Main Dishes
Peruvian Chicken
Description
Peruvian Chicken is crispy-skinned and sensationally flavored with a verdant, vibrant combination of lime, garlic, oil, and warm spices. It’s roasted in the oven, then served with a lively, creamy green sauce, and as soon as you finish it, you’ll want to make it again!
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons lime juice about 1 medium lime
- 6 garlic cloves roughly chopped
- 1 tablespoon kosher salt divided
- ½ teaspoon ground black pepper
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoons sriracha or Sambal
- 1 tablespoon white vinegar
- ½ teaspoon honey
- 4 pounds bone-in, skin-on chicken thighs and breasts about 4 thighs and 1 split chicken breast*
- For the Green Sauce:
- 3 roughly chopped jalapeño peppers about 7 oz (see notes below for spice levels including varying amounts of seeds)**
- 1 cup packed cilantro 1 ounce
- 2 cloves garlic roughly chopped
- ¼ cup whole milk plain Greek yogurt use mayo to make dairy free
- ¼ cup extra-virgin olive oil
- 2 tablespoons lime juice about 1 medium lime
- 1 teaspoon white vinegar
- 1 ½ teaspoons kosher salt
- 1 teaspoon honey
Directions
- For the chicken marinade: In a mini food processor or high-speed blender, blend the olive oil, lime juice, garlic, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the black pepper, cumin, chili powder, paprika, oregano, honey, sriracha, and white vinegar until mostly smooth.
- With paper towels, pat the chicken very dry on both sides. If using a whole chicken breast (which looks like a heart shape), see notes below to split it in half.
- Sprinkle the chicken pieces all over (on the top and bottom of each piece) with the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. With your fingers or a spoon, gently loosen the chicken skin from the flesh. Spread half of the marinade underneath the skin of the chicken pieces.
- Place the chicken pieces and remaining marinade into a ziptop bag or large bowl and mix around to fully coat. Cover and marinate the chicken in the refrigerator for at least 4 hours or up to 8 hours (you can push the marinade to 12 hours, but at your own risk—the meat may start to break down somewhat because of the lime juice).
- Make the Green Sauce: Add the jalapeño and cilantro to a blender (a regular blender or high speed will both work; you can also use a mini food processor, but the sauce will not be *as* smooth). Blend in long pulses until chopped.
- Add the remaining sauce ingredients (garlic, yogurt, oil, lime juice, vinegar, salt, and honey) and blend for about 2 minutes, until smooth. Cover and refrigerate until ready to serve. (The sauce is excellent served right away but the flavor will intensify and the sauce will thicken a bit if it sits in the fridge overnight.)
- When ready to cook the chicken, place the oven racks in the upper third and center of your oven, and preheat the oven to 425°F. Let the chicken stand at room temperature for 15 minutes prior to cooking.
- Using tongs, remove the chicken from the marinade (no need to wipe it off) and place it onto a rimmed baking sheet, skin side facing up. Discard any excess marinade left in the bag/bowl.
- Bake the chicken on the center rack for 15 minutes. Reduce the oven temperature to 375°F and bake for an additional 15 minutes until the chicken is cooked through. It should register 160 to 165°F on an instant-read thermometer inserted at the thickest part (the FDA directions to cook to 165°F; I prefer to remove my chicken a few degrees early, as its temperature will rise as it rests). If any pieces finish early, remove them to a plate and tent with foil while you continue baking the rest.
- Turn the oven to broil. Return any chicken you pulled off early to the pan. Transfer the pan to the upper third of the oven and broil for 1 to 2 minutes, until the skin is golden and crispy. Keep a close eye on the chicken to make sure it does not burn. Don’t walk away!
