Description
Tender and flavorful Peruvian chicken topped with a vibrant green sauce. This recipe brings together juicy roasted chicken with a zesty herbaceous sauce, creating a perfect harmony of flavors. A must-try dish for any chicken lover!
Ingredients
Scale
Chicken:
- 3 pounds bone-in, skin-on chicken thighs or whole chicken pieces
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 jalapeño pepper, seeded
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lime juice, garlic, soy sauce, vinegar, cumin, paprika, oregano, salt, and pepper. Add chicken and coat evenly. Marinate in the refrigerator for 2 hours or overnight.
- Roast the Chicken: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange chicken skin-side up on the rack. Roast for 35-45 minutes until crispy and cooked through.
- Prepare the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, vinegar, olive oil, and salt until smooth.
- Serve: Serve the roasted chicken with the green sauce for dipping.
Notes
- For a smoky twist, grill the chicken instead of roasting.
- The green sauce is also great for dipping veggies or fries.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 portion chicken with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 180mg
