Peruvian Chicken With Green Sauce
A mouthwatering dish of juicy chicken marinated in an aromatic blend of spices, paired with a vibrant, creamy green sauce that delivers a flavorful punch.
Ingredients
For the Chicken Marinade
- 1 whole whole chicken (about 3.5–4 lbs) The star of the show, offering juicy bites full of flavor.
- 4 cloves garlic (minced) Adds depth and robust flavor.
- 1 tbsp fresh ginger (grated) A touch of warmth and freshness.
- 1 tsp ground cumin Provides an earthy and nutty backdrop.
- 1 tsp smoked paprika Adds a hint of smokiness.
- 2 tbsp soy sauce A savory umami burst.
- 2 tbsp lime juice (freshly squeezed) Brightens the dish.
- 2 tbsp olive oil Enhances moisture.
- 1 tsp salt Essential for flavor balance.
- ½ tsp black pepper (freshly ground) A dash to elevate the overall taste.
For the Aji Verde (Green Sauce)
- 1 cup fresh cilantro (loosely packed) The herbaceous base.
- ½ cup fresh spinach (optional) For color and texture.
- 2 Aji amarillo Aji amarillo (fresh or paste) Authentic Peruvian heat.
- 2 cloves garlic Reinforces the bright flavor.
- ½ cup mayonnaise Creamy base for mouthfeel.
- ¼ cup queso fresco (or feta/cream cheese as substitute) Adds tang and richness.
- 2 tbsp lime juice Continuity of flavors.
- pinch salt to taste Balances flavors.
Instructions
Preparation
- Mix garlic, ginger, cumin, and paprika into a paste.
- Add soy sauce, lime juice, olive oil, salt, and pepper to the paste.
- Rub marinade under and over the chicken skin.
- Cover and refrigerate for 2 to 24 hours.
Cooking
- Preheat oven to 425°F (220°C).
- Roast the chicken until cooked through and golden brown.
Notes
For a healthier alternative, use low-sodium soy sauce or Greek yogurt instead of mayonnaise. Serve with a vibrant salad or fluffy rice to soak up the sauce.