Name: Peruvian Chicken with Green Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Peruvian
Ingredients: 1 whole or bone-in pieces chicken (Can substitute with boneless, skinless thighs); 1/4 cup olive oil (Can substitute with avocado oil); 2 fresh limes, juiced (Can use lemon juice as substitute); 4 cloves garlic, minced (Garlic powder can be used if needed); 2 teaspoons ground cumin (Coriander can complement flavor but not recommended as substitute); 1 tablespoon smoked paprika (Regular paprika plus a dash of liquid smoke can substitute); 1 tablespoon dried oregano (Use fresh if preferred, adjust quantity); Salt and black pepper to taste (Kosher salt preferred for milder taste); 1 cup fresh cilantro leaves (Parsley can be substituted); 1-2 jalapeños or serrano peppers (Adjust for spice; remove seeds for milder); 1/2 cup mayonnaise (Can substitute with Greek yogurt); 1/3 cup Cotija or Parmesan cheese (Nutritional yeast can replace for dairy-free); Salt and pepper to taste (Adjust to taste)

Peruvian Chicken with Green Sauce

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A flavorful gluten-free recipe for Peruvian Chicken with a vibrant green sauce made from fresh herbs and spices.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Peruvian
Diet: Gluten-Free

Ingredients

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1 whole or bone-in pieces chicken (Can substitute with boneless, skinless thighs)
1/4 cup olive oil (Can substitute with avocado oil)
2 fresh limes, juiced (Can use lemon juice as substitute)
4 cloves garlic, minced (Garlic powder can be used if needed)
2 teaspoons ground cumin (Coriander can complement flavor but not recommended as substitute)
1 tablespoon smoked paprika (Regular paprika plus a dash of liquid smoke can substitute)
1 tablespoon dried oregano (Use fresh if preferred, adjust quantity)
Salt and black pepper to taste (Kosher salt preferred for milder taste)
1 cup fresh cilantro leaves (Parsley can be substituted)
1-2 jalapeños or serrano peppers (Adjust for spice; remove seeds for milder)
1/2 cup mayonnaise (Can substitute with Greek yogurt)
1/3 cup Cotija or Parmesan cheese (Nutritional yeast can replace for dairy-free)
Salt and pepper to taste (Adjust to taste)

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Instructions

Preheat your oven to 425°F (220°C).
Prepare the chicken by rinsing and patting it dry with paper towels.
Combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, oregano, salt, and black pepper in a large bowl.
Coat the chicken in the marinade, ensuring it is well covered.
Place the marinated chicken in a roasting pan.
Roast the chicken in the preheated oven for 50-60 minutes or until it reaches an internal temperature of 165°F (75°C).
Prepare the green sauce by blending cilantro, jalapeños or serrano peppers, mayonnaise, Cotija or Parmesan cheese, and a pinch of salt in a food processor until smooth.
Taste the sauce and adjust seasoning as necessary.
Remove the chicken from the oven and allow it to rest for about 10 minutes.
Slice the chicken and serve it with the vibrant green sauce drizzled on top.

Notes

For extra zing, garnish with additional cilantro or lime wedges when serving.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 500mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 30g
Cholesterol: 80mg

Find it online: https://www.glutenfreez.com/peruvian-chicken-with-green-sauce/