Peruvian-Style Roast Chicken with Green Sauce

5 stars based on 31 votes

peruvian-chicken

This is my take on Pollo a la Brasa, the delicious spit-roasted 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 it’s color from cilantro and jalapeño peppers, is spicy, creamy and downright addictive. You can put it on virtually everything, and it even makes a fabulous dip or salad dressing.

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.

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 hold 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. 

Peruvian-Style Roast Chicken with Green Sauce

Servings: 4
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours

Ingredients

For the Chicken

  • 3 tablespoons extra virgin olive oil
  • 1/4 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
  • 1 cup fresh cilantro leaves
  • 2 cloves garlic, roughly chopped
  • 1/2 cup mayonnaise, best quality such as Hellmann's
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice, from one lime
  • 1/2 teaspoon salt
  • 1/8 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 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 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.

Reviews & Comments

  • 5 stars

    This Peruvian style roast chicken with green sauce is superb! Excellent! I’ve made the sauce just to have around. My guests couldn’t stop eating it and now I will make it again and again. Thanks!

    - Jody on December 13, 2014 Reply
  • I’d like to adapt this recipe for either the chicken cut up or use legs/thighs & breasts (w/ skin for marinade purpose). What are the temperature & approximate roasting time changes from the recipe? Any other revisions that should be made?

    - DanaG on December 12, 2014 Reply
    • Hi Dana, You can keep the recipe pretty much the same, just reduce the cooking time. Once you turn the heat down to 375, you’ll probably only need to cook it another 25-30 minutes. Hope you enjoy it :)

      - Jenn on December 12, 2014 Reply
  • 5 stars

    I made this recipe for my mother’s birthday – it was an absolute hit! I paried it with a corn soufflé, avocado salad and a carrot cream cheese cake. The only thing substituted was omit the mayo from the green sauce because we do not like mayo – I just sub it with additional cream cheese.

    - Charly C on December 6, 2014 Reply
  • 5 stars

    I made this last week and it tastes just like the chicken we get from our local Peruvian resteraunt. I used chicken quarters instead of a whole chicken since there were only two of us.

    - Sandy on December 4, 2014 Reply
  • 5 stars

    My husband and I lived with a family for 4 weeks while studying Spanish in Peru. Our meals prepared by the family had very little meat. We were thrilled when we discovered grilled chicken with dipping sauces at a local restaurant. This chicken recipe brought us right back to Cuzco, Peru. I always make a double recipe of the sauce since it is so good on everything;beans, eggs, potatoes, salad etc, etc

    - Rasa on December 4, 2014 Reply
  • 5 stars

    I have made several recipies…peruvian chicken,blackbean and corn salad, and chicken enchaladas….the families response?” Off the chart!” I am serving the salad,chicken,and a corn pudding to my supper club, paired with your margarita recipe…thank you sooo much!! Your blog is a masterpiece!
    A SoFl cook

    - Gayann O'Neal on December 3, 2014 Reply
    • Thank you, Gayann! So glad you are enjoying the recipes :)

      - Jenn on December 3, 2014 Reply
  • 4 stars

    I would say that the green sauce I have had in the Peruvian restaurants I’ve visited used serrano peppers not jalapeños. I can tell the difference.

    - Mark M on December 3, 2014 Reply
  • I want to make this for thanksgiving, but I dont have kosher salt. Can I use table salt instead? How much would I have to use?

    - Jen on November 26, 2014 Reply
    • Hi Jen, It’s fine to use regular salt; I’d cut it to 2 teaspoons for the chicken and a heaping 1/4 teaspoon for the sauce.

      - Jenn on November 26, 2014 Reply
  • 5 stars

    My boyfriend and I usually get chicken from a local Peruvian resteraunt. I made this recipe and it was just as good.

    - Sandy on November 20, 2014 Reply
  • 5 stars

    I LOVED this chicken, made it twice in one week to share with my boyfriend! The sauce that accompanies the chicken is fantastic!!

    - Melissa on October 26, 2014 Reply
  • 5 stars

    Turned out extremely delish using exact recipe but with boneless skinless chicken thighs smoked with hickory wood on the grill. Next I will try everything I just named but on a whole turkey. This just might b the recipe for our Thanksgiving bird. Thanks again!

    - Brian Wilson on October 26, 2014 Reply
  • 5 stars

    Wow. Love this recipe! It was a nice change up to the normal roasted chicken I make 1 -2 times per week. The green sauce was amazing.

    - Nita-Bean on October 24, 2014 Reply
  • Do you have to use lime or can you substitute? Allergic to lime but I want to try the recipe looks delicious!

    - Rosalind on September 26, 2014 Reply
    • Hi Rosalind, Can you have lemon? That would work well.

      - Jenn on September 26, 2014 Reply
  • I would like to know if I can use chicken pieces instead of a whole chicken for the Peruvian chicken recipe. I will be cooking for a large group.

    - Renita Rutherford on September 21, 2014 Reply
    • Hi Renita, Yes, chicken pieces will work just fine. Hope everyone enjoys it!

      - Jenn on September 21, 2014 Reply
  • 5 stars

    Love this recipe!! I plan on trying it on skinless boneless thighs this weekend for the Kick Off of football season.. Smoking on the grill with hickory wood.. What do u think about that???

    - Brian Wilson on September 2, 2014 Reply
    • Hi Brian, I think skinless boneless thighs on the grill will be delicious. Please come back and let me know how it turns out.

      - Jenn on September 3, 2014 Reply
  • 5 stars

    Simply delicious…Sauce was to die for…raves from dinner guests…served with roasted plantains, persian rice (had some already made) and your caramelized onions with roasted peppers…(a new favorite of mine as well). Looking forward to leftovers tonight…Thank you !

    - Lyn on September 2, 2014 Reply
  • 5 stars

    The Green Sauce is spectacular! I considered making half a recipe the first time, but I’m glad I went ahead and made the full amount. My guests were raving about it and put it on everything. It has become a “must have” with roast chicken.

    - Linda on September 1, 2014 Reply
  • We keep kosher and would like to know what we can substitute for the sour cream in the Green Sauce?
    Thanks for your reply.
    P.S. Love your recipes. Please send me more.

    - Betty Kornblit on August 26, 2014 Reply
    • Hi Betty, You can substitute more mayonnaise for the sour cream; you may just need to add another squeeze of lime juice. Glad you are enjoying the recipes!

