• 2 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons Aji amarillo sauce
  • 1 (4 pound) whole chicken
  • Aji Verde Sauce


  1. In a small bowl mix together oil, vinegar, cumin, soy sauce, paprika, salt, aji amarillo, and black pepper.
  2. Place chicken in a casserole dish and drizzle the marinade evenly all over the chicken. Cover with plastic wrap and let marinade in your refrigerator for 8 hours or overnight.
  3. Heat oven to 425 degrees. Remove chicken from the refrigerator and let come to room temperature.
  4. Place chicken breast side up on a heavy-duty rimmed sheet tray fitted with a wire rack. Roast the chicken for 15 minutes then reduce the heat and roast for 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.
  5. Remove the chicken from oven, place on a wooden carving board, and rest for 15 minutes before carving. Serve with Aji Verde sauce.