Peruvian-Style Roast Chicken with Green Cilantro Sauce Recipe
This Peruvian-Style Roast Chicken with Green Sauce is a flavorful and aromatic dish featuring a whole chicken marinated in a vibrant blend of lime juice, garlic, spices, and herbs. Roasted to golden perfection, the chicken is served with a zesty, creamy green sauce made from jalapeños, cilantro, and mayonnaise for a refreshing and spicy complement. This recipe offers a delightful balance of smoky, tangy, and spicy flavors, representative of authentic Peruvian cuisine.
- Prep Time: 15 minutes (plus at least 6 hours marinating)
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours (including marinating and resting time)
- Yield: 4 servings
- Category: Roasting
- Method: Roasting
- Cuisine: Peruvian
Ingredients
Chicken and Marinade
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice (from 2 limes)
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 1 whole 4-pound chicken
Green Sauce
- 3 jalapeño chili peppers, seeded if desired and roughly chopped
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise (best quality such as Hellmann's)
- ¼ cup sour cream
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Marinade and Chicken: Combine all the marinade ingredients except the chicken in a blender or mini food processor and blend until smooth. Remove the giblets from inside the chicken and pat the outside dry. Place the chicken breast side up. Carefully loosen the skin over the breasts and legs without tearing it. Spoon about two-thirds of the marinade under the skin and spread the remaining marinade evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or preferably overnight.
- Roast the Chicken: Preheat the oven to 425°F and adjust the oven rack to the lower-middle position. Line a roasting pan with aluminum foil and spray a roasting rack with non-stick cooking spray. Place the chicken on the rack and tie the legs together with kitchen string. Roast for 20 minutes until the skin turns golden brown. Reduce the temperature to 375°F and continue roasting for about 1 hour and 10 minutes or until the juices run clear when the leg is pierced. If the chicken browns too quickly, cover loosely with foil. Once done, tent the chicken with foil and let it rest for 20 minutes. Drain the drippings into the roasting pan, then transfer chicken to a cutting board, carve, and serve with green sauce.
- Make the Green Sauce: Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and pepper in a blender or food processor and blend until smooth. With the motor running, slowly drizzle in olive oil to emulsify the sauce. It may appear runny initially but will thicken as it rests. Cover and refrigerate until ready to serve.
- Safety Note: Wash hands thoroughly after handling hot peppers and avoid touching eyes to prevent irritation.
- Nutritional Note: The nutritional information provided does not include the green sauce.
Notes
- For a medium-hot green sauce, use about half the jalapeño seeds; use all seeds for a hotter sauce or remove all for milder flavor.
- Marinating the chicken overnight intensifies flavors and ensures tenderness.
- Tying the chicken legs together promotes even cooking.
- Use a V-shaped roasting rack for best airflow around the chicken, helping to achieve crispy skin.
- The chicken juices can be used for making a flavorful gravy or sauce if desired.
- When roasting, keep a close eye on the chicken to avoid over-browning; foil tenting helps control color and moisture.
