Easy Farmers' Market Peruvian Chicken
Summer doesn’t have to mean cooking on the barbie. On one of those rare cool nights, try this easy and delicious baked chicken with pepper sauce. Serve with rice and a salad with avocado, or pair with our Summer Coleslaw.
Ingredients
- 1 whole chicken, cut up
For the marinade:
- ¼ cup lime juice
- ¼ cup olive oil
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
For the spicy cilantro sauce:
- ¾ cup mayonnaise
- 1 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 3 chili peppers such as jalapeños
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- To make the marinade: Combine all ingredients in a 1-gallon freezer bag or sealable bowl. Mix well and add chicken. Toss well to coat. Put in fridge for at least 8 hours, up to overnight.
- When ready to cook, preheat oven to 425°F. Place chicken on a baking sheet, arranging so pieces are not touching. Bake for 25 minutes, then reduce temperature to 350°. Continue to bake until an instant-read thermometer registers 150° in the breast and 160° in the thigh, about 10–12 minutes. Remove from oven and allow to rest for 5 minutes before serving.
- To make the sauce: Combine all sauce ingredients in a blender. Blend on high speed for about 30 seconds. Serve on the side with chicken.
Notes
Chef’s note: This chicken can also be cooked on the barbecue if the nights never get cool enough to turn on that oven. Simply preheat the grill to about 425°F. Cook the chicken with the lid closed, flipping about every 5 minutes until it is fully cooked, about 35 minutes