If you’re longing for a show-stopping roast that’s bursting with bold flavor and crowned with an irresistibly tangy sauce, you need the magic of this Peruvian-Style Roast Chicken with Green Sauce Recipe on your table. Each bite is layered with smoky spice, the skin roasts to crackling perfection, and the accompanying Aji Verde sauce adds a cool, herby kick that brings everyone back for seconds (and thirds). Whether you’re gathering guests or treating yourself to a taste trip to Peru, this dish promises to amaze.
Ingredients You’ll Need
Ingredients You’ll Need
What I adore about this recipe is the vivid, yet approachable, lineup of ingredients. You might already have most of them on hand, but together, they create something unforgettable—spiced, juicy chicken and a creamy, zesty green sauce that’s the very soul of the Peruvian kitchen.
- Whole chicken (about 4 pounds), spatchcocked or cut into pieces: Spatchcocking helps the chicken roast evenly with shatteringly crisp skin, but pieces work just as well for easy serving.
- Olive oil (3 tablespoons): This brings silkiness to the marinade and encourages the best possible browning.
- White vinegar or lime juice (1 tablespoon): The acidity brightens the flavor and ensures the meat stays juicy.
- Garlic (4 cloves, minced): Garlic is the sultry backbone of the marinade—don’t skimp here!
- Ground cumin (1 tablespoon): An earthy spice that gives true depth and unmistakable Peruvian character.
- Smoked paprika (1 tablespoon): Adds a gently smoky nuance and gorgeous color.
- Dried oregano (1 teaspoon): For a whisper of herbal flavor that lingers in the background.
- Salt (1 teaspoon): Intensifies all the savory notes and locks in juiciness.
- Black pepper (1/2 teaspoon): Just enough to wake up your palate.
- Fresh cilantro leaves (1 cup, packed): The vibrant heart of the green sauce, bringing freshness and color.
- Mayonnaise (1/4 cup): Makes the sauce creamy and smooth.
- Sour cream or Greek yogurt (1/4 cup): Adds tang and a luxurious texture to your Aji Verde.
- Jalapeño or Aji Amarillo pepper, seeded (1, add more for heat): For a gentle to bold kick, depending on how adventurous you feel.
- Lime juice (2 tablespoons): Layered citrus notes enhance all the greenery in the sauce.
- Garlic clove (1): Gives just the right bite to the Aji Verde.
- Grated Parmesan cheese (2 tablespoons, optional but traditional): For umami depth and a nod to the classic version.
- Olive oil (1 tablespoon): Blends everything together into a glossy green emulsion.
- Salt to taste: Essential to balance the flavors and heighten the sauce’s creamy tang.
How to Make Peruvian-Style Roast Chicken with Green Sauce Recipe
Step 1: Prepare the Chicken Marinade
The secret to unforgettable flavor starts right here. Grab a small bowl and whisk together the olive oil, your choice of vinegar or lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. This aromatic mixture is both punchy and earthy, setting the stage for a classic taste of Peru.
Step 2: Marinate the Chicken
Place your chicken on a large tray or in a sturdy zip-top bag, then get messy—in the best way—rubbing the marinade all over. Work it under the skin too, so every bite is saturated with those bold flavors. Cover and pop the chicken in the fridge for at least 2 hours; overnight transforms it into a true flavor bomb.
Step 3: Roast to Golden Perfection
Preheat your oven to 425°F (220°C), which gives this roast its signature crispness. Set the chicken on a wire rack over a foil-lined baking sheet—this keeps the skin from steaming and lets air circulate all around. Roast for 45 to 55 minutes, until the skin is deep golden and a thermometer reads 165°F in the thickest part. For maximum “wow” factor, broil it for a couple minutes at the end.
Step 4: Let It Rest
Once the chicken emerges sizzling and deeply bronzed, let it rest for 10 minutes on the cutting board. This pause allows the juices to settle back into the meat, so every piece is succulent and never dry.
Step 5: Blend the Green Sauce (Aji Verde)
While the chicken roasts, turn your attention to the sauce that practically steals the show. Combine cilantro, mayonnaise, sour cream or Greek yogurt, your chosen pepper, lime juice, garlic, Parmesan, olive oil, and a pinch of salt in a blender or food processor. Blitz until emerald-green and velvety smooth—taste and adjust salt or heat as you wish.
Step 6: Serve and Savor
To finish, drizzle the chicken extravagantly with green sauce or serve the sauce on the side for dipping. Marvel at the colors, aromas, and above all, dig in while everything is fresh and hot!
How to Serve Peruvian-Style Roast Chicken with Green Sauce Recipe
Garnishes
A handful of chopped cilantro or parsley instantly boosts the plate’s vibrancy, and a few extra lime wedges let guests customize their zingy finish. If you want to go all out, scatter thinly sliced red onion or a pinch of chili flakes for an even bolder presentation.
