Peruvian-style roast chicken with green sauce is a vibrant and flavorful dish that's sure to impress. This juicy, tender chicken is marinated in a blend of spices and lime, then roasted to perfection. The accompanying green sauce, made with jalapenos and cilantro, adds a fresh and spicy kick.
This recipe calls for a handful of unique ingredients that may not be readily available in your pantry. You may need to visit a supermarket to obtain fresh cilantro leaves, jalapeno chili peppers, and a whole chicken. The cilantro and jalapeno are essential for creating the distinctive flavor of the green sauce.
Ingredients for Peruvian-Style Roast Chicken with Green Sauce
Extra virgin olive oil: Used for marinating the chicken and making the green sauce.
Lime juice: Adds acidity to the marinade and the green sauce.
Garlic cloves: Provides depth of flavor to both the chicken and the sauce.
Kosher salt: Used for seasoning the chicken.
Spices (paprika, black pepper, cumin, dried oregano): These spices combine to give the chicken its distinctive flavor.
Sugar: Balances the acidity of the marinade.
Whole chicken: The star of the dish, the chicken is marinated and cooked until tender and juicy.
Jalapeno chili peppers: Main ingredient of the green sauce, gives it its spicy kick.
Fresh cilantro leaves: Another key ingredient of the green sauce, cilantro adds a fresh, herby flavor.
Mayonnaise: Forms the base of the green sauce.
Sour cream: Adds a tangy creaminess to the green sauce.
One reader, Jessy Cardona says:
This Peruvian-style roast chicken with green sauce recipe is a game-changer! The chicken turned out incredibly flavorful and juicy, and the green sauce added a zesty kick. The marinade was easy to prepare, and the end result was absolutely delicious. I can't wait to make this again!
Techniques for Peruvian-Style Roast Chicken
How to marinate the chicken: Combine all the marinade ingredients in a blender or mini food processor and blend until smooth. Loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin. Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
How to roast the chicken: Preheat the oven to 425 degrees. Line a roasting pan with aluminum foil and place a rack on top. Place the marinated chicken on the rack, tie the legs together with kitchen string, and roast for 20 minutes. Then, reduce the heat to 375 degrees and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. Tent the chicken with foil and let it rest for about 20 minutes before carving.
How to make the green sauce: Combine all the green sauce ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, slowly drizzle in the olive oil. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
How To Make Peruvian-Style Roast Chicken with Green Sauce
Elevate your dinner table with a big serving of this juicy and tender roast chicken, that’s served with a side of creamy and spicy green sauce!
Serves:
Ingredients
For Chicken:
- 3tbspextra virgin olive oil
- ¼cuplime juice
- 4large garlic cloves,roughly chopped
- 1tbspkosher salt
- 2tsppaprika
- 1tspblack pepper
- 1tbspcumin
- 1tspdried oregano
- 2tspsugar
- 4lbswhole chicken
For Green Sauce:
- 3jalapeno chili peppers,seeded, if desired
- 1cupfresh cilantro leaves
- 2garlic cloves,roughly chopped
- ½cupmayonnaise
- ¼cupsour cream
- 1tbspfresh lime juice
- ½tspsalt
- ⅛tspfreshly ground black pepper
- 2tbspextra virgin olive oil
Instructions
Chicken:
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Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
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Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through.
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Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin.
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Marinate the chicken in the refrigerator for at least 6 hours or overnight.
To Roast:
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Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees F. Line a roasting pan with aluminum foil for easy clean-up.
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Spray a rack with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string.
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Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees F, and continue to roast for about 1 hour and ten minutes more, or until the juices run clear when cut between the leg and thigh.
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Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board.
Green Sauce:
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Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil.
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Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
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Carve the chicken and serve with green sauce. Enjoy!
Nutrition
- Calories: 1390.01kcal
- Fat: 110.88g
- Saturated Fat: 26.93g
- Trans Fat: 0.44g
- Monounsaturated Fat: 47.17g
- Polyunsaturated Fat: 30.07g
- Carbohydrates: 9.06g
- Fiber: 1.49g
- Sugar: 3.53g
- Protein: 85.87g
- Cholesterol: 358.93mg
- Sodium: 1301.08mg
- Calcium: 108.88mg
- Potassium: 1039.86mg
- Iron: 5.84mg
- Vitamin A: 260.51µg
- Vitamin C: 28.77mg
Pro Tip for Perfecting Peruvian-Style Roast Chicken
When marinating the chicken, ensure that the marinade is evenly distributed under the skin. This allows the flavors to penetrate deep into the meat, resulting in a more flavorful and juicy roast. Additionally, allowing the chicken to rest after roasting helps to redistribute the juices throughout the bird, making it more tender and succulent. For the green sauce, adding the olive oil in a slow, steady stream while the blender is running helps to emulsify the sauce, giving it a creamy and smooth texture.
Time-Saving Tips for Peruvian Roast Chicken
Prep ahead: Marinate the chicken the night before to save time on the day of cooking.
Use a food processor: Utilize a food processor to quickly blend the ingredients for the green sauce.
Multi-task: While the chicken is roasting, prepare the green sauce to maximize efficiency.
Invest in a good knife: A sharp knife will make carving the chicken a quick and easy task.
Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible to save time and minimize stress.
Substitute Ingredients For Peruvian-Style Roast Chicken with Green Sauce Recipe
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for extra virgin olive oil in this recipe.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar level of acidity and citrus flavor to the dish.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a concentrated garlic flavor to the marinade.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
paprika - Substitute with smoked paprika: Smoked paprika can be used as a substitute for regular paprika, adding a smoky flavor to the chicken marinade.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly different flavor profile to the dish.
cumin - Substitute with coriander: Coriander can be used as a substitute for cumin, providing a similar earthy and warm flavor to the marinade.
dried oregano - Substitute with dried thyme: Dried thyme can be used as a substitute for dried oregano, providing a slightly different herbaceous flavor to the marinade.
sugar - Substitute with honey: Honey can be used as a substitute for sugar, adding a touch of sweetness to the marinade.
whole chicken - Substitute with chicken thighs: Chicken thighs can be used as a substitute for a whole chicken, offering a different texture and flavor profile.
jalapeno chili peppers - Substitute with serrano peppers: Serrano peppers can be used as a substitute for jalapeno peppers, providing a similar level of heat and flavor to the green sauce.
fresh cilantro leaves - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar fresh and herbaceous flavor to the green sauce.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for mayonnaise, offering a tangy and creamy base for the green sauce.
sour cream - Substitute with plain yogurt: Plain yogurt can be used as a substitute for sour cream, providing a similar tangy flavor and creamy texture to the green sauce.
fresh lime juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for fresh lime juice, providing a tangy acidity to the green sauce.
salt - Substitute with tamari: Tamari can be used as a substitute for salt, adding a savory and umami flavor to the green sauce.
freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for black pepper, adding heat and spice to the green sauce.
extra virgin olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for extra virgin olive oil in the green sauce, providing a mild and neutral flavor.
Presenting Peruvian-Style Roast Chicken
Elevate the chicken: Present the roasted chicken on a large platter, garnished with fresh cilantro and lime wedges for a pop of color and freshness.
Artfully arrange the green sauce: Spoon the vibrant green sauce into a small sauce boat or a decorative ramekin, and place it next to the carved chicken for a visually appealing presentation.
Incorporate texture: Consider serving the roast chicken with a side of crispy yucca fries or plantain chips to add a delightful crunch to the dish.
Use elegant serving ware: Opt for sophisticated serving platters and utensils to showcase the Peruvian-style roast chicken and elevate the dining experience.
Add a touch of elegance: Consider drizzling a swirl of balsamic reduction on the serving platter for a refined and artistic touch to the overall presentation.
Essential Tools for Making Peruvian Roast Chicken
Blender: A blender is a versatile kitchen appliance used for blending, pureeing, and emulsifying food and other substances. It's great for making smoothies, sauces, and soups.
Roasting pan: A roasting pan is a deep, wide pan used for roasting meats and vegetables in the oven. It typically comes with a rack to elevate the food, allowing heat to circulate evenly.
Aluminum foil: Aluminum foil is a thin, pliable sheet of aluminum used in cooking for wrapping, covering, and lining pans to prevent food from sticking and to aid in even cooking.
Storing and Freezing Peruvian-Style Roast Chicken
- To store leftover Peruvian-style roast chicken, let it cool to room temperature, then place it in an airtight container or wrap it tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.
- The green sauce can be stored in a separate airtight container in the refrigerator for up to 5 days. Give it a good stir before serving, as the ingredients may separate slightly.
- For longer storage, you can freeze the roast chicken. First, remove the meat from the bones and place it in a freezer-safe container or zip-top bag. It will keep in the freezer for up to 3 months.
- To freeze the green sauce, transfer it to a freezer-safe container, leaving some headspace for expansion. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before using.
- When ready to enjoy the frozen roast chicken, thaw it overnight in the refrigerator. Reheat it in a 350°F (175°C) oven, covered with foil, until heated through, about 20-30 minutes. Alternatively, you can reheat smaller portions in the microwave.
- Note: The texture of the chicken skin may change after freezing and thawing, becoming softer and less crispy. The meat, however, will still be flavorful and tender.
How To Reheat Peruvian-Style Roast Chicken Leftovers
Here are the best methods for reheating leftover Peruvian-style roast chicken with green sauce:
Oven method: Preheat your oven to 350°F (175°C). Place the leftover chicken pieces on a baking sheet lined with foil or parchment paper. Loosely cover the chicken with another piece of foil to prevent drying out. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the foil for the last 5 minutes of reheating to crisp up the skin. Serve the reheated chicken with the leftover green sauce.
Microwave method: Place the leftover chicken pieces on a microwave-safe plate. Cover the plate with a damp paper towel to maintain moisture. Microwave on high for 1-2 minutes, or until the chicken is heated through. Check the internal temperature to ensure it reaches 165°F (74°C). Be aware that the skin may not be as crispy as the oven method. Serve the reheated chicken with the leftover green sauce.
Skillet method: Heat a tablespoon of oil in a skillet over medium heat. Add the leftover chicken pieces to the skillet, skin-side down. Cover the skillet with a lid and cook for 5-7 minutes, or until the skin is crispy and the chicken is heated through. Flip the chicken pieces and cook for an additional 2-3 minutes. Check the internal temperature to ensure it reaches 165°F (74°C). Serve the reheated chicken with the leftover green sauce.
Shredding method: Remove the skin and bones from the leftover chicken. Shred the meat using two forks or your fingers. Heat a tablespoon of oil in a skillet over medium heat. Add the shredded chicken and cook, stirring occasionally, until heated through. You can add a splash of chicken broth or water to keep the meat moist. Serve the reheated shredded chicken with the leftover green sauce as a filling for tacos, burritos, or sandwiches.
Interesting Fact About Peruvian-Style Roast Chicken
The Peruvian-style roast chicken with green sauce is a popular dish in Peru, known for its flavorful and zesty taste. It is often served with a side of aji amarillo sauce, a spicy and fruity yellow pepper sauce that adds an extra kick to the meal. This dish is a staple in Peruvian cuisine and is enjoyed by many for its delicious and aromatic flavors.
Is Making Peruvian Roast Chicken at Home Cost-Effective?
This Peruvian-style roast chicken with green sauce recipe is quite cost-effective for a household. The ingredients, such as chicken, garlic, cilantro, and mayonnaise, are affordable and readily available. The dish offers a delightful blend of flavors and is a great option for a family meal. I would rate this recipe an 8 out of 10 for its balance of cost and taste. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly choice for a satisfying and flavorful meal.
Is Peruvian-Style Roast Chicken Healthy?
The Peruvian-style roast chicken recipe is a flavorful dish, but it does have some aspects that could be considered unhealthy:
- The recipe uses a significant amount of olive oil and mayonnaise, which are high in fat and calories.
- The chicken skin, while crispy and delicious, is also high in saturated fat.
- The green sauce contains sour cream, which adds additional fat and calories to the dish.
However, the recipe also includes some healthy ingredients:
- Chicken is a lean protein source.
- The marinade and green sauce contain lime juice, garlic, and cilantro, which offer various vitamins, minerals, and antioxidants.
- The spices used, such as paprika, cumin, and oregano, provide flavor without adding significant calories.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the marinade and green sauce, or replace some of it with a lower-calorie alternative like chicken broth or lime juice.
- Remove the chicken skin before eating to reduce the intake of saturated fat.
- Use a low-fat mayonnaise and sour cream in the green sauce, or replace them with Greek yogurt for a protein boost and lower calorie content.
- Serve the chicken with a side of roasted vegetables or a fresh salad to increase the nutrient content of the meal.
- If you're watching your sodium intake, reduce the amount of salt used in the marinade and green sauce, or replace some of it with lime juice or other herbs and spices for flavor.
By making these adjustments, you can enjoy the delicious flavors of Peruvian-style roast chicken while making the dish a bit healthier. Remember, moderation is key, and this dish can still be enjoyed as part of a balanced diet.
Editor's Take on Peruvian-Style Roast Chicken with Green Sauce
The Peruvian-style roast chicken with green sauce recipe is a delightful fusion of flavors. The marinade infuses the chicken with zesty and aromatic notes, resulting in tender and succulent meat. The green sauce adds a refreshing and tangy contrast, elevating the dish to a whole new level. The combination of cilantro, jalapeno, and lime creates a vibrant and balanced sauce that perfectly complements the richness of the roast chicken. This recipe is a wonderful representation of Peruvian cuisine, showcasing the bold and vibrant flavors that make it so beloved. It's a must-try for anyone looking to explore the diverse and delicious world of Peruvian cooking.
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Why trust this Peruvian-Style Roast Chicken with Green Sauce Recipe:
This recipe guarantees a succulent and flavorful roast chicken with a zesty green sauce that will elevate your dining experience. The marinade, featuring lime juice, garlic, and a blend of spices, infuses the chicken with rich and aromatic flavors. The accompanying green sauce, made with jalapeno peppers, cilantro, and a creamy base, adds a refreshing and tangy kick to complement the savory chicken. Trust in the quality and balance of ingredients to create a memorable and satisfying Peruvian-style meal.
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