Peruvian Chicken Recipe | Oven Roasted | With Aji Verde Green Sauce

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier; vegetable oil is usually cheaper.

Make a marinade by pureeing garlic and half of the lime juice, then adding black pepper, cumin, oregano, kosher salt, paprika, sugar, and the remaining lime juice.

Lift the skin of the chicken and marinate the inside with two-thirds of the marinade, then marinate the outside with the remaining marinade.

Refrigerate the marinated chicken for at least 6 hours or overnight.

Preheat the oven to 410°F (or 400°F for stronger ovens).

Roast the chicken in the oven for 15 minutes at 410°F, then reduce the temperature to 275-300°F and roast for about 1.5 to 2 hours.

While the chicken is roasting, make the sauce by pureeing olive oil, garlic, lime juice, cilantro, jalapenos, salt, black pepper, and mayonnaise.

Serve the chicken with French fries and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens