If you’ve ever dreamed of tasting a vibrant, flavorful chicken recipe that sings with Latin flair yet remains surprisingly simple at home, you’re in for a treat with the Peruvian Roast Chicken with Cilantro Green Sauce Recipe. This dish balances the smoky, aromatic spices of the roast chicken with the bright, refreshing kick of a creamy cilantro sauce that transforms every bite into an irresistible experience. It’s a beloved classic that brings together bold ingredients and easy techniques, perfect for an impressive weeknight dinner or a weekend gathering with friends.
Ingredients You’ll Need
The magic behind this Peruvian Roast Chicken with Cilantro Green Sauce Recipe lies in its straightforward ingredients, each chosen to build layers of flavor, texture, and color. From the smoky paprika to the creamy, herbaceous green sauce, the components work harmoniously to create a dish that feels both exotic and familiar.
- 1 whole chicken (about 3-4 lbs): The star of the show, providing juicy, tender meat with crispy skin when roasted right.
- 2 tablespoons olive oil: Helps the spices adhere to the chicken and promotes golden, crispy skin.
- 1 tablespoon paprika: Adds smoky warmth and a beautiful reddish hue to the chicken.
- 1 teaspoon cumin: Brings a slightly earthy depth to the spice mix.
- 1 teaspoon garlic powder: Infuses savory undertones that complement fresh garlic perfectly.
- 1 teaspoon onion powder: Adds sweetness and complexity to the overall seasoning.
- Salt and pepper to taste: Essential for balancing flavors and enhancing the natural taste of the chicken.
- 1/2 lemon, juiced: Provides a bright acidity that cuts through richness and tenderizes the meat.
- 4 cloves garlic, minced: Fresh garlic adds vibrant punch and aroma to the marinade.
- 1/2 teaspoon dried oregano: Gives a subtle herbal note that complements the South American profile.
- Fresh cilantro for garnish (optional): Adds a pop of green freshness and an authentic touch.
- 1 cup fresh cilantro leaves (for sauce): The hero of the green sauce, offering bright herbal flavor and gorgeous color.
- 1/2 cup mayonnaise: Creates a creamy base that mellows the sharpness of other ingredients.
- 1/4 cup sour cream: Adds tang and richness to the sauce.
- 1 tablespoon olive oil (for sauce): Helps blend everything smoothly and adds subtle fruitiness.
- 1 tablespoon white vinegar: Gives a gentle acidic bite that lifts the entire sauce.
- 1-2 jalapeño peppers, seeds removed: Introduces just the right amount of heat without overpowering.
- 2 cloves garlic (for sauce): Delivers bold flavor that shines in the green sauce.
- Salt and pepper to taste (for sauce): Ensures perfect seasoning, making the sauce sing beside the roast chicken.
How to Make Peruvian Roast Chicken with Cilantro Green Sauce Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to a toasty 400°F (200°C). This high temperature will help the chicken skin crisp up beautifully while the inside stays juicy and tender. Meanwhile, prepare your chicken by patting it dry to ensure that the olive oil and spices stick wonderfully.
Step 2: Create and Apply the Spice Rub
In a small bowl, whisk together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and freshly squeezed lemon juice. This combination is where the magic begins — the paprika’s smokiness and lemon’s brightness lay the perfect foundation. Rub this mixture all over the chicken, massaging it into every crevice, so every bite bursts with flavor.
Step 3: Roast the Chicken to Perfection
Place your seasoned chicken on a roasting rack or in a baking dish to allow air circulation for optimal crispiness. Pop it in the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). During this time, your kitchen will fill with the most mouthwatering aromas you can imagine.
Step 4: Blend the Cilantro Green Sauce
While the chicken roasts, it’s time to prepare the showstopping green sauce. In a food processor, blend fresh cilantro leaves, mayonnaise, sour cream, olive oil, white vinegar, jalapeño peppers (seeds removed for milder heat), garlic cloves, salt, and pepper until silky smooth. This sauce is creamy, tangy, and packed with vibrant herbal freshness — a perfect foil for the roasted chicken.
Step 5: Rest and Slice the Chicken
Once roasted and gloriously golden, remove the chicken from the oven and let it rest for about 10 minutes. Resting helps juices redistribute, making every slice tender and moist. Then carve it up and get ready to dive in.
Step 6: Plate and Serve
Serve your Peruvian Roast Chicken with Cilantro Green Sauce Recipe either with the sauce drizzled generously on top or served on the side for dipping. For an extra touch, garnish with sprigs of fresh cilantro to brighten the plate and your mood!
How to Serve Peruvian Roast Chicken with Cilantro Green Sauce Recipe
Garnishes
Adding a sprinkle of fresh cilantro leaves on your chicken not only looks stunning but adds a pop of refreshing herbaceousness that elevates each bite. A wedge of lemon on the side gives guests the option to squeeze more brightness over the dish for a personalized zing.
Side Dishes
This Peruvian Roast Chicken with Cilantro Green Sauce Recipe pairs beautifully with simple, starchy sides like fluffy white rice or crispy roasted potatoes that soak up the luscious sauce. A fresh green salad with avocado or corn salad adds a nice balance to the rich, creamy flavors.
Creative Ways to Present
For a festive touch, serve the chicken carved on a large wooden platter surrounded by colorful sides and extra bowls of the green sauce for dipping. You could even turn leftovers into sandwiches or tacos topped with fresh slaw and a drizzle of the cilantro sauce for a delicious second meal.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the green sauce separate to maintain its fresh texture and brightness, so both elements taste just like the first day.
Freezing
If you want to freeze the chicken, wrap it tightly in foil and then place it in a freezer-safe bag or container. It can be frozen for up to 2 months. The green sauce doesn’t freeze well, so prepare a fresh batch when you’re ready to serve.
Reheating
Reheat the chicken gently in the oven at 325°F (160°C) until warmed through to keep it moist and tender. Avoid the microwave if possible, as it can dry out the meat. Serve reheated chicken with freshly made green sauce or chilled from the fridge for contrast.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Using thighs, drumsticks, or breasts works great. Just adjust cooking time accordingly — smaller pieces generally roast faster. The spices and sauce remain just as fantastic.
How spicy is the cilantro green sauce?
The sauce’s heat depends on how many jalapeños you add and whether you include the seeds. Start with one pepper without seeds if you prefer mild, and add more if you like a bolder kick. It’s a versatile sauce meant to suit your taste.
Is there a dairy-free version of the green sauce?
Yes! You can swap mayonnaise and sour cream for dairy-free alternatives like vegan mayo and coconut yogurt. The flavor will still be vibrant and creamy but friendly for dairy sensitivities.
Can I marinate the chicken overnight?
Marinating the chicken overnight intensifies the flavors beautifully, but it’s not required. Even a quick rub before roasting yields excellent results, making this recipe flexible for busy schedules.
What’s the best way to know when the chicken is perfectly cooked?
The safest and most reliable way is to use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This ensures your chicken is juicy, safe, and perfectly cooked every time.
Final Thoughts
Trust me when I say this Peruvian Roast Chicken with Cilantro Green Sauce Recipe is an absolute crowd-pleaser that brings unforgettable flavor with surprisingly simple ingredients and steps. Whether you’re cooking for family or friends or craving a taste of something new and exciting, this recipe offers a delicious journey to Peruvian cuisine right in your kitchen. Give it a try — your taste buds will thank you!
Print
Peruvian Roast Chicken with Cilantro Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Description
This Peruvian Chicken with Green Sauce recipe features a whole roasted chicken seasoned with traditional Peruvian spices and served alongside a vibrant, creamy green sauce made from cilantro, jalapeños, and sour cream. Perfectly roasted to juicy perfection, this dish offers a flavorful and colorful meal that brings the taste of Peru to your table.
Ingredients
For the Chicken:
- 1 whole chicken (about 3–4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 lemon, juiced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1–2 jalapeño peppers, seeds removed
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken.
- Prepare the Spice Rub: In a small bowl, mix together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. This will be the flavorful coating for the chicken.
- Season the Chicken: Rub the prepared spice mixture evenly all over the whole chicken, making sure to cover every surface for maximum flavor.
- Roast the Chicken: Place the seasoned chicken on a roasting rack or in a baking dish. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), ensuring it is perfectly cooked.
- Prepare the Green Sauce: While the chicken roasts, combine cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor. Blend until smooth and creamy to create the vibrant green sauce.
- Rest the Chicken: Once the chicken is golden brown and fully cooked, remove it from the oven. Let it rest for 10 minutes before slicing to allow juices to redistribute.
- Serve: Slice the chicken and serve it with the green sauce on the side or drizzled on top. Garnish with fresh cilantro if desired for an extra touch of freshness.
Notes
- Removing seeds from jalapeños will reduce the heat of the green sauce; adjust according to your spice preference.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Resting the chicken before slicing helps retain its juices and improves tenderness.
- The green sauce can be made ahead and refrigerated for up to 2 days.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan alternatives.
