Peruvian Roast Chicken Recipe with Green Sauce|

Recipe:

1 whole chicken

4 cloves garlic, grated

1/4 cup olive oil

The juice of 2 limes

1 tbsp Paprika

1 tsp dried Oregano

1 tsp dried Basil

2 tsp Salt

2 tsp Sugar

1 tsp Black pepper

1 tbsp Ground cumin

Parsley flakes



Green Sauce:

1 bunch Cilantro

juice of 1 lemon

3 cloves garlic

2 Jalapeño

2 tbsp Olive oil

1/2 cup Mayo

2 tbsp Sour cream

1/2 tsp Salt

1/2 tsp Black pepper



Wash and clean chicken.

Spatchcock chicken using kitchen shears ( remove back bone to make chicken flat) (check out recipe video on my YouTube channel).

In a bowl, mix together grated garlic, olive oil, lime juice, paprika, salt, black pepper, basil, sugar and cumin until well combined.

Pat dry chicken using paper towels.

Loosen the skin of the chicken to form pockets and rub down using the marinade. Be sure to rub inside all corners and on top of the chicken as well.

Place in a greased baking dish and cover with plastic wrap. Place into the refrigerator and let marinate for at least one hour but preferably 4 + hours for maximum flavor.

Preheat oven to 425 degrees Fahrenheit.

Remove plastic wrap, sprinkle parsley flakes on top of chicken and place into the oven.

Bake for 1 hour until the top is nicely charred ( not burnt).

If using a thermometer, internal temperature should be 165 degrees Fahrenheit.

Allow to rest for 15-20 minutes then carve and serve with green sauce.



GREEN SAUCE RECIPE:



Combine all ingredients for green sauce into a blender.

blend until creamy and smooth.

Taste and adjust salt and black pepper as needed.