Peruvian Style Chicken with Green Sauce

Earlier this year we went to a Peruvian restaurant; the same restaurant we had the garlic rice at (causing me to recreate it). My friend ordered this roasted chicken covered in this wonderful green sauce. It smelled and looked amazing. He was kind enough to give us all a case of this wonderful dish. I had to have it again. I searched all over the internet looking for a recipe. I finally found one that’s ingredients looked similar to what we had eaten and it gave me a good base to start from.

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I marinated these for a day and it smelled so good when I pulled them out. We had a friend over to test this recipe on and we all LOVED IT! I can’t tell you how simple this was to make up for the amount of happiness my mouth enjoyed. Definitely a great payoff for the little bit of work. Make this! No, seriously! Make it! Share it! Make it again and again! It’s awesome!!

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Peruvian Style Chicken with Green Sauce

Ingredients:

6 chicken leg quarters, with skins

For Marinade
3 tablespoons extra virgin olive oil
1/2 cup lime juice
1 tablespoon sugar
6 garlic cloves
1 1/2 tablespoon kosher salt
2 teaspoons black pepper
4 teaspoons paprika
2 tablespoons cumin
2 teaspoons dried oregano

For the Green Sauce
2 tablespoons olive oil
1 tablespoon fresh lime juice
3 jalapeño chili peppers, seeded and chopped
1 cup fresh cilantro
2 cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste

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Directions:

For the Chicken and Marinade
Combine all of the marinade ingredients in a blender and blend until smooth. With your finger,  loosen the skin from the flesh on the thigh and down the leg. Pour small amounts of marinade into the area between the skin and flesh of each leg quarter. Place in a dish. Repeat with each leg quarter. Pour remaining marinade over legs make sure it is spread over evenly. Marinate the chicken in the refrigerator for at least 5 hours or overnight.

Preheat oven to 425º. Adjust the oven rack lowest position. Line a half sheet pan with aluminum foil for easy clean-up. Add a wire rack to the pan and place chicken on it, skin side up. Roast for 20 minutes. Reduce heat to 375º and continue to roast for about an hour. Remove from oven and let rest for about 10 minutes. Serve with green sauce.

For the Green Sauce
Combine all of the ingredients in a blender and blend into a smooth sauce. Sauce will thicken upon standing. Cover and refrigerate until ready to serve.

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Peruvian Style Chicken with Green Sauce
Serves 6
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Cook Time
1 hr 20 min
Cook Time
1 hr 20 min
Ingredients
  1. 6 chicken leg quarters, with skins
  2. For Marinade
  3. 3 tablespoons extra virgin olive oil
  4. 1/2 cup lime juice
  5. 1 tablespoon sugar
  6. 6 garlic cloves
  7. 1 1/2 tablespoon kosher salt
  8. 2 teaspoons black pepper
  9. 4 teaspoons paprika
  10. 2 tablespoons cumin
  11. 2 teaspoons dried oregano
  12. For the Green Sauce
  13. 2 tablespoons olive oil
  14. 1 tablespoon fresh lime juice
  15. 3 jalapeño chili peppers, seeded and chopped
  16. 1 cup fresh cilantro
  17. 2 cloves garlic
  18. 1/2 cup mayonnaise
  19. 1/4 cup sour cream
  20. salt and pepper to taste
Instructions
  1. For the Chicken and Marinade
  2. Combine all of the marinade ingredients in a blender and blend until smooth. With your finger, loosen the skin from the flesh on the thigh and down the leg. Pour small amounts of marinade into the area between the skin and flesh of each leg quarter. Place in a dish. Repeat with each leg quarter. Pour remaining marinade over legs make sure it is spread over evenly. Marinate the chicken in the refrigerator for at least 5 hours or overnight.
  3. Preheat oven to 425º. Adjust the oven rack lowest position. Line a half sheet pan with aluminum foil for easy clean-up. Add a wire rack to the pan and place chicken on it, skin side up. Roast for 20 minutes. Reduce heat to 375º and continue to roast for about an hour. Remove from oven and let rest for about 10 minutes. Serve with green sauce.
  4. For the Green Sauce
  5. Combine all of the ingredients in a blender and blend into a smooth sauce. Sauce will thicken upon standing. Cover and refrigerate until ready to serve.
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