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