Easy Peruvian Chicken with Green Sauce Recipe for Zesty Dinners

Crisp, golden peruvian chicken with green sauce promises a culinary adventure that’ll make your taste buds dance.

Zesty herbs and creamy textures merge in this vibrant recipe from South America’s beloved cuisine.

Our version brings authentic flavors straight to your kitchen with minimal fuss.

Tangy cilantro and jalapeño create a magical green sauce that coats tender chicken pieces perfectly.

Marinating techniques ensure each bite bursts with incredible depth and complexity.

Weeknight dinners suddenly become extraordinary when you introduce this simple yet spectacular dish.

Come explore how a few ingredients can transport you to peru’s most delicious street kitchens.

Peruvian Chicken – Vibrant Green Sauce Included

• Unleash Flavor Explosion: This Peruvian chicken recipe delivers an incredible taste adventure with its bold, zesty marinade and creamy green sauce that transforms a simple roast chicken into a restaurant-worthy meal.
• Master Cooking Skills Easily: Despite looking impressive, the recipe offers straightforward steps perfect for home cooks of all levels, with clear instructions that make complex techniques feel completely approachable.
• Meal Prep Champion: Marinating overnight and roasting allows busy home chefs to prepare most of the dish in advance, making it ideal for weeknight dinners or weekend gatherings with minimal last-minute cooking stress.
• Crowd-Pleasing Comfort: The combination of tender, herb-infused chicken and tangy green sauce creates a universally appealing dish that satisfies both adventurous eaters and picky family members with its rich, layered flavors.

Ingredients for Peruvian Chicken and Green Sauce

• Chicken: Whole bird as the star of the dish, best when fresh and high-quality.

• Cumin: Warm, earthy spice that adds depth to the chicken's flavor.
• Garlic: Aromatic base that provides intense, sharp flavor profile.
• Salt, Black Pepper: Essential seasoning for enhancing overall taste.

• Jalapeño: Adds spicy kick and bright green color to the sauce.
• Cilantro: Fresh herb that provides signature green sauce flavor.
• Green Onions: Mild onion taste with fresh, sharp undertones.

• Olive Oil: Helps emulsify sauce and adds smooth, rich texture.
• Lime Juice: Provides bright, acidic balance to the rich chicken.

• Kitchen Twine: Helps truss chicken for even cooking.
• Aluminum Foil: Prevents burning and helps manage cooking temperature.

Cooking Guide for Peruvian Chicken with Green Sauce

Step 1: Blend Marinade Magic

Create a flavor explosion by tossing all marinade ingredients into a blender.

Whirl until the mixture transforms into a smooth, vibrant liquid.

Take the chicken and gently pat it dry with paper towels.

Carefully slide your fingers under the skin, separating it from the meat without causing tears.

• Spoon two-thirds of the marinade underneath the skin
• Spread the remaining marinade over the entire chicken surface

Wrap the chicken and let it chill in the refrigerator for a minimum of 6 hours or overnight to allow flavors to penetrate deeply.

Step 2: Roast to Perfection

Heat the oven to a sizzling 425°F with the rack positioned in the lower-middle section.

• Line with aluminum foil
• Place a sprayed roasting rack inside

Tie the chicken legs together using kitchen twine to ensure even cooking.

Roast for 20 minutes, then lower the temperature to 375°F.

Continue roasting for approximately 1 hour and 10 minutes until the juices run completely clear.

Cover the chicken with foil and let it rest for 20 minutes before slicing.

Step 3: Whip Up Zesty Green Sauce

Combine all sauce ingredients except olive oil in the blender.

Blend until smooth and creamy.

With the blender running, slowly drizzle in olive oil to create a silky consistency.

Transfer the sauce to a bowl and refrigerate until serving time.

Step 4: Slice and Serve

Carve the roasted chicken with confidence and plate alongside the vibrant green sauce.

Watch as your guests dive into this mouthwatering Peruvian delight.

Tips To Elevate Peruvian Chicken

• Marinate the chicken overnight to allow maximum flavor absorption and tenderizing of the meat.
• Pat chicken completely dry before marinating to ensure crispy skin and better seasoning adherence.
• Use a meat thermometer to check internal chicken temperature reaches 165°F for safe, perfectly cooked meat.
• Add olive oil gradually while blending to create a silky, emulsified green sauce with rich, consistent texture.
• Adjust jalapeño or serrano pepper quantities in green sauce to match your preferred heat intensity.

Keeping Peruvian Chicken Tender After Day One

• Store leftover chicken and green sauce separately in airtight containers within 2 hours of cooking. Chicken stays fresh for 3-4 days in the refrigerator.
• Wrap chicken pieces tightly in plastic wrap, then place in freezer bags. Green sauce can be frozen in small containers. Both will keep well for up to 3 months.
• Warm chicken in the oven at 350°F, covered with foil, to prevent drying out. Add a splash of chicken broth to maintain moisture. Heat until internal temperature reaches 165°F.
• Stir chilled sauce before serving. If it separates, whisk briefly or blend again to restore creamy consistency. Add a little water if too thick.

Classic Matches For Peruvian Chicken

• Taste Enhancers for Peruvian Chicken
• Pair with Crisp White Wine: Sauvignon Blanc or Albariño perfectly complement the zesty green sauce, cutting through the chicken's richness with bright, citrusy notes.
• Match with Refreshing Side Salad: Create a simple cucumber and radish salad with lime vinaigrette to balance the spicy and herbal flavors of the dish.
• Serve with Andean Quinoa Pilaf: Prepare quinoa with cilantro and lime to echo the green sauce's herbaceous profile while adding a nutritious grain component.
• Recommend Craft Beer Pairing: Choose a light Mexican lager or Peruvian Cusqueña beer to refresh the palate and stand up to the marinade's bold spices.

Peruvian Chicken Sauce Changes

• Low-Sodium Version: Replace salt with herbs like thyme and rosemary, and use low-sodium soy sauce or coconut aminos to reduce sodium content while maintaining flavor complexity.
• Gluten-Free Adaptation: Substitute soy sauce with tamari or coconut aminos, ensuring all marinade ingredients are certified gluten-free for people with celiac disease or gluten sensitivities.
• Dairy-Free Option: Confirm all marinade ingredients are dairy-free, and skip any potential dairy components in the green sauce, focusing on herbs and spices for robust flavor profiles.
• Oven-Alternative Method: For those without an oven, use a grill or air fryer to cook the chicken, maintaining similar temperature guidelines and marinating techniques for consistent results.

FAQs

• Why use a blender for the marinade and green sauce?

A blender helps create a smooth, even consistency by thoroughly mixing all ingredients, breaking down herbs and spices, and ensuring the flavors are well combined for maximum taste and texture.

• Can I use a different type of chicken for this recipe?

While the recipe is traditionally made with whole chicken, you can use chicken parts like thighs or breasts. Just adjust cooking time to ensure proper doneness and internal temperature reaches 165°F.

• How important is marinating the chicken?

Marinating is crucial as it tenderizes the meat, infuses deep flavor into the chicken, and helps keep it moist during roasting. The longer you marinate (up to overnight), the more flavorful and tender the chicken becomes.

• What makes the green sauce authentically Peruvian?

The green sauce (aji verde) is a hallmark of Peruvian cuisine, typically made with cilantro, jalapeños, and huacatay (Peruvian black mint), which gives it a unique, fresh, and slightly spicy flavor profile distinctive to Peruvian cooking.

Peruvian Chicken with Green Sauce Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Peruvian chicken with green sauce brings zesty South American flavors dancing across your plate, blending bold cilantro-infused marinade with tender grilled chicken. Wholesome ingredients and authentic spices promise a delicious culinary journey you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Poultry:

• 4 lb whole chicken
• 4 large garlic cloves, roughly chopped

Marinade Ingredients:

• 3 tablespoons extra virgin olive oil (45 ml)
• 1/4 cup lime juice (60 ml) (from 2 limes)
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 2 teaspoons sugar

Green Sauce Ingredients:

• 3 jalapeno peppers, seeded if desired, roughly chopped
• 1 cup fresh cilantro leaves, packed
• 2 garlic cloves, roughly chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice (15 ml) (from 1 lime)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil (30 ml)

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Instructions

1. Prepare the marinade by pulverizing all marinade components in a blender until achieving a silky, uniform consistency.
2. Meticulously dry the chicken and position it breast-side up in a receptacle.
3. Gently separate the skin from the chicken breasts and legs, ensuring minimal damage to the membrane.
4. Distribute approximately two-thirds of the marinade underneath the skin, then coat the exterior with the remaining mixture.
5. Seal the chicken and allow it to marinate in the refrigerator for a minimum of six hours or throughout the night.
6. Position the oven rack in the lower-middle section and preheat to 425°F.
7. Create a protective foil lining in a roasting pan and position a lightly sprayed roasting rack inside.
8. Secure the chicken legs together using kitchen twine to maintain structural integrity during roasting.
9. Roast the chicken for an initial 20-minute period at high temperature, then reduce to 375°F.
10. Continue roasting for approximately 70 minutes, monitoring until internal juices run transparent.
11. Remove from oven and loosely tent with foil, allowing the chicken to rest and stabilize for 20 minutes.
12. Simultaneously prepare the green sauce by blending all ingredients except olive oil until completely smooth.
13. Gradually incorporate olive oil while the blender remains operational to create a cohesive emulsion.
14. Transfer the sauce to a container, cover, and refrigerate until serving time.
15. Carve the roasted chicken and accompany with the chilled green sauce.

Notes

• Achieve maximum flavor by allowing the chicken to marinate overnight, which helps the spices deeply penetrate the meat.
• Consider using bone-in, skin-on chicken for richer taste and more tender results compared to boneless cuts.
• Verify chicken doneness with a meat thermometer, aiming for an internal temperature of 165°F at the thickest part to ensure food safety.
• Adapt the recipe for gluten-free diets by checking marinade ingredients and using certified gluten-free spices.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Roasting
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 6 g
• Unsaturated Fat: 34 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 45 g
• Cholesterol: 150 mg