Ingredients:

  • 1 whole chicken (3-4 pounds/1.3-1.8 kg), patted dry
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 ml) vegetable oil (or olive oil)
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) lime juice, freshly squeezed
  • 2 teaspoons (10 ml) ground cumin
  • 2 teaspoons (10 ml) smoked paprika
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1/2 teaspoon (2.5 ml) kosher salt (or to taste)
  • 2 cloves garlic, minced (approximately 1 tablespoon)
  • 1 tablespoon (15 ml) Aji Amarillo Paste (optional, for extra authenticity)
  • 1 cup (240 ml) mayonnaise
  • 1/4 cup (60 ml) cilantro, roughly chopped
  • 1-2 cloves garlic, roughly chopped
  • 1-2 jalapeños, seeded and roughly chopped (adjust to taste for heat)
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) vegetable oil
  • 1/4 cup (60 ml) queso fresco or feta cheese, crumbled (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Marinade: Whisk together all marinade ingredients in a large bowl or resealable bag.
  2. Marinate the Chicken: Place the chicken in the marinade, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, ideally overnight, turning occasionally.
  3. Preheat the Oven: Preheat oven to 425°F (220°C). Position the roasting rack in the middle of the oven.
  4. Prepare the Chicken for Roasting: Remove the chicken from the marinade (discard excess marinade). If desired, truss the chicken legs with kitchen twine.
  5. Roast the Chicken: Place the chicken on the roasting rack in the roasting pan. Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste with pan juices halfway through cooking.
  6. Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  7. Prepare the Aji Verde: While the chicken is resting, combine all Aji Verde ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste.
  8. Carve and Serve: Carve the chicken and serve immediately with the Aji Verde.