Ingredients:
For the Marinade:
- 3 cloves garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ¼-½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- ⅓ cup dark brown sugar
- 2 tablespoons olive oil
- 1½ tablespoons low-sodium soy sauce
- 2 teaspoons lime zest (from 1 lime)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons minced fresh ginger
For the Roast Chicken:
- 1 (4-pound) whole chicken
- Kosher salt and freshly ground black pepper to taste
- Peruvian Green Sauce for serving (recipe below)
Instructions:
1. Prepare the Marinade:
- In a medium bowl, whisk together the garlic, diced jalapeno, ground cumin, chili powder, crushed red pepper flakes, smoked paprika, dark brown sugar, olive oil, soy sauce, lime zest, lime juice, and minced fresh ginger.
2. Marinate the Chicken:
- Pour ¼ of the marinade into a smaller dish for brushing the chicken.
- Divide the remaining marinade into 2 smaller dishes, reserving one for basting during cooking and one for serving.
- Line a baking sheet with foil, set a metal rack over it, cover with foil, and spray with nonstick spray.
- Pat the chicken dry, season the inside and outside with salt and pepper, and brush with ¼ of the marinade.
- Refrigerate the chicken uncovered for 8-48 hours to allow the flavors to infuse.
3. Roast the Chicken:
- Preheat your oven to 450°F (232°C).
- Place the chicken breast-side down on the wire rack and cook for 30 minutes.
- Turn the chicken breast-side up and continue cooking for an additional 30 minutes. If the chicken becomes too brown, cover it with foil sprayed with nonstick spray.
- Turn off the oven, baste the chicken with the reserved marinade, and leave it in the oven for another 10-15 minutes until the internal temperature reaches 175°F-180°F (80°C-82°C).
4. Rest and Serve:
- Transfer the chicken to a cooling rack, tent it loosely with foil, and let it rest for 15 minutes before carving.
- Carve the chicken, drizzle with the remaining marinade, and serve with Peruvian Green Sauce.
Peruvian Green Sauce Recipe:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeno, ribs and seeds removed
- 2 cloves garlic
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
1. Combine all ingredients in a blender or food processor and blend until smooth.
2. Adjust seasoning with salt and pepper as needed.
Serve the green sauce alongside the roasted chicken for a flavorful meal.
