If you’re looking to impress your taste buds and your dinner guests, look no further than Peruvian-Style Roast Chicken with Green Sauce. This dish brings together the irresistible flavors of smoky, spiced roast chicken and a vibrant, zesty green sauce that’s positively addictive. It’s a crave-worthy meal that’s perfect for a weeknight treat or a weekend gathering, bursting with color, aroma, and that unforgettable tangy punch. Trust me, once you try this Peruvian-Style Roast Chicken with Green Sauce, you’ll want to make it again and again!
Ingredients You’ll Need
The ingredient list is refreshingly simple, but each item plays a vital role in delivering the depth and brightness that define Peruvian-Style Roast Chicken with Green Sauce. From smoky spices to the fresh herbs in the sauce, you’ll taste a little magic in every bite!
- Whole Chicken (about 4 pounds): The star of the show – choose a plump, fresh chicken for the juiciest results.
- Olive Oil (3 tablespoons): Adds richness and helps the spices cling to the chicken for a gorgeous, crispy skin.
- Smoked Paprika (2 teaspoons): Infuses the chicken with a deep, smoky flavor and beautiful color.
- Garlic Powder (1 teaspoon): Brings a subtle, savory kick that enhances every bite.
- Ground Cumin (1 teaspoon): Earthy and aromatic, cumin is essential for that authentic Peruvian flavor.
- Dried Oregano (1 teaspoon): Lends a herbal note and depth to the spice rub.
- Salt (1 teaspoon): Pulls all the flavors together and keeps the chicken juicy.
- Black Pepper (1/2 teaspoon): Adds just the right amount of sharpness to balance the other spices.
- Cayenne Pepper (1/2 teaspoon, optional): For those who love a little heat, this adds a spicy kick – feel free to adjust!
- Garlic (4 cloves, minced): Fresh garlic brings aromatic intensity to the marinade.
- Lime Juice (1 tablespoon): Brightens the whole dish and tenderizes the chicken.
- Fresh Cilantro Leaves (1 cup): The backbone of the green sauce, giving it that signature color and zing.
- Fresh Parsley Leaves (1/2 cup): Balances the cilantro with a hint of mellow, herby freshness.
- Garlic (2 cloves, for sauce): Adds sharpness and depth to the green sauce.
- Jalapeño (1 small, seeded for less heat): Brings a gentle warmth and the perfect tingle to the sauce.
- Lime Juice (2 tablespoons, for sauce): Elevates the sauce with tang and brightness.
- Mayonnaise (1/4 cup): Creates a creamy, luscious texture in the green sauce.
- Olive Oil (1/4 cup, for sauce): Rounds out the sauce with silky richness.
- Salt (1/4 teaspoon, for sauce): Enhances all those zesty, herby flavors.
- Black Pepper (1/4 teaspoon, for sauce): Adds a hint of bite to the sauce.
- Water (1–2 tablespoons, to thin if needed): Helps you achieve the perfect creamy drizzle or dipping texture.
How to Make Peruvian-Style Roast Chicken with Green Sauce
Step 1: Prepare the Marinade
Start by mixing the olive oil, smoked paprika, garlic powder, cumin, oregano, salt, black pepper, cayenne pepper (if using), minced garlic, and lime juice in a bowl. You’ll end up with a thick, aromatic paste that smells like pure flavor. This marinade is the secret to juicy, bold Peruvian-Style Roast Chicken with Green Sauce, so don’t skimp on the spices!
Step 2: Season the Chicken
Pat your whole chicken dry with paper towels — this helps the skin crisp up beautifully. Gently loosen the skin over the breasts and thighs, then rub the spice paste all over, making sure to get plenty under the skin and inside the cavity. Every nook and cranny should be packed with flavor, promising a mouthwatering result.
Step 3: Roast to Perfection
Place the seasoned chicken on a roasting rack set in a baking dish. Pop it into a preheated 425°F (220°C) oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature hits 165°F (74°C) and the skin is a glorious golden brown. The aroma will fill your kitchen with anticipation!
Step 4: Make the Green Sauce
While the chicken cooks, blend together the cilantro, parsley, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and black pepper until velvety and bright green. Add water a tablespoon at a time until you reach your desired consistency. Let the sauce sit for 10 minutes to let all those bold flavors meld — it’s the vibrant finishing touch that makes Peruvian-Style Roast Chicken with Green Sauce so special.
Step 5: Rest and Serve
Once the chicken is cooked, let it rest for 10 minutes before carving. This keeps the juices locked inside for extra tenderness. Slice and arrange the chicken on a platter, then drizzle generously with the green sauce or serve the sauce on the side for dipping. Every bite will be juicy, tangy, and completely irresistible.
