Peruvian-Style Roast Chicken with Green Sauce
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Enjoy tender, juicy Peruvian-style roast chicken drizzled with a spicy and irresistibly good green sauce.
This is my take on Pollo a la Brasa, the delicious roast chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned. The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even doubles as a fabulous dip or salad dressing.
What you’ll need to make Peruvian-Style Roast Chicken
Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers.” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer.” This might seem strange since we’re roasting but don’t worry about it — all of these chickens can be used in recipes interchangeably.
How to make Peruvian-Style Roast Chicken
Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor.
Blend until smooth.
Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.
Spoon 2/3 of the marinade under the skin.
And rub the rest over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight.
Preheat the oven to 425 degrees, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape.
Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 degrees and roast for about an hour and ten minutes more. Let the chicken rest, covered with foil, for about 20 minutes before carving.
While the chicken marinates, make the green sauce (recipe adapted from the Serious Eats Food Lab by J. Kenji Lopez-Alt).
Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor.
And process until smooth. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits.
Keep in mind that the heat in the sauce comes from the ribs and seeds in the jalapeño peppers. I use about half of the seeds and ribs for a medium-hot sauce. If you’re worried about the heat, you can always leave them out at first and then blend them in to taste. (Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.)
Transfer the sauce to a bowl and refrigerate until ready to serve. Garnish the sauce with a sprig cilantro, if desired, and serve with the roasted chicken.
Note: The green sauce in this recipe is adapted from one of my favorite columns, the Serious Eats Food Lab by J. Kenji Lopez-Alt.
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Peruvian-Style Roast Chicken with Green Sauce
Enjoy tender, juicy Peruvian-style roast chicken drizzled with a spicy and irresistibly good green sauce.
Ingredients
For the Chicken
- 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
- 4 pound whole chicken
For the Green Sauce
- 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise, best quality such as Hellmann's
- ¼ cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
For the Chicken
- Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
For the Green Sauce
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Note: The nutritional information does not include the green sauce.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 614
- Fat: 43 g
- Saturated fat: 10 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 694 mg
- Cholesterol: 340 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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We live right down the street from about 4 different peruvian chicken places so I was very curious to try this out and compare it. It turned out SO well. I will still continue going to the local places when time is tight but otherwise, this was fun to make and delicious to eat! I used chicken thighs instead of a whole chicken and it turned out great!
Fantastic recipe. My dinner guests were very impressed. Reminded me of chimichurri steak I make
I think we found our new favorite chicken recipe!! LOVE the green sauce (I add a small handful of spinach to green it up even more).
Oh my goodness, this was off the hook. Just fantastic. I made garlic rice to go with it Got lots of left overs to be creative.
I made this for the Oscars and it was wonderful! I served it with Quinoa Pilaf with Corn and Jalapeños from the Best Light Recipe cookbook. The sauce worked great on that as well. Huge hit!
My family loves this recipe. The second time I made it I used the marinade on boneless, skinless chicken breasts and grilled them the next day. It was delicious that way too — and less work!
Good to know, Amy. One of my friends also tried it with bone-in chicken pieces and she said it came out great.
I made this twice, and it was a hit both ways. The first time, I used the original recipe and served it with a mix of Basmati and black rice along with a simple endive, Romaine and red onion salad.
The second time, I substituted the cilantro with fresh sweet basil and substituted the jalapeno with crushed red pepper. I tossed the sauce in a quinoa fettucini, Parma prosciutto, spinach and chopped tomato salad.
I still have not tried it with shrimp.
This is a superb recipe that has no limitations.
From all the comments, everyone LOVES this chicken, and the sauce. I made it 2 times in 2 weeks, and just bought another chicken to make it again. The first time I served it with potato wedges, a salad of frisée (I’m in France) and homemade corn tortillas. The second time with homemade flour tortillas, potato wedges, an arugula salad and fried plaintains. Both times it was for guests. They loved it. We ended up putting the chicken and salad and sauce in the tortilla and eating it out of hand. This is one of those ethnic dishes that goes well with other elements from the same general geographical area (Mexico, Central America, Caribbean). What wine or beer would you everyone with this?
Hi Kathy, Love your idea to put the chicken in a tortilla and think I may do a variation on this recipe soon for soft chicken tacos. As for a beverage, I think it’d be delicious with a light Mexican beer or crisp white wine, like Sauvignon Blanc or Pinot Grigio.
We loved this recipe. It was just as good as the Peruvian restaurants in the Washington DC area. I served it with baked potato wedges and sauteed spinach with garlic. Yummy!
My husband and I really loved this. I did reduce the amount of pepper.