Peruvian-Style Roast Chicken with Green Sauce isn’t just a meal; it’s an invitation to spice up your dinner routine with flavors so bold and vibrant, you’ll feel like you’ve traveled right to the heart of Lima. Imagine juicy roast chicken with golden, crispy skin and an irresistible herby aroma served alongside a creamy, electric-green sauce that packs a fresh, tangy, just-spicy-enough punch. This show-stopper is a favorite in my kitchen because it’s easy to prepare yet feels wildly special. Whether you’re cooking for family or hosting friends, this dish always turns an ordinary night into something worth remembering.
Ingredients You’ll Need
Let’s talk about the essentials—these ingredients may look simple, but each one brings something unique that makes Peruvian-Style Roast Chicken with Green Sauce downright unforgettable. From the deep earthiness of cumin and the brightness of lime to the cool tang of cilantro, every element works together to create a well-balanced flavor symphony.
- Whole chicken: Use a 3.5 to 4-pound bird, spatchcocked or cut into parts, for even cooking and plenty of juicy meat.
- Olive oil: Adds richness and helps the marinade coat every nook and cranny of the chicken.
- Soy sauce: Brings a touch of umami that deepens the flavor and keeps things savory.
- White vinegar: Sharpens the marinade, giving the chicken its signature tang.
- Lime juice: Brightens up both the chicken and the green sauce for maximum zest.
- Garlic: Delivers a pungent, mouthwatering aroma you’ll smell as soon as the chicken roasts.
- Ground cumin: Essential for its nutty, earthy warmth and authentic Peruvian taste.
- Smoked paprika: Adds a gentle smokiness and gorgeous color to the crispy skin.
- Dried oregano: Lends a subtle herbal note, bringing depth.
- Salt and black pepper: These balance and amplify every other flavor for a chicken that’s just right.
- Fresh cilantro leaves: The star of the green sauce—don’t skimp; its freshness is key.
- Mayonnaise: Forms the creamy, luscious base of the green sauce.
- Sour cream: Adds tang and smoothness—swap for Greek yogurt if you’d like it a bit lighter.
- Jalapeños: Provide the mild heat and vibrant green color—control the spice by removing seeds if you prefer.
- Lime juice (for sauce): Offers a lively tang that cuts through the richness of the sauce.
- Olive oil (for sauce): Brings everything together with a hint of silkiness.
- Salt (for sauce): Lets the flavors in the sauce shine.
How to Make Peruvian-Style Roast Chicken with Green Sauce
Step 1: Marinate the Chicken
First things first, grab a mixing bowl and whisk together olive oil, soy sauce, white vinegar, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Pat your chicken dry—this is important for crispy skin! Rub the marinade all over, making sure to get under the skin when possible. Let the chicken marinate for at least 30 minutes at room temp, though overnight in the fridge is magic for even deeper flavor.
Step 2: Roast to Perfection
Preheat your oven to 425°F. Lay the marinated chicken skin-side up on a rack in a roasting pan or a parchment-lined baking sheet. Roast it for 45 to 55 minutes, or until the thickest part of the meat hits 165°F and the skin is beautifully browned. If you’re a fan of ultra-crispy skin (who isn’t?), pop it under the broiler for the last 2 to 3 minutes—but watch closely so it doesn’t burn! Let the chicken rest for 10 minutes before you carve; this seals in all the juicy goodness.
Step 3: Make the Green Sauce
While your kitchen fills with the savory perfume of roasting chicken, add the green sauce ingredients—cilantro, mayonnaise, sour cream, jalapeños, garlic, lime juice, olive oil, and salt—to a blender or food processor. Blitz it until the mixture is silky smooth and vibrantly green. Give it a taste and adjust the salt or lime as needed; this sauce should sing with freshness and just a little heat.
Step 4: Serve and Savor
Carve the rested chicken and arrange it on a platter. Spoon over plenty of green sauce or serve it on the side for dipping. Bask in the wave of anticipation from anyone lucky enough to share this feast—Peruvian-Style Roast Chicken with Green Sauce is always the star of the table.
How to Serve Peruvian-Style Roast Chicken with Green Sauce
Garnishes
Sprinkle the finished platter with a little more chopped cilantro or scatter thin slices of lime and jalapeño over the top. These touches brighten the look and dial up the fresh flavors, making every serving visually irresistible and extra inviting.
Side Dishes
Traditionally, this chicken loves company from fluffy white rice, crispy roasted potatoes, or even a simple green salad. You can also offer warm flatbreads to scoop up every last drop of green sauce. No matter your sides, the vibrant tastes of Peruvian-Style Roast Chicken with Green Sauce will anchor your meal in pure comfort.
Creative Ways to Present
For a playful twist, try slicing the chicken and wrapping it up in tortillas or pita bread with your favorite slaw and plenty of green sauce. Or, serve family-style on a large board with all the fixings around it—let everyone build their own perfect plate. However you present it, expect happy hands reaching for seconds (and thirds).
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken and green sauce in separate airtight containers in the fridge. The chicken stays moist for up to 4 days, and the sauce remains fresh and vibrant during that same window. The flavors only deepen by the next day, making leftovers truly tempting.
Freezing
You can freeze leftover roast chicken for up to a month. Just make sure it’s cooled, then wrap tightly in plastic and transfer to a freezer-safe bag. The green sauce, because of its creamy base, doesn’t freeze well—so whip up a fresh batch when you’re ready to enjoy it again.
Reheating
Reheat the chicken in a 350°F oven, covered loosely with foil to prevent it from drying out, until heated through (about 15–20 minutes). For super crispy skin, uncover and broil for the last couple of minutes. Always add a fresh spoonful of green sauce after reheating to bring the flavors back to life.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! This recipe works beautifully with cut-up chicken parts—just watch the roasting time, as smaller pieces may cook a bit faster. Choose bone-in, skin-on cuts for the juiciest, most flavorful results.
Is there a dairy-free version of the green sauce?
Yes—you can swap the sour cream and mayonnaise for vegan or dairy-free alternatives, or even try avocado for a creamy texture. Adjust the seasonings as needed to balance the flavors to your taste.
How spicy is the green sauce?
The heat level is entirely up to you! Remove the seeds from the jalapeños for mild warmth, or leave some in if you love a bit more kick. You can also substitute with a milder or hotter chili depending on your preference.
Can I grill the chicken instead of roasting?
Definitely! Grill the marinated chicken over medium heat, turning occasionally, until cooked through and beautifully charred outside. The smoky flavors pair even better with the vibrant green sauce.
What else can I use the green sauce for?
Aji verde is endlessly versatile—use leftover sauce as a dip for fries or veggies, drizzle over grilled meats or fish, or even toss with roasted potatoes for a quick flavor upgrade. It brings life to so many dishes, not just Peruvian-Style Roast Chicken with Green Sauce.
Final Thoughts
If you’re ready to bring bold new flavors and a little adventure to your table, don’t hesitate—Peruvian-Style Roast Chicken with Green Sauce is the recipe to try. It’s vibrant, accessible, and always a crowd-pleaser. Gather your favorite people, share this dish, and enjoy every delicious bite!
Print
Peruvian-Style Roast Chicken with Green Sauce Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Non-Vegetarian
Description
Delight your taste buds with this flavorful Peruvian-Style Roast Chicken served with a zesty Green Sauce. Tender, juicy chicken marinated in a blend of spices, roasted to perfection, and paired with a creamy cilantro-infused sauce.
Ingredients
For the Chicken:
- 1 whole chicken (about 3.5 to 4 pounds), spatchcocked or cut into parts
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1–2 jalapeños (seeded for less heat)
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Marinate the chicken: Combine olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, salt, and pepper. Rub the mixture over the chicken and marinate for at least 30 minutes.
- Roast the chicken: Roast for 45–55 minutes until internal temperature reaches 165°F. Broil for crispy skin. Rest before carving.
- Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, lime juice, olive oil, and salt until smooth.
- Serve: Accompany the chicken with green sauce and sides like rice or potatoes.
Notes
- To spatchcock the chicken, remove the backbone and flatten for even cooking.
- For a lighter sauce, use Greek yogurt instead of mayo or sour cream.
- The green sauce can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
