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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Can I marinate the chicken for 2 days instead of 24 hours?
Thanks,
Agnes
Sure, Agnes, that should be fine.
So good! It’s a keeper! Applied on thighs. 20 min at 425f then 5 min broil. The sauce is perfect. The meal goes perfectly with coconut rice.
This was incredible. My son loved the sauce so much I had to double it.
Love all your recipes and you are my go to site for ideas.
Just wondering about cooking time if I spatchcock the chicken. If I do that, should I still roast on a rack? Thanks for your advice – it’s always so appreciated!
Hi Jane, I’d suggest roasting it at 450 degrees for 35 to 40 minutes then 375 for 15 to 20 minutes. And, yes, I’d still use a rack. Hope you enjoy!
I was trying to think of a dinner that would be okay for gluten free friends and other things they wouldn’t eat. I selected this recipe and crossed my fingers hoping it would be good. Oh my, so good. The sauce is amazing and tantalizes the taste buds. I served with baked sweet potatoes and roasted green beans. Perfect. thank you. I now have my eye on the Chicken Masala.
Making this tomorrow. Have two 5-pound whole chickens. How should my marinade and sauce ingredients be adjusted for a 5-pound? And cooking time? Thnx
Hi Maddie, I’d 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 them for a bit longer. Iād suggest about an additional 25 minutes, but keep an eye on them. (Youāll know they’re done when the juices run clear when you cut between the thigh and leg.) And I’d just double the marinade and sauce (you’re likely to have leftover sauce, but it’s delicious on so many other things).
The green sauce is now my husband’s condiment of choice! Thank you for the recipe.
This was the BEST whole chicken I’ve ever made and the green sauce complimented very well with it. My family loved it and will definitely make again.
One of our go-to summer grilling recipes. Use chicken pieces vs whole and grill vs oven. The sauce. No words can describe it. We always roast some new potatoes to serve with the chicken. Drizzle the sauce on the potatoes too. Amazing.
Some years ago, in a restaurant since closed, I first experienced the heaven of Peruvian chicken with green sauce, and I immediately set about trying to find a recipe for it. After a number of disappointing efforts, I chanced upon this recipe, which is absolutely perfect.
A minor point in regard to serving: both the sauce and the chicken are powerfully distinct. Don’t smother the chicken in the green sauce; use it to compliment the chicken.
Thank you for this. I’ll make this recipe many times over.
Hi Jenn,
Can this recipe be adapted for a whole, cut up chicken? Would you 1/2 or 1/4 the breasts? Also, what temp and for how long would it be roasted for, and should it be roasted on a rack on a sheet try for air circulation?
Your expertise is greatly appreciated!
Hi Debbie, Yes, it’s fine to use chicken pieces here. You can leave the breasts whole and follow the directions from this recipe. Hope you enjoy!
Jenn, this is next on my list. What do you suggest serving with it?
Does this call for a beer or wine?
Hi Carol, This would pair nicely with Mexican Rice and French Green Beans with Shallots. And not sure you’ve noticed it, but 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. BTW, I think this would be great with a cold beer or a glass of white wine. Hope you enjoy!
Used six Amish chicken thighs with bone in and skin on…roasted at 425 for 30 minutes , succulent and delicious, Did not use any of the pepper seeds for a great green sauce. Served with Mexican rice, roasted asparagus and a good chardonnay. Molten chocolate cakes for desert. WOW, what a dinner. Of course it was five stars, but how about five stars for the chef. Jenn, you are the BEST!
I used chicken wings and they came out very well. The green sauce is perfection!
I rarely make a comment but this deserves a comment. I made this last evening and it was delicious and will be making it again. I was hesitant about the green sauce but it was a hit as well and goes very well with the chicken. I didn’t use the whole chicken as called for. I used 2 boneless breast and some thighs I had on hand, some skinless to experiment with. No regret on choices.
Hi Jenn,
Your recipes have been my go to, and even shared your site/recipes with my sisters who also love to cook at home. Would like to try this for a weekend meal but Limes are not accessible in my country – will lemons work as alternative?
thank you and more success to you!
Yep ā enjoy! š
I am feeling like the ultimate chef after following this recipe. I marinated chicken breasts with ribs in the night before using a meat injector. Threw it in the air fryer at 360 for 45minutes the following night for dinner. The chicken was so juicy and tasty! I can not wait to make this for others.
I served with fried ripe plantains,some steamed rice and beans.
Needless to say i printed this recipe to add to myfamilyrecipe book.
Thanks for sharing this recipe with us!
My family is still raving about this meal three days later! Served with cauliflower rice to soak up the amazing sauces. Jenn, you make me look like a hero in the kitchen!!
Iām excited to try this recipe but will be using cut up bone-in, skin-on chicken pieces; therefore, should I use the roasting instructions listed for your Sweet & Spicy Roast Chicken or your Sunday Night Roast Chicken instead? Thanks for sharing your expertise with us home cooks! Your recipes rock & your humbleness is refreshing! Sue – Your #1 fan in WV š
So glad you like the recipes, Sue!! Yes, I’d go with the roasting instructions from the Sunday Night Roast Chicken. Enjoy š
Wanted to let you know I finally made this & it was delicious & Iāll certainly be making the yummy green sauce to accompany other dishes! Definitely another 5 star recipe š
What an easy and satisfying recipe to make for our family. I baked the marinated chicken thighs on a sheet pan at 425f for 1/2 hour, and then left the oven door open a crack for 10 minutes to allow the chicken to rest; it was perfectly roasted. Halfway through baking there was a LOT of liquid so we spooned that off and reduced it on the stove, then stirred in to the Mexican rice and used some as a glaze for the chicken. Yummy! I can see eating the leftover chicken tomorrow on a nice fluffy pita bread, topped with the delicious garlic and cilantro sauce. Or I may just eat the sauce with a spoon, right out of the jar. It is nice to have choices in life.
The liquid was fat. Have your butcher trim the thighs well
Most incredible roast chicken recipe, everyone is amazed at the flavour and the green sauce takes it to the next level! Love making this at Christmas time, it’s becoming a real tradition in my family, thanks again to Jenn for a beautiful recipe with clear instructions for newbies like me who are new to roasting meats. My only issue is that our apartment gets really smokey while this is in the oven, is there any way I can avoid this? The only thing I change is to tent the chicken loosely with foil after turning the temperature down to 375 degrees to avoid further charring, as the skin becomes too charred otherwise.
Glad you like this but sorry to hear it creates smoke in your apartment. It sounds like your oven may run hot so you might want to turn down the temperature just a bit. Also, make sure your oven is very clean before putting the chicken in. If there are any drippings in your oven, that can contribute to the smoke. Hope that helps!
You’re right Jenn, I turned the temperature down a bit and the chicken still came out perfect, the problem must be with my oven running hot – thanks again for the helpful tips!
Hi there, think this would work for chicken wings?
Hi Melinda, I think it would work. Iād put them on a rack over a cookie sheet and roast at 400Ā° for approximately 50 minutes, flipping halfway through. Iād love to hear how they turn out!
I have made the roasted chicken twice and it is delicious. I did customize the green sauce by not adding mayo, but it did add sour cream. My family likes the sauce better without the mayo.
Can I use cut up thighs, legs, and breast to make this dish or should it be a whole chicken?
Sure! Hope you enjoy. š
Made this last night for dinner. It was delicious and very easy to prepare. I already used to make a version of the green sauce since it is very popular in South America and Cuba. The chicken tastes so great by itself.
Hi Jenn. I enjoy so much cooking your foolproof recipes and learning about cooking at the same time. Could I marinate this chicken for 48 hrs or would you not recommend it?
So glad you like the recipes! Yes, you can get away with marinating the chicken for 48 hours.
A thought…. if marinating a long time, a tablespoon or two of brandy or whisky would add the flavor and be a bit of a preservative. My sister made this (sans alcohol) for family Sunday dinner and it was the best chicken I’ve ever tasted. She also split the chicken open alongside the backbone and spread it flat to cook. It was pretty and seriously shortened cooking time.
Perfect for Thanksgiving for those who don’t want turkey. I use chicken thighs, and roast at 375 for 30-40 minutes. I get so many compliments. Thank you!
I would like to try this recipe for this Thanksgiving instead of turkey. Do you think this will go well with your cranberry sauce?
Hi Jenn, Yes I think it would work (and will be much more delicious than turkey!).
Can you cut up this chicken and cook it in the air frier?
Hi Natalia, It’s fine to use chicken pieces, but I don’t have an air fryer and don’t know much about using one. You may find these tips helpful in converting traditional recipes to air fryer versions. Please LMK how it turns out if you try it!
Hi Jenn,
I have made this and few times and absolutely love. I want to make again but I have no olive oil, can I use canola?
Sure – enjoy!
DELICIOUS! I just did it with chicken thighs but I will most certainly make this again with a whole chicken and smoke it on the grill! This recipe seasons perfectly!
My husband fell in love with Peruvian food on his mission for our church. I put this on our meal plan as a surprise and it did not disappoint. We will be making this again soon.
This is so tasty, and the green sauce so versatile!! A favorite to make for company, or a nice dinner in for my family (with yummy leftovers)!
We absolutely LOVE this chicken! We typically marinate cut chicken thighs over night and then grill them on skewers. We then serve the green sauce on the side. Many people have asked us for the recipe! It truly is out of the this world for a home cooked meal!
This recipe is a go to for me. In fact, I make the green sauce and freeze it in 4 smaller containers. Then I pull it out to use on all sorts of proteins, salads and veggies. It freezes great.
You can’t go wrong with this recipe. I’ve made this at least a dozen times (served with the Mexican rice) and I too use thighs and breasts instead of a whole chicken (so much easier!) We’ve used the leftover sauce on salmon the next day. Thanks for another great recipe Jen!
I LOVE this recipe!! We have made this a number of times, for ourselves and for friends and it’s always a hit. One thing I changed was instead of using a whole chicken, I often use chicken thighs (both with and without bone) and drumsticks, and my husband grills it, which gives it a smoky flavor on top of the delicious marinade. We’re making it again this weekend for our friends – and love it with the Mexican Rice recipe you have, which we will also be making again. Thank you for this recipe – it’s definitely a keeper for us!!
An absolutely delicious recipe. The leftover cilantro/sour cream sauce makes a great marinade for skin-on chicken thighs, which I bake on thinly sliced onions or shallots tossed in a bit of olive oil.
This recipe is awesome! It’s not as good as a restaurant (probably because I altered it), but it’s a really good substitute and the flavors are on point. I halved the chicken before putting it in the oven so had to adjust the time. I did the 20 minutes on 425, but then reduced to 375 for only 45 minutes. The dark meat could have used a few more minutes and the white meat was a tad overcooked, so I’m still experimenting. The best part is the sauce which really tastes exactly like what I’m used to in restaurants even though I used poblano instead of jalapenos to cut down on spice. I mixed it in with some cumin rice.
In the future, I might try separating the white and dark meat and putting it in the air fryer.
Hi! I seriously love this recipe. The green sauce is just the right amount of spicy. My husband is from Egypt, so he loves the spices used to make this chicken. I have tried about 12 of your recipes, and all of them have turned out EXCELLENT. And I am just an okay chef, so you make me look good. I especially love all your Mediterranean dishes. It makes my husband feel at home when I use your recipes to make him food, and that makes me so happy. Thanks for everything you do- you are AMAZING!! I would love to see a koshary recipe in the future!
My family does a “multicultural” night every week to teach my daughter (6) about places/cultures other than our own. This week we also had company over and figured this recipe would be great. We were right. This chicken and the sauce was a HUGE hit. My daughter passed on the sauce because spicy, but my guests ended up taking some home with them. I thought it was a touch runny, but still absolutely delicious. Served with sauteed green beans and roasted purple potatoes, it was perfect.
Question- in other chicken recipes you use the zest instead of the juice. Just curious why the juice works here ? In other recipes you mention the acids in the juice can cook the outside of the chicken and make it leathery. Thanks!
