Peruvian Roast Chicken Green Sauce (Print version)
Succulent roast chicken with a vibrant, herby creamy green sauce bursting with bold spices.
# Ingredient List:
→ For the Chicken
01 - 1 whole chicken (about 3.5-4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt
→ For the Creamy Green Sauce
12 - 1 cup fresh cilantro leaves (packed)
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How To Make It:
01 - Preheat your oven to 425°F.
02 - In a small bowl, mix olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt to create a marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken, including under the skin and inside the cavity.
04 - Place the chicken, breast side up, on a rack in a roasting pan. Let marinate at room temperature for 20 minutes (or refrigerate up to 12 hours for deeper flavor).
05 - Roast for 1 hour to 1 hour 10 minutes, or until the thickest part of the thigh registers 165°F and juices run clear.
06 - Rest the chicken for 10 minutes before carving.
07 - Meanwhile, prepare the green sauce: In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth and vibrant green.
08 - Carve the chicken and serve with the creamy green sauce on the side.
# Expert Advice:
01 -
- The marinade creates this incredible crust that everyone will think you spent hours mastering
- That green sauce is the kind of thing guests will beg you to bottle and sell
02 -
- Dont skip the resting period or all those delicious juices will end up on your cutting board
- The green sauce can be made a day ahead and actually tastes better after the flavors meld
03 -
- A meat thermometer takes all the guesswork out of doneness
- If the skin is browning too fast, tent loosely with foil