Peruvian chicken

Ingredients

Check items as you go.

• Chicken marinade
• 5 pounds chicken, breasts or thighs
• 2 tsps lime juice
• 1 tsp lime zest
• 2 tsps garlic
• ½ tsp onion powder
• 1 tbsp salt
• ½ tsp pepper
• 1 tsp dried oregano
• 1 tbsp ground paprika
• 1 tbsp ground cumin
• Green sauce
• 1 jalapeno, seeds removed
• 2 garlic cloves
• ¾ cup fresh cilantro
• 1 cup mayo
• 2 tbsp white wine vinegar
• 3 tsps lemon juice
• Salt and pepper to taste
• Pickled red onions
• 3 red onions, peeled and thinly sliced
• 2 tbsp cilantro, chopped
• ⅓ cup red wine vinegar

Method

1. For the chicken:

2. Blend all of the marinade ingredients and process until a mostly smooth paste.

3. Rub the paste all over chicken. Let chicken marinade for at least 30 minutes

4. Bake the chicken at 400 degrees for 30 minutes.

5. Remove from oven and let rest 10 minutes before slicing

6. For the green sauce:

7. Combine all of the ingredients in a blender and process until smooth

8. Taste and season with salt and pepper to taste

9. Store any leftovers in the refrigerator

10. For the pickled onions:

11. Combine all of the ingredients into a small bowl and toss well to coat

12. Refrigerate for a minimum of an hour before serving.

13. Serve the sliced chicken over jasmine rice, topped with pickled onions and green sauce!