If you’re searching for a flavorful, crowd-pleasing dish that’s sure to shake up your regular dinner routine, look no further than Peruvian-Style Roast Chicken with Green Sauce. The savory, spice-rubbed roast chicken is complemented by a zesty, creamy cilantro-jalapeño sauce that’s completely irresistible. Whether it’s a cozy meal at home or a special gathering, this recipe brings vibrant color, bold flavors, and a little bit of culinary adventure right to your table.
Ingredients You’ll Need
Ready for something that tastes exotic but uses familiar staple ingredients? Each element in this Peruvian-Style Roast Chicken with Green Sauce plays a unique role, adding depth, juiciness, heat, or brightness to ensure every bite is memorable.
- Whole chicken (about 3.5–4 pounds): The star of the show—spatchcocked or cut into pieces for even roasting and maximum crispiness.
- Olive oil (3 tablespoons): Helps the marinade stick and keeps the chicken succulent as it roasts.
- Lime juice (2 tablespoons): Adds a fresh tang that balances the earthy spices and tenderizes the meat beautifully.
- Garlic (4 cloves, minced): Infuses the chicken with rich, aromatic depth and classic Peruvian flavor.
- Paprika (1 tablespoon): Gives a gentle, earthy warmth and gorgeous color to the chicken skin.
- Ground cumin (2 teaspoons): Delivers that must-have nutty complexity that makes Peruvian roast chicken unforgettable.
- Dried oregano (1 teaspoon): Brings an herby, slightly peppery note, enhancing the overall aroma.
- Salt (1 teaspoon): Essential for flavor and helps keep the chicken juicy.
- Black pepper (1/2 teaspoon): Adds gentle heat and rounds out the seasoning.
- Smoked paprika (1/2 teaspoon): Layers on smoky depth for that classic roasted flavor.
- Cayenne pepper (1/4 teaspoon): A hint of heat that wakes up your taste buds without overpowering them.
- Mayonnaise (1/2 cup, for green sauce): Creamy foundation, making the sauce silky and spreadable.
- Sour cream (1/4 cup, for green sauce): Adds tang and lightens the texture for perfect dipping.
- Jalapeño (1, seeded and chopped, for green sauce): Mild heat and grassy freshness—add seeds for more kick!
- Fresh cilantro leaves (1 cup, for green sauce): The vibrant green essence and signature herby flavor of the sauce.
- Garlic (2 cloves, for green sauce): Doubles up the aromatic punch in the sauce.
- Lime juice (1 tablespoon, for green sauce): Brightens the sauce and ties it to the marinade flavors.
- Olive oil (1 tablespoon, for green sauce): Gives a lush finish and richness to the blended sauce.
- Salt (1/4 teaspoon, for green sauce): A pinch that brings all the fresh, bold sauce flavors together.
How to Make Peruvian-Style Roast Chicken with Green Sauce
Step 1: Prepare the Chicken
To begin, spatchcock your chicken or cut it into pieces—this helps it cook evenly and achieve ultra-crispy skin. Pat the chicken dry with paper towels, which ensures that the marinade will adhere beautifully. Don’t be afraid to get a bit hands-on here; working the chicken into perfect roasting shape is part of the magic.
Step 2: Mix the Marinade
In a small bowl, whisk together olive oil, lime juice, garlic, both paprikas, cumin, oregano, salt, black pepper, and cayenne. This powerful blend is not only aromatic and vibrant but will give you that signature Peruvian-Style Roast Chicken with Green Sauce flavor base that everyone craves.
Step 3: Marinate and Rub
Rub the marinade all over the chicken, including under the skin and inside any crevices you can find. This helps every bite taste incredible, infusing the meat with layers of zesty, herby spice. For even deeper flavor, let it marinate for a few hours or even overnight if you’re planning ahead!
Step 4: Roast the Chicken
Heat your oven to 425°F (220°C). Set the chicken skin-side up on a rack over a baking sheet or in a cast-iron skillet, both options letting the heat circulate for crispy, golden skin. Roast for 45 to 55 minutes, or until cooked through and beautifully bronzed—the kitchen will smell absolutely amazing! Be patient and let the chicken rest for 10 minutes before carving, so all those tasty juices stay where you want them.
Step 5: Blend the Green Sauce
While the chicken’s roasting, make the sauce that takes Peruvian-Style Roast Chicken with Green Sauce over the top: In a blender, combine mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, olive oil, and salt. Blend until smooth and creamy—taste and adjust the lime or salt if you want. This sauce is bright and punchy with a velvety texture; try not to eat it all by the spoonful before dinner!
