Ingredients
- 1 whole chicken
- 2 tablespoons extra virgin olive oil
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp white vinegar
- 1 tbsp ground cumin
- 2 tsp paprika
- 2 tsp dried oregano
- 4 cloves garlic, finely grated
- Kosher salt
- Black pepper
For the Peruvian Green Sauce (Aji Verde)
- 1 cup chopped cilantro (stems and leaves)
- 3 jalapenos, roughly chopped
- 2 garlic cloves
- ½ cup mayonnaise
- ⅓ cup greek yogurt
- Juice of 1 lime
- 2 tbsp olive oil
- ¼ tsp cumin
- Kosher salt
- Black pepper
For the Yucca Fries
- 1 large cassava root
- Kosher salt
- Olive oil
Directions
- To prepare the chicken, flip it so that it is breast-side down. Cut along both sides of the backbone with kitchen shears. Remove the backbone. Flip the chicken over and press down hard on the breast until it flattens.
- To a large bowl, add the olive oil, soy sauce, lime juice, vinegar, cumin, paprika, oregano, garlic, and salt and pepper to taste. Mix well.
- Rub the marinade all over the chicken, including under the skin. Refrigerate for a minimum of 6 hours to overnight.
- Preheat the grill to medium-high. Place the chicken skin-side down over indirect heat. Cover and grill. Cook for 40-50 minutes, flipping occasionally, until the internal temperature at the thickest part of the chicken is 165 degrees Fahrenheit.
- Alternatively, bake on a wired rack over a baking tray, or in a cast-iron-skillet, at 425 degrees Fahrenheit for 45-55 minutes.
- Serve with Peruvian green sauce (aji verde) and yucca fries.
For the Peruvian Green Sauce (Aji Verde)
- To a blender, add the cilantro, jalapenos, garlic, mayonnaise, greek yogurt, lime juice, olive oil, cumin, and salt and pepper to taste. Blend until smooth.
- Serve with Peruvian grilled chicken and yucca fries.
For the Yucca Fries
- Peel the woody exterior of the cassava root until the white flesh can be seen. Then cut into thick fry-like shapes.
- Bring a large pot of water to a rolling boil. Season the water with enough salt so that it tastes like the sea. Add the cassava fries and cook for 20-25 minutes, or until fork tender. Drain the cassava, and place on a baking tray to steam-dry for 10 minutes.
- Deep-fry the cassava for 4-5 minutes or until golden and crispy, then drain on a paper towel, and season with salt while hot.
- Alternatively, drizzle olive oil over the boiled cassava, and gently mix to coat. Place the cassava fries in a single layer in an air fryer basket and air fry for 15-20 minutes, shaking half way until crispy and golden. Remove from the air fryer and season with salt while hot.
- Serve with Peruvian green sauce.