Whole 30 Peruvian Roast Chicken

Total time9 hr 40 min

Prep time25 min

Cook time1 hr 15 min

4.5

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb), patted dry
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp ají amarillo paste
4 garlic cloves, minced
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp salt

For the green sauce

1 cup fresh cilantro leaves and tender stems, loosely packed
½ cup mayonnaise
1 jalapeño, roughly chopped (seeds removed for less heat)
2 tbsp fresh lime juice (from about 1 lime)
1 garlic clove, roughly chopped
1 tbsp olive oil
¼ tsp salt

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, ají amarillo paste, minced garlic, lime juice, olive oil, cumin, smoked paprika, oregano, black pepper, and salt until smooth.
2
Place the chicken in a large zip-top bag or covered container. Pour the marinade over the chicken and rub it all over, including under the breast skin. Seal and refrigerate for at least 8 hours or overnight.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!