Peruvian Chicken with Green Sauce

This Roasted Peruvian Chicken recipes delivers a delicious, juicy Peruvian-style roast chicken with a spicy and utterly addictive green sauce!

Ingredients

For the Roast Chicken:

• 1 3½-4 pound whole chicken
• Kosher salt
• Freshly ground black pepper

For the Marinade:

• 3 garlic cloves minced
• 1 fresh jalapeno ribs and seeds removed, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder I prefer Penzey’s Chili 3000 or 9000
• ¼-½ teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1/3 cup dark brown sugar
• 2 tablespoons olive oil
• 1½ tablespoons low-sodium soy sauce
• Zest of 1 lime
• 2 tablespoons fresh limejuice approx. juice from 1½ limes
• 2 tablespoons fresh ginger minced or 2 tablespoons ginger paste (I use Gourmet Garden Ginger Stir-In Paste)
• Kosher salt & freshly ground black pepper
• Peruvian Green Sauce for serving (click for recipe)

Instructions

For the Roast Chicken:

1. Line a medium, rimmed baking sheet with foil and set a metal rack over the baking sheet. Cover the metal rack with foil and spray the foil with nonstick cooking spray. Be sure to leave space around (or at least on
2. opposite ends of) the edge of the metal rack for chicken juices to flow into the rimmed baking sheet. (Alternately, a well-seasoned and oiled cast iron skillet can be used for roasting the chicken.)
3. Remove giblets and carefully rinse the chicken, inside and out. Remove any excess fat or skin and leftover pin feathers. Use paper towels to pat the entire chicken dry and set the chicken on the prepared baking sheet.
4. Liberally salt and pepper the inside of the chicken.
5. Truss the chicken. Here is a great tutorial: https://video.search.yahoo.com/yhs/search?fr=yhs-domaindev-st_emea&hsimp=yhs-st_emea&hspart=domaindev&p=trussing+a+chicken#id=1&vid=7f4cd7303a5be9be3759d2ed19211cd6&action=click
6. Salt and pepper the outside of the chicken and brush the chicken with 1/4th of the marinade.
7. Refrigerate the chicken 8-48 hours, uncovered, until ready to cook.
8. When ready to cook, remove the chicken from the fridge 30 minutes before cooking and heat oven to 450°F.
9. Turn the chicken, breast side down, onto the wire rack and set the chicken in the oven (middle rack).
10. Cook the bird 30 minutes then turn it breast-side up.
11. Cook an additional 30 minutes. (If the chicken is getting too brown, cover it with a piece of foil that has been sprayed with cooking spray. (Don’t wrap the foil around the chicken – just set the foil on top of the chicken.)
12. Turn off the oven, baste the chicken with reserved marinade, and set the chicken back in the oven. Replace the foil and leave the chicken 10-15 minutes or until the internal temperature of the thighs registers 175°F-180°F.
13. Transfer the chicken to a cooling rack and tent with foil. Allow it to rest 15 minutes before serving.