Description
A flavorful and juicy Peruvian-style roast chicken served with a vibrant and creamy green sauce made with cilantro, jalapeños, and lime.
Ingredients
- 1 whole chicken (about 4 lbs), spatchcocked
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon oregano
- Juice of 1 lime
- 1 cup fresh cilantro, chopped
- 2 jalapeños, seeds removed for less heat
- 2 garlic cloves (for sauce)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice (for sauce)
- 1 tablespoon olive oil (for sauce)
- Salt to taste (for sauce)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix olive oil, minced garlic, cumin, paprika, vinegar, soy sauce, salt, pepper, oregano, and lime juice.
- Rub the marinade all over the chicken, under the skin where possible. Let it marinate for at least 1 hour, preferably overnight in the fridge.
- Place the chicken on a baking sheet or roasting pan, skin side up, and roast for 45-55 minutes, or until internal temperature reaches 165°F (75°C).
- Meanwhile, prepare the green sauce by blending cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and olive oil until smooth. Season with salt to taste.
- Let the chicken rest for 10 minutes before cutting. Serve with the green sauce on the side.
Notes
- You can use boneless chicken thighs instead of a whole chicken for quicker cooking.
- For a spicier sauce, keep some or all of the jalapeño seeds.
- The green sauce can be made a day ahead and kept refrigerated.