Peruvian Style Roast Chicken With Aji Verde Green Sauce Recipes

PERUVIAN STYLE ROAST CHICKEN WITH AJI VERDE (GREEN SAUCE)

Steps:

• Prep and spatchcock whole chicken (see notes for how-to prep and spatchcock chicken). Place on half baking sheet.
• In a small bowl, mix all marinade ingredients together until fully combined: brown sugar, chili powder, smoked paprika, ground cumin, pressed garlic, ground ginger, soy sauce, lime juice, lime zest, olive oil, and kosher salt.
• Using a marinade brush, brush whole surface of the chicken, ensuring to get the nooks and crannies. Place in refrigerator and allow to marinate overnight for maximum flavor.
• Preheat oven to 425F
• You can roast the chicken on a sheet pan, but I prefer roasting in my cast iron pan to keep the heat even throughout the skillet. Take two heads of garlic and cut the top 1/4 off to expose the bulbs. Tuck these cut side down next to the legs.
• Roast chicken until thickest part of breast and leg reach 165F. Depending on the size of your bird, should take about 45 minutes. If the skin begins charring too much for your liking, you can tent with foil.
• While the chicken roasts, prepare the aji verde (green sauce). Using a food processor or an immersion blender, blend cilantro, peppers, lime juice, garlic, cotija cheese, mayo, and salt. Taste and adjust seasoning if necessary.
• To remove the legs from the chicken, lift by the bone to expose where the leg meats the breast and cut through where thigh meets the breast. To separate leg from thigh, cut through joint. Slice breast down the middle and you can additionally cut into slices to serve. Rest of bones can be discarded in ziplock bag and frozen until trash day.
• Serve with drizzling aji verde green sauce over the top or on the side as a dipping sauce and with roasted garlic cloves to spread on every bite.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.