Picture this: the enticing aroma of marinated chicken fills your kitchen as it roasts to perfection, its skin turning a deep, golden-brown hue. That was the scene in my home the night I decided to try making Peruvian chicken with green sauce for the first time. This dish, known as Pollo a la Brasa in Peru, brings together harmonious flavors that are simply irresistible.
With every tender bite, you’ll experience the savory notes from the specially crafted marinade, infused with lime, garlic, and earthy spices, complemented by the vibrant, creamy green sauce that’s bursting with fresh cilantro and a kick of jalapeño. It’s the perfect recipe whether you’re hosting a lively dinner party or craving a home-cooked meal that breaks away from the monotony of takeout.
Best of all? This versatile dish is completely customizable to suit your taste and dietary needs—swap in your preferred cuts of chicken, include vegan options if you wish, and adjust the heat in the sauce. Get ready to impress your friends and family with this delightful Peruvian roast chicken that’s as fun to make as it is to savor!
Why is Peruvian Chicken with Green Sauce a Must-Try?
Tender, Juicy Chicken: Marinated overnight, it promises perfectly cooked, flavorful meat that just falls off the bone.
Flavor Explosion: The robust marinade packed with lime, garlic, and spices melds harmoniously with the vibrant green sauce, creating a taste experience like no other.
Customize Easily: Adapt this dish to suit your preferences—whether you’re opting for drumsticks, thighs, or a vegan twist with seitan.
Quick and Delicious: This recipe is ideal for busy weeknights or special gatherings, offering maximum flavor with minimal effort.
Crowd-Pleasing Appeal: Serve it at family dinners or friendly get-togethers, and watch everyone rave about the unforgettable taste!
Peruvian Chicken with Green Sauce Ingredients
For the Chicken
• Whole Chicken (4 lbs) – The star of the dish; marination ensures it’s juicy and flavorful.
• Extra Virgin Olive Oil (3 tbsp) – Helps with browning and adds richness to the marinade.
• Lime Juice (¼ cup) – Provides the tanginess that tenderizes and flavors the chicken.
• Garlic (4 cloves, roughly chopped) – Infuses the chicken with aromatic goodness.
• Kosher Salt (1 tbsp) – Essential for enhancing overall flavors throughout the chicken.
• Paprika (2 tsp) – Adds a beautiful color and a mild flavor kick.
• Black Pepper (1 tsp) – Elevates the flavor profile of the marinated chicken.
• Cumin (1 tbsp) – Brings warmth and earthiness to the chicken.
• Dried Oregano (1 tsp) – Adds a subtle herbal note to the marinade.
• Sugar (2 tsp) – Balances the acidity from the lime juice, creating a harmonious flavor.
For the Green Sauce
• Jalapeño Peppers (3, seeded if desired) – Provides the heat for the sauce; adjust to your liking.
• Fresh Cilantro (1 cup, packed) – The main herb that contributes a fresh, vibrant taste.
• Sour Cream (¼ cup) – Adds creaminess and depth to the sauce.
• Mayonnaise (½ cup, high quality) – Serves as a base, bringing richness to the mix.
• Additional Lime Juice (1 tbsp) – Boosts the freshness of the sauce.
• Salt (½ tsp) – For seasoning and enhancing the sauce’s flavors.
• Black Pepper (⅛ tsp) – A pinch to round out the flavors in the sauce.
• Extra Virgin Olive Oil (2 tbsp) – Helps emulsify the sauce and adds smoothness.
Dive into crafting your Peruvian chicken with green sauce masterpiece, and don’t hesitate to customize it to meet your tastes!
How to Make Peruvian Chicken with Green Sauce
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Marinate the Chicken: In a blender, combine lime juice, olive oil, garlic, salt, pepper, sugar, paprika, cumin, and oregano. Blend until smooth. Gently loosen the chicken skin, applying two-thirds of the marinade underneath and the rest on top. Refrigerate for at least 6 hours, ideally overnight.
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Preheat and Prepare: Preheat your oven to 425°F (220°C). Place the marinated chicken on a rack in a roasting pan. Tuck the wings and tie the legs with kitchen twine for stability while roasting.
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Roast Chicken: Roast the chicken for 20 minutes at 425°F until the skin turns a delightful golden-brown. Then, reduce the temperature to 375°F (190°C) and continue roasting for about 1 hour and 10 minutes until the chicken is fully cooked. Let it rest for 20 minutes before carving.
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Make the Green Sauce: In the blender, mix mayonnaise, sour cream, jalapeños, garlic, cilantro, lime juice, salt, and pepper until smooth. Slowly drizzle in olive oil while blending to create a thick and creamy consistency.
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Serve: Slice the roasted chicken and drizzle the spicy green sauce over it or serve it on the side for guests to enjoy.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
What to Serve with Peruvian Chicken with Green Sauce?
Picture a vibrant table filled with delightful accompaniments to elevate your Peruvian chicken experience even further. Each pairing adds its unique texture and flavor, enhancing the overall meal.
- Fluffy Cilantro Rice: The fragrant cilantro rice complements the chicken’s bold flavors and rounds out the dish with a satisfying base.
- Grilled Vegetables: Colorful grilled veggies such as bell peppers, zucchini, and asparagus bring freshness and a smoky essence that contrasts beautifully with the chicken.
- Creamy Potato Salad: A chilled potato salad adds a cool, creamy touch that balances the spiciness of the green sauce, creating a harmonious pairing.
- Sweet Plantains: These naturally sweet, caramelized delights provide a delightful contrast to the savory chicken, appealing to the palate with every bite.
- Mixed Green Salad: A simple salad with fresh greens, avocado, and a light vinaigrette offers a crisp and refreshing element to the meal.
- Pisco Sour: A classic Peruvian cocktail, its citrusy notes and light fizz perfectly complement the flavorful chicken and green sauce, enhancing your dining experience.
With all these delightful options, you’re set to create a memorable meal that celebrates the vibrant flavors of Peruvian cuisine!
Storage Tips for Peruvian Chicken with Green Sauce
Fridge: Store leftover Peruvian chicken in an airtight container for up to 3 days. This keeps the meat moist and flavorful, ready for quick meals.
Freezer: Freeze the chicken for up to 3 months. Wrap it tightly in foil or freezer bags to prevent freezer burn, ensuring it retains its delicious taste.
Green Sauce Storage: Keep any leftover green sauce in a separate airtight container in the fridge for up to 5 days. Stir well before serving, as separation may occur.
Reheating: Reheat the chicken in the oven at 350°F until warmed through, about 15-20 minutes, to maintain that crispy skin. Enjoy the delightful Peruvian chicken with green sauce as part of your meal!
Peruvian Chicken with Green Sauce Variations
Feel free to explore these delightful twists to make the recipe your own!
- Boneless Thighs: Use boneless, skinless chicken thighs instead of a whole chicken for a quicker cook time and extra juiciness.
- Drumsticks: Swap the whole chicken for drumsticks; they roast in about 35-40 minutes and make for easy, handheld eating.
- Seitan Option: For a plant-based version, substitute chicken with seitan. It absorbs flavors beautifully, making it a satisfying alternative.
- Spicy Twist: Add extra jalapeños or a splash of hot sauce to the green sauce for those who crave an extra kick of heat.
- Citrus Infusion: Mix in a splash of orange juice into the marinade for a zesty, sweet note that pairs wonderfully with the savory chicken.
- Herb Variations: Experiment by adding fresh parsley or mint to the green sauce for a unique herbaceous flavor profile.
- Sweet Heat: Stir in a teaspoon of honey or agave syrup to the marinade for a subtle sweetness that balances the dish beautifully.
- Smoky Flavor: Add smoked paprika instead of regular paprika for an intriguing smoky depth that elevates the entire meal.
Expert Tips for Peruvian Chicken with Green Sauce
- Marinate Longer: For maximum flavor, marinate the chicken overnight. This not only enhances the taste but ensures the meat stays juicy and tender.
- Adjust Heat: If you prefer a milder sauce, remove the seeds from the jalapeños. For spice lovers, keep them in or add more jalapeños to the green sauce.
- Cooking Time Matters: Ensure you check the internal temperature of the chicken, which should reach 165°F. This guarantees it’s safe to eat and perfectly cooked.
- Roasting Rack: Using a roasting rack allows hot air to circulate around the chicken, resulting in crispy skin. Avoid the mistake of placing chicken directly in the pan.
- Serve Fresh: Enjoy the green sauce shortly after blending for the freshest flavor. It pairs beautifully with the Peruvian chicken, enhancing every bite!
Make Ahead Options
These Peruvian Chicken with Green Sauce recipes are perfect for busy home cooks looking to save time during the week! You can marinate the chicken up to 24 hours in advance—just prepare the marinade, apply it under the skin, and refrigerate it covered. The spicy green sauce can also be made in advance and stored in an airtight container for up to 3 days in the fridge, keeping its vibrant flavor intact. When you’re ready to serve, simply roast the chicken and blend the sauce once more with a quick stir before drizzling it over the succulent meat. This way, you’ll have a delicious, fresh meal with minimal last-minute effort!
Peruvian Chicken with Green Sauce Recipe FAQs
What is the best way to choose a whole chicken for this recipe?
When selecting a whole chicken, look for one that feels firm with a plump breast. The skin should be pale in color, free from dark spots or discoloration, and the meat should feel cool to the touch. Opting for a free-range or organic chicken can also enhance flavor.
How should I store leftover Peruvian chicken with green sauce?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the chicken’s moisture and flavor. For the green sauce, keep it in a separate container, and it should also be consumed within 5 days.
Can I freeze the Peruvian chicken and green sauce?
Absolutely! You can freeze the marinated chicken for up to 3 months. Wrap it tightly in foil or use freezer bags to prevent freezer burn. Just be sure to label the package with the date! The green sauce can also be frozen, though it may change texture; store in ice cube trays and transfer to a zip-top bag for easy portions.
What can I do if the chicken skin doesn’t get crispy?
If you find that your chicken skin isn’t turning crispy, it may need more time in the oven or higher heat towards the end. To achieve that golden crust, you can broil it for the last 2-3 minutes—just keep a close watch! Also, ensure there’s a good amount of olive oil in the marinade.
Is this Peruvian chicken suitable for special diets?
Yes! This recipe is gluten-free as long as you verify that all ingredients, especially condiments, are gluten-free. For dairy-free or vegan options, you can use seitan instead of chicken and replace sour cream and mayonnaise with vegan alternatives. Adjust the heat in the green sauce based on your preference by modifying the jalapeño amount.
How can I adjust the heat level in the green sauce?
To customize the heat level, simply remove the seeds from the jalapeño peppers for a milder sauce. If you’re looking for more spice, consider adding an extra jalapeño or using a spicier variety. Enjoy experimenting until it’s just right for your taste buds!
Peruvian Chicken with Green Sauce: A Flavor Explosion Awaits
Ingredients
Equipment
Method
- In a blender, combine lime juice, olive oil, garlic, salt, pepper, sugar, paprika, cumin, and oregano. Blend until smooth. Gently loosen the chicken skin, applying two-thirds of the marinade underneath and the rest on top. Refrigerate for at least 6 hours, ideally overnight.
- Preheat your oven to 425°F (220°C). Place the marinated chicken on a rack in a roasting pan. Tuck the wings and tie the legs with kitchen twine for stability while roasting.
- Roast the chicken for 20 minutes at 425°F until the skin turns a delightful golden-brown. Then, reduce the temperature to 375°F (190°C) and continue roasting for about 1 hour and 10 minutes until the chicken is fully cooked. Let it rest for 20 minutes before carving.
- In the blender, mix mayonnaise, sour cream, jalapeños, garlic, cilantro, lime juice, salt, and pepper until smooth. Slowly drizzle in olive oil while blending to create a thick and creamy consistency.
- Slice the roasted chicken and drizzle the spicy green sauce over it or serve it on the side for guests to enjoy.