Description
A vibrant and flavorful dish featuring succulent chicken marinated in spices and served with a creamy green sauce.
Ingredients
Scale
- 1 whole or bone-in pieces chicken
- 1/4 cup olive oil
- 2 fresh lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- To taste salt and black pepper
- 1 cup fresh cilantro leaves
- 1-2 jalapeños or serrano peppers
- 1/2 cup mayonnaise
- 1/3 cup Cotija or Parmesan cheese
- To taste salt and pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the marinade by combining olive oil, lime juice, minced garlic, ground cumin, smoked paprika, oregano, salt, and black pepper in a bowl.
- Place the chicken in a large re-sealable bag or bowl and pour the marinade over it, making sure it’s well coated.
- Seal the bag or cover the bowl and marinate in the refrigerator for at least 120 minutes, or preferably overnight for deeper flavors.
- Arrange the marinated chicken pieces on a roasting pan or baking sheet lined with parchment paper.
- Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- While the chicken is roasting, prepare the green sauce by blending together cilantro, jalapeños, mayonnaise, Cotija cheese, lime juice, and a pinch of salt in a food processor until smooth.
- Taste the green sauce and adjust seasoning if necessary.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Serve the chicken with the green sauce on the side and enjoy!
Notes
Marinate the chicken overnight for richer flavors. Adjust spice levels based on preference.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg