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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This was the very first recipe I tried and right off the bat it was great! My sons had taken me to a Peruvian restaurant and I fell in love with the flavor of the chicken. But not was enough for me I wanted it all the time so I searched for a recipe and this one popped up and I have been making it now for about six years I think. I think it is better than the one I had at the restaurant where I discovered it. The green sauce is perfect, however, I add a few more peppers because I love spicy. The marinade is so perfect, we marinate it overnight and place it on the grill the next day because it just helps add more flavor. I have never used the indoor grill yet that will be my next adventure. Once again nothing needs to be changed, hopefully, more of your readers will make this their part of their dinner nights, BBQ Saturday’s specials.
Another winner of a recipe. Easy enough to make it into our regular meal rotations.
An a amazing chicken dish for that my family loves. Also, a great dish to serve for guest. The perfect combination of flavors.
This was really good! The green sauce made it even better. I may try just chicken thighs to see how we like that next time.
A family favourite and a hit whenever I make it for guests…the sauce is amazing.
This recipe is amazing. I make it all the time to entertain guests. The only difference is that I rotisserie the chicken. Itās perfect! I always recommend this recipe to friends and coworkers.
Jenn,
We made this chicken over the holidays for our whole crew. It was the most flavorful and tender chicken Iāve ever made. I love your technique of placing the marinade under the skin. My husband actually roasted the chickens on a rotisserie this time and it worked quite well. Also, when making this recipe in the past, I had skipped the green sauce. I made the green sauce this time because I wanted to make it special for company. I will never skip the green sauce again! It was so delicious! The leftover sauce was tasty on sandwiches and as dip.
Weāve made this twice so far. This is sooooo good. Tastes just like the Peruvian restaurant we usually order from, but even better. My husband cooks it on the grill. The chicken is so flavorful and juicy. The sauce is the perfect compliment, but I do cut back on the jalepeno. Iāve served with rice, pinto beans, and green beans. Thanks for the wonderful recipe!!
Forgot the stars. 5 star for sure!
This is incredibly delicious! To be honest I was reluctant to make this because of the jalapenos. I thought it would be too hot. It is not! It has such a great flavor. The green sauce adds a little extra zip! This is a new favorite for my family.
I always viewed roast chicken as an extremely complicated meal to prepare, but this recipe proved me wrong!! The hands-on prep time for this recipe takes mere minutes. We made this for some gluten-free guests recently, and they were blown away by how it looked and tasted. They commented that it must have taken me forever and were surprised to hear that it actually only took about fifteen minutes to prepare to marinate. Highly recommend!
This is the BEST chicken dish out there. The marinade, the sauce…. a real crowd pleaser. Additionally, Iām not the best cook and this was super easy to make. I now make this a few times a month. Itās healthy, tastes amazing and everyone loves it. Thank you for helping me feed my family!! šš¼
My absolute favourite recipe from your website and book. This chicken is such a crowd pleaser, and the green sauce is truly delicious. This recipe takes roasted chicken to whole new level. I serve it with the basmati pilaf and charred corn.
My all-time favorite chicken recipe! Both the marinade and the green sauce are outstanding, the spices vibrant, but not blow-your-head-off hot. I have made it with cut-up chicken, as written, as well as with a whole bird, marinated then roasted in a rotisserie. Both turned out moist, perfectly cooked, and deeply flavorful. Highly recommend.
My teen daughters request this specifically for birthday dinner! Thatās how much we love it
Best chicken ever. I’ve made this for casual weekday meals and also for fancy company meals. The bird always turns out juicy and flavorful. But the green sauce makes the whole dish special. I make an extra batch to use as coleslaw dressing. French fries dip. Pour over poached eggs. On sandwiches. I cannot get enough of it. Also, leave in the jalapeno seeds.
My friend, Lynn, turned me on to this recipe. It’s delicious and the green sauce is so versatile. She has served it with a multitude of different foods and it’s always great. We haven’t yet found a food it doesn’t go well with!
