Description
Peruvian chicken with green sauce brings zesty South American flavors dancing across your plate, blending bold cilantro-infused marinade with tender grilled chicken. Wholesome ingredients and authentic spices promise a delicious culinary journey you’ll savor with each delightful bite.
Ingredients
Scale
Poultry:
- 4 lb whole chicken
- 4 large garlic cloves, roughly chopped
Marinade Ingredients:
- 3 tablespoons extra virgin olive oil (45 ml)
- 1/4 cup lime juice (60 ml) (from 2 limes)
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
Green Sauce Ingredients:
- 3 jalapeno peppers, seeded if desired, roughly chopped
- 1 cup fresh cilantro leaves, packed
- 2 garlic cloves, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice (15 ml) (from 1 lime)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra virgin olive oil (30 ml)
Instructions
- Prepare the marinade by pulverizing all marinade components in a blender until achieving a silky, uniform consistency.
- Meticulously dry the chicken and position it breast-side up in a receptacle.
- Gently separate the skin from the chicken breasts and legs, ensuring minimal damage to the membrane.
- Distribute approximately two-thirds of the marinade underneath the skin, then coat the exterior with the remaining mixture.
- Seal the chicken and allow it to marinate in the refrigerator for a minimum of six hours or throughout the night.
- Position the oven rack in the lower-middle section and preheat to 425°F.
- Create a protective foil lining in a roasting pan and position a lightly sprayed roasting rack inside.
- Secure the chicken legs together using kitchen twine to maintain structural integrity during roasting.
- Roast the chicken for an initial 20-minute period at high temperature, then reduce to 375°F.
- Continue roasting for approximately 70 minutes, monitoring until internal juices run transparent.
- Remove from oven and loosely tent with foil, allowing the chicken to rest and stabilize for 20 minutes.
- Simultaneously prepare the green sauce by blending all ingredients except olive oil until completely smooth.
- Gradually incorporate olive oil while the blender remains operational to create a cohesive emulsion.
- Transfer the sauce to a container, cover, and refrigerate until serving time.
- Carve the roasted chicken and accompany with the chilled green sauce.
Notes
- Achieve maximum flavor by allowing the chicken to marinate overnight, which helps the spices deeply penetrate the meat.
- Consider using bone-in, skin-on chicken for richer taste and more tender results compared to boneless cuts.
- Verify chicken doneness with a meat thermometer, aiming for an internal temperature of 165°F at the thickest part to ensure food safety.
- Adapt the recipe for gluten-free diets by checking marinade ingredients and using certified gluten-free spices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg