Peruvian Roast Chicken with Green Sauce (Printable)
Succulent spice-marinated chicken with vibrant, tangy herby green sauce inspired by classic Peruvian flavors.
# What's Needed:
→ For the Chicken
01 - 1 whole chicken (3.5-4 lbs), backbone removed
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder or ají panca
→ For the Creamy Green Sauce
11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper
→ To Serve
21 - Lime wedges
22 - Sliced red onions, boiled potatoes, or rice (optional)
# How to Make It:
01 - Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder in a small bowl. Mix thoroughly until well incorporated.
02 - Pat the spatchcocked chicken dry with paper towels and place on a large baking tray or dish. Ensure the chicken is completely dry for optimal marinade adherence.
03 - Rub the marinade generously over the entire chicken, working it under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
04 - Preheat your oven to 425°F with the rack positioned in the center.
05 - Place the chicken breast-side up on a wire rack set over a baking sheet. Roast for 50-60 minutes until the thickest part of the thigh reaches 165°F and the skin is golden and crispy. Allow the chicken to rest for 10 minutes before carving.
06 - While the chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
07 - Carve the rested chicken and arrange on serving plates. Drizzle generously with the creamy green sauce and serve with lime wedges and your choice of traditional sides.
# Tips for Success:
01 -
- The spice rub creates this incredible crust that locks in juices while roasting
- That creamy green sauce is the kind of condiment you will want to put on everything
02 -
- Patting the chicken completely dry before applying the marinade is the secret to crispy skin
- Letting the meat rest after roasting keeps all those juices from running out onto the cutting board
03 -
- Grilling the chicken instead of roasting adds another layer of smoky flavor
- Bring the chicken to room temperature for 30 minutes before roasting for more even cooking