If you have been searching for a flavorful, aromatic, and utterly irresistible chicken dish, the Peruvian-Style Roast Chicken with Green Sauce Recipe is about to become your new favorite. This vibrant recipe brings together the smoky, tangy notes of a perfectly spiced roast chicken paired with a creamy, zesty green sauce loaded with fresh herbs and a little kick from jalapeños. It’s a classic South American comfort food that feels both exciting and approachable, guaranteed to brighten your dinner table and impress anyone lucky enough to try it.
Ingredients You’ll Need
The magic of this Peruvian-Style Roast Chicken lies in its simplicity and balance. Each ingredient plays an essential role—whether it’s the citrusy lime juice that tenderizes the meat, the bold paprika and cumin that add depth and smoke, or the fresh cilantro in the green sauce that brings brightness and vibrancy.
- Extra virgin olive oil (3 tablespoons): Provides a rich base for the marinade and helps the chicken develop a crispy skin when roasted.
- Lime juice (¼ cup, from 2 limes): Adds essential acidity for tenderizing the chicken and brightening flavors.
- Large garlic cloves (4, roughly chopped): Infuses a pungent, savory aroma to the marinade.
- Kosher salt (1 tablespoon): Essential for seasoning the chicken evenly, bringing out all the flavors.
- Paprika (2 teaspoons): Gives a smoky, slightly sweet depth and vibrant color to the chicken.
- Black pepper (1 teaspoon): Adds gentle heat and complexity.
- Cumin (1 tablespoon): Brings earthy warmth that’s characteristic of Peruvian-style seasonings.
- Dried oregano (1 teaspoon): Adds a subtle herbal note reminiscent of Mediterranean influences.
- Sugar (2 teaspoons): Balances acidity and enhances caramelization on the roast.
- Whole chicken (4-pound): The main event, perfectly suited for roasting to juicy, tender perfection.
- Jalapeño chili peppers (3, seeded if desired): Adds heat and a fresh kick to the green sauce.
- Fresh cilantro leaves (1 cup packed): Provides the vibrant green color and fresh herbaceous flavor of the sauce.
- Garlic cloves (2, roughly chopped): Boosts the sauce with its pungent, savory profile.
- Mayonnaise (½ cup): Gives the sauce a creamy, luscious texture that balances the heat.
- Sour cream (¼ cup): Adds tanginess and creaminess to the green sauce.
- Fresh lime juice (1 tablespoon): Brightens and freshens the green sauce perfectly.
- Salt (½ teaspoon): Enhances the flavors in the sauce without overpowering.
- Freshly ground black pepper (â…› teaspoon): Provides subtle heat and complexity to the sauce.
- Extra virgin olive oil (2 tablespoons): Drizzled into the sauce for richness and a silky finish.
How to Make Peruvian-Style Roast Chicken with Green Sauce Recipe
Step 1: Prepare and Marinate the Chicken
Start by combining the olive oil, lime juice, garlic, kosher salt, paprika, black pepper, cumin, oregano, and sugar in a large bowl. This marinade is where the Peruvian magic begins. Rub this mixture generously all over the whole chicken, making sure to coat it inside and out. Marinate the chicken for at least a few hours or overnight in the fridge to allow these vibrant flavors to penetrate deeply into the meat. The marinade not only seasons the chicken but also helps keep it juicy and tender during roasting.
Step 2: Roast the Chicken Perfectly
Preheat your oven and place the marinated chicken on a roasting rack in a shallow pan. Roast the chicken until the skin turns golden brown and crispy, the juices run clear, and an internal thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh. The roasting process caramelizes the sugars and develops deep, smoky flavors while keeping the inside succulent. Don’t rush this step—the slow roasting is essential to achieve that perfect blend of crispy skin and juicy meat.
Step 3: Make the Green Sauce
While the chicken roasts, it’s time to blend the fresh cilantro, jalapeños, roughly chopped garlic, mayonnaise, sour cream, lime juice, salt, and pepper until smooth. Slowly drizzle in the olive oil as you blend to create a silky, creamy texture. This sauce is where brightness and heat come alive, balancing the smoky richness of the roast chicken. Keep it chilled until ready to serve—it’s the perfect counterpoint that elevates the whole meal.
How to Serve Peruvian-Style Roast Chicken with Green Sauce Recipe
Garnishes
Fresh cilantro sprigs and thin lime wedges make fantastic garnishes that add a pop of color and a fresh aroma. A sprinkle of smoked paprika on the chicken before serving can also enhance the visual appeal and intensify the smoky notes.
Side Dishes
Serve your Peruvian-Style Roast Chicken with Green Sauce Recipe alongside classic Peruvian sides like crispy golden potatoes or a simple rice pilaf infused with garlic. A light salad with cherry tomatoes and avocado can provide a refreshing counterbalance that keeps the meal vibrant and balanced.
Creative Ways to Present
For a festive touch, carve the roasted chicken at the table and drizzle the green sauce generously over each portion. You can also serve the chicken whole on a large platter surrounded by lime wedges and jalapeño slices to invite everyone into the experience. For casual gatherings, serve in bowls with the green sauce on the side for dipping, encouraging fun and interaction.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in airtight containers in the refrigerator for up to 3 days. Keep the green sauce separate in a sealed container to preserve its vibrant color and fresh flavor.
Freezing
You can freeze cooked chicken, but for best results, remove the skin and freeze the meat only. Wrap it tightly in plastic wrap and place it in freezer-safe bags. Freeze the green sauce separately in small portions to maintain texture and flavor.
Reheating
Reheat the chicken gently in an oven at low heat to maintain moisture and crispness. Avoid the microwave if you want to keep the skin crispy. Warm the green sauce separately at room temperature or chilled if preferred.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work great with this recipe. Just adjust the roasting time accordingly; smaller pieces will cook faster and still absorb all those delicious flavors.
How spicy is the green sauce?
The heat level is moderate and can be tailored by adjusting the number of jalapeños or leaving the seeds in for extra kick. It’s creamy and cooling enough to balance out the spice, making it approachable for most palates.
Can I make the marinade and green sauce ahead of time?
Yes! Marinating the chicken overnight actually enhances the flavors, and the green sauce can be made a day ahead and stored in the refrigerator. Just give it a good stir before serving.
What’s the best way to get crispy skin on the roast chicken?
Make sure the chicken skin is pat dry before applying the marinade. Roast at a high enough temperature to allow the skin to crisp up and avoid overcrowding the pan, which traps steam and prevents crispiness.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses fresh ingredients without any wheat-based additives. Always check your mayonnaise and seasoning labels to be sure.
Final Thoughts
There is truly nothing like the taste of homemade Peruvian-Style Roast Chicken with Green Sauce Recipe to brighten your table and satisfy your soul. It’s approachable enough for a weeknight dinner but impressive enough to become your go-to for special occasions. Dive into these bold flavors, vibrant colors, and that perfect blend of smoky, tangy, and creamy—you won’t regret making this stunning dish your own.
Print
Peruvian-Style Roast Chicken with Green Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Halal
Description
This Peruvian-Style Roast Chicken features a vibrant marinade bursting with garlic, lime, and spices, perfectly roasting a whole chicken to juicy tenderness. Accompanied by a zesty, creamy green sauce made of jalapeños, cilantro, and lime, this dish offers a bright and flavorful culinary experience that highlights traditional Peruvian flavors.
Ingredients
For the Chicken Marinade
- 3 tablespoons extra virgin olive oil
- ¼ 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
- 2 teaspoons sugar
- 1 4-pound whole chicken
For the Green Sauce
- 3 jalapeño chili peppers, seeded if desired
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Chicken Marinade: In a mixing bowl, combine the 3 tablespoons of extra virgin olive oil, ¼ cup lime juice, 4 large roughly chopped garlic cloves, 1 tablespoon kosher salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 tablespoon cumin, 1 teaspoon dried oregano, and 2 teaspoons sugar. Stir well to create a uniform marinade.
- Marinate the Chicken: Prepare the 4-pound whole chicken by cleaning and patting it dry. Rub the marinade all over the chicken, including under the skin and inside the cavity, ensuring it is well coated. Let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken on a roasting rack set inside a roasting pan. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp. Let the chicken rest for 10-15 minutes before carving.
- Prepare the Green Sauce: In a blender or food processor, combine 3 seeded jalapeño chili peppers, 1 cup fresh cilantro leaves, 2 cloves roughly chopped garlic, ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon fresh lime juice, ½ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Blend until smooth.
- Finish the Green Sauce: While blending on low speed, slowly drizzle in 2 tablespoons extra virgin olive oil to emulsify the sauce, creating a creamy, vibrant green sauce. Transfer to a bowl and refrigerate until ready to serve.
- Serve: Carve the roasted chicken and serve it with the chilled green sauce drizzled on top or on the side for dipping. Enjoy the classic Peruvian flavors!
Notes
- Marinate the chicken overnight for maximum flavor absorption.
- Seed jalapeños for a milder sauce or leave seeds for more heat.
- Use a meat thermometer to ensure perfectly cooked chicken without dryness.
- Green sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a gluten-free version, confirm all brand ingredients are certified gluten-free.
