Begin by whisking together all the marinade ingredients in a medium bowl: garlic, jalapeño, ground cumin, chili powder, crushed red pepper flakes, smoked paprika, brown sugar, olive oil, soy sauce, lime zest, lime juice, and ginger. This mixture will create a robust flavor that penetrates the chicken.
Pour a quarter of the marinade into a smaller dish, which will be used later to brush the chicken. Reserve the remaining marinade in two separate bowls: one for basting during cooking and another to serve alongside the chicken.
Store the marinade in airtight glass containers in the refrigerator until you're ready to use it. The flavors will develop beautifully as it sits.
Now, get ready to prepare your baking sheet. Line it with foil and set a metal rack on top. Cover the rack with foil and apply nonstick spray, or use a well-oiled cast iron skillet if you prefer roasting.
Remove any giblets and excess fat from the whole chicken. Pat the chicken dry using paper towels to ensure a crispy skin.
Generously salt and pepper the inside of the chicken. Truss the chicken with kitchen twine for even cooking, then season the outside with more salt and pepper.
Brush the entire chicken with a quarter of the marinade. Make sure it's well coated to absorb all those delicious flavors.
Cover the chicken and refrigerate for a minimum of eight hours, or up to 48 hours if you want to maximize flavor infusion.
When you're ready to cook, take the chicken out of the fridge 30 minutes prior to roasting. Preheat your oven to 450°F (232°C).
Place the chicken breast side down on the wire rack in the oven. Roast for thirty minutes before flipping it to breast side up.
Continue roasting for another thirty minutes. If you notice the chicken browning too quickly, cover it loosely with foil to prevent burning.
After the total roasting time, turn off the oven. Baste the chicken with the reserved marinade and return it to the oven. Leave it in there for an additional 10 to 15 minutes, until the internal temperature in the thighs reaches between 175°F and 180°F.
Once done, transfer the chicken to a cooling rack and tent it with foil. Let it rest for about 15 minutes before carving.
Carve the chicken and place it on a serving platter. Drizzle the reserved marinade generously over the top, along with the Peruvian Green Sauce. Serve it warm, and don’t forget to offer extra sauce on the side!
