Description
Spicy Peruvian chicken with green sauce brings zesty South American flavors to your kitchen. Creamy cilantro-packed marinade delivers bold, tangy notes that elevate grilled or roasted chicken into a memorable culinary experience you’ll crave again and again.
Ingredients
Scale
Chicken and Marinade:
- 1 whole chicken (about 4.5 pounds or 2 kilograms)
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground annatto (optional, for color)
Herbs and Spices:
- 1 cup fresh cilantro, packed
- 2 jalapenos, seeds removed (or keep seeds for extra heat)
- 2 tablespoons Aji Amarillo paste (Peruvian yellow pepper paste) (or substitute with more jalapeno)
- 2 cloves garlic
Green Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Thoroughly towel off the poultry, eliminating excess moisture to ensure optimal marinade absorption.
- Craft a vibrant flavor blend by combining fragrant olive oil, tangy soy sauce, zesty lime essence, pungent garlic, warm cumin, smoky paprika, earthy oregano, and mineral-rich seasonings in a mixing vessel.
- Massage the aromatic marinade meticulously across every surface of the chicken, carefully working the mixture beneath the skin to infuse deep, robust flavors.
- Transfer the seasoned poultry into a sealed container or robust plastic bag, ensuring complete coverage with the marinade.
- Refrigerate the prepared chicken, allowing the complex spices to penetrate and tenderize the meat for a minimum of four hours, though an overnight rest will yield the most profound flavor profile.
- When ready to cook, remove the chicken from the refrigerator and permit it to rest at ambient temperature for approximately 30 minutes, promoting even cooking.
- Prepare your preferred cooking method – whether roasting, grilling, or baking – to transform the marinated chicken into a succulent, flavor-packed dish that celebrates Peruvian culinary traditions.
Notes
- Marinate chicken longer for deeper flavor infusion, allowing spices to penetrate the meat thoroughly.
- Use bone-in, skin-on chicken thighs for juicier results and more intense flavor compared to chicken breasts.
- Consider using a blender to create a smoother, more consistent marinade that coats the chicken evenly.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos to maintain the umami profile.
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg