Save A vibrant, juicy roast chicken marinated in Peruvian spices, served with a zesty, herby green sauce. Perfect for a flavorful family meal or special occasion.
I first made this Peruvian chicken to impress guests at a weekend dinner, and everyone loved how tender the chicken turned out with the aromatic marinade.
Ingredients
- Whole chicken: 1 whole (about 3.5 lbs (1.6 kg)), cut into quarters
- Olive oil: 3 tbsp
- Lime juice: 2 tbsp (about 1 lime)
- Garlic cloves: 4, minced
- Ground cumin: 1 tbsp
- Smoked paprika: 1 tbsp
- Dried oregano: 1 tsp
- Kosher salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Ground black pepper: ½ tsp
- Cayenne pepper: ½ tsp (optional, for heat)
- Fresh cilantro leaves: 1 cup (packed, stems removed)
- Mayonnaise: ½ cup
- Sour cream or Greek yogurt: ¼ cup
- Fresh lime juice: 2 tbsp
- Jalapeño peppers: 2, seeded and roughly chopped
- Garlic cloves (for sauce): 2
- Parmesan cheese: ¼ cup, grated
- Olive oil (for sauce): 1 tbsp
- Kosher salt (for sauce): ½ tsp
- Freshly ground black pepper (for sauce): to taste
Instructions
- Marinate the chicken:
- In a large bowl, mix olive oil, lime juice, garlic, cumin, paprika, oregano, salt, pepper, and cayenne. Add chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours (up to overnight for best flavor).
- Prepare for roasting:
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and arrange the marinated chicken pieces skin-side up.
- Roast the chicken:
- Roast chicken for 45–50 minutes or until golden brown and internal temperature reaches 165°F (74°C), basting once halfway through with pan juices.
- Make the green sauce:
- While the chicken roasts, combine cilantro, mayonnaise, sour cream (or yogurt), lime juice, jalapeños, garlic, Parmesan, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
- Adjust and chill sauce:
- Taste sauce and adjust seasoning as desired. Refrigerate until ready to serve.
- Rest and serve:
- Let chicken rest 5 minutes after roasting. Serve hot with creamy green sauce on the side.
Save Sharing this Peruvian chicken always brings my family together, reminding us of summertime celebrations and joyful gatherings at home.
Serving Suggestions
Serve alongside roasted potatoes, simple salad, or fluffy rice for a complete meal.
Required Tools
You will need a large mixing bowl, baking sheet, foil, blender or food processor, knife and cutting board, and tongs.
Allergen & Nutritional Information
Contains eggs and dairy (mayonnaise, sour cream or yogurt, Parmesan). Calories per serving: 520. Protein: 42 g. Confirm all ingredients for allergens and nutrition.
Save Enjoy this vibrant dish with loved ones and make the creamy green sauce a staple for more meals to come.
Recipe Questions
- → How long should I marinate the chicken?
Marinate at least two hours, ideally overnight, for maximum flavor penetration and juicy texture.
- → Can I use boneless chicken instead?
Yes, boneless chicken works well. Adjust roasting time and monitor internal temperature for perfect results.
- → Is the green sauce spicy?
The sauce is mildly spicy. Add jalapeño seeds or aji amarillo paste for more heat if desired.
- → What are good side dishes with this meal?
Roasted potatoes, a fresh green salad, or steamed rice balance the flavors elegantly and make for a complete meal.
- → Can I make the green sauce ahead?
Absolutely. Prepare and refrigerate it up to two days in advance. Use leftovers as a dip or sandwich spread.
- → How do I check the chicken is done?
Ensure the thickest part reaches 165°F (74°C) and is golden brown for safe and flavorful results.