Description
This Peruvian-Style Roast Chicken with Green Sauce is a vibrant and flavorful dish featuring a perfectly marinated and roasted whole chicken infused with traditional South American spices. Paired with a zesty, creamy green sauce made from fresh cilantro, jalapeños, and lime, this recipe brings a bright, tangy contrast that complements the savory chicken. Ideal for a family dinner, this dish showcases the vibrant flavors of Peruvian cuisine using simple ingredients and cooking techniques.
Ingredients
Scale
For the Chicken Marinade
- 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
- 1 4-pound whole chicken
For the Green Sauce
- 3 jalapeño chili peppers, seeded if desired
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Chicken Marinade: In a mixing bowl, combine olive oil, lime juice, roughly chopped garlic cloves, kosher salt, paprika, black pepper, cumin, dried oregano, and sugar. Stir well to create a fragrant marinade that balances acidity, heat, and herbal notes.
- Marinate the Chicken: Clean and pat dry the whole chicken. Rub the marinade all over the chicken, covering both the outside and inside cavity thoroughly. Place the chicken in a covered dish or a resealable bag and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Roast the Chicken: Preheat your oven to 425°F (220°C). Position the marinated chicken on a roasting rack placed inside a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy. Let rest for 10 minutes before carving.
- Prepare the Green Sauce: While the chicken roasts, combine jalapeño peppers (seeded if you prefer less heat), fresh cilantro leaves, garlic cloves, mayonnaise, sour cream, lime juice, salt, and black pepper in a blender or food processor. Blend until smooth.
- Incorporate Olive Oil: With the blender running on low speed, slowly drizzle in the 2 tablespoons of olive oil until the sauce is creamy and emulsified. Adjust seasoning to taste if needed.
- Serve: Carve the rested roasted chicken and serve with a generous drizzle of the chilled green sauce on the side or over the chicken for a bright, tangy complement to the savory meat.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness.
- For less spicy green sauce, remove jalapeño seeds completely.
- The chicken can be roasted on a rack or directly in the pan, but using a rack helps achieve crispier skin.
- Leftover green sauce can be refrigerated for up to 3 days and used as a dip or condiment.
- Use fresh lime juice for the best bright citrus flavor.
