Peruvian Roasted Chicken with Jalapeño-Cilantro Sauce
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By Rachel Gottlieb
Peruvian Roasted Chicken with Jalapeño-Cilantro Sauce
Updated at: Mon, 08 Jan 2024 13:45:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Nutrition per serving
Calories2265.7 kcal (113%)
Total Fat191.8 g (274%)
Carbs29.1 g (11%)
Sugars9.7 g (11%)
Protein107.6 g (215%)
Sodium3408.4 mg (170%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Chicken
3 clovesgarlic
finely grated or chopped
2 Tbspextra virgin olive oil
1 Tbspwhite vinegar
2 tspsmoked paprika
1 tspaji amarillo paste
optional
1 tspground cumin
1 tspkosher salt
½ tspfreshly ground black pepper
2.5 lbchicken thighs
bone-in, skin-on
Jalapeño-Cilantro Sayce
Instructions
Chicken
Step 1
In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, salt and pepper. Add chicken and turn to coat, making sure to rub marinade under skin. Cover and refrigerate for at least 30 minutes, or up to two hours.
garlic3 cloves
extra virgin olive oil2 Tbsp
white vinegar1 Tbsp
smoked paprika2 tsp
aji amarillo paste1 tsp
ground cumin1 tsp
kosher salt1 tsp
freshly ground black pepper½ tsp
chicken thighs2.5 lbStep 2
Preheat oven to 450°. Arrange chicken skin side up on a baking sheet.
Step 3
Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into thickest part registers 165° (25-35 minutes).
Jalapeño-Cilantro Sauce
Step 4
Combine ingredients into blender or food processor. Blend until smooth.
Notes
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