Save Peruvian Chicken with Creamy Green Sauce is the kind of meal that instantly transports you with every bite. Juicy roast chicken marinated in a punchy blend of Latin spices pairs beautifully with a fresh herby sauce. This recipe has turned casual weeknights into lively, memorable dinners in my home, and it always impresses at family gatherings.
My family cannot get enough of the creamy green sauce and it doubles as everyone's favorite dip for leftover veggies. The aroma when this roasts is pure magic—it reminds me of weekend get-togethers after soccer games, when everyone would hover by the oven.
Ingredients
- Whole chicken: about three and a half pounds cut into quarters gives plenty of crispy skin and juicy meat be sure to look for a fresh organic bird if possible
- Olive oil: helps the marinade cling and crisps the skin high-quality extra virgin oil adds more flavor
- Lime juice: brightens and tenderizes reach for juicy limes that give a little when squeezed
- Garlic cloves: minced for punch the freshest garlic has tightly packed heavy heads
- Ground cumin: gives earthy backbone to the spice blend reach for freshly ground if you can
- Smoked paprika: brings deep smokiness standard paprika works but the smoked version makes a difference
- Dried oregano: adds herbal notes choose a vibrant green oregano with a strong aroma
- Kosher salt: seasons deeply flaky salt works well here
- Freshly ground black pepper: sharpens flavors grind fresh if possible for best taste
- Cayenne pepper: optional for warmth choose high-quality for extra vibrancy
- Fresh cilantro leaves: the backbone for green sauce use leaves only for a smoother finish
- Mayonnaise: adds creaminess use real mayo for best texture
- Sour cream or Greek yogurt: tweaks the tang and rich body choose full fat for sauce that holds together
- Lime juice: doubles down on the brightness pick the juiciest limes you can
- Jalapeño peppers: for heat remove seeds for milder sauce look for firm glossy peppers
- Garlic cloves: raw for punchy bite
- Grated Parmesan cheese: deepens flavor nutty and salty always grate from a block for smooth melting
- Olive oil: in the sauce adds silkiness use your best olive oil here
- Kosher salt: keeps seasoning tight
- Black pepper: fresh to finish balances the creamy sauce
Instructions
- Make the Marinade:
- In a large mixing bowl combine olive oil lime juice garlic cumin smoked paprika oregano salt both peppers and cayenne if using. Whisk until everything is blended. Add chicken pieces and rub the marinade into every surface using your hands for maximum coverage. Cover and refrigerate at least two hours overnight for the boldest flavor.
- Preheat and Arrange:
- Set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius. Line a baking sheet with foil for easy cleanup. Arrange the marinated chicken pieces skin-side up evenly spaced so the air circulates and roasts them evenly.
- Roast the Chicken:
- Roast chicken for forty five to fifty minutes basting once halfway through with the pan juices that collect on the tray. You want deeply golden skin and an internal temperature of one hundred sixty five degrees Fahrenheit in the thickest part. Rotate the pan if needed for even browning.
- Prepare the Green Sauce:
- While the chicken cooks place cilantro mayonnaise sour cream or yogurt lime juice jalapeños garlic Parmesan olive oil salt and black pepper in a blender or food processor. Blend until creamy and completely smooth. If the sauce is thick add a teaspoon or two of water or extra lime juice until it pours easily.
- Season the Sauce:
- Taste the sauce and adjust for heat salt or tang. Some like to add extra lime or jalapeño for a brighter or spicier kick. Refrigerate until you are ready to serve for best flavor and texture.
- Rest and Serve:
- Once roasted let chicken rest five minutes on a cutting board to seal in juices. Serve hot with a big drizzle of green sauce and extra sauce on the side for dipping.
Save My favorite part is swirling crispy chicken skin through the creamy sauce—there is something about the contrast that always makes me sneak extra spoonfuls when cleaning up after dinner. This dish reminds me of extended family celebrations and everyone fighting for the last drizzle of green sauce over rice.
Storage Tips
Tuck leftover chicken and green sauce into airtight containers in the fridge and they will stay fresh for up to four days. Try shredding cold chicken for salads or sandwiches and do not forget extra sauce for dipping. If you want to freeze chicken remove bones first and wrap tightly so it does not dry out when reheated.
Ingredient Substitutions
Greek yogurt stands in for sour cream for a bit of extra tang and more protein. If you cannot find smoked paprika swap in a touch of chipotle powder for smokiness. Aji amarillo chili delivers authentic heat if available but extra jalapeño works well in a pinch.
Serving Suggestions
Serve over simple roasted potatoes or white rice to soak up every drop of sauce. Fresh tomato and avocado salad works beautifully for color and coolness on the side. Leftover green sauce is excellent as a dip for crudité or a spread for grilled sandwiches.
Cultural and Historical Context
Peruvian roast chicken known as pollo a la brasa is a cherished staple across Peru. Restaurants called pollerías fill with families over the weekend sharing platters of sizzling roast chicken with plenty of green sauce for dunking. The Aji Verde creamy green sauce sparks conversation and everyone has a family variation.
Seasonal Adaptations
In summer grill the marinated chicken outdoors and serve with grilled sweet corn and fresh tomato salad. Swap roasted potatoes for pan-sauteed green beans for a lighter spread in spring. Add slices of ripe avocado or crunchy cabbage slaw in winter for refreshing crunch.
Success Stories
This is the chicken I serve when friends come for dinner and it never fails to turn an ordinary night into a celebration. Kids especially love dunking everything in the green sauce and leftovers disappear by lunchtime the next day. This is a staple when I want something both comforting and special.
Freezer Meal Conversion
If you are looking to get ahead prep double batches of marinated chicken and freeze uncooked pieces in freezer bags. Thaw the night before roasting for flavor-packed dinner on demand. The green sauce is best made fresh but leftover chicken freezes beautifully and reheats without drying out.
Save Finish your feast with lots of extra green sauce on hand for dipping and let everyone drizzle as much as they like. This Peruvian chicken is a standout for weeknight dinners or festive family meals alike.
Recipe FAQs
- → How do I get the chicken skin crispy?
Roast the chicken skin-side up at a high temperature (425°F) and baste with pan juices halfway through. This helps render fat and achieve crisp, golden skin.
- → Can I make the green sauce milder?
To reduce heat, remove all jalapeño seeds or use fewer peppers. For even less spice, substitute with a mild green chili.
- → What sides go well with this dish?
Classic sides include roasted potatoes, simple salads, or rice. The flavorful sauce also pairs well with vegetables or bread.
- → How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight is best for maximum flavor and tenderness.
- → Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt works perfectly as a creamy, tangy alternative in the green sauce.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free as written, but always check ingredient labels for possible cross-contamination.