Check out this awesome recipe for Peruvian Style Chicken with Green Sauce from Wild Thyme with chef, Allison Davis!

Peruvian Style Chicken with Green Sauce You could use this with a whole chicken and roast in the oven or on chicken breast and sear in the skillet.

Ingredients

For the Chicken

*       3 tablespoons extra virgin olive oil
*       1/4 cup lime juice, from 2 limes
*       4 large garlic cloves, roughly chopped
*       1 tablespoon kosher salt
*       2 teaspoons paprika

*       1 teaspoon black pepper
*       1 tablespoon cumin
*       1 teaspoon dried oregano
*       4 pound whole chicken

For the Green Sauce

*       3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
*       1 cup fresh cilantro leaves
*       2 cloves garlic, roughly chopped
*       1/2 cup mayonnaise, best quality such as Hellmann’s
*       1/4 cup sour cream
*       1 tablespoon fresh lime juice, from one lime
*       1/2 teaspoon salt
*       1/8 teaspoon freshly ground black pepper
*       2 tablespoons extra virgin olive oil

Instructions

For the Chicken

1.      Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.  Spoon about 2/3 of the marinade evenly on the chicken. Ideally, you would want to marinate the chicken in the refrigerator for at least 6 hours or overnight;  however, the heat and citrus will still make for a delicious chicken breast if used in a matter of minutes.
2.      Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 15 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes if you are roasting the whole bird or for another 10 minutes if you are only using chicken breast.  You want the internal thermometer to reach 165 degrees before removing the chicken from the oven, or for the juices to run nice and clear. (Keep an eye on it — if it’s browning too quickly, cover it loosely with foil.)
3.      Note: You can use the remaining 1/3 of the mixture to baste the chicken while it is the oven.

For the Green Sauce

1.      Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.