February 23, 2021

Peruvian Roast Chicken and Green Sauce

Ingredients:

  • Marinade:
  • 2 tbsp aji amarillo paste
  • Juice from 2 medium limes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • Verde Sauce:
  • 1 cup cilantro leaves
  • 1/2 cup mayonnaise
  • 1 jalapeno seeded and chopped
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • Chicken:
  • 1 3-4 lb chicken
  • The marinade
  • Verde sauce
  • Cilantro and lime for garnish

YIELD: 4 servings

DIRECTIONS:

Combine all the marinade ingredients. Stir to combine, set aside.

Combine all of the Verde Sauce ingredients in a blender or food processor. Blend to combine, set aside.

To spatchcock the chicken, just cut out the backbone, open up the bird on a cutting board and push down hard on the breast. Put the chicken in a big ziplock bag or pan and cover well with the marinade. Refrigerate a minimum of 1 hour, up to 12 hours.

Pre-heat your oven to 350F. Place the chicken on a baking sheet and roast until the thigh reaches an internal temperature of 175F. This can take 45 minutes to 1 hour or more. Remove from oven and let rest 10 minutes.

To serve, cut the chicken up into pieces. Serve with a drizzle of the verde sauce, cilantro and lime.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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