The first time I had Peruvian roast chicken, it wasn’t in some fancy restaurant. It was a small, no-frills spot tucked into a busy street, the kind of place where the smell alone makes your stomach growl. One bite in, and I was completely hooked—crispy, spice-rubbed skin, unbelievably juicy meat, and that bright, herby green sauce that I would have happily eaten with a spoon.
Ever since that day, I’ve been on a mission to recreate it at home. And after plenty of experimenting, I can say this recipe nails it. It’s packed with bold, smoky flavors, easy enough to make in your own kitchen, and trust me, that green sauce? You’ll want to put it on everything.
Let’s get cooking.
Cooking Tips
- Crispy skin hack: Start the chicken in a hotter oven (425°F) for crispy skin, then lower it to cook through.
- Extra juicy meat: Always let the chicken rest before slicing—otherwise, the juices will spill out.
- No cotija cheese? Parmesan or feta work just fine.
- Love spice? Swap jalapeños for serrano peppers in the sauce.
Serving Suggestions
- Traditional: Serve with roasted potatoes and a crisp salad.
- Low-carb: Pair with cauliflower rice and grilled veggies.
- Wrap it up: Shred leftovers into tortillas with extra green sauce.
This dish is perfect for meal prep—the chicken stays juicy for days, and the sauce? You’ll want to drizzle it on everything.
Let me know how it turns out! 🔥
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Crispy Peruvian Roast Chicken with Zesty Green Sauce
A bold, flavorful roasted chicken with crispy skin, juicy meat, and a creamy, spicy green sauce to drizzle on everything.
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 lbs), preferably organic
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 6 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder (or adjust for spice preference)
- Juice of 1 lime
- 1 tbsp soy sauce (adds depth!)
- 1 tsp honey (optional, but balances flavors)
For the Green Sauce (Aji Verde):
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 cup fresh cilantro, packed
- 2 jalapeños, deseeded for less heat (or leave seeds for extra kick)
- 2 cloves garlic
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp white vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp honey
- ¼ cup cotija cheese (or Parmesan)
Instructions
Step 1: Marinate the Chicken
- Make the marinade: In a bowl, mix olive oil, vinegar, garlic, cumin, paprika, oregano, salt, pepper, chili powder, lime juice, soy sauce, and honey until well combined.
- Coat the chicken: Pat the chicken dry with paper towels, then rub the marinade all over—get under the skin and inside the cavity too.
- Let it rest: Cover and marinate for at least 4 hours (overnight is even better). The flavors will soak in and make the meat crazy juicy.
Step 2: Roast the Chicken
- Preheat the oven to 425°F (218°C).
- Place the chicken breast-side up on a roasting rack (or a baking sheet with a wire rack).
- Roast uncovered for about 45 minutes.
- Baste with juices, then lower the heat to 375°F (190°C) and cook for another 20–30 minutes or until the internal temp reaches 165°F in the thickest part.
- Rest for 10 minutes before carving (this locks in the juices).
Step 3: Make the Green Sauce
- Blend everything in a food processor or blender until smooth.
- Adjust seasoning if needed—more lime juice for tang, more jalapeño for spice.
- Chill until ready to serve. This sauce gets better as it sits!
Notes
For best results, marinate overnight! Sauce can be made a day ahead.
- Prep Time: 10 minutes (+4 hours marinating)
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken + sauce
- Calories: ~450 per serving
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
