Description

Peruvian Chicken with Green Sauce is a flavorful and juicy roasted chicken dish, marinated with spices and herbs, and served with a vibrant, creamy green sauce made from fresh cilantro, jalapeños, and lime.

Ingredients

1 whole chicken (about 3.5 to 4 lbs), spatchcocked
3 tbsp olive oil
1 tbsp white vinegar
4 cloves garlic, minced
1 tbsp paprika
1 tbsp ground cumin
1 tsp ground oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp soy sauce
Juice of 1 lime
1/4 cup mayonnaise
1/4 cup sour cream
1 cup fresh cilantro leaves
2 jalapeños, seeded and chopped
2 cloves garlic
1 tbsp lime juice
1 tbsp olive oil
Salt to taste

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Instructions

In a bowl, mix olive oil, vinegar, minced garlic, paprika, cumin, oregano, salt, pepper, soy sauce, and lime juice to make the marinade.
Rub the marinade all over the chicken, making sure to get under the skin and inside the cavity. Marinate for at least 2 hours or overnight in the refrigerator.
Preheat the oven to 425°F (220°C). Place the chicken on a baking sheet, skin side up, and roast for about 45-55 minutes until the skin is crispy and the internal temperature reaches 165°F (75°C).
While the chicken is roasting, prepare the green sauce. In a blender, combine mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth.
Let the chicken rest for 10 minutes after roasting. Cut into pieces and serve with the green sauce on the side.

Notes

Marinating overnight enhances the flavor.
You can grill the chicken instead of roasting for a smokier taste.
Adjust the number of jalapeños in the sauce to control the heat level.