If you’re looking for a bold, flavor-packed chicken recipe, this Peruvian Chicken with Green Sauce is about to become your new obsession. We’re talking juicy, spiced roasted chicken with a golden, crispy skin, served with the most addictive spicy, creamy, and zesty green sauce. Seriously, you’ll want to drizzle this sauce over everything!
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Perfect for an easy weeknight dinner, meal prep, or impressing guests, this dish brings restaurant-quality flavors straight to your kitchen. And the best part? It’s simple to make with ingredients you probably already have.
Why You’ll Love Peruvian Chicken with Green Sauce
Unbelievably Flavorful
A perfect balance of smoky, tangy, and savory spices in every bite.
Crispy, Juicy, and Tender
The marinade locks in moisture while roasting creates golden, crispy skin.
The Green Sauce is Next-Level
This creamy, spicy, and zesty sauce ties the whole dish together—it’s so good, you’ll want to put it on everything!
Easy to Make
Minimal effort, maximum flavor—perfect for meal prep or a no-fuss dinner.
Great for Any Occasion
Serve it for weeknight dinners, summer cookouts, or special gatherings.
Ingredients in Peruvian Chicken with Green Sauce
For the Chicken:
Chicken (Whole or Pieces)
The star of the dish—roasts to perfection with bold flavors.
Olive Oil
Helps create that beautiful, crispy skin while locking in moisture.
Garlic & Lime Juice
Adds zesty brightness and depth to the marinade.
Spices (Cumin, Smoked Paprika, Oregano, Salt, Pepper)
A savory, smoky, and slightly earthy spice blend.
Soy Sauce or Coconut Aminos
Adds a touch of umami richness to balance the flavors.
For the Green Sauce:
Cilantro
The fresh, herbaceous base of the sauce.
Jalapeño or Aji Amarillo
Brings the signature spicy kick.
Garlic & Lime Juice
Adds boldness and tang to the sauce.
Greek Yogurt or Mayo
Makes the sauce creamy and smooth.
Olive Oil
Helps blend everything into a silky texture.
Salt & Pepper
Brings everything together for a perfectly balanced taste.
Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, garlic, soy sauce, and spices. Rub this mixture all over the chicken, making sure to coat it well. Let it marinate for at least 30 minutes (or overnight for best flavor).
Roast to Perfection
Preheat your oven to 425°F (220°C). Place the chicken on a baking rack over a sheet pan for even cooking. Roast for 45-60 minutes (depending on size), basting occasionally for extra juiciness.
Make the Green Sauce
In a blender or food processor, combine cilantro, jalapeño, garlic, lime juice, Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy.
Serve & Enjoy!
Let the chicken rest for a few minutes, then slice and serve with the green sauce on the side.
How to Serve Peruvian Chicken with Green Sauce
With Classic Sides
Pair with roasted potatoes, rice, or grilled vegetables for a complete meal.
Over a Fresh Salad
Slice the chicken and serve it over a crisp salad with avocado and tomatoes.
With Extra Green Sauce!
Seriously, this sauce is so good—you’ll want to dip everything in it!
Taco-Style
Shred the chicken and serve in warm tortillas with slaw and sauce.
Additional Tips
Marinate Overnight for Maximum Flavor
The longer it marinates, the deeper the flavor!
Make it Spicier
Add extra jalapeño or a pinch of cayenne to the green sauce.
Use an Air Fryer
For extra crispy skin, air-fry at 400°F (200°C) for 30-40 minutes.
Meal Prep-Friendly
Store leftovers in the fridge for up to 4 days—great for easy lunches!
FAQ Section
Q1: Can I grill the chicken instead of roasting?
A1: Absolutely! Grill over medium-high heat until cooked through.
Q2: How long does the green sauce last?
A2: Store in an airtight container in the fridge for up to a week.
Q3: Can I use boneless chicken breasts?
A3: Yes! Adjust cooking time to 20-25 minutes at 400°F.
Q4: What if I don’t like cilantro?
A4: Substitute with parsley or basil for a different twist.
Q5: Can I make the chicken ahead of time?
A5: Yes! Reheat in the oven at 350°F (175°C) for 10 minutes.
Q6: What if I don’t have jalapeños?
A6: Use serrano peppers or a pinch of red pepper flakes.
Q7: Can I freeze the green sauce?
A7: It’s best fresh, but you can freeze it for up to a month.
Q8: How do I know when the chicken is done?
A8: Use a meat thermometer—it should read 165°F (75°C).
Q9: Can I use Greek yogurt instead of mayo?
A9: Yes! Greek yogurt keeps it lighter and tangier.
Q10: Can I make this dairy-free?
A10: Swap yogurt/mayo for avocado or coconut cream.
Final Thoughts
This Peruvian Chicken with Green Sauce is juicy, crispy, and loaded with smoky, zesty flavors—plus, the sauce is absolutely irresistible. Whether you’re making it for a family dinner, meal prep, or a special occasion, it’s guaranteed to impress.
Print
Peruvian Chicken with Green Sauce
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Description
This Peruvian-style roast chicken is juicy, flavorful, and perfectly seasoned with a blend of lime, garlic, and spices. Paired with a creamy, zesty green sauce, it’s a restaurant-quality dish you can make at home. Perfect for a family meal or a special occasion!
Ingredients
For the Chicken:
- 3 tbsp extra virgin olive oil
- 1/4 cup lime juice (from 2 limes)
- 4 large garlic cloves, roughly chopped
- 1 tbsp kosher salt
- 2 tsp paprika
- 1 tsp black pepper
- 1 tbsp cumin
- 1 tsp dried oregano
- 2 tsp sugar
- 4 lb whole chicken
For the Green Sauce:
- 3 jalapeño peppers, seeded if desired, roughly chopped
- 1 cup fresh cilantro leaves, packed
- 2 garlic cloves, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp fresh lime juice (from 1 lime)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
-
Marinate the Chicken:
- In a blender or food processor, blend all marinade ingredients until smooth.
- Pat the chicken dry and place it in a bowl, breast side up.
- Loosen the skin over the breasts and legs, being careful not to tear it.
- Spoon ⅔ of the marinade under the skin and spread the remaining marinade over the chicken.
- Cover and refrigerate for at least 6 hours or overnight.
-
Roast the Chicken:
- Preheat oven to 425°F and position a rack in the lower-middle of the oven.
- Line a roasting pan with foil and place a sprayed roasting rack inside.
- Tie the chicken legs together with kitchen twine.
- Roast for 20 minutes, then reduce temperature to 375°F and roast for about 1 hour 10 minutes, or until juices run clear.
- Tent with foil and let rest for 20 minutes before carving.
-
Make the Green Sauce:
- Blend all sauce ingredients except olive oil until smooth.
- With the blender running, slowly drizzle in olive oil.
- Transfer to a bowl, cover, and refrigerate until serving.
-
Serve:
- Carve the chicken and serve with the green sauce.
Notes
- If the chicken is browning too quickly, loosely cover it with foil.
- The green sauce thickens as it sits—prepare it ahead for best results.
- Wash hands thoroughly after handling jalapeños.
Nutrition
- Serving Size: ¼ chicken
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg