Description
Succulent Peruvian chicken with green sauce blends zesty cilantro, creamy jalapeños, and tender roasted poultry. Marinade infuses bold flavors, creating a mouthwatering dish you’ll crave again and again.
Ingredients
Scale
- 1 whole chicken (4.5 lbs or 2 kg)
- 3 tbsps olive oil
- 3 tbsps soy sauce
- 2 tbsps white vinegar
- 2 tbsps lime juice
- 6 cloves garlic, minced
- 2 tsps ground cumin
- 2 tsps smoked paprika
- 2 tsps dried oregano
- 2 tsps salt
- 1 tsp black pepper
- 1 tsp ground annatto (optional, for color)
- 1 cup fresh cilantro, packed
- 2 jalapenos, seeds removed (or keep seeds for extra heat)
- 2 tbsps Aji Amarillo paste (Peruvian yellow pepper paste) (or substitute with more jalapeno)
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsps lime juice
- 2 tbsps olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Pat chicken completely dry to maximize marinade penetration and enhance flavor absorption.
- Marinade Creation: Whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, oregano, salt, and pepper into a harmonious flavor symphony that will elevate the chicken’s taste profile.
- Seasoning Process: Thoroughly coat the entire chicken with the marinade, meticulously working the mixture under the skin to ensure deep flavor infusion and maximum taste development.
- Marinating Stage: Seal the seasoned chicken in an airtight container or zip-lock bag, refrigerating for 4-12 hours to allow spices to fully permeate and tenderize the meat.
- Temperature Equilibration: Remove chicken from refrigerator 30 minutes prior to cooking, allowing it to reach room temperature for uniform heat distribution and optimal cooking results.
- Cooking Technique: Roast in a preheated oven at 425°F, grill over medium-high heat, or bake until internal temperature reaches 165°F, creating a crispy exterior and juicy interior that captures authentic Peruvian culinary essence.
Notes
- Dry Thoroughly: Pat chicken completely dry to help marinade cling better and create crispier skin during cooking.
- Marinate Deeply: Work seasoning mixture under chicken skin for maximum flavor penetration and more intense taste experience.
- Room Temperature Rest: Allow marinated chicken to sit out 30 minutes before cooking to ensure uniform heat distribution and prevent uneven cooking.
- Flexibility in Cooking: Versatile recipe works excellently with roasting, grilling, or baking techniques – choose method matching your kitchen setup and preference.
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 7
- Calories: 480
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg