Savor the flavors of Peru with this succulent roast that brings together a perfectly seasoned whole chicken and a velvety, zesty green sauce you’ll want to drizzle on everything. This dish is like a mini culinary vacation—every bite takes you from your kitchen straight to the streets of Lima. The golden-brown skin crackles under your knife, revealing tender, juicy meat infused with warm, smoky spices. Meanwhile, the creamy green sauce offers a bright contrast, with fresh cilantro, a hint of jalapeño heat, and a tangy splash of lime that wakes up every taste bud. Whether you’re serving this for a cozy family dinner or impressing friends at a weekend gathering, this recipe promises both comfort and flair.
I first discovered this Peruvian classic while experimenting with different roast chicken recipes, and I couldn’t believe how a few simple pantry spices—paprika, cumin, garlic powder—could transform an ordinary bird into something extraordinary. This intermediate-level recipe takes about 15 minutes to prep, 1 hour and 15 minutes to roast, plus a 10-minute rest, making it perfect for a leisurely weekend lunch or an easy dinner that feels anything but ordinary. At around 600 calories per serving, it’s hearty enough to satisfy meat lovers but balanced by crisp lettuce and golden potato wedges on the side. Grab your favorite roasting pan and blender, and get ready to fall in love with a new family favorite.
KEY INGREDIENTS IN PERUVIAN CHICKEN WITH CREAMY GREEN SAUCE
Before diving into the kitchen, let’s take a look at the stars of the show. Each ingredient plays a critical role in building layers of flavor that make this dish shine. From the juicy chicken foundation to the vibrant sauce, you’ll see why quality ingredients and proper seasoning are the secret to success.
- Whole chicken
A 3–4 pound bird offers the perfect balance of white and dark meat; its size ensures even roasting and plenty of succulent slices for everyone at the table.
- Olive oil
Acts as the binding agent for the dry spices and helps the skin crisp up beautifully under high heat.
- Ground cumin
Brings warm, earthy notes and a subtle smokiness that pairs exquisitely with the vibrant sauce.
- Paprika
Adds a gentle, sweet pepper flavor along with a vibrant red hue that turns the chicken’s exterior irresistible.
- Garlic powder
Intensifies the savory profile and ensures every corner of the bird is kissed by garlicky goodness.
- Salt
Enhances all the other flavors, drawing moisture out of the skin for a perfect roast.
- Black pepper
Provides a sharp, spicy counterpoint to the more aromatic spices.
- Lime juice
Brightens the marinade with a citrusy zing, helping to tenderize the meat and cut through the richness.
- Mayonnaise
Forms the creamy base of the sauce, giving it a luscious texture that clings beautifully to each bite.
- Sour cream
Offers tang and richness, balancing the heat from the jalapeño.
- Jalapeño
Delivers a mild to moderate kick; removing the seeds ensures the sauce remains pleasantly spicy without overwhelming.
- Fresh cilantro leaves
Impart a fresh, herbaceous note that defines the green sauce and lifts the entire dish.
- Garlic
Fresh cloves are blended into the sauce, doubling down on garlic’s aromatic depth.
HOW TO MAKE PERUVIAN CHICKEN WITH CREAMY GREEN SAUCE
Bringing this recipe to life is an adventure in layering flavors and textures. From the initial spice rub to the final rest before carving, each step builds toward a harmonious finish. Follow these instructions closely to achieve golden-brown, juicy chicken and a silky, zesty green sauce.
1. Preheat your oven to 425°F (220°C). Position the rack in the center so the chicken cooks evenly, and allow the oven to come to full temperature before introducing the bird.
2. In a small bowl, mix together the olive oil, ground cumin, paprika, garlic powder, salt, pepper, and lime juice. Whisk thoroughly until you have a smooth paste that will coat the chicken evenly.
3. Pat the chicken dry with paper towels. Removing excess moisture ensures a crisp skin. Then rub the spice mixture generously all over the chicken—under the skin, inside the cavity, and on the legs and wings.
4. Place the seasoned chicken breast-side up on a roasting pan. Roast in the preheated oven for 1 to 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C).
5. While the chicken is roasting, prepare the creamy green sauce. In a blender, combine the mayonnaise, sour cream, jalapeño, cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend on high until the sauce is completely smooth and vibrant green.
