Peruvian Roast Chicken Green (Print Version)
Tender spiced chicken with a creamy, vibrant cilantro-jalapeño green sauce for flavorful meals.
# What You'll Need:
→ For the Chicken
01 - 1 whole chicken (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 Steps:
01 - Preheat your oven to 425°F.
02 - In a small bowl, whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until well combined.
03 - Pat the chicken completely dry with paper towels. Rub the marinade thoroughly over the entire chicken, working it under the skin and inside the cavity for maximum flavor penetration.
04 - Place the chicken breast side up on a rack in a roasting pan. Let it marinate at room temperature for 20 minutes, or refrigerate for up to 12 hours for deeper flavor development.
05 - Roast for 1 hour to 1 hour 10 minutes, until the thickest part of the thigh reaches 165°F and juices run clear when pierced.
06 - Remove from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
07 - While the chicken rests, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until completely smooth and vibrant green.
08 - Carve the rested chicken into serving pieces. Serve immediately with the creamy green sauce on the side for drizzling or dipping.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays impossibly juicy
- That green sauce makes everything taste better seriously everything
- It looks impressive but secretly does most of the work itself
02 -
- Dry the chicken thoroughly before applying the marinade or the skin wont crisp up properly
- Letting the chicken rest at room temperature before roasting helps it cook evenly
- The sauce needs at least 30 minutes in the fridge for flavors to meld together
03 -
- Spatchcock the chicken if you want it to cook faster and more evenly
- Double the sauce recipe because people will want extra for everything