Peruvian Chicken with Spicy Green Sauce

Ingredients

• 1 Whole Chicken (about 4.5 lb, cleaned, skin left on)
• 2 tsp Dry Oregano
• 2 tsp Ground Cumin
• 1 tsp Chipotle Chili Powder
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Black Pepper (freshly ground)
• 4 tbsp Fresh Lime Juice (juice of about 2 limes)
• 6 cloves Garlic (minced)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Chili Pepper Paste (e.g., Aji Amarillo or sambal oelek)
• 1 tbsp Honey
• 1 tsp Dijon Mustard
• 2 tbsp Olive Oil (extra‑virgin, divided (2 tbsp for marinade, 1 tsp for sauce))
• 1 cup Fresh Cilantro (loosely packed)
• 0.25 cup Cotija Cheese (crumbled)
• 2 tbsp Fresh Basil (chopped)
• 0.25 tsp Ground Cumin (additional for sauce)
• 0.5 tsp Salt
• 1 clove Garlic (for sauce) (minced)
• 1 Poblano Pepper (roasted, peeled, diced; substitute jalapeño if unavailable)
• 1 tbsp Lime Juice (for sauce)
• 1 tsp Chili Pepper Sauce (e.g., sriracha)
• 2 tbsp Sour Cream
• 2 tbsp Mayonnaise
• 1 tsp Olive Oil (for sauce)

Instructions

1. Combine Dry Spices

   In a small bowl, whisk together dry oregano, ground cumin, chipotle chili powder, paprika, and black pepper.

   Time: PT5M

2. Mix Wet Marinade

   In the mixing bowl, add fresh lime juice, minced garlic, soy sauce, chili pepper paste, honey, Dijon mustard, and 2 tbsp olive oil. Whisk until smooth.

   Time: PT5M

3. Combine Marinade

   Add the dry spice mixture to the wet ingredients and whisk until fully incorporated.

   Time: PT2M

4. Loosen Chicken Skin

   Place the whole chicken on a clean board. Using your fingertips, gently separate the skin from the meat over the breast and thighs, being careful not to tear the skin.

   Time: PT5M

5. Marinate Under the Skin

   Spoon portions of the prepared marinade under the loosened skin, spreading it evenly with your fingers. Then massage the remaining marinade over the exterior of the chicken.

   Time: PT5M

6. Refrigerate to Marinate

   Transfer the chicken to a large bowl or zip‑top bag, cover, and refrigerate for at least 2 hours (up to overnight).

   Time: PT2H

7. Bring to Room Temperature

   Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking.

   Time: PT30M

8. Preheat Oven or Grill

   If using an oven, preheat to 425°F (220°C). If grilling, preheat the grill to medium‑high heat.

   Time: PT15M

   Temperature: 425°F

9. Cook the Chicken

   Roast the chicken on a rack in the preheated oven for about 1 hour 5 minutes, or grill, turning occasionally, until the internal temperature reaches 165°F (74°C).

   Time: PT1H5M

   Temperature: 425°F

10. Prepare Spicy Green Sauce

    While the chicken cooks, combine cilantro, crumbled cotija cheese, basil, ¼ tsp ground cumin, salt, 1 minced garlic clove, roasted poblano (or jalapeño), 1 tbsp lime juice, chili pepper sauce, sour cream, mayonnaise, and 1 tsp olive oil in a blender. Pulse until smooth but slightly textured.

    Time: PT10M

11. Rest the Chicken

    Remove the chicken from heat, cover loosely with foil, and let rest for 5 minutes.

    Time: PT5M

12. Serve

    Carve the chicken, drizzle with fresh lime juice, and serve with a generous spoonful of the spicy green sauce on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Chicken: Bone‑in chicken thighs, Bone‑in drumsticks
• Instead of Dry Oregano: Fresh oregano, 1 tbsp chopped
• Instead of Ground Cumin: Coriander powder (half amount)
• Instead of Chipotle Chili Powder: Smoked paprika
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Fresh Lime Juice: Lime zest mixed with a splash of water
• Instead of Garlic: Garlic paste, 1½ tsp
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Chili Pepper Paste: Red pepper flakes, 1½ tsp
• Instead of Honey: Maple syrup
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Olive Oil: Vegetable oil
• Instead of Fresh Cilantro: Parsley
• Instead of Cotija Cheese: Feta cheese, Queso fresco
• Instead of Fresh Basil: Thai basil
• Instead of Ground Cumin: Coriander powder
• Instead of Salt: Sea salt
• Instead of Garlic (for sauce): Garlic paste, ½ tsp
• Instead of Poblano Pepper: Jalapeño pepper
• Instead of Lime Juice (for sauce): Lemon juice
• Instead of Chili Pepper Sauce: Hot sauce
• Instead of Sour Cream: Greek yogurt
• Instead of Mayonnaise: Greek yogurt
• Instead of Olive Oil (for sauce): Vegetable oil

Equipment Needed

• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Spoon or Spatula
• Tongs
• Meat Thermometer
• Blender or Food Processor
• Roasting Pan or Baking Sheet
• Grill or Grill Pan (optional)

Critical Steps — Do Not Skip

• Loosening the chicken skin without tearing
• Marinating the sauce under the skin for deep flavor
• Cooking the chicken to an internal temperature of 165°F
• Balancing the acidity and heat in the green sauce

Chef Tips from the Video

• Roast the chicken on a wire rack to allow fat to drip away and promote even browning.
• For extra smoky flavor, char the poblano pepper before blending into the sauce.
• Use a squeeze bottle for the sauce to drizzle artistically over the plated chicken.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken (without sauce) for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• The green sauce can be prepared 2 days ahead; store covered in the refrigerator.
• Reheat chicken gently in a 300°F oven to retain juiciness.

Frequently Asked Questions