oil for drizzling
Spicy Cilantro Sauce (Ají Verde)
  • 1 bunch cilantro leaves and tender stems
  • 2 jalapeños stems and seeds removed
  • 2 serrano peppers optional, for extra heat
  • 1/4 cup freshly grated Parmigiano Reggiano or cotija or feta
  • 2 cloves garlic
  • 1 lime juiced; add zest if desired
  • 1 tbsp fresh or dried oregano
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup extra-virgin olive oil
  • 1 pinch salt and pepper plus more to taste

Method
 

Chicken
  1. In a large nonreactive container, combine the garlic, soy sauce, ají amarillo paste (or sriracha), chili paste (or powder), lime juice, lime zest, Dijon mustard, cumin, black pepper, and sea salt.
  2. Add the spatchcocked chicken and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours; overnight is even better.
  3. Preheat the oven to 425°F. Remove the chicken from the marinade, discard the remaining marinade, and pat the chicken dry with paper towels. Place it breast-side up on a roasting pan, drizzle with olive oil, and season lightly with salt.
  4. Roast for 35 to 45 minutes, or until the thickest part of the chicken reaches 165°F.
  5. Remove the chicken from the oven and loosely tent it with foil. Rest for 10 minutes before slicing.
Spicy Cilantro Sauce (Ají Verde)
  1. Add the cilantro, jalapeños, optional serrano peppers, cheese, garlic, lime juice, optional lime zest, oregano, Dijon mustard, honey, chili powder, and cumin to a food processor. Blend until well combined.
  2. With the food processor running, slowly drizzle in the extra-virgin olive oil and blend until smooth.
  3. Transfer the sauce to a serving container. Season with salt and pepper to taste, then serve alongside the chicken.

Notes

  • For deeper flavor, marinate the chicken overnight.
  • The serrano peppers are optional; add them when you want extra heat.
  • Cotija or feta may be substituted for the Parmigiano Reggiano.
A recipe is a starting point. Adjust the flavors until this becomes something you and your family love.