Peruvian-Style Roast Chicken with Green Sauce Recipe

If you’re longing for a roast chicken that’s heady with flavor and paired with a creamy, zesty sauce that you’ll want to put on everything, Peruvian-Style Roast Chicken with Green Sauce is about to become your favorite reason to gather around the table. Think crisp, burnished skin, juicy spiced meat, and the herby heat of a one-of-a-kind green sauce—no passport required!

this Recipe

Ingredients You’ll Need

The ingredient list for Peruvian-Style Roast Chicken with Green Sauce is refreshingly simple, but every component works its magic—layering flavor, enticing aroma, richness, and that signature vibrant color. Here’s what you’ll need and why each one matters:

• Whole Chicken (about 4 pounds): The star of the show, perfect for absorbing all those Peruvian spices under and over its skin.
• Extra Virgin Olive Oil: Adds lusciousness to the marinade and helps create that golden, crisp skin.
• Lime Juice: Bright acidity cuts through the richness and brings sunny flavor to both marinade and sauce.
• Garlic Cloves: Used generously for a savory, aromatic punch in both chicken and sauce.
• Kosher Salt: Essential for flavor and for drawing moisture into the meat; don’t be shy!
• Paprika: For an earthy, subtly smoky note and that gorgeous color.
• Black Pepper, Cumin, and Oregano: This trio brings warmth, spice, and a hint of herbal depth.
• Sugar: Just enough to balance acidity and promote caramelization.
• Jalapeño Chili Peppers: The backbone of the green sauce—control the heat by adjusting seeds as you like.
• Fresh Cilantro: The herb that makes the green sauce so vivid, grassy, and full of life.
• Mayonnaise & Sour Cream: For luscious body and tang in the sauce, making it craveably creamy.
• Additional Olive Oil, Lime Juice, Salt, and Pepper: Used in the sauce to keep it balanced, glossy, and irresistible.

Variations

This recipe is gloriously adaptable, so don’t hesitate to make it your own! Whether you need to tweak the heat level, swap proteins, or make it dairy-free, you’ve got options galore.

• Spice Level Swap: Use serrano chilies for even more kick, or seed your jalapeños fully for a gentler sauce—tailor the green sauce to your heat preference.
• Different Protein: Try this marinade on chicken thighs, drumsticks, or even turkey pieces—just adjust cooking times.
• Dairy-Free Sauce: Substitute the sour cream and mayonnaise with vegan/dairy-free alternatives for a completely dairy-free meal.
• Grilled Version: Cook the marinated chicken on the grill for a smoky, summer twist.

How to Make Peruvian-Style Roast Chicken with Green Sauce

Step 1: Prepare the Marinade

In a blender or mini food processor, combine olive oil, lime juice, garlic, salt, paprika, black pepper, cumin, oregano, and sugar. Blitz until you have a velvety, aromatic marinade—don’t be afraid to inhale the zesty, savory aroma! This thick, flavor-packed mixture is the heart of Peruvian-Style Roast Chicken with Green Sauce.

Step 2: Marinate the Chicken

Remove the giblets from your chicken, then pat it dry with paper towels for maximum skin crispiness later. Gently loosen the skin over the breasts and legs—this is where you’ll tuck about two-thirds of the marinade, ensuring every bite is loaded with flavor. Spread the remaining marinade over the outside, cover, and let the chicken chill in the fridge for at least 6 hours or (best of all) overnight. You’re building flavor while doing absolutely nothing—win!

Step 3: Roast the Chicken

Preheat your oven to 425°F and line a roasting pan with foil for easy cleanup. Place the chicken on a rack, tie the legs, and roast for 20 minutes so the skin starts to turn gloriously golden. Lower the temperature to 375°F and keep roasting for about 70 minutes, basting occasionally and covering loosely with foil if it’s browning too quickly. The chicken is done when juices run clear at the thigh—resist the urge to carve until it’s had a 20-minute foil-tented rest to keep things juicy.

Step 4: Make the Green Sauce

While the chicken rests, toss the jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and pepper in a food processor. Blend until smooth, then—while the motor is running—slowly drizzle in the olive oil. The sauce will look thin at first but thickens as it chills. Cover and refrigerate until ready to serve. (And try not to eat it all by the spoonful!)

Step 5: Carve and Serve

Transfer your rested chicken to a cutting board. Tilt it to catch all those savory juices, then carve into juicy pieces. Generously drizzle with green sauce, serve extra on the side, and watch everyone swoon over this Peruvian-Style Roast Chicken with Green Sauce masterpiece.

How to Serve Peruvian-Style Roast Chicken with Green Sauce

Garnishes

For that irresistibly fresh flair, add a scattering of extra cilantro leaves, a few lime wedges, and maybe a little thinly sliced red onion on the serving platter. They not only look gorgeous but add pops of color and zip that echo the green sauce’s brightness.

Side Dishes

Peruvian-Style Roast Chicken with Green Sauce plays beautifully with golden roasted potatoes, classic French fries, simple white rice, or crisp green salads. Don’t forget crusty bread to mop up any stray drops of sauce—trust me, you won’t want to waste a bit!

Creative Ways to Present

If you’re feeding a crowd, carve the chicken and pile it high on a platter, drizzling with green sauce and arranging lime wedges and cilantro sprigs all around. For something fun, serve family-style with bowls of sauce for dipping, or build loaded “Peruvian bowls” with rice, roasted veggies, and lots of that creamy green drizzle.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and green sauce in separate airtight containers in the refrigerator. The chicken will keep beautifully for up to 3 days, and the sauce is at its best for about 2–3 days (if it lasts that long without being devoured).

Freezing

While the roast chicken freezes well (double-wrap portions for up to 2 months), the green sauce is best enjoyed fresh, thanks to the mayonnaise and herbs—it can separate or discolor if frozen.

Reheating

To reheat the chicken and keep it juicy, cover it loosely with foil and warm in a 325°F oven until heated through. A quick splash of chicken broth in the pan can help retain moisture. Serve with cold or gently brought-to-room-temp green sauce on the side.

FAQs

Final Thoughts

There’s nothing quite like sharing Peruvian-Style Roast Chicken with Green Sauce—this is the kind of dish that draws everyone to the table and sparks happy conversation. I hope you give it a try, customize it to your tastes, and savor every vibrant bite!

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