Description
Peruvian Chicken with Green Sauce (Aji Verde) is a flavorful and juicy roasted chicken served with a vibrant, spicy, and creamy green sauce made with herbs, chili peppers, and lime.
Ingredients
Units
Scale
- 1 whole chicken (about 3.5 to 4 lbs), spatchcocked
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh cilantro
- 2 green onions, chopped
- 1 jalapeño pepper, seeded
- 2 garlic cloves
- 1 tbsp lime juice (for sauce)
- 1 tbsp olive oil (for sauce)
- Salt to taste (for sauce)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- In a small bowl, mix olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, soy sauce, and lime juice to create a marinade.
- Rub the marinade all over the chicken, making sure it gets under the skin as well.
- Place the chicken on the baking sheet, skin-side up. Roast for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken roasts, make the green sauce: in a blender, combine mayonnaise, sour cream, cilantro, green onions, jalapeño, garlic, lime juice, and olive oil. Blend until smooth. Add salt to taste.
- Let the chicken rest for 10 minutes before carving. Serve with the green sauce on the side.
Notes
- Use a food thermometer to ensure the chicken is fully cooked.
- For a spicier sauce, keep the seeds in the jalapeño or add a second chili.
- The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg