Peruvian-Style Roast Chicken with Green Sauce
You know how you can tell when you’ve cooked a new recipe and it’s super delicious? No one talks after they’ve tasted one mouthful, and all you hear is the occasional mmm… and, in my case, a groan or two. I’m not kidding when I say that’s what happened when hubby and I first tasted this Peruvian chicken dish. Oh my, is it ever good!
The original recipe called for a 4-lb. roaster, but I decided to try it using chicken thighs rather than wrangle with a whole bird both before and after cooking. It’s a lot easier to control how the chicken cooks with individual pieces and reheating the leftover chicken thighs for a bonus meal was easier as well.
The marinade and the green sauce give this chicken a special flavor unlike any I’ve ever tasted. There are no exotic ingredients, and I’ve certainly used many of them together in Mexican dishes I’ve made. Somehow, though, this combination of ingredients in both the marinade and green sauce just elevates the flavors to where the sum is greater than the individual ingredients.
Peruvian-style chicken with green sauce is now on a regular rotation in this household because it’s frantastic. Yum!
Peruvian-Style Roast Chicken with Green Sauce
Ingredients for the Chicken and Marinade
- 6 bone-in chicken thighs
- 3 tbl. extra virgin olive oil
- 1/4 cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tbl. kosher salt
- 2 tsp. paprika
- 1 tsp. black pepper
- 1 tbl. cumin
- 1 tsp. dried oregano
- 2 tsp. sugar
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Ingredients for the Green Sauce
- 1 jalapeño pepper, seeded and roughly chopped (leave seeds in if you like more heat)
- 1 cup fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbl. fresh lime juice
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 tbl. extra virgin olive oil
Directions for the Chicken
Combine all of the marinade ingredients except the chicken, of course, in a blender or mini food processor, and blend until smooth.
Wash and pat chicken thighs dry. Loosen the skin and spread about half of the marinade underneath the skin and spread the remaining half evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position and preheat the oven to 425o F. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack with nonstick cooking spray and place the chicken thighs on top. Roast for 15 to 20 minutes, until the skin is golden. Turn the heat down to 375o F and continue to roast until the juices run clear and internal temperature hits 165o F. (Keep an eye on it—if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 5 minutes.
Plate the chicken and serve with green sauce.
Directions for the Green Sauce
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Source: Recipe from Once Upon a Chef
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