Description
This Peruvian-Style Roast Chicken with Green Sauce is a flavorful and aromatic dish featuring a marinated whole chicken infused with traditional Peruvian spices and lime juice. Roasted to perfection, the chicken is served with a vibrant, creamy cilantro jalapeño green sauce that adds a refreshing tang and a mild kick, perfect for a delicious, well-balanced meal.
Ingredients
Scale
For the Chicken Marinade
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice (from 2 limes)
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4-pound whole chicken
For the Green Sauce
- 3 jalapeño chili peppers, seeded if desired
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Chicken Marinade: In a bowl, combine 3 tablespoons of extra virgin olive oil, ¼ cup lime juice, 4 roughly chopped garlic cloves, kosher salt, paprika, black pepper, cumin, dried oregano, and sugar. Mix well to create a flavorful marinade.
- Marinate the Chicken: Clean the 4-pound whole chicken and pat it dry. Rub the marinade thoroughly all over the chicken, including under the skin if possible, to maximize flavor absorption. Cover and refrigerate for at least 1 hour, preferably overnight for best results.
- Roast the Chicken: Preheat your oven to 425°F (220°C). Place the marinated chicken on a roasting pan or rack and roast for about 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp. Let the chicken rest for 10 minutes before carving.
- Prepare the Green Sauce: In a blender or food processor, combine the jalapeño peppers (seeded if you prefer less heat), fresh cilantro leaves, 2 cloves garlic, mayonnaise, sour cream, fresh lime juice, salt, and black pepper. Blend until smooth.
- Incorporate olive oil and Chill: While blending, slowly drizzle in 2 tablespoons of extra virgin olive oil until the sauce achieves a creamy, smooth consistency. Transfer the sauce to a container and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Carve the roasted chicken and serve it hot with the chilled green sauce drizzled over or served on the side for dipping.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the number of jalapeños in the green sauce to control the heat level.
- The chicken is best served fresh but can be refrigerated for up to 2 days.
- If you do not have a roasting pan, use a baking dish with a rack or place the chicken on a foil-lined sheet.
- The green sauce can be used as a dip or condiment for other grilled meats and vegetables as well.
