Ingredients:

  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg)
  • 1/4 cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons ground paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Juice of 2 limes (about 1/4 cup / 60 ml)
  • 1 tablespoon aji amarillo paste (optional, for heat)
  • 1 cup (240 ml) fresh cilantro leaves
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon lime juice
  • 1-2 jalapeños, stemmed and seeded (adjust for spice level)
  • Salt to taste
  • Roasted potatoes or corn
  • Fresh salad (optional)

Instructions:

  1. In a bowl, whisk together olive oil, minced garlic, paprika, cumin, oregano, black pepper, salt, lime juice, and aji amarillo paste (if using).
  2. Place the chicken in a Ziploc bag or mixing bowl, pour marinade over, seal the bag or cover the bowl, and refrigerate for at least 4 hours (or overnight).
  3. Preheat your oven to 425°F (220°C).
  4. Remove the chicken from the marinade, letting excess drip off. Place the chicken breast-side up in a roasting pan or skillet.
  5. Roast for about 1 hour or until the internal temperature reaches 165°F (74°C) and skin is golden brown. Baste with pan juices halfway through.
  6. In a blender, combine cilantro, mayonnaise, lime juice, jalapeños, and salt. Blend until smooth and adjust seasoning.
  7. Let the chicken rest for 10-15 minutes, then carve and serve with green sauce and sides.