Eosinophilic Esophagitis Friendly Peruvian Roast Chicken
Total time9 hr 40 min
Prep time25 min
Cook time1 hr 15 min
4.5(11)
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Learn more →Ingredients
4 servings
For the chicken
- 1 whole chicken (3.5–4 lb), patted dry
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp ají amarillo paste
- 4 garlic cloves, minced
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
For the green sauce
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup mayonnaise
- 1 jalapeño, roughly chopped (seeds removed for less heat)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 garlic clove, roughly chopped
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, ají amarillo paste, minced garlic, lime juice, olive oil, cumin, smoked paprika, oregano, black pepper, and salt until smooth.
- 2
Place the chicken in a large zip-top bag or covered container. Pour the marinade over the chicken and rub it all over, including under the breast skin. Seal and refrigerate for at least 8 hours or overnight.
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