Description
This Peruvian Chicken with Green Sauce is a flavorful roasted whole chicken marinated in a vibrant blend of spices and lemon juice, paired with a creamy, zesty green sauce made from fresh cilantro, jalapeños, and a mix of mayonnaise and sour cream. Perfect for a hearty family meal, it combines traditional Peruvian flavors with easy preparation and a deliciously fresh sauce.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 lemon, juiced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1-2 jalapeño peppers, seeds removed
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting the chicken perfectly.
- Prepare the Spice Rub: In a small bowl, mix together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. This mixture will form a flavorful marinade for the chicken.
- Rub the Chicken: Thoroughly coat the whole chicken with the spice mixture, making sure to cover all areas evenly for maximum flavor infusion.
- Roast the Chicken: Place the seasoned chicken on a roasting rack or in a baking dish and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reads 165°F (75°C) at the thickest part.
- Prepare the Green Sauce: While the chicken is roasting, combine the cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor. Blend until smooth and creamy to create a bright, tangy sauce.
- Rest the Chicken: Once cooked, remove the chicken from the oven and allow it to rest for 10 minutes. This helps the juices redistribute to keep the meat tender and juicy.
- Serve: Slice the rested chicken and serve it with the green sauce either on the side or drizzled on top. Garnish with fresh cilantro if desired for an extra touch of freshness.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) to guarantee it is fully cooked.
- The green sauce can be adjusted in spiciness by adding more or fewer jalapeños according to taste.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Resting the chicken after roasting is crucial to keep the meat moist and flavorful.
