If you have ever dreamed of capturing the irresistible flavors of a South American classic at home, this Peruvian-Style Roast Chicken with Green Sauce Recipe is an absolute must-try. The succulent, spice-rubbed chicken melds perfectly with a vibrant, creamy green sauce that dances on your taste buds with fresh cilantro, jalapeños, and tangy lime. It brings together a beautiful balance of smoky, zesty, and herbaceous notes that feel like a celebration in every bite. This recipe is not only rich in tradition but also remarkably straightforward to prepare, meaning you can impress friends and family with minimal fuss and maximum flavor.
Ingredients You’ll Need
The magic of this Peruvian-Style Roast Chicken with Green Sauce Recipe lies in the simplicity and authenticity of its ingredients. Each one plays a vital role in building those deep, layered flavors and the vibrant color that makes the dish so memorable. From aromatic spices to fresh herbs, here’s what you’ll need:
- Whole chicken (about 4 lbs): The star protein that becomes tender and juicy after roasting.
- Olive oil: Helps the spices coat the chicken evenly and crisps the skin during roasting.
- White vinegar: Adds brightness and tenderizes the meat for ultimate succulence.
- Soy sauce: A subtle umami boost that enhances the chicken’s savory depth.
- Lime juice: Provides fresh citrus notes essential for the marinade and green sauce.
- Garlic (minced): An aromatic powerhouse that infuses the dish with robust flavor.
- Ground cumin: Offers a warm earthiness that is signature to Peruvian spices.
- Smoked paprika: Gives a smoky, slightly sweet layer to the chicken’s seasoning.
- Kosher salt and black pepper: Essential basics to balance the flavor.
- Dried oregano and ground coriander: These herbs add a subtle herbaceous complexity.
- Cayenne pepper: A touch of heat to awaken the palate.
- Cilantro leaves (for the green sauce): The fresh backbone of the vibrant ajà verde sauce.
- Jalapeños: Adds a bit of spice and character to the green sauce.
- Mayonnaise and sour cream: These creamy ingredients balance the bright heat.
- Olive oil and lime juice (for sauce): Round out the ajà verde’s silky texture and tanginess.
- Salt and optional Parmesan cheese: Elevates and finishes the sauce perfectly.
How to Make Peruvian-Style Roast Chicken with Green Sauce Recipe
Step 1: Prepare the Marinade
Start by combining olive oil, white vinegar, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, dried oregano, ground coriander, and cayenne pepper in a small bowl. This marinade is packed with bright, smoky, and spicy flavors that will soak deeply into the chicken, enhancing every bite.
Step 2: Marinate the Chicken
Pat your whole chicken dry, then gently loosen the skin over the breasts and thighs to allow the marinade to penetrate beautifully. Rub the marinade evenly all over the chicken, making sure to get some under the skin for maximum flavor. Cover it up and refrigerate for at least 6 hours or, better yet, overnight. This period allows the flavors to meld and the chicken to tenderize.
Step 3: Roast to Perfection
Preheat your oven to 425°F (218°C) and arrange the chicken on a rack inside a roasting pan. This setup allows heat to circulate evenly, resulting in crispy skin all over. Roast the chicken for about 1 hour to 1 hour and 15 minutes, or until the internal temperature hits 165°F in the thickest part. Let the bird rest for 10 minutes before carving — it’s an important step that keeps the juices locked in for moist, tender bites.
Step 4: Make the Green Sauce (Ajà Verde)
While the chicken roasts, toss the fresh cilantro, seeded jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and optional Parmesan cheese into a blender. Puree until silky smooth, tasting as you go to adjust seasoning and heat. This sauce is creamy, zesty, and packs a gentle kick that complements the roast chicken spectacularly.
How to Serve Peruvian-Style Roast Chicken with Green Sauce Recipe
Garnishes
Fresh cilantro sprigs and thin lime wedges are classic garnishes that boost the dish’s freshness and presentation. Adding these simple touches around the platter invites your guests to customize their experience and enhances the aroma.
Side Dishes
Pair the roast chicken with traditional Peruvian favorites like roasted potatoes or a light quinoa salad to keep the meal balanced and true to its roots. A simple side of steamed vegetables or a crisp green salad also works beautifully to provide a variety of textures.
