Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 8 servings
If you’re looking to switch up your dinner routine with something bold, flavorful, and easy to make, this Peruvian chicken with aji sauce is exactly what you need. It’s juicy, perfectly spiced, and served with a vibrant, creamy green sauce that you’ll want to drizzle over everything.
For the chicken:
- 1 whole chicken (cut up, about 4 - 5 pounds)
- 1 tablespoon chopped fresh cilantro (for garnish)
For the spice blend:
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon coarse salt (up to 4 tablespoons, depending on size of chicken)
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon champagne vinegar
- 4 cloves garlic (minced)
For the sauce:
- 2 - 3 cups cilantro (1 medium bunch)
- 3 green onions
- 2 garlic cloves
- 1 - 2 jalapeños (seeds removed for less spicy)
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/2 lemon juiced
Prep and season. Preheat the oven to 425˚F. While the oven heats, mix all of the spice blend ingredients in a small bowl until a paste forms. Rub the spice mixture all over the chicken, making sure to coat it completely. If you want your chicken to have extra flavor, gently rub some of the spice mixture under the skin.
Roast the chicken. Place the seasoned chicken pieces on a baking sheet and roast for 45 - 55 minutes, or until the internal temperature reaches 165°F.
Make the green sauce. While the chicken cooks, blend the sauce ingredients in a food processor or blender until smooth. Transfer the sauce to a bowl and set aside.
Garnish and serve. Remove the chicken from the oven, garnish with fresh cilantro, and serve with the aji sauce on the side.