Ingredients:

  • 1 whole chicken (approx. 4 lbs / 1.8 kg), spatchcocked
  • 3 tbsp Aji Panca paste
  • 2 tbsp low sodium soy sauce
  • 1 tbsp red wine vinegar
  • 4 cloves garlic, minced
  • 1 tbsp toasted ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 3 medium jalapeños, deseeded and chopped
  • 1 cup fresh cilantro, leaves and stems
  • 2 cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Spatchcock the chicken by removing the backbone with kitchen shears and pressing the breastbone flat. Pat the skin completely dry with paper towels.
  2. In a small bowl, whisk together the Aji Panca paste, soy sauce, red wine vinegar, 4 cloves of minced garlic, cumin, oregano, 1 tsp salt, black pepper, and neutral oil to form a thick marinade paste.
  3. Carefully loosen the skin over the breast and thighs. Rub the marinade directly onto the meat under the skin, then coat the remaining surface of the bird.
  4. Place the chicken on a wire rack over a roasting pan and refrigerate uncovered for at least 2 hours to air-dry the skin.
  5. Preheat oven to 400°F (200°C). Roast the chicken until the skin is dark, mahogany, and makes a hollow sound when tapped, approximately 1 hour and 15 minutes.
  6. While the chicken roasts, combine jalapeños, cilantro, 2 garlic cloves, mayonnaise, sour cream, lime juice, 1/2 tsp salt, and olive oil in a blender. Process until smooth to create the Aji Verde sauce.
  7. Let the chicken rest for 10 minutes before carving to ensure juices redistribute. Serve with the green sauce.