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Peruvian-Style Roast Chicken with Green Sauce

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By Jenn Segal
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Enjoy tender, juicy Peruvian-style roast chicken drizzled with a spicy and irresistibly good green sauce.

Plate of Peruvian-style roast chicken with 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

Chicken ingredients including lime, kosher salt, and oregano.

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.

Marinade ingredients in a food processor.

Blend until smooth.

Food processor of marinade.

Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.

Wooden spoon loosening the skin from a chicken.

Spoon 2/3 of the marinade under the skin.

Spoon putting marinade under the skin of a chicken.

And rub the rest over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight.

Chicken marinating in a bowl.

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.

Tied, marinated chicken in a lined roasting pan.

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.

Roasted chicken in a roasting pan.

While the chicken marinates, make the green sauce (recipe adapted from the Serious Eats Food Lab by J. Kenji Lopez-Alt).

Green sauce ingredients including sour cream, mayonnaise, and lime.

Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor.

Sauce ingredients in a blender.

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.

Blender of green sauce.

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.)

Seeded and sliced peppers on a cutting board.

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.

Plate of Peruvian-style roast chicken with green sauce.

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

By Jenn Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Enjoy tender, juicy Peruvian-style roast chicken drizzled with a spicy and irresistibly good green sauce.

Servings: 4
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours, plus at least 6 hours marinating time

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

  1. 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.
  2. 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

  1. 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.
  2. Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  3. Note: The nutritional information does not include the green sauce.

Pair with

Nutrition Information

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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Comments

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  • I have made the roasted chicken twice and it is delicious. I did customize the green sauce by not adding mayo, but it did add sour cream. My family likes the sauce better without the mayo.

  • Can I use cut up thighs, legs, and breast to make this dish or should it be a whole chicken?

    • Sure! Hope you enjoy. 🙂

  • Made this last night for dinner. It was delicious and very easy to prepare. I already used to make a version of the green sauce since it is very popular in South America and Cuba. The chicken tastes so great by itself.

    • — SUCHETA SIKDAR
    • Reply

  • Hi Jenn. I enjoy so much cooking your foolproof recipes and learning about cooking at the same time. Could I marinate this chicken for 48 hrs or would you not recommend it?

    • — Courtenay Slemeck
    • Reply

    • So glad you like the recipes! Yes, you can get away with marinating the chicken for 48 hours.

      • A thought…. if marinating a long time, a tablespoon or two of brandy or whisky would add the flavor and be a bit of a preservative. My sister made this (sans alcohol) for family Sunday dinner and it was the best chicken I’ve ever tasted. She also split the chicken open alongside the backbone and spread it flat to cook. It was pretty and seriously shortened cooking time.

  • Perfect for Thanksgiving for those who don’t want turkey. I use chicken thighs, and roast at 375 for 30-40 minutes. I get so many compliments. Thank you!

  • I would like to try this recipe for this Thanksgiving instead of turkey. Do you think this will go well with your cranberry sauce?

    • Hi Jenn, Yes I think it would work (and will be much more delicious than turkey!).

    • Can you cut up this chicken and cook it in the air frier?

      • Hi Natalia, It’s fine to use chicken pieces, but I don’t have an air fryer and don’t know much about using one. You may find these tips helpful in converting traditional recipes to air fryer versions. Please LMK how it turns out if you try it!

  • Hi Jenn,
    I have made this and few times and absolutely love. I want to make again but I have no olive oil, can I use canola?

    • Sure – enjoy!

  • DELICIOUS! I just did it with chicken thighs but I will most certainly make this again with a whole chicken and smoke it on the grill! This recipe seasons perfectly!

  • My husband fell in love with Peruvian food on his mission for our church. I put this on our meal plan as a surprise and it did not disappoint. We will be making this again soon.

  • This is so tasty, and the green sauce so versatile!! A favorite to make for company, or a nice dinner in for my family (with yummy leftovers)!

    • — Caly Konschewitz
    • Reply
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