      - Jenn on August 26, 2014 Reply
  • 5 stars

    The sauce was amazing! We were using the leftover sauce on everything we ate for the next 3 days. Fabulous on a baked sweet potato….

    - cathy on August 21, 2014 Reply
  • I have a cut up fryer chicken that I want to try this with..how would you adjust the cooking times/temps? Would you cut the breast in half so they cook evenly with the other pieces? Thanks!

    - Lauren on August 17, 2014 Reply
    • Hi Lauren, You can definitely use a cut up fryer chicken. I would leave the breast pieces whole so they don’t overcook before the dark meat is done.

      - Jenn on August 27, 2014 Reply
  • 5 stars

    Made this for dinner tonight and loved it. I enjoyed the spicy sauce with the chicken, but would probably only make a half batch of it next time. Way more than we needed. Definitely a keeper, and will make again.

    - egbluesuede on August 16, 2014 Reply
  • My family does not like cilantro. Tastes like soap to us. Would fresh sage leaves or some other herb work as a substitute ?

    - Susan Day Fuller on August 14, 2014 Reply
    • Hi Susan, You can absolutely substitute other herbs. I probably wouldn’t use sage as it’s very strong, but a mix of basil, mint and parsley would be delicious.

      - Jenn on August 14, 2014 Reply
  • 4 stars

    I tried this recipe recently and it tasted great. I made exactly as directed and marinated the chicken overnight. It doesn’t taste exactly like the Peruvian chicken i get at my fav restaurant, but tasty nevertheless. I will be making this again with chicken parts and i also want to try grilling the chicken instead of roasting.
    The Green sauce was a great addition to the dish . Thanks for sharing your recipe :)

    - Becky on August 8, 2014 Reply
  • 5 stars

    How long does the green sauce last for in the fridge?

    - Ryan on August 8, 2014 Reply
    • Hi Ryan, The green sauce will keep well in the fridge for 4-5 days.

      - Jenn on August 9, 2014 Reply
  • 5 stars

    We have had the Peruvian-Style
    Roasted Chicken with Green Sauce
    four times now. It has become a family favorite. I have doubled the recipe and used the second chicken for tacos. The green sauce is delicious mixed with shredded cabbage as a crunchy topping for the tacos.

    - Susan Ward on July 17, 2014 Reply
  • 5 stars

    Hands down the most delicious chicken we have ever had! :)

    - Nicole K. on July 15, 2014 Reply
  • 5 stars

    This was absolutely amazing and will definitely be going into our regular rotation. Seriously I am a huge fan of peruvian chicken and this was the best I have ever eaten. Also: the sauce was incredible!
    THANK YOU SO MUCH for sharing!

    - Melissa on July 13, 2014 Reply
  • 5 stars

    Was looking for a new way to serve whole roasted chicken so I gave this recipe a try for company over the 4th of July holiday weekend. Truly this was a hit! I prepared the chicken the day prior and let it marinade overnight in the refrigerator. I roasted according to directions and the fragrance filled the kitchen – most inviting to our guests. The chicken tasted wonderful both with and without the green sauce. I divided the green sauce into two bowls and added additional hot sauce to one for some who like it extra spicy. I will definitely make this again and several asked for the recipe. REALLY GOOD!

    - Tomato57 on July 10, 2014 Reply
  • 5 stars

    This has become one of the staple recipes in our house! When I made this for just my husband and I, I used the same amount of jalapeno stem/ seeds as suggested. With a little guy, we used a bit less but still included some so that it would have at least a little bite!

    If you’re a little short on time and don’t want to roast the whole chicken, I’ve also found that this recipe is awesome on chicken thighs – cooks faster but has the same great taste! Just make sure whatever cut of meat you use that it has skin on it.

    I’ll often rub the chicken down in the morning before heading to work, then it just needs to be popped into the oven when I get home! Also, the green sauce is even better the 2nd day, so if you want to make that the night before you won’t be disappointed!

    Some day I’ll have leftovers from this recipe, but so far, it all disappears in one night!

    - Sam M. on July 10, 2014 Reply
  • I had a tough day at work and wanted to make something amazing to eat but not too much work and this fit the bill perfectly! I made a few changes but we loved it! I spatchcocked the chicken so it would cook quicker and I cooked it with indirect heat on the grill because it was too warm to turn on the oven. We have a dinner party coming up soon and this will probably be on the menu! Tonight I served it with the Black Bean and Corn Salad with the Chipotle Honey dressing. Wonderful! Thank you!

    - Carol James on July 9, 2014 Reply
  • Hello Jenn
    I love your site soo much. I’ve tried many of your recipes. I always looks forward for your emails with new recipes. I am thankful to my friend at church for sharing your site.

    I have one question. Can I make this recipe in a vertical chicken roaster that you put over the grill like this one?
    http://www.williams-sonoma.com/products/two-in-one-vertical-chicken-roaster/?pkey=e%7Cchicken%2Broaster%2Bgrill%7C209%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules

    Thank you

    - Eileen on July 9, 2014 Reply
    • Eileen, I have made several versions of this on the vertical roaster but in the oven, and it comes out beautifully. Can’t see why it wouldn’t also be great on the grill.

      - Marlene on July 28, 2014 Reply
  • 5 stars

    This dish is FABULOUS. Instead of using a whole chicken I bought the chicken already cut into pieces. It was less work and took less time to cook. As for the green sauce the first time I made it I used Greek yogurt instead of sour cream. The taste and consistency wasn’t right. The next time I made the sauce I followed the recipe as written and it came out great. This is now one of the regular dishes I make in my house.

    - Andrea on July 9, 2014 Reply
  • This sounds great, even if it would turn my house into a furnace. Might be worth it. What kinds of sides would match up well with this? I don’t think our normal staple of roast chicken sides would match up with this style.

    - Jim on July 7, 2014 Reply
    • Hi Jim, The great thing about this dish is that you can keep the sides pretty simple. The chicken and green sauce have so much flavor — and you can put the sauce on whatever you serve with it. Honestly, you could do plain white or brown rice and a simple vegetable, like my French Green Beans with Shallots. Or if you wanted to do a starch and vegetable all in one, my Mexican Rice Pilaf would be very good. Here are the links:

      http://www.onceuponachef.com/2014/01/mexican-rice-pilaf.html

      http://www.onceuponachef.com/2014/01/french-string-beans-with-shallots.html

      - Jenn on July 7, 2014 Reply
      • 5 stars

        the peruvian chicken places around here offer the following sides:
        fried rice
        fried plantains
        yuka
        black beans

        - Joe on July 10, 2014 Reply
  • 5 stars

    After having this at an authentic Peruvian restaurant, I was blown away and immediately went in search for a recipe. I’m glad I came across yours. This is the first recipe I tried from your site and it made me a believer.
    I didn’t change a thing and it came out just as what I had at the restaurant. Perfect.

    - Mictian on July 4, 2014 Reply
  • 5 stars

    This is easily one of the best dinners I make. I’ve made it for my boyfriend and another time for his parents to rave reviews. The sauce is out of control good! We eat it on everything….sandwiches, chips, veggies, salads, rice…..

    The great thing about the sauce is you can adjust the heat to your liking. It gets really hot with the ribs and seeds from the jalapenos but stays mild if you just put in the green parts. Tip: Use food safe gloves when you cut jalapenos!

    I made this chicken with Jenn’s Mexican rice recipe and they complemented each other perfectly.

    Thanks Jenn!

    - Sandy on July 4, 2014 Reply
  • 5 stars

    I cooked this Peruvian chicken and green sauce for my friends and family dinner and everyone loved it. I liked that the recipe was simple and quick. Love this website she has really good recipes that I can’t wait o try.

    - Maria Martinez on July 2, 2014 Reply
  • 5 stars

    OMG the chicken was great …..but the green sauce!!!!! My husband had more sauce on his fork than chicken and he ate it all. Today I had to make a double batch and we’re going to put it on fried shrimp! It’s wonderfully versatile and just fabulous!

    - Linda on June 29, 2014 Reply
  • 5 stars

    Omg!!! Best chicken recipe ever the green sauce is amazing and it taste good on everything! Made my chicken with an avocado salad and used a little bit of the sauce on my salad. My husband went back for seconds and thirds. Next time I make the sauce I will do as the recipe says and add the seed, I was afraid of the heat and didn’t add a lot from the peppers. It would have been perfect if it was more spicy.

    - Antonia on June 28, 2014 Reply
  • 5 stars

    This recipe was a hit in my house!!!

    - Shavonne on June 10, 2014 Reply
  • I made this yesterday, and was worried about the green sauce, as it was flaming hot right after mixing. I was wrong, as after 8 hrs. of mellowing in the fridge, it was a different sauce all together! Honestly, my husband thought the flavor of the chicken and sauce was the best he had ever had. One thing I did add was 1 teas. of cider vinegar to the marinade, as suggested by a neighbor who had lived in Peru. I served this dish along side citrus rice salad and steamed broccoli. Everyone invited asked for the recipe!

    - Frances Gist on June 1, 2014 Reply
  • Made this for my husband and myself, by far the best chicken I’ve ever had. This was my first time roasting a whole chicken, can’t believe how easy it was! The green sauce was a huge hit, and I have shared this recipe with all my coworkers :) Also I appreciate the easy to follow instructions. Thanks! Will definitely be doing this one again.

    - Rosaleen on May 29, 2014 Reply
  • I made your shrimp tacos recipe last night, Yummy! Tonight I’m trying the peruvian chicken recipe.
    My question is ” will I lose too much of the marinade sauce if we put it on the B-B-Q rotisserie”?
    Thank you for the excellent recipes!

    - Marta Quinn on May 4, 2014 Reply
    • Hi Marta, It should work fine. I hope you enjoy it!

      - Jenn on May 4, 2014 Reply
  • Do you think it would work to use FF plain greek yogurt instead of the mayo and sour cream?

    - Ellen on April 23, 2014 Reply
    • Hi Ellen, I don’t think it’d be bad, but the mayo rounds out the flavor because it’s not tangy like the sour cream and yogurt.

      - Jenn on April 23, 2014 Reply
  • This chicken and sauce are truly amazing! I live part of the year in NYC and have eaten at peruvian restaurants several times (pio pio is one of my favorites), and let me say that I now have no reason to go out to get chicken with green sauce, this recipe was restaurant style without having to leave the house! Definitely a keeper. Putting the sauce between the skin and the meat was key as well as letting it marinade over night. Also, I think packing the cup of cilantro leaves, as opposed to loosely filling it, was key to making the sauce taste great- its amazing how much cilantro can fit in a cup… anyway. Thanks for the recipe!

    - Gaby on April 20, 2014 Reply
  • This looks very good. I used to go to a Peruvian place that did a yellow creamy sauce with raw onions in it. It was really addictive and would love to find out how to make it. Any ideas?

    - Jesse on April 12, 2014 Reply
    • Jesse, My guess is that it was a garlic mayonnaise. Try garlic, mayo, chopped onions and a little lemon juice.

      - Jenn on April 13, 2014 Reply
  • Great recipe. I’m peruvian and Pollo a la Brasa is something I grew up with. It made me so happy to find this recipe on your blog. I will definetly try it out! Thanks for sharing :)

    - michela on April 2, 2014 Reply
  • I made this for the people I cook for, I got a special phone call saying this dish was “off the charts” !!
    I rarely duplicate recipes from week to week but this one is definitely a keeper. I served it with a solerito salad to start and made plain basmati rice and steamed broccoli.This was awesome!!

    - pam on March 21, 2014 Reply
  • Another rave review on this one! Absolutely loved it. Should have listened to your statement about using half the jalapeno seeds for a medium hot sauce. I figured that I liked things hot and upped the seeds to at least three-quarters, OUCH! I will scale that back a tad next time, LOL! I agree with John that the sauce would make a great dip too.

    - Jill on February 27, 2014 Reply
  • Thank you for bringing this chicken recipe into my life. I am no-sugar, nothing-processed, low-carb so I omitted the sugar in the chicken rub and it was still phenomenal. For the green sauce, I used my own homemade mayonnaise and strained some homemade kefir to the consistency of sour cream for that substitution. I also didn’t have fresh jalapenos on-hand, but I used pickled and the sauce still was great, but I’m positive that fresh would be infinitely better. This was so great that my 5yo son asked to have it cold in his lunch for school! Maybe I need to plan a trip to Peru…. ;-)

    - Rebecca on February 27, 2014 Reply
  • I love this recipe! My husband loves this recipe. The first time I made it we butterflied a whole chicken and then grilled it….it was delicious. I have tried baking the chicken and the flavor is great but it is even better off the grille. This is a five star recipe.

    - Cassandra on February 26, 2014 Reply
  • One of our favorites, excellent!

    - Rick on February 25, 2014 Reply
  • I made this for Valentine’s Day. It was awesome. I used the sauce on pasta and as a dip. Excellent.

    - Sandy Smith on February 20, 2014 Reply
  • I made this and the chicken came out great. However, I couldn’t get my green sauce to look like yours. My sauce was really thick, it had good flavor but it wasn’t solid green. It was more white with green specks.

    - Andrea on February 10, 2014 Reply
    • 5 stars

      My first batch, when I used a food processor, not a blender came out as you described. The second I did, I used the blender and the sauce was smooth, green & creamy. I wonder if that’s the difference? Or maybe you need to up the amount of cilantro…

      - Monica on September 1, 2014 Reply
  • Sounds fantastic. Both the chicken and the green sauce.

    - Gene Dixon on January 12, 2014 Reply
  • I just used this recipe to make chicken wings. I was only able to marinate a few hours . The wings were so delicious that my husband wants me to make them for our Super Bowl party! For the green sauce, I substituted greek yogurt for the sour cream and used 1.5 large jalapenos and it was the perfect heat level! I am psyched that I made a double batch of the wings and froze one batch so we can enjoy next weekend with very little prep. The green sauce will not last until then so I will experiment with more yogurt and less mayo to see how it compares! Thanks so much for posting this!!

    - Kimmy on January 12, 2014 Reply
  • This dish was easy to make and tasted phenomenal. The whole family enjoyed it. I will definitely make this again, especially on a whole chicken. I did thighs and legs for this go around; but I can only imagine a whole chicken like this could only be better!

    - dann s washko on January 6, 2014 Reply
    • @ Dann s Washko

      I have made this at least three times since discovering this recipe in September. Each time I have done it with a whole chicken which I have butterflied and roasted in a hooded BBQ. My family love it! Any leftovers I have on toasted sandwiches with the sauce and it is super good!! This would have to be one of my favourite roast recipes!

      - Liv on January 7, 2014 Reply
  • Such an great dish, I used drumsticks and boy o boy did my family love it! The green sauce was just fantastic and I will definitely be using it on its own as a dip. I did up the garlic and used about 6 for the sauce and another bunch for the chicken.

    - John on December 15, 2013 Reply
  • It was excellent! I made this with a porcelain vertical roaster with a beer and pineapple juice in the roaster.

    - cindy on December 12, 2013 Reply
  • Anyway we can make it without sour cream or any other dairy product…. Got to keep it Kosher. No meat and dairy products together. Thanks in advance

    - Adrian Fridman. on November 22, 2013 Reply
  • I am Peruvian, and this recipe is making my mouth water. Thanks for sharing!

    - Luisa on November 21, 2013 Reply
  • Hi, the Peruvian chicken places in our area usually have a green sauce and a yellow sauce, which mix great on rice. Any suggestions for a typical Peruvian yellow sauce?

    - Tedesco on November 19, 2013 Reply
    • I don’t have a recipe for Peruvian yellow sauce, although I believe it is made with Aji pepper paste, mayonnaise and garlic. You might not need it once you try the green sauce recipe here…it is sort of a combination of the green and yellow sauces offered at most Peruvian restaurants, which I always mix together too :)

      - Jenn on November 21, 2013 Reply
    • Hi I’m peruvian. This yellow sauce is more of a dish then just a sauce. It is called Papa a la Huancaina. It’s a cheese sauce.
      The name literally translates to Huancayo potato. Huancayo is a province in Peru where te dish supposedly originates from.
      The sause requires about 9oz of queso fresco,oil,evaporated milk,some garlic cloves, a couple of crackers some salt and of course aji Amarillo paste. You blend them in a blender to make a sauce the consistency or drinkable yogurt maybe a lil thicker and you pour them over boiled potatoes.

      - Corina on June 26, 2014 Reply
  • Finally.. I found this green sauce!.. I can’t wait to make it.. Thank U..

    - Kiita on November 16, 2013 Reply
  • This coast chicken is so beautiful! I’m only now discovering Peruvian cuisine and I love the spices used. Amazingly flavourful. I was going to do this tonight then realized I haven’t got oregano! :-( One day I shall be organized enough to have every ingredient for this.

    - Jayne on November 14, 2013 Reply
  • This chicken is super yummy! I made roasted potatoes to go with it and everyone loved it!

    - Risa on November 14, 2013 Reply
  • Hi Jenn,

    Can I substitute the lemon for lime in the chicken marinade? I completely forgot to buy the limes when I was out.

    - Ashfia on November 13, 2013 Reply
    • Hi Ashfia, The flavor will be a little different but it will definitely work. Hope you enjoy!

      - Jenn on November 14, 2013 Reply
  • This is such a flavorful chicken dish that appeals to adults and children. I have made it on multiple occasions and will say that it does taste best when the chicken has marinated overnight. The green sauce is delicious – but definitely more for the adult palate. Love serving it with roasted potatoes and a green vegetable.

    - Tracy on November 12, 2013 Reply
  • I made this for some friends, the flavors are amazing. The green sauce I could use on so many things.
    I love your site it is always my go to favorite for all different kinds of recipes and inspiration.

    - Lothar Niemann on November 9, 2013 Reply
  • This recipe is great! The green sauce was a little thin at first, but it thickened up a bit. This recipe will definitely be used again. Great date night recipe.

    - Kim Richardson on November 9, 2013 Reply
  • Hi Jennifer, This chicken was so good, super tender, amazing flavour , Crispie on the outside and very tender inside. I have nothing to add to your recipes. Everything I have tried has been so delicious!

    - Bonnie Swackhammer on November 8, 2013 Reply
  • I’ve made this twice, and what a hit! It’s simple, easy and so delic!

    - Grace on November 7, 2013 Reply
  • This recipe was awesome. The roasted chicken turned out excellent. But the green sauce took it over the top. My 16 yr old drowned his chicken in the sauce. The chicken I used (5 lb) took a little while longer to cook but it was juicy and flavorful. This recipe is a keeper for our family. Keep bringing great family recipes to your site!

    - Angie S on November 6, 2013 Reply
  • This chicken is an absolute favorite of my 2 sons. They raved about it, I’ve made it several times, it’s pretty easy to do and the kids love it.

    - Debbie on November 5, 2013 Reply
  • Ok this was so good!! Can someone please tell me how to make the green salad dressing they use at peruvian restaurants.

    - Tammy M on November 2, 2013 Reply
  • Just for those of you who are new to working with jalapenos – if you do not use gloves, your hands may burn for 12 hours. I did not know this, I must have had very spicy jalapenos and my hands were on fire almost all night. I am glad I didn’t touch my eyes. There was no remedy that worked to relieve the pain since the capsaicin had already bound to the pain receptors. Capsaicin apparently mimics actual chemical burns, although it produces no real tissue damage.

    I also found three jalapenos to be much spicier than New York-style Peruvian green sauce, when I finally worked up the nerve to try the sauce after my hands had cooled off the next day.

    - jalapenodisaster on September 9, 2013 Reply
    • You must have had some mutant jalapeños! Or, you mistook another variety of chile for them. Or, you are extremely sensitive. I have never had a reaction like that, and I have very sensitive skin. But I have inadvertently rubbed my eye after cutting some, and that was not pleasant.

      - Kathy D. on September 9, 2013 Reply
  • Ate Peruvian chicken in a restaurant in Wheaton, Maryland. Making some today. Peruvian roast chicken, and hens. I know its going to be great. Love it!!

    - Eric on September 8, 2013 Reply
  • I made this today. It was delicious! I butterflied the chicken and cooked it in the BBQ and all my guests had second helpings, Definitely making this one again! I left the cilantro out of the sauce as I didn’t have any, and it was still great.

    - Liv on September 8, 2013 Reply
  • Thanks for your answer. Only n America….getting prompt advice from a bona fide chef and on a Labor Day weekend to boot! I’ll let y’all in on the results.

    - Stanley Weinberg on September 2, 2013 Reply
  • Hi there, I was wondering if I could marinate the chicken for perhaps 2 or 3 days.Is there a danger of the limes maybe “cooking” the chicken like in ceviche? Thanks a ton , recipe looks awesome as does your website. Stan

    - Stanley Weinberg on September 2, 2013 Reply
    • Hi Stanley, Good question. No worries, the chicken will be fine (and full of delicious flavor) if marinated for 2-3 days. Hope you enjoy!

      - Jenn on September 2, 2013 Reply
  • We cannot get enough of this recipe. ( We have made it twice in two weeks) I made it with legs and thighs, cooked them at 425 for 25 minutes then grill on the BBQ. Wow! Thanks for an amazing recipe.

    - Loretta on September 1, 2013 Reply
  • I’m sure it’s delicious, but in Peru the sauce gets its green color from huacatay, a local herb, not cilantro. Also they use aji peppers instead of jalapenos. That having been said, I think this would be a close substitute and I bet it’s excellent.

    - James on August 30, 2013 Reply
  • I subscribed to your blog because of this recipe! I cant wait to make it! I’ve dreamt about this green sauce….

    - Tiffany K on August 22, 2013 Reply
  • Hi Judy. I don’t know about Glenn, but I sassed my grandmother once when I was little and had a mouth full of soap in about 30 seconds!

    My suggestion is to cut back on the herbs and spices but don’t leave them out entirely. They’re what gives the dish its pizzaz, not to mention that they ALL have excellent health benefits. Do a search like this, “paprika health benefits,” on all of them, and you’ll understand what I’m saying. Jenn gave us a powerhouse recipe here.

    BTW, my father’s name was not Zion. He would have loved the Peruvian Chicken except that he would have wanted it about a zillion Scoville Heat Units hotter.

    - Batzion on August 8, 2013 Reply
  • @Glenn. Many years ago, when my children were small, they are parents themselves now, I washed their mouths out with soap, to my shame but would probably do it again. They were of course fighting with bad language. My son laughed and my daughter cried. I hope that’s not why you know the taste of soap!

    - Judy on August 8, 2013 Reply
  • I have some skin on and bone in turkey breasts (probably about 4 pounds… you know how big turkey breasts are!) do you think this would work well on those? I need to get them out of my freezer!!

    - Rachel on August 8, 2013 Reply
    • Hi Rachel, I do think it will work…the taste will be different but still good for sure.

      - Jenn on August 8, 2013 Reply
  • Hi Glenn. Funny thing about taste buds. All the people who don’t like cilantro say the same thing…it tastes like soap. And the people who like it, love it. Almost everyone loves goat cheese, but to me it is disgusting….tastes like goats smell. And I’m not a picky eater. My daughter, the picky eater, loves goat cheese. I seem to remember studying something about this in high school biology class.

    - Kathy D. on August 1, 2013 Reply
  • Do you have a recommended substitution for cilantro? To me, cilantro is particularly unpleasant and tastes like soap. You can guess why I know what soap tastes like :).

    - Glenn on August 1, 2013 Reply
    • Hi Glenn, You can use Italian flat leaf parsley and it will still be delicious.

      - Jenn on August 1, 2013 Reply
  • We loved the chicken! But the green sauce was FABULOUS. I made it a second time and served it with cold boiled shrimp along side the cocktail sauce.

    - judith on July 31, 2013 Reply
  • Thank you again Batzion for your advice. Is your father’s name Zion?

    - Judy on July 28, 2013 Reply
  • Judy, if you get limes from your cousin, ask for more than you need for this recipe because you can freeze whole limes and lemons and then grate them (the whole thing) over many dishes such as salads, fish, chicken, veggies — wherever your imagination takes you.

    I really hope you are able to make this dish because it is spectacular, and you can use whatever sauce you have left over on other things.

    - Batzion on July 28, 2013 Reply
  • Thank you for writing kathy d. Have a good weekend. And to everyone else.

    - Judy on July 26, 2013 Reply
  • Thank you for replying. Jen I think I sent you a message that belongs on here. Could you repost it for me?
    Batzion thank you. I don’t live anywhere near Jerusalem. Not a town for me. Too many frumers. I don’t even go to the market in Tel Aviv. In my supermarket we get ordinary stuff and you should see the prices we are expected to pay for fruit. Almost $40 for a pound of peaches. We should not buy st that price but we do. Years ago tomatoes were sooooo expensive that we did stopbbuying them and they reduced the prices. We should do what Egypt did. When the price of bread went up they rioted. Also years ago. Well we’ll struggle along. My cousin in the north has limes in his garden. I’ll see if I can get from him. Shabbat Shalom.

