4 Garlic cloves, minced

3 tbsp. Melted ghee or fat of choice

Peruvian Spice Mix

Juice and zest from 1 lime

Green Sauce Ingredients (Note: lasts about 3 days in the fridge)

3 Jalapenos or 1 Hatch/Anaheim pepper, stem & seeds removed, roughly chopped

1 C Packed cilantro (leaves and stems)

2 garlic cloves, chopped

1 Scallion, chopped

½ C Mayonnaise

¼ C Full Fat sour cream

1 tbsp. Lime juice

½ tsp. Sea salt

Pinch ground black pepper

2 tbsp. Extra Virgin Olive Oil

Chicken Directions

1.) Combine all your marinade ingredients in a bowl. As your fat of choice begins to cool, it will create a paste. Set marinade aside.

2.) Flip the chicken over and using your fingers, create pockets by gently separating the skin from the breast and thigh meat. Rub the marinade all over the chicken – under and over the skin. Place chicken in a container, cover with plastic wrap and place in the refrigerator for 4 to 24 hours.

3.) An hour before cooking the bird, remove it from refrigerator and let it come up to room temperature. Preheat the oven to 400 degrees and place a rack in the upper middle position. Line rimmed baking sheet with tin foil, and set a wire rack on top of the baking sheet. Set aside.

4.) Place the chicken breast side up on the wire rack, tucking the wings behind the breast. Roast the chicken for 45-60 minutes or until the breast meat reaches *155 degrees and the thigh meat reaches 170. Take the chicken out of the oven and let it rest 10 minutes before carving. Serve with the green sauce on the side.

Green Sauce Directions

1.) In a skillet over medium heat, sauté the garlic in the olive oil until the garlic is fragrant, about a minute. Remove from heat and set aside. Add all the remaining sauce ingredients to a food processor or blender until well combined. Be sure to scrap down the sides as you go. Add the olive oil and garlic and blend until smooth. Place the sauce in a covered container and refrigerate until needed.

*Please note that we do not provide a thermometer…they tend to stray