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Crispy Peruvian Chicken with Zesty Aji Verde Sauce

crispy Peruvian chicken - featured image
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A flavorful and crispy Peruvian chicken recipe paired with a bright, herby aji verde sauce. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 whole chicken (about 3–4 pounds / 1.4–1.8 kg), spatchcocked or cut into pieces
  • 2 tablespoons olive oil or vegetable oil (for crispiness)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 cup fresh cilantro leaves (packed)
  • 1–2 jalapeños, seeded or with seeds for more heat
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons mayonnaise (or Greek yogurt for tangier sauce)
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar or apple cider vinegar
  • Salt and pepper, to taste
  • Optional: 1 tablespoon grated Parmesan

Instructions

  1. Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. Using kitchen shears or a sharp knife, remove the backbone by cutting along both sides, then press down firmly to flatten the bird (spatchcocking). Alternatively, cut into 8 pieces.
  2. In a large bowl, mix olive oil, smoked paprika, ground cumin, garlic powder, salt, pepper, and lime juice. Toss the chicken pieces in this mixture until well coated. Marinate for at least 20 minutes or up to 2 hours in the fridge.
  3. Place a wire rack on a rimmed baking sheet. Lay the chicken skin-side up on the rack to help air circulate and crisp the skin evenly. If no rack is available, place directly on the baking sheet and flip halfway through cooking.
  4. Roast the chicken for 35-45 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Halfway through, baste the chicken with pan juices. If skin isn’t crisping enough, broil for the last 3-5 minutes, watching carefully to avoid burning.
  5. While the chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, lime juice, olive oil, vinegar, salt, and pepper in a food processor. Blend until smooth but still a bit chunky. Adjust seasoning as needed.
  6. Once chicken is done, let rest for 5 minutes to keep juices locked in. Serve with generous dollops of aji verde sauce on the side or drizzled over the top.

Notes

Patting the chicken dry and spatchcocking are key for crispy skin. Marinate longer for deeper flavor. Rest chicken after roasting to keep it juicy. Sauce can be made a day ahead and stored in the fridge. Reheat leftover chicken in a hot oven on a wire rack to regain crispiness.

Nutrition

Keywords: Peruvian chicken, crispy chicken, aji verde sauce, roasted chicken, easy dinner, zesty sauce, spatchcock chicken

Find it online: https://cheerycrisp.com/crispy-peruvian-chicken-recipe-easy-zesty-aji-verde-sauce-guide/