Peruvian Roasted Chicken with the Perfect Green Sauce

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Green bell pepper is milder and more affordable.

Remove the chicken from the wrapper and giblets.

Cut through the breast bone to halve the chicken or leave it whole.

Slice through the skin and flesh to reveal the bone.

Remove excess skin and fat, and rinse the chicken.

Soak the chicken in a container of water with 1/4 to 1/2 cup of vinegar or lime juice for a few minutes.

Measure out 1/4 cup of olive oil and 1/4 cup of apple cider vinegar, 1 tbsp of salt, 1 tbsp of roasted ground cumin, 1 tbsp of paprika, 2 tbsp of dried oregano, and 1 tsp of black pepper.

Mix the marinade well and pour it into a resealable bag with the chicken, rubbing it to coat.

Marinate the chicken for a minimum of 30 minutes, preferably overnight.

Preheat the oven to 350°F.

Prepare a side dish of roasted veggies and potatoes, rinsing and cutting them as needed.

Place the chicken in the oven and roast it.

Prepare the green sauce by blending 3 jalapeños (seeds removed), 4 cloves of garlic, 2 tbsp of olive oil, 2 tbsp of apple cider vinegar, 1/4 cup of mayonnaise, 1/4 cup of sour cream, and fresh cilantro until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens