Peruvian Chicken Green Sauce (Printable Version)

# What You'll Need:

→ Chicken

01 - 1 whole chicken (about 3.5 to 4 lbs), cleaned and patted dry

→ Marinade

02 - 3 cloves garlic, minced
03 - 1 tablespoon ground cumin
04 - 1 tablespoon paprika
05 - 2 tablespoons aji amarillo paste
06 - 1/4 cup olive oil
07 - 2 tablespoons fresh lime juice
08 - 1 tablespoon soy sauce (use gluten-free if needed)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Aji Verde Sauce

11 - 1 cup fresh cilantro leaves, packed
12 - 2 aji amarillo peppers, roasted and seeded (or substitute with yellow chili peppers)
13 - 2 cloves garlic
14 - 1/4 cup Greek yogurt or mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 2 tablespoons olive oil
17 - Salt to taste

# Step-by-Step Directions:

01 - In a bowl, combine minced garlic, ground cumin, paprika, aji amarillo paste, olive oil, lime juice, soy sauce, salt, and black pepper. Mix thoroughly.
02 - Massage the marinade evenly over the whole chicken. Place the chicken in a zip-lock bag or covered container and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
03 - Preheat oven or grill to 425°F (218°C) to prepare for roasting.
04 - Place the marinated chicken on a roasting pan or cast-iron skillet. Roast for 60-75 minutes, rotating every 20 minutes and basting with leftover marinade to develop a crispy, slightly charred skin. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
05 - Roast aji amarillo peppers until slightly charred. Blend roasted peppers, fresh cilantro, garlic, Greek yogurt or mayonnaise, lime juice, olive oil, and salt until smooth. Adjust seasoning and heat to taste. Let rest for 30 minutes before serving.
06 - Serve the roasted chicken hot with a generous drizzle of aji verde sauce. Accompany with traditional sides like Peruvian fried rice or fresh salad for an authentic experience.

# Helpful Notes:

01 - Use a meat thermometer to ensure the chicken reaches safe internal temperature without drying out.
02 - Marinating overnight intensifies flavor and tenderizes the meat.
03 - Roasting at high heat develops the signature crispy skin and slightly charred exterior.
04 - Let the green sauce rest for 30 minutes to meld flavors before serving.
05 - Rotate the chicken regularly during roasting to ensure even cooking and browning.

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