Delicious! Thanks so much for a great recipe. This will definitely be going into the rotation.
Delicious!!
My husband tried this and said it’s “Pretty damn good.” And he doesn’t usually swear. lol, His only critique was that he felt like the chicken was good and the sauce was good but he felt like the chicken could be good on it’s own because the sauce canceled out some of the flavors we added to the chicken.
Hi Jen, I just want to thank you for the many great recipes. I live in eastern Europe and struggle to get fresh cilantro. Is there anything else I can substitute it with in the green sauce?
Hi Danute, you can use parsley in place of the cilantro. It will taste a little different but still be delicious. Enjoy!
That’s good to know. I will definitely try. Thanks š
So fabulous and moist! I let the chicken marinate overnight. It was a hit! What a nice treat to have some new flavors enter our dinner line up. The green sauce was also amazing, but too spicy for my kids. Next time will cut spice to 1/4. Made it with the Mexican rice. A memorable and very delicious meal! š
Can I keep the oven at 425, instead of turning it down? After years of trial-and-error with roasting chickens, I’ve found I get better results if I go high and fast, at 425 or 450. Would this marinade cause something to burn or brown excessively, if I kept the oven hot?
I think it should work. The marinade does have a little sugar so if you notice the skin getting too brown while in the oven, Iād cover it loosely with foil. Obviously, it will take less time to cook. Hope you enjoy!
I omitted the sugar and did it fast, at 450. It did get a couple darker spots so then I used a bit of foil. I was pleased with the result. Great flavor and aroma.
Glad it came out nicely — thanks for reporting back!
I made this for the second time and my teenage son said it was the best chicken I ever made š I only had thighs and legs and roasted them in the oven at 425 then finished them in the air fryer at 375 for 15 min to get them extra crispy. Thanks for your amazing recipes, I always feel like a good mom when I make them!!
Beyond delicious. My 17 year old son took one bite…looked at me and said ‘wow’.
This is just phenomenal. My mouth is so happy!!!! Thank you for this recipe, Jen!
what do you recommend serving with this?
This would be nice with Mexican Rice and Green Beans with Shallots. BTW, 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!
thanks!
Hey Jen, if I omit the jalapeƱos will this still work? Happy new years and thank you for all the amazing recipes.
So glad you like the recipes! I think it would be fine to omit the jalapeƱos. Enjoy!
Spatchcocked Chicken Review:
I highly recommend to have your chicken spatchcocked for flavor, and for two people.
The skin was crisp, the meat succulent and we easily split the entrƩe in half using kitchen sheers.
3 1/2 pound chicken
450 for 35 minutes
375 for 15
And we let it rest for 10 minutes
Served with your green sauce and Mexican rice recipe.
Delicious!!
Hi Jen,
I looked through the thread looking for “spatchcocked” cooking temperature advice. I did not see any but I’m going to wing it:
I have a 3 1/2 pound chicken spatchcocked and marinating. ( Its 12/30/202 @ 1:00pm est)
I am going to go with: 450 for 35 minutes and 375 for 15
Less than one hour. If it looks raw, I’ll keep it in the oven.
I’ll let ya know. Thanks for all your great recipes and advice! Gemma
Hi Jenn,
I tried this recipe and loved it but I wanted to know if I could use this recipe to cook chicken drumsticks (10-12 pieces). Thank you in advance for your guidance.
Sure, but you’ll need to reduce the cooking time. Once you turn the heat down to 375 degrees, youāll probably only need to cook them another 25 ā 30 minutes. Enjoy!
This is simply fantastic! Have made it a couple times now, and the green sauce is amazing-I literally can eat it by the spoonful!
All of your recipes both from the site and book are perfect and ākitchen dummyā proof. Thank You! :). However, do you have a recipe for the red sauce served with this green one at places like Sardiās ?
Hi Susan, so glad you like the recipes! No, as of now, I donāt have a recipe for a red sauce to go with this. I will add it to my list of recipes to potentially develop.
