Roasted Chipotle Chicken with Peruvian Green Chilly Sauce

 

This is a staple weekend or week night dinner in our house, particularly in the summer, over the charcoal BBQ. Since the weather is not cooperating up here in the north, and it will be a while before we can get the BBQ out, I have concluded that I need to make this chicken....even if it's in the oven.  The chicken has a fragrant sweet and smoky flavour and the the Green Chilly Sauce is to dye for! If there are any green chilly sauce left overs I like to put it on my scrambled  eggs  in the morning!

What you will need...

One free range chicken

For the rub

2-3 tbsp of olive oil

2 tsp of coarse sea salt

1 tbsp of smoked paprika

2 tsp of chipotle pepper

1 tsp of ground cumin

1 tsp of ground coriander

2 tsp of garlic powder

1 tsp of brown sugar

zest of one lime

Peruvian  Green Chilly Sauce/Aji verde

3 jalopeno peppers, stemmed, seeded and chopped

1 pablano pepper, roasted 

2 garlic cloves, minced

1/2 bunch of cilantro

1/3 cup of fresh mint

1/3 cup of fresh basil

juice of one lime

1/2 cup of mayonnaise (I make my own, it is super easy and much, much better for you) or you can use 2 avocados if you want to avoid the fat

1 tsp of apple cider vinegar or white vinegar

How we make it...

Wash the bird and pat dry. Split it (I use my kitchen shears and cut out the spine). 

Mix all the rub ingredients in a small bowl.

Rub the chicken all over with the rub. Cover it and let it marinate over night or a minimum of  6-8 hours.

I like to take the chicken out of the fridge for 45 min. to one hour before putting it in the oven.

Preheat your over to 400F.

Cook chicken in the oven for about one hour, or until the meat cooked.  This skin will be nice and crispy! 

Doesn't that look good!!!

For the Green Chilly Sauce...

While the chicken is in the oven (or before) add all the ingredients in a blender/food processor and blend and that's about it :)

Easy, peasy :)

Here, I served it with black kale and fresh beets salad with feta!