Peruvian Chicken with Aji Verde
(GF)
This Peruvian Chicken is one of my favorite ways to prepare a whole chicken. The marinade provides so much flavor and I could dip almost anything into the Aji Verde sauce. By spatchcocking the chicken, it allows for a quicker and even roasting time resulting in a delicously juicy result.
Yield: 1 Whole Chicken
Peruvian Chicken with Aji Verde
Prep time: 3 HourCook time: 1 HourTotal time: 4 Hour
Ingredients
Peruvian Chicken
- 1 Smart Chicken Organic Whole Chicken, spatchcocked
- 2 TB Aji Amarillo
- 1 TB Ground Cumin
- 1 TB Dried Oregano
- 1 TB Paprika
- 1 TB Kosher Salt
- 1/2 tsp Black Pepper
- 6 Garlic Cloves, grated
- 2 TB Soy Sauce
- 1 Lime, zested and juiced
- 1/4 cup Olive Oil
Aji Verde
- 1 cup Cilantro
- 4 Scallions
- 1 Jalapeño
- 1 Lime, zested and juiced
- 1/2 Mayonnaise
- 1/4 cup Cotija Cheese
- 1 TB Aji Amarillo
- Kosher Salt, to taste
Instructions
- To prepare the Aji Verde, add all ingredients in a blender and blend until smooth. Store in the fridge until ready to serve with the chicken.
- To prepare the Peruvian Chicken, place the chicken skin side up onto a roasting rack or sheet tray lined with a wire rack.
- Whisk together remaining ingredients to make the marinade.
- Rub the marinade all over the inside and outside of the chicken and place in the fridge uncovered to marinate for at least 2 hours and up to 24 hours.
- Remove the chicken about 30 minutes before roasting and heat the oven to 425F (if you have a weaker oven, preheat to 450F).
- Roast the chicken for 50-60 minutes or until the internal temperature of the thickest part of the breast reaches 165F.
- Allow the chicken to rest for about 20 minutes before carving.
- Serve with the Aji Verde sauce.
