Peruvian Chicken & Green Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
528 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken & Green Sauce
Description
The chicken preparation involves rubbing the bird thoroughly with a spice and herb paste, including garlic, cumin, paprika, dried oregano, salt, black pepper, olive oil, white vinegar, and lemon zest and juice. It is placed over a bed of sliced onions and refrigerated to marinate for several hours, allowing the flavors to penetrate the skin and meat. Legs are tied to promote even cooking.
Roasting begins at a high temperature to brown the chicken, then lowers to finish cooking gently, resulting in juicy meat with a seasoned crust. Basting during cooking helps maintain moisture. The green sauce offers a fresh, spicy, and tangy contrast using jalapeños and cilantro blended with creamy mayonnaise, citrus, vinegar, and olive oil, seasoned to taste with salt and pepper.
This dish is suitable for a flavorful main course served with simple sides. The green sauce enhances the chicken’s flavor with herbaceous heat and acidity, making both components essential to the experience.
Ingredients
For the chicken:
- 3 garlic minced, cloves
- 1 tablespoon cumin ground
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon oregano dried
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 lemon
- 4 pound chicken whole
- 1 onion sliced, medium
For the green sauce:
- 2 jalapeño roughly chopped, whole
- 1 cup cilantro fresh leaves
- 2 cloves garlic
- 1/2 cup mayonnaise
- lime juice of 1
- 1 teaspoon white vinegar distilled
- 2 tablespoons extra virgin olive oil
- salt freshly ground
- black pepper freshly ground
Instructions
- In a bowl, combine the garlic, cumin, paprika, oregano, salt, pepper, olive oil, vinegar, and both the zest and juice of the lemon.
- Rinse the chicken, remove any giblets, and pat the bird dry with paper towels. Place the chicken over the sliced onions in an enameled baking dish, and use your fingers to gently spread the spice mixture under the skin, on the outside of the chicken, and inside the cavity, until it is thoroughly seasoned. Tie the legs together with kitchen string. Cover and refrigerate for 4-24 hours.
- When you’re ready to roast the chicken, remove it from the refrigerator, and allow it to come back up to close to room temperature (it shouldn’t be ice cold from the fridge). Meanwhile, preheat your oven to 425 degrees F.
- Roast the bird in the oven for 15 minutes and then baste it with any juices in the roasting pan. Reduce the heat to 375ºF (190°C) and continue to roast, for 45 to 60 more minutes, or until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). You can baste it a couple times as it continues to roast. Allow the chicken to rest for a few minutes after you remove it from the oven.
- While the chicken is roasting, prepare the sauce. Combine jalapeños, cilantro, garlic, mayonnaise, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper. Transfer to a sealed container and refrigerate until ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 117mg | 39% |
| Sodium | 1001mg | 42% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 46mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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