Peruvian-Style Roast Chicken with Green Sauce

A take on Pollo A La Brasa (Peruvian Rotisserie Chicken). Makes lots of Green Sauce you can put on most anything!

  • PREP
    30 Minutes
  • COOK
    2 Hours
  • TOTAL
    2 Hours, 30 Minutes

Ingredients

  • Chicken

  • 3 tablespoons extra virgin olive oil

  • ¼ cups lime juice

  • 4 large garlic cloves

  • 1 tablespoon kosher salt

  • 2 teaspoons paprika

  • 1 teaspoon black pepper

  • 1 tablespoon cumin

  • 1 teaspoon dried oregano

  • 2 teaspoons sugar

  • 4 whole pound chicken

  • Green Sauce

  • 3 jalapeño chili peppers

  • 1 cup packed fresh cilantro leaves

  • 1/2 cups mayonnaise

  • 2 cloves garlic

  • 1/4 cups sour cream

  • 1 tablespoon fresh lime juice

  • 1/2 teaspoons salt

  • 1/8 teaspoons black pepper

  • 2 tablespoons extra virgin olive oil

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Tools

Instructions

  1. Combine all of the marinade ingredients except the chicken in a blender or mini food processor, and blend until smooth.
  2. Pat the chicken dry, and remove giblets and neck. Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin.
  3. Marinate the chicken in the refrigerator for 2-3 hours or overnight
  4. Preheat the oven to 425 degrees.
  5. Roast for 20 minutes, until the skin is golden.
  6. Turn the heat down to 375 degrees, and continue to roast until temperature is 162 degrees (90 minutes - 2 Hours).
  7. For the Sauce, combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce.
  8. With the motor running, open lid and slowly drizzle in olive oil. Set sauce in fridge until ready to serve. It will thicken up as it sits.
  9. Tent the chicken with foil and let rest for about 20 minutes before serving.

Categories

Tools