Peruvian Roast Chicken Green (Printable)

Tender roast chicken with a vibrant creamy cilantro and jalapeño sauce offering a zesty, aromatic flavor profile.

# Ingredient List:

→ For the Chicken

01 - 1 whole chicken (about 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

# Steps:

01 - Preheat your oven to 425°F (220°C).
02 - In a small bowl, mix olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt to create a marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken, including under the skin and inside the cavity.
04 - Place the chicken, breast side up, on a rack in a roasting pan. Let marinate at room temperature for 20 minutes (or refrigerate up to 12 hours for deeper flavor).
05 - Roast for 1 hour to 1 hour 10 minutes, or until the thickest part of the thigh registers 165°F (74°C) and juices run clear.
06 - Rest the chicken for 10 minutes before carving.
07 - In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth and vibrant green.
08 - Carve the chicken and serve with the creamy green sauce on the side.

# Expert Tips:

01 -
  • The green sauce is absolutely addictive and somehow makes everything taste better
  • The spice rub creates the most gorgeous mahogany skin that everyone fights over
  • It looks like you spent all day but comes together with mostly pantry staples
02 -
  • Patting the chicken absolutely dry before applying the rub is what creates the crispy skin
  • Letting the meat rest makes the difference between juicy and dry chicken
  • The sauce needs at least 30 minutes in the fridge for flavors to meld together
03 -
  • Air chilling the chicken uncovered in the fridge for several hours creates the crispiest skin
  • Letting the chicken rest at room temperature for 20 minutes before roasting helps it cook evenly

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