Peruvian-Style Roast Chicken with Green Sauce

This Peruvian-style roast chicken is infused with a flavorful blend of lime, garlic, herbs, and spices, creating juicy, tender meat with perfectly crispy skin. Served with a vibrant, creamy green sauce packed with cilantro and jalapeños, it’s a show-stopping dish that’s as irresistible as it is aromatic.

Why You’ll Love This Recipe

• Deeply marinated for maximum flavor in every bite
• Crispy skin with juicy, tender meat
• Paired with a bold and tangy green sauce for a perfect flavor contrast
• Great for both special occasions and weekend dinners
• Leftovers make delicious sandwiches or salads

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken
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
4-pound whole chicken

For the Green Sauce
3 jalapeño chili peppers, seeded if desired (keep some seeds for more heat), roughly chopped
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise (best quality)
¼ cup sour cream
1 tablespoon fresh lime juice (from 1 lime)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions

Prepare the Chicken

1. In a blender or mini food processor, combine olive oil, lime juice, garlic, salt, paprika, black pepper, cumin, oregano, and sugar. Blend until smooth.
2. Remove giblets from the chicken and pat it dry. Place in a bowl, breast side up. Gently loosen the skin over the breasts and legs without tearing.
3. Spread about ⅔ of the marinade under the skin and the remaining ⅓ over the skin.
4. Cover and marinate in the refrigerator for at least 6 hours, or overnight for best flavor.
5. Preheat oven to 425°F (220°C) and position rack in the lower-middle. Line a roasting pan with foil and place a greased v-shaped rack on top.
6. Tie chicken legs with kitchen string. Roast for 20 minutes until golden, then reduce heat to 375°F (190°C) and roast for 1 hour 10 minutes more, or until juices run clear. If browning too quickly, cover loosely with foil.
7. Tent with foil and rest for 20 minutes before carving.

Make the Green Sauce

1. Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and pepper in a blender.
2. With the motor running, slowly drizzle in olive oil until combined. The sauce will thicken as it chills.
3. Cover and refrigerate until ready to serve.

Servings and Timing

• Servings: 4–6
• Prep time: 20 minutes (plus 6–24 hours marinating)
• Cook time: 1 hour 30 minutes
• Total time: about 8–26 hours (including marinating)

Variations

• Spicier: Keep all jalapeño seeds or add a serrano pepper to the sauce.
• Herb swap: Replace cilantro with parsley for a milder sauce.
• Grilled version: Roast the chicken over indirect heat on the grill for a smoky twist.
• Boneless option: Use spatchcocked chicken for faster cooking.

Storage/Reheating

• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven until warmed through, about 15–20 minutes.
• Green sauce can be stored in the fridge for up to 3 days.

FAQs

1. Can I use chicken pieces instead of a whole chicken?

Yes, adjust cooking time depending on the size of the pieces; start checking at 35–40 minutes.

2. Can I roast without a rack?

Yes, place the chicken directly on a foil-lined pan, but it may not crisp as evenly.

3. How spicy is the green sauce?

With half the seeds removed, it’s medium heat. Adjust seed amount for more or less spice.

4. Can I marinate for less time?

At least 2 hours is okay in a pinch, but longer marinating yields deeper flavor.

5. Can I make the sauce ahead of time?

Yes, it can be prepared up to 2 days in advance and refrigerated.

6. Can I air-fry this chicken?

If using smaller pieces, yes—air-fry at 360°F for 25–35 minutes, flipping halfway.

7. What should I serve with this dish?

Roasted potatoes, rice, grilled vegetables, or a fresh salad pair perfectly.

8. Can I freeze leftover chicken?

Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

9. Do I need to cover the chicken while roasting?

Only if it’s browning too quickly; otherwise, leave uncovered for crispy skin.

10. What type of mayo is best for the sauce?

A high-quality mayonnaise like Hellmann’s or Duke’s provides the creamiest base.

Conclusion

Peruvian-Style Roast Chicken with Green Sauce is a flavorful, aromatic dish that delivers juicy chicken with crispy skin and a zesty, herb-packed sauce. Perfect for special dinners or weekend meals, it’s a recipe that’s as impressive to serve as it is delicious to eat.

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