Peruvian chicken with green sauce
Ingredients :
For the Marinade:
3 minced garlic cloves
1 jalapeno pepper, ribs and seeds removed, diced
2 teaspoons of ground cumin
2 teaspoons of chili powder
1⁄4-1⁄2 teaspoon crushed red pepper flakes
1 teaspoon of smoked paprika
1⁄3 cup dark brown sugar
2 tablespoons of the olive oil
11⁄2 tablespoons low-sodium soy sauce
2 teaspoons of lime zest (from 1 lime)
2 tablespoons of fresh lime juice (from 1 lime)
2 tablespoons of freshly chopped ginger
For the roast chicken:
1 whole chicken (4 pounds)
Kosher salt and freshly ground black pepper to taste
Peruvian green sauce to serve (recipe on the website)
Instructions :
1️⃣ Whip all the marinade ingredients in a medium bowl.
2️⃣ Pour 1⁄4 of the marinade in a smaller dish to brush the chicken. Divide the rest of the marinade into 2 smaller dishes, reserving one for basting and one for serving.
3️⃣ Line a cooktop with tin foil, place a metal holder on top, cover with tin foil and spray with non-stick spray.
4️⃣ Beat dry chicken, salt and pepper inside and out, and brush with 1⁄4 of the marinade. Refrigerator discovered for 8-48 hours.
5️⃣ Preheat oven to 450°F, turn the chicken breast down on the wallet and bake for 30 minutes.
6️⃣ Turn the chicken breast upside down, cook for an additional 30 minutes. If too brown, cover with foil spray.
7️⃣ Turn off the oven, beat with reserved marinade, and leave in the oven for 10-15 minutes until the internal temperature is 175°F-180°F.
8️⃣ Transfer to a cooling rack, tent with aluminum foil, and rest for 15 minutes before serving.
9️⃣ Sculpter, bruine de marinade et de sauce verte, et servir.
Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 9 hours 30 minutes | Servings: 3
