Authentic Peruvian Chicken with Green Sauce Recipe

There’s something magical about the way the scent of roasted chicken fills the kitchen—golden skin crackling, juices dripping, and that irresistible aroma promising comfort in every bite. But when I first tried Peruvian chicken with its vibrant green sauce at a little hole-in-the-wall restaurant in Lima, it was love at first taste. The chicken was perfectly spiced, tender beyond belief, and that sauce? Oh, that sauce—creamy, herby, with just the right kick—was downright addictive. I knew I had to recreate it at home, and after many trials (and many happy taste-testers), I’m thrilled to share my version with you.

Ingredients You’ll Need

For the chicken:

• 1 whole chicken (3–4 lbs) – Spatchcocked (butterflied) for even cooking. Trust me, this makes all the difference!
• 3 tbsp olive oil – A good glug to help the spices cling and the skin crisp up.
• 1 tbsp ground cumin – Earthy and warm, the backbone of Peruvian flavor.
• 1 tbsp smoked paprika – For that subtle smokiness.
• 2 tsp garlic powder – Because can you ever have too much garlic?
• 1 tsp dried oregano – A whisper of herbal brightness.
• 1 tsp salt – To enhance all those beautiful flavors.
• 1/2 tsp black pepper – Just a little heat to balance things out.
• Juice of 1 lime – A squeeze of acidity to wake everything up.

For the green sauce (aji verde):

• 1 cup fresh cilantro leaves and stems – Don’t skip the stems! They pack so much flavor.
• 1/2 cup mayonnaise – The creamy base that makes this sauce irresistible.
• 1/4 cup sour cream – For a touch of tang.
• 2 jalapeños – Seeded if you prefer less heat, but I love a little spice.
• 2 cloves garlic – Fresh and pungent, just as it should be.
• 1 tbsp lime juice – Brightness to cut through the richness.
• 1/2 tsp salt – To tie it all together.
• 1/4 cup cotija cheese (optional) – For a salty, crumbly finish.

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry with paper towels—this is the secret to crispy skin! Lay it breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone. Flip it over and press down firmly to flatten. (Don’t worry if it feels a little awkward—it’s worth it!)

2. Season generously: In a small bowl, mix the olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Rub this fragrant paste all over the chicken, making sure to get into every nook and cranny. Drizzle with lime juice and let it marinate for at least 30 minutes (or overnight for maximum flavor).

3. Roast to perfection: Preheat your oven to 425°F (220°C). Place the chicken on a baking sheet or in a cast-iron skillet, skin-side up. Roast for 45–50 minutes, until the skin is golden and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let it rest for 10 minutes—this keeps the juices locked in.

4. Make the green sauce: While the chicken rests, toss all the sauce ingredients into a blender or food processor. Blend until smooth and vibrant green. Taste and adjust the salt or lime as needed. If using cotija, crumble it on top just before serving.

Pro tip: If your chicken starts browning too quickly, tent it loosely with foil. And don’t toss those pan drippings! Drizzle them over the carved chicken for extra flavor.

Pro Tips, Variations, and Substitutions

To make your Peruvian chicken truly shine, here are a few expert tips and variations to consider:

• Marinate overnight: For maximum flavor, let the chicken marinate for at least 4 hours or, even better, overnight. The longer it sits, the more tender and flavorful it becomes.
• Spice it up: If you love heat, add a teaspoon of aji amarillo paste or a diced jalapeño to the green sauce for an extra kick.
• No grill? No problem: You can roast the chicken in the oven at 400°F (200°C) for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
• Dairy-free option: Substitute the mayonnaise in the green sauce with avocado or Greek yogurt for a lighter, tangier version.

What to Serve with Peruvian Chicken

This dish pairs beautifully with a variety of sides to create a complete, satisfying meal. Here are some favorites:

• Arroz con frijoles: A classic Peruvian side of rice and beans cooked with garlic and cilantro.
• Yuca fries: Crispy, golden yuca fries are the perfect starchy companion.
• Simple green salad: A fresh, crisp salad with lime vinaigrette balances the richness of the chicken.
• Grilled plantains: Sweet and caramelized, these add a delightful contrast to the savory flavors.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your Peruvian chicken tasting just as delicious the next day:

• Storage: Store the chicken and green sauce separately in airtight containers in the fridge for up to 3 days.
• Reheating: Warm the chicken in a 350°F (175°C) oven for about 10 minutes, or until heated through. For the green sauce, let it come to room temperature or give it a quick stir to refresh the texture.
• Freezing: The cooked chicken can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use boneless chicken thighs instead of a whole chicken?
Absolutely! Boneless thighs cook faster and are just as flavorful. Adjust the cooking time to about 25–30 minutes on the grill or in the oven.

What if I can’t find aji amarillo paste?
If aji amarillo paste isn’t available, you can substitute it with a mix of paprika and a pinch of cayenne for a similar smoky, slightly spicy flavor.

Is the green sauce spicy?
The sauce has a mild heat, but you can adjust it to your liking. Remove the seeds from the jalapeños for a milder version, or add more for extra spice.

Can I make the green sauce ahead of time?
Yes! The flavors actually deepen if made a day in advance. Just store it in the fridge and give it a good stir before serving.

Final Thoughts

There’s something truly special about the vibrant flavors of Peruvian chicken—the smoky, citrusy marinade, the creamy green sauce, and the way it brings people together around the table. Whether you’re hosting a summer barbecue or just craving a taste of something new, this recipe is sure to become a favorite. So fire up the grill, whip up that irresistible green sauce, and enjoy every delicious bite. ¡Buen provecho!

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