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Peruvian-Style Roast Chicken with Green Sauce

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This Peruvian-style roast chicken is packed with bold flavors from a citrusy garlic marinade and served with a creamy, spicy green cilantro sauce. The juicy roasted chicken makes an impressive and flavorful meal for family dinners or gatherings.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ¼ cup lime juice, (from 2 limes)
  • 4 large cloves garlic, (roughly chopped)
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
  • 4 lb whole chicken
  • 3 jalapeño chili peppers, (seeded if desired and roughly chopped)
  • 1 cup packed fresh cilantro leaves
  • 2 cloves garlic, (roughly chopped)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Combine the olive oil, lime juice, garlic, kosher salt, paprika, black pepper, cumin, dried oregano, and sugar in a blender or mini food processor. Blend until smooth.
  2. Remove the giblets from the chicken and pat the outside dry. Place the chicken breast side up in a bowl with the legs facing you.
  3. Loosen the skin from the flesh over the breasts and legs. Spoon about ⅔ of the marinade underneath the skin and spread the remaining marinade over the skin. Cover and marinate in the refrigerator for at least 6 hours or overnight.
  4. Preheat the oven to 425°F (220°C). Line a roasting pan with foil and place the chicken on a prepared roasting rack. Tie the legs together with kitchen string.
  5. Roast for 20 minutes until the skin is golden. Reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour 10 minutes, until the juices run clear when checking between the leg and thigh.
  6. Tent the chicken with foil and let it rest for about 20 minutes. Transfer to a cutting board, carve, and serve with green sauce.
  7. For the green sauce, combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and black pepper in a blender or food processor. Blend until smooth.
  8. With the blender running, slowly drizzle in the olive oil. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.

Notes

  • Adjust the jalapeño seeds to control the heat level of the green sauce.
  • The chicken can be marinated overnight for deeper flavor.
  • Store leftover chicken and sauce separately in the refrigerator for up to 3 days.
  • If the chicken browns too quickly while roasting, cover it loosely with foil.

Nutrition

Find it online: https://yumfamilyrecipes.com/peruvian-style-roast-chicken-with-green-sauce/