Creative Ways to Present
For a festive touch, serve the chicken carved onto a rustic wooden board with small bowls of the vibrant green sauce alongside. Layer slices of avocado or sprinkle toasted sesame seeds over the sauce for extra flair. Turning this meal into a shared experience with interactive plating makes it even more enjoyable.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and refrigerate within two hours of cooking. It will stay delicious for up to 3 days, making it ideal for easy lunches or quick dinners.
Freezing
If you want to keep the chicken longer, freeze portions in freezer-safe containers. The green sauce can also be frozen, but the texture may change slightly upon thawing. Use frozen chicken and sauce within 2 months for best quality.
Reheating
Reheat the chicken gently in a low oven to maintain moisture and crispiness. Warm the green sauce separately and stir well before serving. Avoid microwaving the sauce directly, as it could separate.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or breasts work well with this recipe—just adjust the roasting time accordingly to ensure the meat is cooked through.
Is the green sauce very spicy?
The sauce has a pleasant kick thanks to the jalapeños, but seeding them helps tone down the heat. You can adjust the amount of jalapeños based on your spice preference.
Can I make the marinade ahead of time?
Yes, the marinade can be mixed a day ahead, but it’s best to combine it fresh for maximum flavor and potency. Once mixed, store it chilled until ready to use.
What can I substitute if I don’t have sour cream for the green sauce?
You can replace sour cream with Greek yogurt for a similar tang and creamy texture while keeping the sauce light and refreshing.
How crisp does the chicken skin get with this recipe?
Roasting at high heat and letting the chicken rest uncovered in the fridge before cooking helps achieve beautifully crispy skin that’s deeply flavorful from the marinade.
Final Thoughts
This Peruvian-Style Roast Chicken with Green Sauce Recipe is a joyful meal that brings a little bit of Peru’s sunny spirit right into your kitchen. With its flavorful marinade and cooling, vibrant sauce, it’s destined to become a beloved staple in your rotation. I encourage you to give this recipe a try—you’ll find it both satisfying to prepare and even more satisfying to eat. Enjoy every delicious bite!
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Peruvian-Style Roast Chicken with Green Sauce Recipe
- Prep Time: 20 minutes (plus at least 6 hours marinating)
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Experience the vibrant flavors of Peru with this Peruvian-Style Roast Chicken paired with a zesty green sauce known as ajà verde. The chicken is marinated in a blend of spices and herbs, then perfectly roasted to crispy, juicy perfection. The creamy, tangy green sauce adds a fresh kick that complements the rich, savory chicken, making it a standout main course ideal for family dinners or special occasions.
Ingredients
For the Chicken
- 1 whole chicken (about 4 lbs)
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
For the Green Sauce (Ajà Verde)
- 1 cup fresh cilantro leaves (packed)
- 1–2 jalapeños, seeded for less heat
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- Optional: 1 tablespoon grated Parmesan cheese
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, white vinegar, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, dried oregano, ground coriander, and cayenne pepper to create a robust marinade.
- Marinate the Chicken: Pat the whole chicken dry with paper towels. Gently loosen the skin over the breast and thighs without removing it. Rub the marinade thoroughly all over the chicken, making sure to get some underneath the loosened skin for maximum flavor. Cover the chicken and refrigerate for at least 6 hours or preferably overnight to allow the flavors to infuse deeply.
- Preheat the Oven: Set your oven to 425°F (218°C) and prepare a roasting pan with a rack to ensure even cooking and proper air circulation around the chicken.
- Roast the Chicken: Place the marinated chicken on the rack in the roasting pan. Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes or until an internal temperature of 165°F (74°C) is reached at the thickest part of the breast or thigh. Periodically check for doneness to avoid overcooking.
- Rest Before Carving: Remove the chicken from the oven and let it rest uncovered for 10 minutes. This resting period allows the juices to redistribute, ensuring moist and tender meat when carved.
- Make the Green Sauce (Ajà Verde): Combine fresh cilantro leaves, seeded jalapeños, garlic cloves, mayonnaise, sour cream, lime juice, olive oil, salt, and the optional grated Parmesan cheese in a blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary for a balanced flavor.
- Serve: Carve the roast chicken into quarters or as desired and serve alongside a generous portion of the ajà verde sauce for dipping or drizzling.
Notes
- For extra crispy skin, allow the chicken to rest uncovered in the refrigerator for a few hours before roasting to dry out the skin.
- The ajà verde green sauce can be stored in an airtight container in the refrigerator for 3–4 days and makes a flavorful dip for fries or vegetables as well as a chicken accompaniment.
