Peruvian Chicken with Green Sauce
Ingredients:
For the Marinade:
3 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, diced
2 teaspoons ground cumin
2 teaspoons chili powder
¼-½ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
⅓ cup dark brown sugar
2 tablespoons olive oil
1½ tablespoons low-sodium soy sauce
2 teaspoons lime zest (from 1 lime)
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons minced fresh ginger
For the Roast Chicken:
1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper to taste
Peruvian Green Sauce for serving (recipe on the website)
Instructions:
1️⃣ Whisk all marinade ingredients in a medium bowl.
2️⃣ Pour ¼ of the marinade into a smaller dish for brushing the chicken. Divide the remaining marinade into 2 smaller dishes, reserving one for basting and one for serving.
3️⃣ Line a baking sheet with foil, set a metal rack over it, cover with foil, and spray with nonstick spray.
4️⃣ Pat the chicken dry, salt and pepper inside and outside, and brush with ¼ of the marinade. Refrigerate uncovered for 8-48 hours.
5️⃣ Preheat oven to 450°F, turn chicken breast side down on the wire rack, and cook for 30 minutes.
6️⃣ Turn chicken breast-side up, cook for an additional 30 minutes. If too brown, cover with sprayed foil.
7️⃣ Turn off the oven, baste with reserved marinade, and leave in the oven for 10-15 minutes until the internal temperature is 175°F-180°F.
8️⃣ Transfer to a cooling rack, tent with foil, and rest for 15 minutes before serving.
9️⃣ Carve, drizzle with marinade and green sauce, and serve.
Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 9 hours 30 minutes | Serves: 3
