Peruvian chicken with green sauce

Whip all the marinade ingredients in a medium bowl.

Pour 1⁄4 of the marinade in a smaller dish to brush the chicken. Divide the rest of the marinade into 2 smaller dishes, reserving one for basting and one for serving.

Line a cooktop with tin foil, place a metal holder on top, cover with tin foil and spray with non-stick spray.

Beat dry chicken, salt and pepper inside and out, and brush with 1⁄4 of the marinade. Refrigerator discovered for 8-48 hours.

Preheat oven to 450°F, turn the chicken breast down on the wallet and bake for 30 minutes.

Turn the chicken breast upside down, cook for an additional 30 minutes. If too brown, cover with foil spray.

Turn off the oven, beat with reserved marinade, and leave in the oven for 10-15 minutes until the internal temperature is 175°F-180°F.

Transfer to a cooling rack, tent with aluminum foil, and rest for 15 minutes before serving.

Sculpter, bruine de marinade et de sauce verte, et servir.

Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 9 hours 30 minutes | Servings: 3

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