If you’ve been craving something vibrant, flavorful, and undeniably comforting, you’re in for a treat with this Peruvian Chicken with Green Sauce Recipe. It’s a dazzling fusion of roasted, perfectly seasoned chicken paired with a creamy, herb-packed green sauce that brings every bite to life. This dish is not only a feast for the eyes but also hits all the right notes in terms of zest, creaminess, and freshness—making it a standout anytime you want to impress family or friends with a Latin American classic that’s surprisingly easy to master at home.
Ingredients You’ll Need
Gathering the essentials for this recipe is wonderfully straightforward, and every ingredient plays a starring role in creating the signature taste and texture that make Peruvian chicken so irresistible. From spices that add warmth to the fresh herbs and creamy elements in the sauce, each piece has a delicious story to tell.
- Whole chicken (3-4 lbs): The centerpiece, offering juicy, tender meat that’s perfect for roasting.
- Olive oil: Helps create a golden crust while marrying the spices beautifully with the chicken skin.
- Paprika: Adds smoky depth and a rich hue to the seasoning.
- Cumin: Brings earthy warmth, an aromatic boost that brightens every bite.
- Garlic and onion powders: Convenient ways to layer savory flavor evenly.
- Lemon juice: Adds a subtle citrus brightness that cuts through the richness of the chicken.
- Dried oregano: A touch of herbaceous hint that rounds out the spice blend.
- Fresh cilantro (garnish): Provides fresh, leafy brightness at the end.
- For the green sauce – fresh cilantro leaves: The green sauce’s star ingredient, bursting with fresh, zesty flavor.
- Mayonnaise and sour cream: Bring creamy texture and tanginess that balances the spice.
- White vinegar: Adds a mild acidity to brighten the sauce.
- Jalapeño peppers: Deliver the perfect level of kick without overpowering the sauce.
- Garlic cloves: Fresh garlic makes the green sauce aromatic and savory.
- Salt and pepper: Essential seasonings to bring out all the layered flavors perfectly.
How to Make Peruvian Chicken with Green Sauce Recipe
Step 1: Prepare the Chicken Marinade
Start by mixing olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and fresh lemon juice in a bowl. This combination is key for infusing both flavor and color into the chicken skin. Rub the mixture thoroughly all over the whole chicken, making sure every nook and cranny is covered. This step is what transforms a simple bird into a vibrant, earthy main dish.
Step 2: Roast to Perfection
Place the seasoned chicken on a roasting rack or a baking dish, then pop it in an oven preheated to 400°F (200°C). Roast for about 1 hour and 15 minutes until the skin becomes gorgeously golden and crispy, and the internal temperature reaches 165°F (75°C). Patience here rewards you with juicy, tender meat enveloped in a flavorful crust.
Step 3: Whip Up the Green Sauce
While your chicken roasts, it’s time to prepare that creamy green sauce that makes this recipe so unforgettable. Toss together fresh cilantro leaves, mayonnaise, sour cream, olive oil, white vinegar, jalapeños (without seeds for a milder heat), garlic cloves, salt, and pepper into a food processor. Blend until silky smooth and vibrantly green — this sauce will add a fresh, tangy punch with just the right kick alongside the hearty chicken.
Step 4: Rest and Serve
Once the chicken is perfectly roasted, take it out and let it rest for 10 minutes to keep those juices locked in when you slice it. Then either serve the chicken alongside generous spoonfuls of the green sauce or drizzle it right over the top for an inviting presentation. You can also sprinkle fresh cilantro as an optional final flourish to enhance color and freshness.
How to Serve Peruvian Chicken with Green Sauce Recipe
Garnishes
Fresh cilantro leaves are the classic garnish here, adding a burst of vibrant green and an herbal note that brightens every forkful. A few lemon wedges on the side can also enhance the citrus flavor already infused in the chicken, allowing your guests to adjust the zest to their liking.
Side Dishes
This dish pairs beautifully with simple sides like roasted potatoes or steamed rice to soak up every bit of the green sauce. A crisp salad or lightly grilled vegetables provide a refreshing contrast, balancing the richness of the chicken and sauce perfectly.