    - Judy on July 26, 2013 Reply
  • Hi Judy. Have you tried the Shuk (Mahane Yehuda Market) in Jerusalem? They have many fine fruits, vegetables and spices from all over. Usually, you can sample to see if it’s what you want.

    Israel does have habanero peppers (hotter than jalapeno — you could reduce the amount). They are grown in Moshav Ein Yahav in the Northern Arava but should be available just about anywhere.

    Also, Israel does grow limes. The most famous are the Jaffa limes which are in demand around the world.

    I used a blender instead of a food processor, and it worked out fine.

    I hope this helps you.

    - Batzion on July 25, 2013 Reply
  • Kiryat Ono, Israel. If you know Israel then it’s near Bar Ilan university. Tel Hashomer hospital and not too far from Petah Tikva.

    - Judy on July 25, 2013 Reply
    • Sorry, no I don’t know Israel at all. You must be in a small town, because from what I’ve read, Israel produces all kinds of fruits and vegetables and tons of other delicious things. Jalapeños, I don’t know….but there must be some other kind of medium chili pepper that you can find. Do you have outdoor markets where you live?

      - Kathy D. on July 25, 2013 Reply
  • I can’t get limes in my area. Lemons I presume. Don’t think we have ‘jalapeño’ peppers here. Just ordinary ones. I don’t have a food processor :'( . I hate this country! We should be able to get everything other countries have as long as it’s kosher.

    - Judy on July 25, 2013 Reply
    • Judy, Lemons are fine if you can’t find limes. Just omit the jalapeno and use a pinch of ground cayenne pepper or red pepper flakes. If you don’t have a food processor you can use a blender.

      - Jenn on July 25, 2013 Reply
      • Can I leave out the herbs? I’m so not partial to them. Surprise we get hellmans mayo here and I use it.

        - Judy on July 28, 2013 Reply
    • Judy, where do you live? Can you say?

      - Kathy D. on July 25, 2013 Reply
  • This recipe is very good. I have made this several times already and everyone who tries it at my house loves it. The sauce goes really well with the chicken and gives it a nice flavor.

    Thanks

    - Ziad on July 23, 2013 Reply
  • Do you think I could do this recipe with chicken quarters with the skin still on? Would I just roast the equivalent weight in chicken quarters and treat it like a whole bird? This is probably a dumb question, but I’ve just begun experimenting with chicken — before this my only experience was with boneless, skinless chicken breasts and thighs.

    - A on July 21, 2013 Reply
    • Hi there, Not a dumb question at all! You can definitely do this recipe with bone-in chicken quarters with the skin on — and yes cook time would be about the same if you stick to the same weight. Hope you enjoy it!

      - Jenn on July 21, 2013 Reply
  • My husband and I don’t eat cilantro, I’m wondering if parsley would be an ok sub?

    - Sue on June 13, 2013 Reply
    • Hi Sue, Parsley would work just fine. Please come back and let me know how it turns out.

      - Jenn on June 13, 2013 Reply
    • I did it with parsley and this chicken is heavenly good. the sauce turned out yummy, and my husband loved it all. thanks

      - Sue on June 23, 2013 Reply
  • Made his twice already and is definitely one of the best chicken recipes I’ve come across! I just purchased a grill and was wondering if you have any tips on grilling the chicken instead of roasting it in the oven. Thanks!

    - Renee on June 6, 2013 Reply
    • Hi Renee, I would use bone-in chicken pieces instead of a whole chicken. You can bake the chicken in the oven until almost done, then put the pieces on the grill for 5-10 minutes to char and crisp up the skin. Or you can cook the chicken pieces entirely on the grill — check out my jerk chicken recipe for instructions on how to grill bone-in chicken pieces:
      http://www.onceuponachef.com/2011/04/caribbean-jerk-chicken.html

      - Jenn on June 6, 2013 Reply
  • Jenn,
    We really enjoy this chicken!! A couple months ago, we were having guests over so we decided to do this chicken – 2 of them. At the last minute, some of the guests had to cancel so I cooked one and decided to freeze the other (vacuum sealed). We thawed the chicken yesterday and smoked it last evening in our Weber Kettle using both apple wood and mesquite. It turned out fabulous. The green sauce is great – so good with many other things (had some on my breakfast burrito this morning). Putting the marinade on the chicken and freezing it for later is a time saver for a future meal. Your recipes are always wonderful.

    - Jane Palmer on May 27, 2013 Reply
    • Great tip, Jane. Thank you!

      - Jenn on May 31, 2013 Reply
  • This chicken and sauce were great! Husband said it’s a keeper.

    - Nancy on April 18, 2013 Reply
  • Have you tried this on other meats? There was no good chicken in the market yesterday (everything was skinless) but I have pork!

    - Mo on April 16, 2013 Reply
    • I haven’t but I believe one of my readers tried it with pork and said it was delicious.

      - Jenn on April 16, 2013 Reply
      • I just made the marinade and WOW! This stuff is amazing! I can’t wait to taste it with pork (and later with chicken).

        - Mo on April 18, 2013 Reply
  • I really wanna try this, but my husband only eats chicken breast. would this recipe dry this out since your using chicken w its skin still on?

    - Hafsa on April 16, 2013 Reply
    • Hi Hafsa, Unfortunately, I think it would dry out. I have a lot of wonderful recipes on the site using boneless skinless chicken breasts — check out the Moroccan chicken and the Perfectly Grilled Chicken Breasts with Lemon and Herbs. You could always make the green sauce in this recipe as the sauce…

      - Jenn on April 16, 2013 Reply
  • I want to try it. Looks really good

    - Peaches on April 13, 2013 Reply
  • Did you also put mayo in the marinade? It looks like that in the pictures.

    - Linda on April 4, 2013 Reply
    • Hi Linda, There is no mayo in the marinade. The mixture looks creamy from the puréed garlic.

      - Jenn on April 4, 2013 Reply
      • Can you shallow fry this chicken?

        - Anthony on September 7, 2013 Reply
        • Hi Anthony — Yes, that would work fine. Many readers have also grilled it (cut in pieces or butterflied) with excellent results.

          - Jenn on September 8, 2013 Reply
  • I am already doing the green sauce and that is my family’s favorite but I have to try this marinade for the chicken !!

