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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce

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  • Author: Maria
  • 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

Units Scale

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

Find it online: https://cooktune.com/peruvian-chicken-with-green-sauce/