Hi Aileen, I stay away from citrus juice for boneless skinless chicken breasts but it’s okay for dark meat. Hope that clarifies!
I have had to make a double batch of the green sauce, such is its popularity. Can you please tell me how long it will keep in case I up my production to the quadruple-sphere?
Thank you!
Rebecca
Glad the sauce is a hit! It will keep in the fridge for 4 to 5 days.
Top shelf! Excellent! Had no lime (used orange) or sour cream, but this recipe is insanely delicious.
Not difficult to prepare.
Used tonic water cans as beer can chicken style over charcoal in a kamado.
My question is why is the calorie count so high for this. The only thing I see that could really pack on calories with the chicken is sugar, but not much is used at all. I know with the sauce it has both mayo and sour cream, but 79g fat doesn’t seem right. There also isn’t a serving size. just says that there are four servings, assuming I guess a person will eat a quarter of a chicken with each serving, and there is nothing listed for the sauce serving size either. This is terribly confusing. Can you provide any clarity?
Hi Sonya, Chicken skin is very high in calories and fat and the nutritional information includes that. Feel free to pull the skin off right before eating it if you’d like. Yes, the chicken is meant to be shared by 4 people, but depending on the size of your chicken, you may be able to get more servings out of it. And the nutritional info does not include the green sauce. The recipe makes quite a bit of sauce — about 2 cups, so you’re likely to have some leftover. If you’d like to calculate the nutritional info for the sauce, I use a program that is now accessible to anyone. You can find it here. Hope that helps!
I made this recipe last night, my wife said itās the best chicken dish I have ever made! I served it on street tacos accompanied with a little pickled red onion. The only change I made was to substitute plain yogurt for the mayonnaise to be kind to my waistline. Hands down an amazing dish
I am going to cook this tonight (and marinate this in a few minutes!). I would like to roast it on my outdoor rotisserie gas grill. Do you have any advice? I have not tried it yet, but most Peruvian Chicken I have had in restaurants has been cooked using a rotisserie. Much thanks! Linda
Hi Linda, I haven’t made this using a rotisserie, but I think you really wouldn’t need to make any modifications. (A number of other readers have commented that they’ve grilled this using a rotisserie and have been happy with the results.) Hope you enjoy!
I love this recipe both AS IS, as well as with a few changes (depending on guests with dietary restrictions). Iāve used the marinade on tofu for a vegan guest ā and she loved it! Vegan cream cheese/sour cream for the green sauce is excellent too!
For stomachs sensitive to spiciness, one bell pepper works in place of the 3 jalapeƱos too.
HI Jenn,
Can I substitute the jalapeƱos with habanero peppers or would that change the flavor too much?
Hi Terri, You could use habanero peppers but they are significantly hotter so you may want to cut back on them. Please LMK how it turns out if you try it!
Another keeper! Made this with chicken breasts (skinless). I scored the chicken breasts so the marinade would get right in. Marinated for 8 hours and turned out great. The green sauce was delicious. Thumbs up by whole family. Thanks for the recipe Jenn!
This is one of our favorite recipes, but I’m now dairy-free. Can you use mayo instead of the sour cream? I’m sorry if this question has been asked already!
Glad you like it! Yes, you can replace the sour cream with more mayo, but I’d add a touch more lime juice to the mix. Hope that helps!
Could I substitute an avocado and a bit of oil for the mayo? I have a guest coming who doesn’t like mayo. Any other suggestions? Love this recipe and it’s so easy and great for company .
Thanks.
Hi Bonnie, I haven’t tried it, but I think you could get away with it. Please LMK how it turns out if you try it!
I have made this chicken two weeks in a row, it is that good and super easy to make !
I substituted coconut cream and it was delicious.
I love your Peruvian chicken recipe and the sauce. I have a large crop of cilantro growing in my garden these days. Would I be able to make a few batches of the sauce and refrigerate them for future uses?
Hi Samuel, Glad you like this! The sauce will keep in the fridge for 4 to 5 days so not sure it makes sense to make a big batch.