How to Serve Peruvian-Style Roast Chicken with Green Sauce
Garnishes
A sprinkle of fresh cilantro or parsley over the top adds a pop of color and a final hit of freshness. Lime wedges on the side invite diners to add an extra bright squeeze, while a few thinly sliced jalapeños can bring a little more heat for spice lovers.
Side Dishes
This dish shines with simple sides. Try serving Peruvian-Style Roast Chicken with Green Sauce alongside crispy roasted potatoes, fluffy white rice, or a cool avocado salad. These sides soak up the flavorful juices and sauce, making every forkful satisfying and complete.
Creative Ways to Present
For a fun twist, carve the chicken and serve it family-style on a platter, surrounded by the sides and bowls of green sauce for dipping. Or, make it picnic-friendly by serving the chicken cold with a pot of green sauce and crusty bread — it’s just as delicious at room temperature!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the carved chicken and the green sauce in separate airtight containers in the refrigerator. The chicken will keep for up to 3 days, and the sauce stays fresh and punchy for just as long.
Freezing
While the chicken itself freezes beautifully for up to two months, the green sauce is best enjoyed fresh. If you do freeze the chicken, wrap it well to prevent freezer burn and thaw it overnight in the fridge before reheating.
Reheating
To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until hot throughout. The skin may not be as crisp as when first roasted, but the flavor will still shine. Serve with freshly made or leftover green sauce for the full Peruvian-Style Roast Chicken with Green Sauce experience.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! You can use bone-in, skin-on chicken thighs, drumsticks, or breasts. Just reduce the roasting time to about 35–45 minutes, depending on piece size. The flavor will be just as incredible.
Is the green sauce very spicy?
The sauce has a gentle heat from the jalapeño, but seeding it keeps things mild. If you love spice, leave some seeds in or swap in a hotter pepper. Either way, the sauce is bright and herby, not overpowering.
Can I make the marinade ahead of time?
Yes, you can mix up the marinade a day in advance and store it in the fridge. For even deeper flavor, rub it onto the chicken and let it marinate overnight before roasting.
What can I substitute for mayonnaise in the green sauce?
If you prefer, use Greek yogurt or sour cream instead of mayonnaise for a lighter, tangier sauce. Both will give you a creamy texture with a slightly different flavor profile.
How do I know when the chicken is done?
The best way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone — when it reads 165°F (74°C), your Peruvian-Style Roast Chicken with Green Sauce is ready to enjoy.
Final Thoughts
This is the kind of recipe that turns an ordinary dinner into something truly memorable. Whether you’re cooking for family or friends, Peruvian-Style Roast Chicken with Green Sauce promises a juicy, flavor-packed meal that’s as fun to make as it is to eat. Go ahead, give it a try — your taste buds will thank you!
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Peruvian-Style Roast Chicken with Green Sauce Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian-Style Roast Chicken with Green Sauce is a vibrant and flavorful dish featuring a spiced roasted whole chicken paired with a tangy, herbaceous cilantro-based green sauce. Perfect for a family meal or special occasion, the chicken boasts a crispy, golden skin and juicy interior, complemented by the fresh and zesty sauce that adds a unique Latin American twist.
Ingredients
For the Chicken
- 1 whole chicken (about 4 pounds)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 4 cloves garlic (minced)
- 1 tablespoon lime juice
For the Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 small jalapeño (seeded for less heat)
- 2 tablespoons lime juice
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons water (to thin, if needed)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it is hot enough to roast the chicken perfectly, developing a crispy skin.
- Prepare Spice Paste: In a small bowl, mix together olive oil, smoked paprika, garlic powder, ground cumin, dried oregano, salt, black pepper, cayenne pepper (if using), minced garlic, and lime juice until you get a smooth paste.
- Season Chicken: Pat the whole chicken dry with paper towels to help the skin crisp. Rub the spice paste thoroughly all over the chicken, including under the skin where possible, to maximize flavor infusion.
- Roast Chicken: Place the chicken breast-side up on a roasting rack set inside a baking dish. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crispy.
- Prepare Green Sauce: While the chicken roasts, combine cilantro, parsley, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
- Rest Sauce: Allow the green sauce to rest for about 10 minutes to let the flavors meld and develop.
- Rest Chicken: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving to allow juices to redistribute.
- Serve: Carve the chicken and serve it with the green sauce drizzled on top or on the side as a dipping sauce. This dish pairs wonderfully with roasted potatoes or rice for a full meal.
Notes
- For enhanced flavor, marinate the chicken with the spice paste for 4–6 hours or overnight in the refrigerator before roasting.
- The green sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Serve alongside roasted potatoes or a bed of rice to complete the meal.
- Adjust the jalapeño quantity in the green sauce depending on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
