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A golden roasted spatchcocked chicken on a platter with a bowl of vibrant green sauce.

Peruvian Chicken with Creamy Green Sauce

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 640
Ingredients Method

Ingredients
  

  • 1 whole chicken (3.5 to 4 pounds) , spatchcocked
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 4 cloves garlic , minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon vegetable oil
  • 1 teaspoon black pepper
  • 1 cup fresh cilantro leaves
  • 2 jalape ño peppers, seeded and chopped
  • 1/2 cup mayonnais e
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt

Method
 

  1. Prepare the marinade by whisking together soy sauce, lime juice, minced garlic, cumin, paprika, oregano, vegetable oil, and black pepper.
  2. Rub the marinade thoroughly over the chicken, including under the skin. Refrigerate for at least 4 hours.
  3. Preheat oven to 425°F (220°C).
  4. Place the chicken on a roasting rack in a rimmed baking sheet and roast for 50 to 60 minutes until the internal temperature reaches 165°F (74°C).
  5. While the chicken roasts, combine cilantro, jalapeños, mayonnaise, sour cream, lime juice, and salt in a blender.
  6. Process until the sauce is completely smooth; cover and refrigerate until serving.
  7. Allow the chicken to rest for 10 minutes before carving, then serve with the green sauce.