Peruvian Roast Chicken with Aji Verde Sauce
Peruvian Roast Chicken is served with spicy Aji Verde Sauce and offers a tantalizing blend of tangy, savory, and spicy flavors.
Servings: 6 Servings
Calories: 457kcal
Ingredients
Marinade
- .33 cup soy sauce substitute coconut aminos for whole30/paleo
- 2 tablespoons fresh lime juice
- 5 cloves garlic finely minced or pressed
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
To Roast the Chicken
- 3 pound whole chicken 3 to 5 pounds
- 1 large red bell pepper sliced
- 1 large sweet yellow onion cut into wedges
- 1 lime to garnish
Aji Verde Sauce
- 2 jalapeno peppers seeded and chopped
- 1.5 cups cilantro leaves one bunch
- 3 cloves fresh garlic minced
- 1 green onion chopped
- 1 tablespoon aji amarillo paste
- 2 tablespoons fresh lime juice 1-2 limes
- 0.5 cup mayonnaise
- 2 tablespoons olive oil
- kosher salt and black pepper to taste
Instructions
Marinate chicken
- Mix marinade ingredients together in a bowl.
- Place chicken in a large, zipper top bag and pour in the marinade. Swish and flip the bag around to coat the chicken.
- Place the chicken in the refrigerator for 8 to 12 hours, or overnight. I like to flip the bag over every few hours to make sure all sides marinade evenly.
To roast the chicken
- Preheat oven to 400°F (204°C), and place chicken in a roasting pan on top of the onion and pepper slices.
- Stuff some of the onion and pepper slices into the cavity of the bird for additional flavor. *See post for spatchcock chicken instructions*
- Bake for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with pan juices until thermometer reaches 165°F (75°C) when inserted into the thickest part of the breast and thigh.
- Allow chicken to rest for 10 minutes before serving with spicy green sauce, lime wedges, and your choice of sides.
To make aji verde sauce
- Place all green sauce ingredients in a small food processor and blend until smooth.
- Store in an airtight container, in the refrigerator until ready to use. Store leftover sauce in the refrigerator for up to one week.
Notes
- To make this recipe Paleo or Whole30, substitute coconut aminos for the soy sauce and add sea salt. Coconut aminos are sweet, not salty like soy sauce.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) at its thickest part. Alternatively, pierce the thickest part of the chicken with a fork or knife; if the juices run clear and it’s no longer pink, it’s likely done.
- I used a mini food processor attachment with a stick blender. You can use a regular food processor or blender to puree the sauce.
- Roast spatchcock chicken for 45-60 minutes, or until thoroughly cooked through 165°F (75°C).
Nutrition
Calories: 457kcal | Carbohydrates: 12g | Protein: 23g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 919mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 54mg | Calcium: 62mg | Iron: 3mg
