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Peruvian-style roast chicken with herby green sauce

• Janine Ratcliffe

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

plus marinating

A star rating of 5 out of 5.2 ratingsRate

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Roast chicken is a universal joy. This Peruvian chicken sees chicken thighs flavoured with a beer, lime and ginger marinade, then served with a green sauce and two types of salad.

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Try our Peruvian-style roast chicken with herby green sauce, then discover our pisco sour, Peruvian scallops, ceviche and more Peruvian recipes.

Peruvian-style roast chicken with herby green sauce recipe

Ingredients

Nutrition

• 8-12 whole chicken thighs

MARINADE

• 2cm piece of ginger

  finely grated

• 3 garlic cloves

  crushed

• 2 tbsp soy sauce

• 1 tbsp balsamic vinegar

• 2 limes

  juiced

• 75ml dark beer

  (such as stout or porter)

• 2 tsp paprika

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp kashmiri chilli powder

GREEN SAUCE

• small bunch of coriander

• 4 spring onions

  roughly chopped

• 2 jalapeños

  chopped

• 1 garlic clove

  roughly chopped

• 1 lime

  juiced

• 100g mayonnaise

HERBY CHIPS

• 4 large baking potatoes
• cold-pressed rapeseed oil
• sea salt flakes
• dried oregano

CORN SALAD

• 2 x 340g tins of sweetcorn

• 2 shallots

  finely chopped

• 1 green pepper

  diced

• 12 green olives

  chopped

• 2 tbsp mayonnaise

• 2 limes

  juiced

• handful of coriander leaves

• handful of mint leaves

• 100g feta

  crumbled

AVOCADO SALAD

• 2 avocados

  sliced

• 2 little gem lettuces

  leaves separated

• 8 radishes

  sliced

• ½ cucumber

  sliced

• handful of coriander leaves

• 4 spring onions

  chopped

• 2 limes

  juiced

• 2 tbsp olive oil

Nutrition: per serving

• kcal992
• fat67g
• saturates11g
• carbs43g
• sugars9g
• fibre11g
• protein48g
• salt1.8g

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Method

• step 1

  Put the marinade ingredients in a blender and whizz until smooth. Put the chicken thighs in a large food bag and add the marinade. Leave for at least 4 hrs or overnight if possible.

• step 2

  To make the chips, cut the potatoes into chunky chips (leave the skins on), then soak in cold water for 30 mins. Drain and pat completely dry with kitchen paper.

• step 3

  When you are ready to cook, heat the oven to 200C/180C fan/gas 6.

• step 4

  Put a wire rack over a large baking tray lined with foil. Take the chicken out of the marinade and sit on the rack. Pour the marinade into a small pan, then boil for 5 mins to reduce.

• step 5

  Put 3 tbsp of rapeseed oil in a tray the chips will fit into in one layer and heat for 5 mins. Add the chips, some sea salt flakes and dried oregano, then toss through.

• step 6

  Put the chips on the top oven shelf and the chicken below. Cook for 45 mins until the chips are golden and the chicken is crispy and cooked through – brush some extra marinade on the chicken as it cooks and turn the chips a couple of times. The chips might need a little longer so take the chicken out to rest when it’s done.

• step 7

  To make the green sauce, put everything in a blender and blitz until smooth.

• step 8

  To make the corn salad, put the sweetcorn, shallots, pepper and olives in a bowl, and toss. Combine the mayo and lime juice, and season well. Add to the bowl and toss everything together. Chop most of the herbs and toss through the salad, then serve with the remaining leaves and feta scattered on top.

• step 9

  Toss together all of the avocado salad ingredients, then serve the chicken with chips, salad and the sauce for drizzling over.

More Peruvian-style recipes

Authors

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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