3 tablespoons olive or avocado oil
1/4 cup lime juice, from 2 limes
5-6 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1/2 teaspoon black pepper
2 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar or monkfruit
3-4 lbs whole young beautiful chicken
1 jalapeño chili peppers, seeded if desired , unless you like it really hot then add 2
1 cup packed fresh cilantro leaves
3 cloves garlic, roughly chopped
1/2 cup mayo such as Best Foods or Japanese Kewpie
1/3 cup sour cream
1 tablespoon fresh lime juice, from 1 lime
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Warm your oven or Traeger grill to 425 F. While it's heating up combine all the ingredients except for the chicken in your food processor and blend until very very smooth. The smell will be amazing from all the spices , so don't do it when you are hungry.
Once the marinade is ready put your gloves on ( or not ) and smother the chicken in it. Make sure you cover everything, inside and out. Also you can make little incisions and put some of this marinade under the birds skin.
When the oven is ready to go, lower the temp to 375 F and gently put your chicken on mid rack on a foiled baking sheet.
Wait for 45 min, rotate the bird and roast for about 25 more. If the skin is not super golden and crispy increase the temp back to 425 and roast for another 10-15 min.
The internal temp of chicken should be no less than 165 degrees.
While you great looking (and great smelling) chicken is resting make the sauce. Put all ingredients in a blender and blend until smooth and creamy. This delicious sauce is equally great with fish like salmon or trout so make extra. You can refrigerate it for up to a week.
Now you are all done and ready to feast ! Bon Appetit !
(This dish goes well with rice , potatoes or any of your favorite greens).