Peruvian Chicken with Spicy Green Sauce

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive.

Mix dry oregano, cumin, chipotle chili powder, paprika, and black pepper in a bowl.

Add fresh lime juice, garlic, soy sauce, chili pepper paste, honey, and Dijon mustard to the bowl and mix well.

Add a couple of tablespoons of olive oil to the marinade and whisk it up.

Loosen the skin of the chicken and spoon the marinade under the skin.

Pour the remaining marinade over the chicken and massage it in.

Cover the chicken and refrigerate for at least 2 hours.

Let the chicken sit out for at least 30 minutes before cooking.

Cook the chicken on the grill or in the oven at 425°F for about 1 hour until it reaches an internal temperature of 165°F.

Prepare the spicy green sauce by blending cilantro, cotija cheese, basil, cumin, garlic, Leblon peppers, lime juice, chili pepper sauce, sour cream, mayonnaise, and olive oil until smooth.

Serve the chicken with the spicy green sauce and a squeeze of fresh lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens