Peruvian Chicken with Green sauce
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By Marc Montecalvo
Peruvian Chicken with Green sauce
9 steps
Prep:30minCook:1h
Updated at: Mon, 17 Feb 2025 18:16:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Nutrition per recipe
Calories5749.9 kcal (287%)
Total Fat495.9 g (708%)
Carbs48.2 g (19%)
Sugars16.2 g (18%)
Protein285.4 g (571%)
Sodium15369.5 mg (768%)
Fiber14.3 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the marinade and chicken:
5 lbraw chicken
6 tablespoonolive oil
4 teaspoonlime juice
2 teaspoonlime zest
4 teaspoonfresh garlic
minced
1 teaspoononion powder
2 tablespoonkosher salt
1 teaspoonground black pepper
2 teaspoondried oregano
2 tablespoonground paprika
For the Green Sauce:
4jalapeños
seeds removed
4cloves garlic
peeled
1 ½ cupfresh cilantro
washed
4 tablespoonolive oil
⅔ cupsugar free mayonnaise
2 tablespoonwhite vinegar
1 teaspoonkosher salt
4 teaspoonlime juice
2 teaspoonlime zest
For the red onions:
Instructions
For the chicken:
Step 1
Combine all of the marinade ingredients in a magic bullet or small food processor and process until a mostly smooth paste.
Step 2
Rub the paste all over the inside and outside of the chicken, including under the skin of the breast and legs as far as you can reach.
Step 3
Roast the chicken uncovered at 400 degrees for about 70 minutes, or until a thermometer inserted in the center of the thigh reads 165 degrees.
Step 4
Remove from the oven and let the chicken rest for 15 minutes before cutting and serving.
For the green sauce:
Step 5
Combine all of the ingredients in a magic bullet or blender and process until smooth.
Step 6
Taste and season with salt and pepper as desired.
Step 7
Store any leftovers in the refrigerator.
For the red onions:
Step 8
Combine all of the ingredients in a small bowl and toss well to coat.
Step 9
Let sit for 10 minutes before serving.
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