Peruvian-Style Roast Chicken with Green Sauce
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Tender and juicy Peruvian-style roast chicken with a spicy, luscious 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 jalapeƱo 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 theĀ Serious Eats Food LabĀ by J. Kenji Lopez-Alt).
Simply combine the mayonnaise, sour cream, cilantro, jalapeƱos, 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 theĀ jalapeƱo 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.Ā
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Peruvian-Style Roast Chicken with Green Sauce
Tender and juicy Peruvian-style roast chicken with a spicy, luscious 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 jalapeƱo 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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Comments
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Hello Jenn
Thank you again for sharing this amazing recipe which is a regular dish at ours.
I was wondering if the cilantro in the green sauce could be replaced with mint?
Best to you and yours,
Anne
Glad you like it, Anne! Sure you could replace the cilantro with mint — the sauce will have a bit of a different flavor, but it will work. š
Excellent. I would definitely make again!
Hi
can lemon juice be substituted for lime juice?
we prefer our chicken skinless, would this have any effect ?
Hi Faried, You could definitely use lemon juice here but I’d recommend cooking the chicken with the skin on, otherwise the meat will dry out. Enjoy!
Hi Jenn, Could you clarify the amount I should make/use per roaster. Not sure what 1/5 means? Thanks again.
Linda
Hi Linda, My bad — I meant to type 1.5 times the sauce (for each chicken). Sorry for any confusion!
If I am cooking (2 ) 8 lb roasters together should I double the sauce for each one? Also, How would that effect the temperature/ cook time?
Thanks.
Hi Linda, I generally have sauce left over after making this chicken so I think you can get away with making 1.5 times the sauce for each chicken. You should keep the oven temp the same but they will take longer in the oven. Iād probably count on an additional 40 to 45 minutes, but youāll have to keep an eye on them. Youāll know they’re fully cooked when the juices run clear when you cut between the leg and thigh. (If they’re browning too quickly, cover them loosely with foil.) Hope you enjoy!
Instead of a whole chicken, I use boneless skinless chicken thighs instead. This allows the beautiful marinade and seasoning to be be tasted in every bite. I typically cook a dozen thighs indirect on a charcoal kettle bbq for roughly 15 min per side and quickly add a little extra browning by going directly over the now subtly glowing coals for a min or two. The meat is fork tender and pairs wonderfully with cilantro lime rice and the unbelievably delicious green sauce. I have made this recipe countless times for others and itās always a hit. My kids request it quite frequently and I remove half the sauce for them with no seeds or pith and add enough to the rest for those that like the heat. Win, win.
How hot is the green sauce?I have some timid eaters and wonder if I should put in fewer jalapenos?
Hi Ann, All of the heat in the sauce comes from the seeds of the jalapeƱo peppers, so if you don’t want much heat, you can just omit the seeds (or use less). Hope you enjoy!
THE CHICKEN & GREEN SAUCE ….DELICIOUS!! THANK YOU!!
The green sauce….we LOVED it!! I was able to source mostly from our garden..love that! We were HAPPY to have left over sauce, because we used it in other ways during the week….SO GOOD!!
I used this with Cornish Game Hens and then cooked them in my clay pot. Really a great and easy dinner.
This was so good. The only thing I did differently was reducing the salt and cumin in the marinade just because we watch our salt intake and my daughter is not a big fan of cumin. I also used chicken thighs and drumsticks instead of a whole chicken. The green sauce is awesome and could be used on a number of dishes, such as tacos. We put it on a turkey sandwich the next day. Thanks for an amazing recipe.
Hi There:
Do you think serving the Thai Crunch Salad with the Peruvian Chicken is a mite weird? Or odd? Would it work? If not, can you suggest something else?
Many thanks
Mary Munson
I wouldn’t call it weird, but they are definitely different from a flavor profile standpoint. :). These green beans with shallots would go nicely with the chicken. If you want a salad, a perfect pairing would be this black bean and corn salad. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps and that you enjoy whatever you make!
Thanks so much Jennifer. I like these ideas very much!
Hi! Iām going to try making this this week, my family and I LOVE all of your recipes. Question – my toddler is allergic to egg, what can I substitute for the mayonnaise? Thank you!
So glad you like the recipes, Christine! š
You could get away with subbing Greek yogurt for the mayo but cut back on the lime juice a bit though, as that adds additional tang. Hope that helps and that everyone enjoys!
Thank you for this yummy recipe even my picky kids love it!!
the perfect recipe. everybody enjoyed it. nothing to change.
What do you suggest if making this for a crowd? Considering making as one of the main courses for Rosh Hashana dinner. 12 adults/5 kids. Roast two chickens or do pieces?
Hi Dara, If you’re making this for that many people, I think chicken pieces would be a good way to go. You can use the baking instructions from this recipe as a guide. Hope everyone enjoys!
Jenn, I feel like I could drink the green sauce. I just had the cold chicken leftovers with the green sauce and it was amazing. This dish is now my signature dish so thank you so much for this great recipe. I have made it twice with fantastic results.
This was so good. With thanksgiving around the corner, do you think this could work with a turkey???
So glad you enjoyed this! Yes, you can definitely do the same for your turkey — please LMK how it turns out. š
Delicious! I had Aleppo crushed pepper from another recipe so I used that instead of paprika (mostly because Iām frustrated when I waste spices!). Also, I didnāt have fresh limes so I used bottled lime juice. I marinated for 24 hours then roasted on my Traeger smoker/grill until 165 degrees. Super moist and very flavorable. I didnāt make sauce because I can only handle so much cooking in one day!
This is best roast chicken recipe ever! It now stands as a regular on our family meals menu and always requested for that celebration meal. We end up roasting two whole chickens over charcoal for almost two hours until the chicken is almost ready to fall apart. Then chopped up for my hungry boys to devour. They absolutely love it.
I made the green sauce to pair with Mediterranean grilled Lamb….it was amazing! My guests absolutely loved it!
Hi Jenn,
Can I make marinade ahead of time? How long will it last in the refrigerator?
Thanks
Sure, I think it will last nicely for 3 – 4 days. Hope you enjoy!
Delicious!
Iāve made this recipe 3 times now, itās simply fantastic, my entire family loves it with or without the green sauce. Your recipes are always a hit, easy to follow and no failures. Thatās good for me.
Absolutely DELISH!! YUM!! Made it w/ boneless chicken breasts & it was fabulous! Easy to put together & really came together nicely. Thanks Jenn for another winning recipe. šš»šš»
I am not a fan of cumin. Can anything else be used in its place?
Sure, Eleni, you can use chili powder in place of the cumin. Hope you enjoy the chicken! š
Brilliant recipe. Chicken is full of flavour. I have used boneless chicken thighs successfully and served this with chorizo and red pepper rice as well as the excellent green sauce. Great for larger numbers. Thank you Jenn!
Absolutely delicious!!! The very best chicken recipe I have ever used and my family request it all the time. My grown nieces call the green sauce (crack sauce) because it is that additive.
I use chicken thighs instead of a whole chicken. You get more marinade per serving that way. Very easy and delicious!
How long do you cook the thighs? Same temp?
Hi Ana, Yes, keep the oven temp the same, just reduce the cooking time. Once you turn the heat down to 375 degrees, youāll probably only need to cook them another 25 – 30 minutes. Enjoy!
Hi!
What time would you add for a 5 pound chicken please?
Thank you. This is a delicious recipe!
Hi Rose, Glad you like this! Stick with the 20 minutes at 425 degrees as the recipe indicates, but once you reduce the oven temp to 375, youāll need to roast it for a bit longer. Iād suggest about an additional 15 ā 20 minutes, but keep an eye on it. (Youāll know itās done when the juices run clear when you cut between the thigh and leg.)
made this last night with chicken cutlets and it was absolutely delicious (and super fast + easy). this is an awesome stand alone chicken dish but the sauce takes it to a next level! I am such a fan – thank you!
Made this last night and it was so flavorful. The green sauce is amazing as well. Thanks for another 5 star recipe Jenn.
Absolutely delicious! Thank you
Hi Jenn
Can this recipe be grilled? Either as a whole chicken on a beer can type apparatus or in cut pieces? Also, if so, how long and at what temp should I grill it? We love this recipe but it’s been so hot here I’d love not to have my oven heat up the house! Thanks for all your great recipes and responses to everyone’s questions. It’s so helpful!
Hi Jan, if you want to grill it, Iād suggest cutting it into pieces and using the cooking instructions from this recipe. Iāve never grilled a whole chicken, but if you prefer to go that route, this beer can chicken recipe provides some guidance. Hope that helps! š
I have used this recipe with spatchcocked chicken on the grill and itās terrific.
I have always grilled for this recipe, just be sure to use indirect heat to cook it, then place over direct heat to finish.
No changes necessary! Absolutely PERFECT! The chicken is delicious and that green sauce gives me life! I will be adding this recipe to my regular list of dishes to make for the family. Thank you so much!
My summer goal is to make delicious family dinners for my college aged kids, my husband and myself as a way to entice everyone to eat at home more. We absolutely love everything I’ve made from Once Upon A Chef- (I have your cookbook and use your website). Tonight’s Peruvian Chicken with Green Sauce came out amazingly delicious. All of the recipes have been easy to follow, are healthy and make me look like a great cook š My plan is working- everyone comes home for dinner and can’t wait to see what I’ve made from Once Upon a Chef. I give all of the credit to you Jenn. Thank you.
š
Jenn,
The recipe is fantastic, my finicky daughter loves it, she ate most of the chicken. The next time I made it, I made two, so everyone could have enough. I have also used your recipes to make chicken tacos. I cut up pieces of chicken thighs for the marinade, refrigerated overnight and then grilled it. The flavor was outstanding! I used a slaw along with avocado slices and topped with the green sauce. Couldn’t ask for better. Thanks for sharing!!