6. Once the chicken is done, remove it from the oven and let it rest for about 10 minutes. This crucial step allows the juices to redistribute so every slice stays moist.
7. Serve the carved chicken with the creamy green sauce on the side. Offer extra lime wedges and a sprinkle of chopped cilantro for garnish.
SERVING SUGGESTIONS FOR PERUVIAN CHICKEN WITH CREAMY GREEN SAUCE
When it’s time to plate up, think about textures and colors that complement the bold flavors of the chicken and sauce. A thoughtful presentation turns dinner into a memorable experience, whether it’s a family meal or a dinner party.
- Serve alongside crispy potato wedges and a bed of crunchy lettuce. The potato’s golden edges mirror the roast chicken’s color, while the fresh greens add a cool contrast.
- Pair with steamed white rice and fried plantains for an authentic Peruvian-inspired spread. The rice soaks up every drop of sauce, and the plantains bring a hint of sweetness.
- Drizzle the green sauce as a salad dressing over mixed greens and sliced avocado. This creates a light, refreshing starter that echoes the main flavors.
- Offer extra sauce as a dip for raw vegetables—carrot sticks, cucumber slices, and bell pepper strips become irresistible when paired with that creamy, zesty blend.
HOW TO STORE PERUVIAN CHICKEN WITH CREAMY GREEN SAUCE
Storing your leftovers properly ensures you can revisit those delightful Peruvian flavors all week long. With a few simple steps, you’ll preserve both the juicy texture of the chicken and the bright vibrancy of the sauce.
- Refrigerate in separate containers. Transfer carved chicken pieces into an airtight container, and store the green sauce in a separate jar. This prevents the sauce’s moisture from softening the chicken’s exterior.
- Label and date each container. In busy kitchens, it’s easy to forget when you stored leftovers. A date marker keeps you on track—enjoy within 3–4 days for optimal flavor and safety.
- Freeze portions for longer storage. Place individual servings of the chicken in freezer-safe bags, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently. Warm chicken in a low oven at 325°F (160°C) for 10–15 minutes to prevent drying out. Microwave or stovetop reheat the green sauce in short bursts, stirring between intervals to maintain its creamy consistency.
CONCLUSION
Putting this Peruvian Chicken with Creamy Green Sauce on your table is more than just dinner—it’s a celebration of bold spices, fresh herbs, and the joy of sharing a homemade meal. From the initial spice rub to that final drizzle of vibrant green sauce, every moment in the kitchen feels like a small adventure. You’ll love how the paprika and cumin come together to give the chicken a deep, savory note, while the lime juice and cilantro in the sauce add a burst of freshness. This recipe strikes the perfect balance between comforting roast and lively, tangy accompaniment, making it a standout for both family gatherings and casual weeknight meals.
Feel free to print this article or save it for later reference—the recipe works brilliantly whether you’re hosting a dinner party or craving something special on a cozy evening at home. Below you’ll find a handy FAQ to address any burning questions you might have, from ingredient swaps to troubleshooting tips. And of course, I’d love to hear from you: leave a comment, share your photos, or ask for advice if you run into any hiccups. Your feedback and experiences make the kitchen feel like a shared space, and I can’t wait to see how you put your own spin on this Peruvian classic. Happy cooking!
Peruvian Chicken with Creamy Green Sauce
Description
This Peruvian Chicken is marinated with spices for a flavorful roast, paired with a creamy green sauce that's zesty and slightly spicy, perfect for dipping or drizzling.
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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In a small bowl, mix together the olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice.
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Pat the chicken dry with paper towels, then rub the spice mixture all over the chicken, ensuring it's evenly coated.
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Place the chicken on a roasting pan and roast in the oven for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C).
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While the chicken is roasting, prepare the creamy green sauce. In a blender, combine the mayonnaise, sour cream, jalapeño, cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth.
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Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving.
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Serve the chicken with the creamy green sauce on the side.
Note
- The blend of spices gives the chicken a rich and complex flavor that beautifully complements the creamy, slightly spicy sauce.
- This dish is traditionally served with crisp lettuce and potato wedges.
- The green sauce can also double as a salad dressing or dip for veggies.
- For an authentic Peruvian experience, experiment with serving the dish alongside traditional sides like rice and fried plantains.