    - Sally on April 3, 2013 Reply
  • Made this last night, it was delicious. Even the kids ate it up. Fried some plantains as a side in addition to rice and beans and corn tortillas. Really flavorful chicken even though I marinated it only four hours.

    - Louise Fisch on March 11, 2013 Reply
  • I made this the day after it was published – all I can say is YUM again!! There was a lot of sauce left over since the kids didn’t eat very much of it – but I actually found a variety of uses for it – it was very delicious. Again, another winner!

    - Becky Slater on March 11, 2013 Reply
  • I just wanted to add that I use a particular method to cook the chicken, which involves pre-heating the roasting pan (I use a cast iron skillet) in the oven at maximum setting. When the oven is at temperature I place the prepared chicken in the pan and let it roast for 30 minutes. At this point it may be done, but the internal temperature (thickest part of thigh or breast) should be verified at 180° F, so it might take a little longer (10 min. or so). One specification is that the chicken must not be larger than 3 pounds or the method will not work. What this method gives is a crisp skin and very moist breast meat…not to mention the ease of roasting.

    - Kathy D. on March 11, 2013 Reply
  • I made this last night and it was a hit. I’m going to use the extra sauce on tacos this week.

    - Kim S. on March 11, 2013 Reply
  • If I am using a Roaster chicken 7 pounds should i double marinade.

    - NATASHA GREIG on March 11, 2013 Reply
    • Hi Natasha, Yes, that’s a good idea.

      - Jenn on March 11, 2013 Reply
  • We had a lot of green sauce left over and used it all week – as a veggie dip, topping for nachos, etc.

    The chicken turned out well even though I didn’t have a v-rack and just placed it in the baking dish.

    - Angela on March 11, 2013 Reply
  • I made this chicken a few weeks ago and my entire family loved it. I I made it with roasted potatoes and veggies. I will definitely be making this again!

    - Risa on March 11, 2013 Reply
  • I’ll admit that I did not personally cook this recipe, but my roommate did and it was PERFECT. So juicy and flavorful – we used leftovers for salads, sandwiches, and quesadillas all week! We didn’t have a roasting rack so we elevated the chickens on top of some onions, which were also delicious. The sauce is also incredibly tasty, we have been using it as a salad dressing ever since.

    - Abby on March 11, 2013 Reply
  • This is a great recipe. I served the chicken with garlic rice and fresh green beans. The green sauce is fabulous. Not only is it good with the chicken, but great as a dip with corn chips, spread on a sandwich and as a salad dressing.

    - Jane Palmer on March 11, 2013 Reply
  • Made this for a party and it was great. Even used the left over green sauce on tortilla chips, thanks, all recipes have been great.

    - Theresa on March 10, 2013 Reply
  • Great recipe! I marinated chicken overnight and made the green sauce today. It turned out to be one of the best Sunday dinners . I roasted purple potatoes with the chicken in the roasting pan . Served frsh green beans on the side .One my best recipes added to my collection.

    - Stephen Piorkowski on March 10, 2013 Reply
  • AWESOMENESS!!! I have several friends from Peru and we often lunch at a place called La Polleria! This recipe is so close! I love that I can make it at home! Can’t wait to make it for my friends.

    - Bridget on March 10, 2013 Reply
  • 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!

    - Julia on March 10, 2013 Reply
  • Fantastic recipe. My dinner guests were very impressed.reminded me of chimmichurri steak I amake

    - Sharyn on March 10, 2013 Reply
  • 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).

    - ieatdarkchocolateeveryday on March 10, 2013 Reply
  • 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.

    - Jane Palmer on March 9, 2013 Reply
  • 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!

    - Danielle on March 9, 2013 Reply
  • 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!

    - Amy on March 9, 2013 Reply
    • Good to know, Amy. One of my friends also tried it with bone-in chicken pieces and she said it came out great.

      - Jenn on March 9, 2013 Reply
  • 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.

    - Batzion on March 9, 2013 Reply
  • 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?

    - Kathy D. on March 9, 2013 Reply
    • 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.

      - Jenn on March 9, 2013 Reply
  • 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!

    - Phyllis Barrier on March 9, 2013 Reply
  • My husband and I really loved this. I did reduce the amount of pepper.

    - Elaine on March 9, 2013 Reply
  • This chicken was outstanding. I had Meyer lemons so I used them instead of the limes in both the chicken and the sauce. I will definitely try it again with the limes. I will also try grilling the chicken and or roasting it split. I am sure both methods will be delicious. I served it with rice pilaf mixture and a salad. It was very easy to make.

    - Joan on March 9, 2013 Reply
  • I have made your green sauce as a dipping sauce for a variety of chicken many times, and I always get rave reviews. I usually only put one jalapeno pepper and one time I only put in a half of one because my kids don’t like it very spicy and it turned out perfectly! I even used the green sauce instead of mayonnaise on turkey sandwiches for my kids at lunch and they came home from school telling me it was the best sandwich ever!

    - Jen on March 9, 2013 Reply
    • Hi Jen, Love the idea to put the sauce on sandwiches…bet it’d also be delicious on soft chicken tacos.

      - Jenn on March 9, 2013 Reply
  • This was fabulous. I have reduced the peppers for my husbands palate.

    - debbie jackson on March 9, 2013 Reply
  • i’ve made this dish three times in the last month. It’s a serious crowd pleaser and pairs well with a fume blanc. So delicious!

    - Katie-Gray on March 8, 2013 Reply
  • Thanks so much for this recipe. There are NO Peruvian restaurants within 75 miles of where I live, and this is very close to what I used to get in the Washington, DC area. Thanks again!

    - Melissa on March 3, 2013 Reply
  • Another great recipe. The sauce was a hit recipe on it’s own. I also used it to drizzle on shrimp tacos and as a condiment on turkey burgers.

    - Danita on March 2, 2013 Reply
  • We had it last night for dinner. I keep about it….it was so delicious. I made fries to go with it and salad, and home made flour tortillas. My neighbors were here for dinner, and they never put their forks down! Next time I’m going to make some tostones to go with it.

    - Kathy D. on February 28, 2013 Reply
  • The chicken just went into the fridge for tomorrow. Not even cooked and already my mouth is watering. The dipping sauce is made…and tasted…so delicious….a little like a creamy chimichurri.

    - Kathy D. on February 26, 2013 Reply
  • Nice! I am pinning this now…

    - jay Bhuto on February 24, 2013 Reply
  • This looks absolutely amazing! I can’t wait to try it!

