Peruvian Chicken with Green Sauce

1. **Marinate the Chicken:**

* In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, oregano, salt, pepper, and lime juice.
* Rub the mixture all over the chicken pieces.
* Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. **Cook the Chicken:**

* Preheat oven to 400°F (200°C).
* Place chicken on a baking sheet or roasting pan.
* Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and skin is golden and crispy.
* Alternatively, grill over medium-high heat for 25–30 minutes, turning occasionally.

3. **Prepare the Green Sauce (Aji Verde):**

* In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, and Parmesan (if using).
* Blend until smooth. Adjust salt and lime juice to taste.

4. **Serve:**

* Plate the roasted or grilled chicken.
* Drizzle generously with green sauce or serve on the side.
* Accompany with rice, roasted potatoes, and lime wedges.

—

This ***Peruvian Chicken with Green Sauce*** is vibrant, zesty, and packed with flavor. The creamy green sauce adds a fresh, slightly spicy kick that perfectly complements the roasted chicken.

If you want, I can also give you a **quick stovetop version** that makes it in 30 minutes without roasting. Do you want me to do that?