Will the marinade work for boneless skinless chicken breasts?
Hi Annmarie, I wouldnāt recommend it ā I think they’ll turn out tough ā sorry!
Well, this was just fantastic! And that green sauce is a must. I’ve made it a couple times now, and it’s always good. I’ve seen many different Pervian Style marinades for chicken before and I’m making it again today, but I’m adding some hoisin as 90% of Peruvian chicken recipes contain hoisin or soy sauce. I’m hopeful it doesn’t ruin such a great marinade. But there’s no way I would change or alter that green sauce. NEVER!!!!! Thanks for such great recipes Jenn.
First I should say I have never written a review for anything before. I have been following and making different recipes of yours for a couple of years now and have loved every single one of them. Purchased your cook book about 6 months ago and finally made this chicken it was outrageously good. I made it using bone in split chicken breast it was moist and delicious the compliments just keep coming from my family. The sauce was just as you described it, you want to drink it!!! We had leftovers of the rice you recommended and chicken so we made rice bowls. Used the sauce and some black beans, lettuce, tomatoes and avocado they were amazing. Thank you for all the instruction and making incredible food that is family friendly!!
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Hello Jennifer, I made this chicken for a dinner party and it came out great, I got lots of compliments. Thank you for another fabolous recepe. I would like to use the same recepe for boneless skinless chicken breast. What temp and time should I use?
Hi AK, Glad you enjoyed the chicken! I wouldnāt recommend this recipe for boneless, skinless chicken breast–I think it will turn out tough – sorry!
Really, really delicious. I served it with parboiled rice and black beans. Licked my plate, yes I did!
How many days will the green sauce last?
Gabby
Hi Gabby, it should keep for 4 – 5 days in the fridge.
If you plan on quartering the chickens at butcher shop then marinating and roasting his would you adjust cooking times?
Also, out of curiosity do you have a favorite warming plate brand to use for parties to keep the chicken warm?
Hi JR, If you’re using chicken quarters, I’d preheat the oven to 450 degrees and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook. And I don’t have a warming plate, so unfortunately, I don’t know enough about them to recommend one — sorry!
Jenn-
This turned out amazing for our event! Your cooking times were perfect and everyone loved this meal. Thank you! Thank you! Thank you!
Yay!
Hi Jen,
Iāve been making this excellent recipe on repeat but with thighs and drumsticks, my picky toddler devours this, do you think it would freeeze and thaw well ?
Thanks so much
Hi Liz, Glad you (and your toddler) like this! I haven’t frozen this, so I can’t say for sure, but I think it would work.
This roast chicken turned out perfectly delicious. Next time I will double the recipe for the marinade and the chicken so I have more leftovers. I had plenty of extra green sauce which was a good thing. It’s a perfect dressing on salads, veggies and wraps.
This is one of my favorite recipes of all time. Every time I make this- tons of compliments! I want to prepare this for large group dinner around 20 people. Any tips? Do you think smaller chicken works better with flavors? Any suggestions would be great! Planned on making with sides Mexican rice, green beans, with your coconut flan and tres leches cake. Any other sides you think would be stellar?
Glad you like this Jennifer! Yes, I would suggest going with several smaller chickens. I suspect that only two will fit in an oven at a time, so if you only have one oven, you’ll need to make some of them a little ahead of time. Just reheat them a bit before serving to crisp up the skin. And I think your sides are right on! If you want to start with an appetizer, you could go with the guacamole or roasted tomato salsa. Hope everyone enjoys the meal! š
Awesome recipe! Taste just like the Peruvian chicken I had on a recent trip to Panama. The dipping sauce as my hubby calls it, “This sauce is the truth” š I made it earlier this week (used a whole chicken) and now making it again by the end of this week. It’s currently marinating and will be for dinner tmrw! Thank you!!
Such a great recipe. The flavors were delicious. I used thighs and legs and it worked out great.
And the sauce is simply amazing. Drizzled it on a poached egg this morning and it was so yummy. Thanks for never steering us wrong.
How long should I cook a three and a half pound chicken?
Hi Lesley, the cooking time won’t be significantly different – it may take about 10 minutes less. Just check the chicken to make sure the juices run clear when you cut between the leg and thigh – when it does, you’re good to go. Hope you enjoy!
I made this recipe for a dinner party and it was absolute perfection as is. The green sauce was amazing. We had about a pint leftover and I used it the rest of the week on almost everything I made. I used chicken thighs instead of a whole chicken for ease of serving but would definitely make a whole chicken for a weekend dinner for my family
Holy moly, this chicken (and its accompanying green sauce) were phenomenal. I followed the recipe to a tee (I like the try the “base” version first before I start altering!), and wouldn’t recommend changing a thing. The green sauce is delicious and could easily be used for just about anything (salad dressing, vegetable dip, chip dip!), which is great because it makes quite a lot. I served this dish with Jenn’s recipe for ‘Roasted Corn on the Cob with Lime-Basil Butter’ (also super easy and delicious) and a light green salad. Five stars!