Peruvian Roasted Chicken with Tangy Green Sauce

Peruvian cuisine

is a vibrant tapestry of flavors, blending indigenous traditions with influences from Spanish, African, and Asian immigrants. Among its culinary treasures is the mouthwatering Peruvian roasted chicken, accompanied by a zesty green sauce that adds a tangy kick to every bite.

This iconic dish

features succulent chicken, marinated in a blend of spices such as cumin, paprika, and garlic, then roasted to golden perfection. What sets it apart is the accompanying green sauce, known as “aji verde,” which translates to green chili sauce. Made from a base of fresh cilantro, jalapeños or aji amarillo peppers, garlic, lime juice, and mayonnaise, this sauce delivers a punch of flavor that elevates the chicken to new heights.

The beauty of Peruvian roasted chicken

 lies not only in its tantalizing taste but also in its simplicity. Whether enjoyed at a street-side stall or a fine dining establishment, this dish encapsulates the essence of Peruvian cuisine—bold, flavorful, and irresistibly delicious.

For those seeking

to embark on a culinary adventure from the comfort of their own kitchen, recreating Peruvian roasted chicken with tangy green sauce is a delightful endeavor. With just a handful of ingredients and a bit of culinary finesse, you can transport your taste buds to the bustling streets of Lima or the lush valleys of the Andes.

Peruvian roasted chicken with tangy green sauce

is a culinary masterpiece that captures the essence of Peru’s rich gastronomic heritage. Whether you’re a seasoned foodie or an adventurous eater, this dish is sure to tantalize your taste buds and leave you craving more.

Peruvian Chicken with Tangy Green Sauce

Navid and I went to Peru for our honeymoon and the one thing we can’t stop talking about is how amazing the food was. One of the best meals we had in Cusco was the famous Peruvian roasted chicken with tangy green sauce and crispy potatoes. We’ve attempted to recreate the meal in our very own kitchen and I have to say we did a pretty good job. Every time we make this meal, I am transported back to the beautiful country of Peru with it’s 4000 varieties of potatoes and it’s fresh, local cuisine.

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Course Main Course

Cuisine Peruvian

Equipment

• 1 Immersion Blender
• 1 Wide Mouth Jar
• 1 Large Oven-safe Skillet

Ingredients

  

• 2 tsp salt
• 2 tsp dried oregano
• 1 tsp paprika
• 1 tsp black pepper
• 1.5 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup avocado oil
• 1 whole chicken spatchcocked
• 1 cup avocado oil
• 1 egg
• 1 large jalapeno seeded and loosely chopped
• 1 tablespoon distilled white vinegar
• 1 teaspoon kosher salt or more to taste
• 1/4 teaspoon black pepper or more to taste
• 2 cloves garlic
• 1 cup fresh cilantro loosely packed
• Juice from 1/2 a lime

Instructions

 

• preheat oven to 450°F. Wash and pat dry whole chicken. Place in a large oven safe skillet
• Combine the oil and spices in a small dish. With a brush or your hands, cover the entire chicken with the seasoning oil.
• Place in the oven for 45 minutes or until chicken is at 165°F internal temperature. (If using a chicken not spatchcocked, cook at 400F for about 1 hour)
• Meanwhile, add the egg and avocado oil to a wide mouthed jar and blend, using an immersion blender on low, until the oil turns into a creamy emulsion (about 15 seconds). Move the blender up and down until it turns into a mayo-like texture.
• Next add the jalapeño, white vinegar, salt, pepper, garlic, cilantro and lime juice and blend again until smooth.
• Once the chicken is fully cooked, remove from the oven and serve with a side salad, oven baked potato and the tangy green sauce.

Keyword Chicken