Description
This Peruvian-Style Roast Chicken features a vibrant marinade bursting with garlic, lime, and spices, perfectly roasting a whole chicken to juicy tenderness. Accompanied by a zesty, creamy green sauce made of jalapeños, cilantro, and lime, this dish offers a bright and flavorful culinary experience that highlights traditional Peruvian flavors.
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
- 1 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 mixing bowl, combine the 3 tablespoons of extra virgin olive oil, ¼ cup lime juice, 4 large roughly chopped garlic cloves, 1 tablespoon kosher salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 tablespoon cumin, 1 teaspoon dried oregano, and 2 teaspoons sugar. Stir well to create a uniform marinade.
- Marinate the Chicken: Prepare the 4-pound whole chicken by cleaning and patting it dry. Rub the marinade all over the chicken, including under the skin and inside the cavity, ensuring it is well coated. Let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken on a roasting rack set inside a roasting pan. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp. Let the chicken rest for 10-15 minutes before carving.
- Prepare the Green Sauce: In a blender or food processor, combine 3 seeded jalapeño chili peppers, 1 cup fresh cilantro leaves, 2 cloves roughly chopped garlic, ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon fresh lime juice, ½ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Blend until smooth.
- Finish the Green Sauce: While blending on low speed, slowly drizzle in 2 tablespoons extra virgin olive oil to emulsify the sauce, creating a creamy, vibrant green sauce. Transfer to a bowl and refrigerate until ready to serve.
- Serve: Carve the roasted chicken and serve it with the chilled green sauce drizzled on top or on the side for dipping. Enjoy the classic Peruvian flavors!
Notes
- Marinate the chicken overnight for maximum flavor absorption.
- Seed jalapeños for a milder sauce or leave seeds for more heat.
- Use a meat thermometer to ensure perfectly cooked chicken without dryness.
- Green sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a gluten-free version, confirm all brand ingredients are certified gluten-free.