Creative Ways to Present
For a party or special occasion, slice the chicken and arrange it in a circular pattern on a large platter with dollops of green sauce artistically placed throughout. You can also serve individual plates with a generous drizzle of green sauce over the chicken and a sprinkle of freshly chopped herbs for a restaurant-worthy look at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The chicken stays moist, and the green sauce maintains its creamy texture for up to 3 days. This makes it an excellent make-ahead meal for busy weeknights.
Freezing
You can freeze cooked chicken and the green sauce separately. Wrap the chicken tightly in foil or plastic wrap, and place the green sauce in a freezer-safe container. Both can be frozen for up to 2 months, preserving flavor and freshness for future quick meals.
Reheating
Reheat the chicken gently in the oven at 325°F (160°C) to keep the skin crispy and the meat juicy. Warm the green sauce separately at room temperature or briefly in the microwave, stirring to maintain its smooth consistency. Avoid overheating the sauce to prevent separation.
FAQs
Can I use boneless chicken pieces instead of a whole chicken?
Absolutely! Boneless chicken thighs or breasts work well with this recipe. Just adjust roasting times accordingly — typically 25 to 30 minutes at 400°F (200°C) should suffice, depending on thickness.
How spicy is the green sauce?
The heat level is quite adjustable. Removing the jalapeño seeds reduces the spiciness significantly; add more peppers or seeds for a kickier sauce if you love heat.
Is this recipe gluten-free?
Yes, the Peruvian Chicken with Green Sauce Recipe uses naturally gluten-free ingredients, making it safe for those avoiding gluten without any special substitutions.
Can I prepare the green sauce in advance?
You can make the green sauce up to 24 hours ahead and refrigerate it. Just give it a good stir before serving, as some separation may occur but the flavor stays fresh.
What if I don’t have a food processor for the green sauce?
No worries! You can finely chop the cilantro, jalapeños, and garlic by hand and then mix everything vigorously until combined. It won’t be as smooth but will still taste amazing.
Final Thoughts
This Peruvian Chicken with Green Sauce Recipe is one of those dishes that instantly feels like a celebration at the dinner table. Its beautiful balance of smoky, zesty, and creamy flavors creates a memorable meal that’s surprisingly easy to pull off. I encourage you to try making it yourself—it’s a wonderful way to introduce friends and family to the bold, fresh tastes of Peruvian cuisine and surely will become a favorite in your home too!
Print
Peruvian Chicken with Green Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
- Diet: Halal
Description
This Peruvian Chicken with Green Sauce recipe features a whole roasted chicken seasoned with a vibrant blend of spices and served alongside a creamy, zesty cilantro-based green sauce. The chicken is perfectly roasted in the oven until golden and juicy, while the fresh green sauce adds a bright, flavorful kick that complements the dish beautifully. Perfect for a family dinner or a flavorful weekend meal, this recipe brings the lively tastes of Peruvian cuisine right to your table.
Ingredients
For the Chicken:
- 1 whole chicken (about 3–4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 lemon, juiced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1–2 jalapeño peppers, seeds removed
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the chicken evenly and developing a crispy skin.
- Prepare the chicken seasoning: In a small bowl, mix together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken thoroughly, making sure every part is covered for maximum flavor.
- Roast the chicken: Place the seasoned chicken on a roasting rack or in a baking dish. Roast uncovered in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy inside.
- Prepare the green sauce: While the chicken is roasting, combine the cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor. Blend until the sauce is smooth and creamy, adjusting seasoning to taste.
- Rest the chicken: Once the chicken is golden and thoroughly cooked, remove it from the oven and let it rest for 10 minutes. This helps redistribute the juices and keeps the meat moist.
- Serve: Slice the chicken and serve it with the green sauce drizzled on top or on the side. Garnish with fresh cilantro if desired for an extra pop of color and freshness.
Notes
- The cooking time may vary depending on the size of the chicken; always check the internal temperature to ensure doneness.
- Removing seeds from jalapeños reduces the heat; leave some seeds for a spicier sauce.
- For a lighter option, you can substitute sour cream with Greek yogurt in the green sauce.
- Letting the chicken rest after roasting is crucial for juicy, tender meat.
- Leftover green sauce can be refrigerated in an airtight container for up to 3 days.
