Peruvian Roast Chicken with Green Sauce
This Peruvian Roast Chicken with Green Sauce (also known as Pollo a la Brasa) combines aromatic spices with a vibrant, creamy sauce.
Ingredients
- 1 whole chicken 4-5 pounds, spatchcocked
- 6 garlic cloves minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cups fresh cilantro packed
- 2 jalapeños seeded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 garlic cloves
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- Salt to taste
Instructions
- Mix all chicken marinade ingredients in a bowl. Rub the mixture thoroughly all over the spatchcocked chicken, including under the skin.
- Let the chicken marinate for at least 4 hours or overnight in the refrigerator for best results.
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a rack in a roasting pan, breast side up.
- Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- While the chicken cooks, prepare the green sauce by blending all sauce ingredients until smooth.
- Let the chicken rest for 10-15 minutes before carving.
- Serve with the green sauce on the side.