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Peruvian Rotisserie Chicken with Green Sauce

Ingredients

Rub

  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • 2 tablespoons sriracha
  • 1 ½ tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons brown mustard
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ¾ teaspoon coarse black pepper
  • ½ teaspoon dried oregano
  • 1 (5 to 6 pound) whole chicken

Green Sauce

  • 1 ½ cups packed cilantro leaves
  • 2 green onions, cut into 2-inch pieces (green and white part)
  • 1 large jalapeno, halved
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ¾ cup mayonnaise

Directions

  1. Truss chicken.
  2. In a medium bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
  3. Rub garlic mixture over all sides of chicken and inside the cavity. Cover and refrigerate overnight.
  4. Secure chicken on rotisserie skewer. Insert into oven.
  5. Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
  6. Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped.
  7. Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
  8. Remove chicken to a cutting board and carve.
  9. Serve chicken with green sauce.

Serves: 8-10

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