    - Michelle on February 18, 2013 Reply
  • OMG ! Chicken was fabulous , sauce was amazing!

    - Suzan Wentworth on February 12, 2013 Reply
  • Wow! This was awesome, awesome! The chicken was so flavorful apart from the sauce, but the sauce just made it all come together. I served the chicken with plain basmati steamed rice and steamed broccoli which worked really well for drizzling sauce over! Again, thanks so much for helping me feed my family healthy and delicious meals!

    - becky on February 10, 2013 Reply
  • Hi Jenn,
    Made this dinner for the family and it was a big hit! Both the marinade (I saved some to put on plain chicken) and the green sauce were even better the next day. Regarding one of the previous comments, I used tofu mayo for the green sauce and I thought it was quite good. It was not only great with the chicken, but also as a dip for raw cucumber slices.
    Definitely a keeper!!

    - bootcamp chef on February 5, 2013 Reply
  • My grandma made this chicken for our family over the weekend. It was very delicious and the side sauce was also very tasteful. Our family couldn’t stop talking about it lol. By the way it was a very easy and quick meal to fix. Thank you Jenn!

    - Bianca on February 5, 2013 Reply
  • Can you use just lime juice? Cant wait to make this

    - Vanessa on February 5, 2013 Reply
    • Hi Vanessa, Not sure I understand your question, but if you’re talking about the marinade you really also need the salt and seasonings to liven it up. Hope that helps!

      - Jenn on February 5, 2013 Reply
      • Sorry about that! I meant instead of the actual limes, could I use lime juice from the bottle? Thanks!

        - Vanessa on February 6, 2013 Reply
        • That makes more sense! Sorry, I should have figured that! Anyway, I’d stick with the fresh limes even though it’s a bit more work — it makes a big difference in this recipe.

          - Jenn on February 6, 2013 Reply
  • This chicken was amazing!! The green sauce was delicious and I omitted the cilantro and it still was great!! One of the best dinners! We used Trader Joes chimmichuri rice as a side which was perfect. Thanks Jenn your amazing!!

    - Kim on January 31, 2013 Reply
  • muchas gracias por tus recetas fabulosas !!

    - Nuny on January 31, 2013 Reply
  • Hey Jen, Thanks for the dinner party suggestions, I checked out the suggested soup recipe, liked the mix of ingredients. Think I’ll use your sun dried tomato dip (BTW, I dry my own, easy and you can save a bundle plus have as many as you want at any time!)

    - Madeline on January 31, 2013 Reply
  • Hi, trying this recipe on chicken wings for my birthday Saturday. Should I be concerned about the wings not holding the flavor? Can’t wait!!!

    - Martha on January 31, 2013 Reply
    • Hi Martha, As long as you marinate the wings long enough, they should hold the flavor just fine. Please come back and let me know how they come out, and Happy Birthday!

      - Jenn on January 31, 2013 Reply
  • Really looking forward to this tonight.

    - christine on January 30, 2013 Reply
  • This recipe hit my inbox and I immediately knew what I was making for dinner! This was a huge hit with my family last night. You’ve really spiced up our mid-winter blues up her in NH!

    - Beth on January 30, 2013 Reply
  • The chicken looks, in a word, delicious. Concerned about the sauce. Of the few herbs I would never bring into my home, cilantro makes top. Wondering if you might have a suggestion as to what I might be able to substitute for either the cilantro (which I doubt could be done while maintaining the integrity of the dish), or an alternate sauce altogether which would still compliment the bird. If neither come to mind that’s fine, I would understand. Either way, sauce or no sauce, I would love to try the chicken.

    - Mike on January 29, 2013 Reply
    • Hi Mike, No problem…you can substitute parsley in the green sauce. It will still be delicious. Otherwise, you could try serving the chicken with a garlic mayonnaise.

      - Jenn on January 29, 2013 Reply
  • This dish looks more than wonderful! About how much green sauce does the recipe make? I think I would be inclined to double the recipe and use it for the leftover chicken (if any) or on a green salad or on a sub or even a bit in a macaroni salad to liven things up. Why not?

    I bet the green sauce would be good with a shrimp cocktail or boiled shrimp along with red sauce and clarified butter. What a nice presentation that would be.

    Gosh, that looks so darned good. I can’t wait to make it! Thank you so much for sharing this recipe.

    - Batzion on January 29, 2013 Reply
    • The recipe makes quite a bit of green sauce — about 2 cups. We usually have leftovers but it certainly wouldn’t hurt to make extra as it keeps well. I agree that it would be delicious with shrimp. It’s honestly good on anything…sometimes I give it to my kids with romaine spears as a snack.

      - Jenn on January 30, 2013 Reply
  • Made this chicken tonight – wonderful!

    - Fran on January 29, 2013 Reply
  • I love the picture of the vein and seeds of the jalapeno. Perfect! This sounds like something we would really want to try.

    Thanks for sharing.

    - The Contessa (Linda) on January 29, 2013 Reply
  • This looks delicious, will be making this very soon. In regards to the green sauce instead of using mayonnaise, what do you think would be a healthier substitute? Greek Yoghurt?

    - kylie on January 29, 2013 Reply
    • Hi Kylie, You could substitute Greek yogurt for the sour cream and maybe use a low fat mayo. There are also Peruvian green sauces made w/o mayo — they aren’t creamy but are very good.

      - Jenn on January 29, 2013 Reply
  • 1st I am jealous of the natural light in your kitchen!!!!
    And the chicken looks and sounds amazing!!!

    - leslie on January 29, 2013 Reply
  • What do you suggest serving with this? This seems like the perfect dish for a dinner party that won’t break the budget!

    - Madeline on January 29, 2013 Reply
    • Hi Madeline, It would be perfect for a dinner party. I’d serve it with roasted potato wedges or rice pilaf, along with either my roasted carrots or broccoli. And if you need a starter, check out my tortilla soup. Hope you enjoy!

      - Jenn on January 29, 2013 Reply
  • I will be trying this recipe this weekend!! i make a similiar sauce like that one, called Chimuchurri that is great on everthing!!

    - angie cortez on January 29, 2013 Reply
  • I am making this tonight..thanks it looks delish

    - Debbie on January 29, 2013 Reply
  • Aji amarillo sauce

    - matt on June 2, 2014 Reply

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