Thank You :). I greatly appreciate the reply and the work you put into your fantastic recipes.
This is a amazing recipe, great for special occasions!
I made this for thanksgiving because we had a nontraditional meal and it was great. There are a lot of incredible flavors packed into this recipe. The marinade really surprised me, and the green sauce is so good we want to put it on everything now. My only difference was the time it took to roast my chicken but, it came out well for my first whole roasted chicken. Thanks for sharing the recipe!
Fantastic recipe. We decided to have it for one Hungarian/ German Thanksgiving. How long does the green sauce last in the refrigerator and can it be frozen?
Glad you like it! The sauce will keep in the fridge for 4 – 5 days, but I wouldn’t recommend freezing it.
Every time I make this, it’s a hit with my family, thank you very much for this recipe. I follow it exactly but use chicken leg quarters and roast the chicken over charcoal — the smoke adds a nice flavor. The green sauce puts this dish over the top.
Hi there. This looks great. What would happen if you replaced greek yogurt instead of sour cream? Thanks!
That will work equally well. Hope you enjoy!
Jenn I don’t know if you have time to read all your reviews but this was sensational and as you said the green sauce is really special. I did not roast a whole chicken rather I used drumsticks and baked them as in your tandore chicken recipe they came out perfect. Thanks again, Greg
The best roasted chicken I’ve ever made. So juicy and the seasonings are perfection. I roasted a whole chicken and made the sauce as well. The sauce was a little rich for us but very good This will be my go-to marinade for chicken thighs as well. Thanks for another great recipe.
Once again another fabulous recipe from your site. As everyone says the green sauce is to die for! I pounded out organic chicken breasts instead of a whole chicken. Our family was here with their children. I thought the breasts would work better. I did use one jalapeƱo. No seeds.The chicken grilled was moist and juicy.
Hi Jenn,
We love all your recipes!
Could I cook chicken thighs and reheat the next day? Thanks for your help!
Sure (and so glad you like the recipes)! š
I have two comments:
This has become one of our favorite recipes
This has to be the greatest recipe instruction of all time:
“Combine all of the ingredients except the chicken in a blender”
Jenn, thanks for this recipe. I don’t like to cook but this dish was simple and absolutely delicious. The green sauce is to die for.
Wow! It hit all the spots and there were no leftovers! I will have to double the recipe next time. I only had chicken thighs on hand and was shocked how much flavor they took on in two hours with an easy to make marinade. Cilantro is my soap suds tasting nemesis so I made a batch of the sauce with flat leaf parsley for me. I will be making this again next week possibly on the grill. Thank You!
This is one of the best chicken dinners I have ever made. I actually used an 8 pound roaster followed the recipe exactly and I cooked it 2 1/2 hours and oh my goodness! With the green sauce on the side it was perfection. The chicken was so moist and delicious! Bravo Jennifer!
Hi Jenn, is there garlic in the chicken marinade? (The photo of the marinade seems to have it)
Yes, If you look at the ingredient section for the chicken, it’s the 3rd ingredient down. Hope that clarifies and that you enjoy the chicken!
This recipe is fabulous. It is very flavorful and is enjoyed by all. I definitely will be making it often. Thank you so much for making our dinners so good and so easy. Can this be frozen once the chicken is marinated? Thanks again!
So glad you like it! I’ve never frozen the chicken in its marinade, but it should work. š
This is the very best pollos a la brasa + aji sauce recipe.
i’ve made this several times — delicious!! the green sauce I’ve made tons — almost a staple in our kitchen. thank you for this.
Jenn– This is now my go-to recipe for hosting dinners with family and friends! I love that you can do most of it ahead of time and focus on sides and entertaining while the chicken roasts. And you’re right, you end up wanting to put the green sauce on everything! I make it almost weekly and it doesn’t stick around for long! Thanks for being my most trusted recipe source -your instructions are detailed and everything always turns out delicious!
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