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Crispy Peruvian Chicken Recipe with Easy Zesty Aji Verde Sauce

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A flavorful, crunchy, spicy, and tangy Peruvian chicken recipe featuring a crispy skin and a creamy, zesty aji verde sauce. Perfect for an easy weeknight dinner or entertaining guests.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs / 1.8 kg), spatchcocked (backbone removed and flattened)
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika (smoked paprika preferred)
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon white vinegar
  • 1 teaspoon dried oregano
  • 1 cup fresh cilantro leaves, packed (stems removed)
  • 1/2 cup mayonnaise
  • 2 jalapeños, seeded or with seeds depending on heat preference
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lime juice (freshly squeezed)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1/4 cup olive oil
  • Salt to taste

Instructions

  1. Prepare the chicken by spatchcocking: cut along both sides of the backbone with kitchen shears and remove it. Flip the chicken over and press down on the breastbone to flatten it.
  2. Make the marinade by mixing olive oil, minced garlic, cumin, paprika, black pepper, salt, vinegar, and oregano until combined.
  3. Rub the marinade all over the chicken, including under the skin where possible. Cover and refrigerate for at least 1 hour or overnight.
  4. Preheat the oven to 425°F (220°C). Position a wire rack inside a roasting pan or rimmed baking sheet.
  5. Place the chicken skin-side up on the wire rack and roast for 35-40 minutes until the skin starts to crisp and the internal temperature reaches about 155°F (68°C).
  6. Remove the chicken and flip it skin-side down. Roast for another 15 minutes until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes to redistribute juices and keep the skin crisp.
  8. While the chicken rests, make the aji verde sauce by combining cilantro, mayonnaise, jalapeños, garlic, lime juice, Parmesan, olive oil, and salt in a food processor. Pulse until smooth and creamy.
  9. Carve the chicken and serve hot with a generous drizzle of aji verde sauce.

Notes

Pat the chicken skin dry before roasting to ensure crispiness. Use a meat thermometer to avoid overcooking. Flipping the chicken halfway through roasting ensures even crisping. Pulse the sauce ingredients rather than blending continuously for a creamy yet textured sauce. The sauce can be made ahead and stored refrigerated for up to a week. For dairy-free, omit Parmesan cheese. Mayonnaise can be substituted with Greek yogurt for a lighter sauce.

Nutrition

Keywords: Peruvian chicken, crispy chicken, aji verde sauce, spatchcock chicken, easy chicken recipe, zesty sauce, Latin American cuisine

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