Peruvian Roast Chicken and Green Sauce

Ingredients

Chicken:

• 1 whole chicken (~4 lbs)

• 4 tsp kosher salt

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp granulated garlic 

• 2 tbsp paprika

• 1 tsp black pepper

• 3 garlic cloves minced (preferably microplaned)  

• 2 tbsp vegetable oil

Green Sauce:

• 3 whole jalapenos cut into large chunks (remove seeds from 1-3 depending on spice preference)

• 1 C fresh cilantro

• 2 garlic cloves, roughly chopped

• Juice of half a lime

• 1 tsp apple cider vinegar or white vinegar

• 1 C Mexican crema (50/50 mayo to sour cream will also work)

• Salt to taste

Preparation

You won’t want to make chicken any other way after this. And the sauce?! Highly addictive.

For the Sauce

1. Add all of the ingredients to a blender and blend until smooth. Add water 1 tbsp at a time if the mixture is too thick.

2. Place in a container and refrigerate for at least 30-60 minutes. It gets better over time. 

For the Chicken

1. Spatchcock the chicken by using kitchen shears to cut out the backbone. Then flip the chicken breast side up and press down on the breast bone to break it. This helps the chicken lay flatter and cook more evenly.

2. Add the salt through vegetable oil to a bowl and mix to create a paste. 

3. Rub the paste over the entire surface of the chicken including the underside as well as under the skin. 

4. Place on a wire rack set in a rimmed baking sheet and refrigerate uncovered for 2-4 hours.

5. Preheat the oven to 425 F.

6. Bake the chicken for 35-45 minutes or until the breast reaches 155 degrees F. If the spice rub begins to burn before the chicken is done, loosely cover with foil.

7. Remove from oven and let rest for 10 minutes before carving.