Peruvian Roasted Chicken with Aji Verde Sauce
Flavorful roasted chicken with creamy, spicy green sauce
Ingredients
For the Chicken:
- 1-2 whole chickens broken down into breasts, wings, thighs and drumsticks or packages bone in thighs or breasts
- 1/2 cup soy sauce
- 1 bunch cilantro
- 8 cloves garlic peeled
- 3 tbsp vinegar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tbsp kosher salt depending on how much chicken
- ground pepper
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp cayenne pepper
For the Aji Verde:
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 1/2 bunches cilantro
- 2 jalapenos
- 2 cloves garlic
- 1/3 cup cotija or parmesan cheese
- 1-2 limes juiced to taste
- salt to taste
Instructions
- Blend the marinade ingredients for the chicken in the blender until smooth. Pour over the chicken pieces and rub marinade around on them. Let sit overnight in the fridge.
- Line 2 baking sheets with foil and spray with oil spray. Heat oven to 350. Place chicken pieces onto the foil and allow to sit out at room temp for 30 min.
- Bake chicken for 40-75 minutes, depending on the size and cuts of chicken you use. Bone in breasts and legs will take longer to fully cook. Test the thickest pieces near the bone with a meat thermometer. When chicken in 165 or above it is done.
For the sauce:
- Add ingredients to the blender and puree until mostly smooth. Adjust the seasoning with lime and salt. Thin a little with water if it is too thick. Store extra sauce in the fridge.