This Peruvian-inspired chicken dish needs to be the star of your next dinner!
THIS CHICKEN DISH IS TRULY DROOL-WORTHY!Β
Juicy chicken spiced and roasted to perfection and topped with the most delish green sauce.
If you ask me, this sauce is the star of the show, and I would easily drizzle it on all the things!Β Salads, sandwiches, tacos, veggies, different types of protein, eggs, I could go on!
I love this meal because itβs quick, full of flavor, and beautiful. Itβs the perfect choice when entertaining because you can do most of the work ahead of time!
My 3rd culture kid brain is all about mixing flavors from all over the world, and If you do make this while entertaining, here are some global sides that would work perfectly with it.
Peruvian-Style Roast Chicken with Green Sauce
A lighter version of this classic Peruvian dish. High protein and full of flavor.
INGREDIENTS
- 5 garlic cloves, finely grated or minced
- 3 tbsp Everiday coconut aminos
- 2 tablespoon lime juice
- 1/2 Tbsp olive oil
- 1 Tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp freshly ground black pepper
- Β½ teaspoon fine sea salt
- 500g boneless skinless chicken thigh + 500g chicken breast
- 3 jalapeΓ±os
- 1Β cupΒ fresh cilantro leaves
- 2Β green onionsΒ (chopped (green parts only) )
- 2Β clovesΒ garlicΒ (peeled)
- 2 Tbsp mayonnaise
- 1/4 cup + 2 Tbsp low-fat Greek yogurt or dairy-free yogurt
- 1Β TbspΒ lime juice
- 1/2Β teaspoonΒ salt
- 1/4Β tspΒ black pepper
- 1/2 tbsp extra virgin olive oil
- water if needed to thin
INSTRUCTIONS
- In a large bowl or zip-top bag, combine the garlic, coconut aminos, lime juice, olive oil, smoked paprika, cumin, oregano, black pepper, and salt.
- Add the chicken thighs and chicken breast and toss well to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- When ready to cook, preheat the oven to 400Β°F / 200Β°C. Arrange the chicken in a single layer in a roasting pan or on a lined baking sheet.
- Roast on the middle rack for 25 to 30 minutes, basting once halfway through with the pan juices. Because chicken breast can cook faster than thigh, begin checking the chicken around the 25-minute mark. Cook until the thickest pieces reach 165Β°F / 74Β°C internally.
- For extra color and lightly charred edges, baste the chicken once more with the pan juices, then switch the oven to broil and move the pan to the upper rack. Broil for 2 to 4 minutes, watching closely so the spices do not burn.
- Remove from the oven and let the chicken rest for 5 minutes before slicing or serving.
- Add the jalapeΓ±os, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender.
- Blend until smooth. With the motor running, slowly drizzle in the olive oil.
- If needed, add a tablespoon or two of water to thin the sauce to your preferred consistency.
- Taste and adjust the lime or salt if needed. Transfer to a bowl and refrigerate until ready to serve.
- Serve the warm chicken with plenty of chilled green sauce spooned over the top or on the side.
NOTES:
Estimated Nutritionals:
Calories: 400 | Protein: 48g | Fat: 15g | Carbs: 7gΒ
