Peruvian Chicken with Green Chile Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 whole chicken
1 cup orange juice
4 tbsp white vinegar
3 tbsp apple cider vinegar
3 tbsp coconut oil
juice of one lime
2.5 tbsp garlic powder
2 tbsp paprika
1.5 tbsp cumin
2 tsp black pepper
1 tsp sea salt

Other Ingredients:
1/3 cup vegetable oil
1 tbsp honey

1 bunch cilantro
3 jalapenos
1 garlic clove
1/2 tsp salt
1/4 cup olive oil
3 tbsp mayonnaise

Instructions:

Combine all ingredients to form a loose paste. Place chicken in a ziplock bag and pour mixture over chicken. Shake and cover the chicken. Let marinate breast down in refrigerator for at least two hours before cooking. The longer it marinates, the better it tastes. (up to 1 day)

Peruvian chicken is classically roasted on a rotisserie, but I don’t have one. So I put the chicken on a raised roaster rack and baked it in a roaster.

Preheat the oven to 350. Add to your pan or rotisserie. Drizzle with any remaining marinade. Cook for an hour an 45 minutes, or 20 minutes for each pound.

Let stand for at least 10 minutes before cutting. When I cook roasts I like to cover it with foil and let it rest for 30 minutes before cutting into it. An hour for turkey. Dip in green chile sauce.

Green Chile Sauce:
Remove stem & seeds form jalapenos. Blend all ingredients together in a food processor or blender and chill. Serve cold.