Side Dishes
The Peruvian-Style Roast Chicken with Green Sauce Recipe is divine with classic sides like roasted potato wedges, fluffy white rice, or simple avocado salad. Don’t forget the crusty bread—perfect for scooping up every last bit of that bright green sauce.
Creative Ways to Present
Try carving the chicken and arranging it family-style on a platter, spooning the green sauce in swirls over the top. For a casual vibe, serve in individual shallow bowls with potatoes, salad, and a generous drizzle of sauce. Want to make sandwiches? Nestle the chicken in rolls with extra Aji Verde—it’s absolutely unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and green sauce are refrigerator gold. Store the chicken in an airtight container for up to 3 days. The green sauce also stays vivid and tasty in the fridge for 3 days—just give it a stir before serving again.
Freezing
The roasted chicken itself freezes marvelously. Wrap cooled pieces tightly and freeze for up to 2 months; thaw in the refrigerator before reheating. For the green sauce, it’s best fresh, as freezing can dull the herbs and creaminess, so try to enjoy it within the first few days.
Reheating
To restore the chicken’s juiciness and crispness, reheat in a 350°F oven until warmed through and the skin crisps up again, about 15 minutes. That way, you’re barely missing anything from your original roasting-day glory! The sauce is best served cold or at room temperature, so just set it out while the chicken warms.
FAQs
Can I use boneless chicken pieces for this Peruvian-Style Roast Chicken with Green Sauce Recipe?
Absolutely! Boneless thighs or breasts work well, just reduce the roasting time so the meat doesn’t dry out. The marinade and sauce still cling perfectly to every bite.
What if I don’t have a wire rack for roasting?
Not a problem—roast your chicken directly on a foil- or parchment-lined baking sheet. The bottom may get a bit less crispy, but it will still be juicy and delicious.
Is the green sauce very spicy?
The Aji Verde should be bright and a little zippy, but not mouth-scorching. Remove seeds from your pepper or dial back the amount for milder flavor; for more fire, just throw in another pepper!
Can I make the marinade ahead of time?
Yes! You can mix the marinade up to 2 days in advance and store it in an airtight jar in the refrigerator. This makes prep a breeze when you’re ready to cook.
What else can I serve with the green sauce from this Peruvian-Style Roast Chicken with Green Sauce Recipe?
It’s a flavor powerhouse! Drizzle it on roasted vegetables, spoon it over grilled shrimp, dunk fries in it, or slather it on sandwiches. You’ll soon dream up endless ways to use it.
Final Thoughts
If you’re searching for a dinner that brings the excitement of Peruvian flavors to your own kitchen, look no further than this Peruvian-Style Roast Chicken with Green Sauce Recipe. It’s juicy, vibrant, and always a crowd-pleaser, so don’t wait—gather your ingredients and enjoy this unforgettable meal soon!
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Peruvian-Style Roast Chicken with Green Sauce Recipe
- Total Time: 1 hour 5 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian-Style Roast Chicken with Green Sauce recipe is a delicious and flavorful dish that combines tender, juicy chicken with a vibrant and zesty green sauce. The marinade infuses the chicken with aromatic spices, creating a mouthwatering meal that is perfect for any occasion.
Ingredients
For the chicken:
- 1 whole chicken (about 4 pounds), spatchcocked or cut into pieces
- 3 tablespoons olive oil
- 1 tablespoon white vinegar or lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon 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)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 jalapeño or Aji Amarillo pepper, seeded (use more for extra heat)
- 2 tablespoons lime juice
- 1 garlic clove
- 2 tablespoons grated Parmesan cheese (optional but traditional)
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Marinate the chicken: In a small bowl, mix olive oil, vinegar, garlic, cumin, paprika, oregano, salt, and pepper. Rub the marinade all over the chicken, including under the skin if possible. Cover and refrigerate for at least 2 hours or overnight.
- Roast the chicken: Preheat oven to 425°F (220°C). Place the marinated chicken on a wire rack set over a baking sheet lined with foil or parchment. Roast for 45–55 minutes, or until the skin is crisp and the internal temperature reaches 165°F in the thickest part. Let rest for 10 minutes before slicing.
- Make the green sauce: While the chicken roasts, combine all sauce ingredients in a blender or food processor and blend until smooth. Taste and adjust seasoning as needed.
- Serve: Serve the roast chicken with generous spoonfuls of the green sauce on the side or drizzled on top.
Notes
- For extra crisp skin, broil the chicken for the last 2–3 minutes of roasting.
- The green sauce keeps well in the fridge for up to 3 days and pairs great with grilled meats or vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
