Peruvian Roast Chicken Green Sauce

The first time I encountered Pollo a la Brasa was at a tiny Peruvian spot in Lima where the rotisserie chickens spun in a window, glistening and perfuming the entire block. That incredible spice blend and bright green sauce haunted my dreams for months afterward. I started experimenting at home, determined to recreate that magic in my oven. Now this recipe has become my go-to for dinner parties because the aroma alone makes everyone immediately feel welcome.

Last summer, my neighbor Maria smelled this chicken roasting and actually knocked on my door to ask what I was making. She ended up staying for dinner and brought her famous potato salad. We sat on my back porch eating this chicken for hours, talking about everything and nothing. Something about that vibrant green sauce and perfectly spiced chicken makes people want to linger at the table.

Ingredients

• Whole chicken (3.5–4 lbs): Pat it completely dry before marinating to help the skin crisp up beautifully
• Olive oil: Helps the spice mixture adhere and creates a gorgeous golden exterior
• Lime juice: Adds brightness and helps tenderize the meat while marinating
• Soy sauce: Provides umami depth and saltiness to balance the spices
• White vinegar: Cuts through the richness and adds another layer of tang
• Paprika: Gives the chicken its signature reddish color and subtle sweetness
• Ground cumin: The earthy backbone that makes this taste distinctly Peruvian
• Garlic powder: Distributes garlic flavor evenly throughout the marinade
• Dried oregano: Adds herbal notes that complement the cumin beautifully
• Fresh cilantro: The star of the green sauce, use the most fragrant bunch you can find
• Jalapeño peppers: Adjust the quantity based on your heat preference
• Mayonnaise: Creates the creamy base that mellows the sharp herbs
• Sour cream: Adds tang and richness to the sauce

Instructions

Heat things up:

Preheat your oven to 425°F so its ready when you finish prepping the chicken

Mix the magic:

Whisk together the olive oil, lime juice, soy sauce, vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until well combined

Prep your bird:

Pat the chicken thoroughly dry with paper towels, then rub the marinade all over including under the skin and inside the cavity

Let it rest:

Place the chicken breast side up on a rack in a roasting pan and let it sit at room temperature for 20 minutes to absorb the flavors

Roast to perfection:

Cook for 1 hour to 1 hour 10 minutes until the thigh reaches 165°F and the juices run clear

Rest before carving:

Let the chicken rest for 10 minutes so the juices redistribute throughout the meat

Blend the sauce:

Puree the cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper until smooth and vibrant green

Carve and serve:

Cut the chicken into pieces and serve immediately with that gorgeous green sauce on the side

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My aunt calls this her special occasion chicken because it makes everything feel like a celebration. She served it at my cousins graduation party last spring, and people are still talking about it. There is something about that combination of smoky, spicy chicken and cool, creamy sauce that just works on every level.

Making It Your Own

I have found that marinating overnight really transforms this dish. The spices penetrate deeper into the meat, and every bite becomes more flavorful. Sometimes I add a touch of smoked paprika for an extra layer of depth.

Serving Suggestions

This chicken deserves to be the star of the show with simple sides that do not compete. Roasted potatoes sprinkled with salt and a crisp green salad with a citrus vinaigrette are perfect companions. The green sauce also works beautifully on grilled vegetables or even as a sandwich spread the next day.

Storage and Leftovers

Leftover chicken keeps beautifully and is fantastic for quick lunches throughout the week. The green sauce will stay fresh in an airtight container for about five days.

• Store the chicken and sauce separately to maintain the best texture
• Reheat the chicken gently so it does not dry out
• The sauce is perfect on wraps, burgers, or even as a dip for vegetables

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Every time I make this Peruvian roast chicken, I am transported back to that little restaurant in Lima. I hope it becomes a staple in your kitchen too.

Recipe FAQs

→ How do I achieve crispy skin on the roast chicken?

Air-chilling the chicken uncovered in the fridge for several hours before roasting helps dry the skin for extra crispiness.

→ Can I adjust the heat level in the green sauce?

Yes, reducing or increasing the jalapeños adjusts the spice intensity of the creamy green sauce to your preference.

→ What is the best way to ensure the chicken is cooked through?

Roast until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) and the juices run clear.

→ Are there alternatives to sour cream in the green sauce?

Greek yogurt can be substituted for sour cream to create a lighter, tangier sauce variation.

→ What side dishes complement this dish well?

Roasted potatoes or a fresh salad pair beautifully to balance the rich and zesty flavors of the chicken and sauce.