How to Serve Peruvian-Style Roast Chicken with Green Sauce
Garnishes
No plate of Peruvian-Style Roast Chicken with Green Sauce is complete without the perfect finishing touches. Sprinkle with a little extra cilantro or some thinly sliced jalapeños for a fresh pop. Lime wedges make a beautiful, zesty garnish your guests can squeeze over the top for extra brightness.
Side Dishes
This dish begs for sides that soak up its vibrant flavors. Roasted potatoes are a classic pairing and do a wonderful job of catching that luscious green sauce. Steamed rice or a crisp, leafy salad are lighter options if you prefer. Really, anything that lets the chicken and sauce shine is fair game!
Creative Ways to Present
For a fun twist, carve the chicken into easy-to-grab pieces and serve them on a big platter surrounded by small bowls of green sauce for dipping. Or, for a family-style meal, pile everything onto a rustic board with heaps of roasted veggies and lime wedges—the colors alone are guaranteed to spark excitement!
Make Ahead and Storage
Storing Leftovers
If you have leftover Peruvian-Style Roast Chicken with Green Sauce, let it cool completely before transferring to an airtight container. Refrigerate for up to 3 days; store the sauce separately to keep the flavors fresh and vibrant.
Freezing
The roasted chicken freezes beautifully! Carve and wrap portions tightly, then freeze for up to 2 months. However, the green sauce is best enjoyed fresh—thanks to its herbal kick, it doesn’t freeze as well, so blend up a new batch when you reheat your chicken.
Reheating
Gently reheat chicken in a 325°F oven until warmed through to keep it juicy and preserve the crispy skin. A quick pass under the broiler can revive that signature golden crunch. Always serve with freshly blended sauce for best results!
FAQs
How spicy is Peruvian-Style Roast Chicken with Green Sauce?
The heat is mild with a gentle kick from the cayenne and jalapeño, but you’re in control—leave the seeds in your jalapeño or add extra cayenne if you like it spicier, or tone things down by removing all the seeds.
Can I use chicken pieces instead of a whole chicken?
Absolutely! Using bone-in thighs, drumsticks, or breasts works perfectly and cuts down on cooking time. Just watch for doneness as smaller pieces will cook faster.
What can I substitute for mayonnaise in the green sauce?
If you’re avoiding mayo, try Greek yogurt or even avocado for a lighter or dairy-free alternative. The sauce will still be creamy and delicious!
Is it possible to make the marinade or green sauce ahead of time?
Yes! Both can be prepped a day ahead and kept in the fridge. In fact, marinating the chicken overnight will take the flavor of your Peruvian-Style Roast Chicken with Green Sauce to the next level.
What wine or drink goes best with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or a simple lager pairs wonderfully, cutting through the richness and highlighting the fresh flavors of both chicken and sauce.
Final Thoughts
Give this Peruvian-Style Roast Chicken with Green Sauce a spot at your next dinner—its savory spice, lively sauce, and inviting aroma are sure to make it a new favorite. Just one bite and you’ll see why this is a dish everyone wants the recipe for, so go ahead and treat yourself and your loved ones!
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Peruvian-Style Roast Chicken with Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Non-Vegetarian
Description
This Peruvian-Style Roast Chicken with Green Sauce recipe is a flavorful twist on classic roast chicken, featuring a zesty marinade and a creamy cilantro sauce that perfectly complements the tender, juicy meat. It’s a delicious and satisfying main course that will impress your family and friends.
Ingredients
For the Roast Chicken:
- 1 whole chicken (about 3.5–4 pounds), spatchcocked or cut into pieces
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
For the Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded and chopped (leave seeds for more heat)
- 1 cup fresh cilantro leaves
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chicken: In a small bowl, mix olive oil, lime juice, garlic, paprika, cumin, oregano, salt, black pepper, smoked paprika, and cayenne to form a marinade. Rub the mixture all over the chicken, including under the skin. Place the chicken on a roasting rack and roast for 45–55 minutes.
- Make the green sauce: Blend mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, olive oil, and salt until smooth.
- Serve: Let the chicken rest for 10 minutes before carving. Serve with the green sauce on the side.
Notes
- Spatchcocking the chicken helps it cook faster and more evenly.
- You can prep the marinade and green sauce a day ahead for deeper flavor.
- Serve with roasted potatoes, rice, or salad.
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 510
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 37 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
