Roasted Peruvian Chicken with Aji Verde

Ingredients

For the Chicken:

• 1 whole chicken (about 4 lbs), or 4 bone-in chicken thighs and breasts

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 1 tbsp lime juice

• 1 tbsp white vinegar

• 1 tbsp soy sauce

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp smoked paprika (optional, for depth)

• 1 tsp dried oregano

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp cayenne pepper (optional for heat)

For the Aji Verde Sauce (Peruvian Green Sauce):

• ½ cup mayonnaise

• ½ cup sour cream (or Greek yogurt)

• 1 cup fresh cilantro leaves, packed

• 1 jalapeño or ½ serrano pepper (seeds removed for mild heat)

• 2 garlic cloves

• 2 tbsp lime juice

• 1 tbsp white vinegar

• 2 tbsp grated Parmesan cheese

• Salt and pepper to taste

Instructions

1. Prepare the Chicken Marinade
   In a small bowl, whisk together olive oil, garlic, lime juice, vinegar, soy sauce, cumin, paprika, oregano, salt, pepper, and cayenne.

2. Marinate the Chicken
   Rub the marinade all over the chicken, including under the skin if possible.
   Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. Roast the Chicken
   Preheat oven to 425°F (220°C).
   Place the chicken on a roasting rack or baking sheet and roast for 45–60 minutes, until skin is crisp and internal temperature reaches 165°F (74°C).
   Let rest 10 minutes before slicing.

4. Make the Aji Verde Sauce
   In a blender or food processor, combine all sauce ingredients: cilantro, jalapeño, garlic, lime juice, vinegar, Parmesan, mayo, and sour cream.
   Blend until smooth and creamy. Adjust seasoning to taste.

5. Serve
   Slice the roasted chicken and drizzle (or dip!) generously in Aji Verde.