Recipe by Kelly Ruben, NYC Chef, Recipe Developer and Food Blogger, Dining by Kelly
Prep Time: 3 hours Cook Time: 1 hour Total Time: 4 hours
This Peruvian Chicken is sure to be one of your favorite ways to prepare a whole chicken. The marinade provides so much flavor and you could dip almost anything into the Aji Verde sauce. By spatchcocking the chicken, it allows for a quicker and even roasting time resulting in the most delicious, juicy and tender chicken.
Ingredients
Peruvian Chicken
1 Smart Chicken Organic Whole Chicken, spatchcocked
2 Tablespoons Aji Amarillo
1 Tablespoon ground Cumin
1 Tablespoon Dried Oregano
1 Tablespoon Paprika
1 Tablespoon Kosher Salt
1/2 teaspoon Black Pepper
6 Garlic cloves, grated
2 Tablespoons Soy Sauce
1 Lime, zested and juiced
1/4 cup Olive Oil
Aji Verde
1 cup Cilantro
4 Scallions
1 Jalapeño
1 Lime, zested and juiced
1/2 Mayonnaise
1/4 cup Cotija Cheese
1 Tablespoon Aji Amarillo
Kosher Salt, to taste
Directions
To prepare the Aji Verde, add all ingredients in a blender and blend until smooth. Store in the fridge until ready to serve with the chicken.
To prepare the Peruvian Chicken, place the chicken skin side up onto a roasting rack or sheet tray lined with a wire rack.
Whisk together remaining ingredients to make the marinade.
Rub the marinade all over the inside and outside of the chicken and place in the fridge uncovered to marinate for at least 2 hours and up to 24 hours.
Remove the chicken about 30 minutes before roasting and heat the oven to 425F (if you have a weaker oven, preheat to 450F).
Roast the chicken for 50-60 minutes or until the internal temperature of the thickest part of the breast reaches 165F.
Allow the chicken to rest for about 20 minutes before carving. Serve with the Aji Verde sauce.