Peruvian Chicken with Green Sauce

This Peruvian Chicken with Creamy Green Sauce is full of delicious flavors, all thanks to the simple marinade and the vibrant green sauce (aji verde).

For the Marinade:

3 cloves garlic, minced

1 jalapeno pepper, ribs and seeds removed, diced

2 teaspoons ground cumin

2 teaspoons chili powder

¼-½ teaspoon crushed red pepper flakes

1 teaspoon smoked paprika

⅓ cup dark brown sugar

2 tablespoons olive oil

1½ tablespoons low-sodium soy sauce

2 teaspoons lime zest (from 1 lime)

2 tablespoons fresh lime juice (from 1 lime)

2 tablespoons minced fresh ginger

For the Roast Chicken:

1 (4-pound) whole chicken

Kosher salt and freshly ground black pepper to taste

Peruvian Green Sauce for serving (recipe on the website)

Instructions:

Whisk all marinade ingredients in a medium bowl.

Pour ¼ of the marinade into a smaller dish for brushing the chicken. Divide the remaining marinade into 2 smaller dishes, reserving one for basting and one for serving.

Line a baking sheet with foil, set a metal rack over it, cover with foil, and spray with nonstick spray.

Pat the chicken dry, salt and pepper inside and outside, and brush with ¼ of the marinade. Refrigerate uncovered for 8-48 hours.

Preheat oven to 450°F, turn chicken breast side down on the wire rack, and cook for 30 minutes.

Turn chicken breast-side up, cook for an additional 30 minutes. If too brown, cover with sprayed foil.

Turn off the oven, baste with reserved marinade, and leave in the oven for 10-15 minutes until the internal temperature is 175°F-180°F.

Transfer to a cooling rack, tent with foil, and rest for 15 minutes before serving.

Carve, drizzle with marinade and green sauce,

Green Sauce:

3 jalapeños (seeded, ribs removed and roughly chopped)

1 cup fresh cilantro leaves

2 green onions (chopped (green parts only) )

2 cloves garlic (peeled)

1/2 cup mayonnaise

1/4 cup Greek yogurt

1 Tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons extra virgin olive oil

Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.