Description
A flavorful Peruvian-style roasted chicken served with a tangy and herbaceous creamy green sauce. This dish combines smoky, citrusy marinade with a vibrant sauce for a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 4 lbs whole chicken (cut into pieces)
- 1/4 cup soy sauce
- 3 tbsp white vinegar
- 2 tbsp lime juice
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp salt
- For the Green Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 jalapeño (seeded, chopped)
- 1 cup fresh cilantro (packed)
- 1/2 cup fresh parsley (packed)
- 2 cloves garlic
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- 1. In a large bowl, whisk together soy sauce, vinegar, lime juice, olive oil, garlic, cumin, paprika, black pepper, and salt.
- 2. Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours (overnight for best flavor).
- 3. Preheat oven to 375°F (190°C). Place marinated chicken on a baking sheet lined with parchment paper.
- 4. Roast for 45-50 minutes or until internal temperature reaches 165°F (74°C). Broil for 2-3 minutes for crispier skin if desired.
- 5. While chicken cooks, prepare the green sauce: Blend mayonnaise, sour cream, jalapeño, cilantro, parsley, garlic, lime juice, salt, and pepper in a food processor until smooth.
- 6. Serve roasted chicken hot with the creamy green sauce on the side.
Notes
For extra smoky flavor, grill the marinated chicken instead of roasting. Adjust jalapeño quantity for desired spice level. Leftover sauce pairs well with grilled vegetables or as a sandwich spread.