Peruvian Roast Chicken

Peruvian 

Marinade:

• 6 garlic cloves, chopped
• 1 tbs cumin
• 2 tsp paprika 
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• 2 tsp salt
• 2 limes, juiced
• 1 tbs olive oil
• 1 tbs soy sauce
• 1/2 tbs chili paste or powder, such as aji amarillo

• 4 lb whole chicken
  

​Green Sauce:

• 1 cup cilantro leaves
• 2 garlic cloves, chopped
• 1 - 2 limes, juiced
• 1/3 cup mayonnaise
• 1/2 tsp salt
• 1-4 jalapenos (to taste), chopped
• 1/2 tbs chili paste, to taste
• 2 tbs olive oil

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1. Combine all marinade ingredients with whisk or blender
2. Pat dry bird with paper towel and use fingers to loosen skin from chicken
3. Distribute 2/3 marinade between the skin and the meat of the chicken 
4. Rub remaining marinade into skin of chicken
5. Marinade overnight
6. To spatchcock remove back bone with kitchen sheers, splay out, and press down to flatted
7. (optional) Squeeze additional lime juice over chicken
8. Salt chicken
9. Roast at 400 degrees
10. Every 20 minutes, remove chicken from oven to baste with pan juices
11. Cook about 50 min, until golden, reaches internal temp of 165, and juices run clear when stabbing thigh with a fork
12. Blend together green sauce ingredients, olive oil last, and refrigerate until ready to serve
13. Carve chicken and serve with green sauce and limes