Peruvian Chicken

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Peruvian Chicken

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 1 hr 30 min
  • Total Time: 2 hr + 6 hr marinating time
  • Yield: 4 servings
  • Category: Main

Ingredients

For the green sauce:

  • 3 jalapeño chili peppers, seeded and roughly chopped
  • 1 cup cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

 

For the chicken:

  • 3 tablespoons extra virgin olive oil
  • 1/4 cup lime juice
  • 4 large garlic cloves, minced
  • 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

Instructions

To prepare the green sauce:

  1. In the bowl of a food processor fitted with the blade attachment, combine the jalapeño, cilantro, garlic, mayonnaise, sour cream, lime juice, salt and pepper.
  2. Blend until smooth. While the motor is running, drizzle in the olive oil.
  3. Transfer to a sealable bowl, and refrigerate until ready to use.

 

To prepare the chicken:

  1. In the bowl of a food processor fitted with the blade attachment, combine the olive oil, lime juice, garlic, salt, paprika, pepper, cumin, oregano and sugar.
  2. Remove the giblets from the chicken. Using paper towels, pat the chicken dry. Transfer to a bowl. Spoon the marinade over the chicken. Marinate in the refrigerator for at least 6 hours.
  3. Position an oven rack to the lower position, and preheat to 425 degrees F.
  4. Line a roasting pan with aluminum foil. Place the chicken on a rack positioned inside the roasting pan. Tie the chicken’s legs together using kitchen twine. Roast until the skin is golden, about 20 minutes.
  5. Reduce the oven heat to 375 degrees F.
  6. Roast the chicken until the internal temperature reaches 165 degrees F, about 1 hour.
  7. Tent the chicken with foil. Allow the chicken to rest for 20 minutes.
  8. Tilt the chicken to drain any remaining juices, then transfer to a cutting board.
  9. Carve the chicken, and serve with a generous helping of the green sauce.