Last weekend, I finally decided to try my hand at making Peruvian Chicken with Creamy Green Sauce Recipe, and wow, it completely lived up to the hype! I’ve always loved the crispy, flavorful chicken at Peruvian restaurants, but making it at home was a game changer. The marinade mixed with fresh lime juice, garlic, and spices infused the chicken with so much flavor, while the roasting technique ensured it was super juicy and tender.
But the real star? That creamy green sauce! Bursting with cilantro, jalapeños, and lime, it was the perfect zesty and spicy compliment. Seriously, I couldn’t resist putting it on everything—from the chicken to rice to even dipping veggies in it. If you want a recipe that’s both satisfying and full of bold flavors, this one is a must-try!
Why You’ll Love This Recipe
This recipe checks all the boxes for flavor, ease, and versatility. Here’s why you’ll fall in love with it:
Juicy, Flavor-Packed Chicken
The lime juice and spice marinade make the chicken unbelievably tender, locking in moisture every step of the way. Every bite is infused with bold, citrusy flavors and the warmth of spices like paprika and cumin. It’s a perfect balance of juicy meat and crispy, flavorful skin that’s hard to resist!
Incredible Green Sauce
The creamy green sauce is a showstopper, thanks to its zingy lime, fresh cilantro, and just the right amount of heat from the jalapeños. It’s versatile enough to use on almost anything—from salads to tacos or even as a dip for veggies. You’ll find yourself making extra batches because it’s just that addictive.
Easy Yet Impressive
While the dish might look like something you’d order at a fine dining restaurant, it’s shockingly easy to prepare. With straightforward steps and minimal equipment, even kitchen beginners can impress their family and friends. This recipe is proof that you don’t need complicated techniques to serve something show-stopping.
Customizable Heat
Whether you love a fiery kick or prefer a milder flavor, the spice level is entirely under your control. Simply adjust the amount of jalapeño seeds in the sauce to make it as mild or spicy as you like. It’s the perfect way to cater to everyone’s taste preferences without compromising flavor.
Cooking Time
Here’s how long you’ll need to prepare this bold and flavorful dish:
- Prep Time: 6 hours (including marinating)
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours
Ingredients
Here are the main ingredients you’ll need for the chicken and the green sauce:
For the Chicken
- Extra virgin olive oil
- Lime juice
- Garlic
- Salt
- Paprika
- Black pepper
- Cumin
- Dried oregano
- Sugar
- Whole chicken
For the Green Sauce
- Jalapeño peppers
- Cilantro
- Garlic
- Mayonnaise
- Sour cream
- Lime juice
- Salt
- Black pepper
- Olive oil
Variations
- Make it Dairy-Free: Use coconut cream or a dairy-free mayo alternative for the sauce.
- Switch the Protein: Substitute chicken drumsticks or thighs instead of a whole chicken for quicker cooking.
- Add Some Veggies: Roast extra vegetables like carrots or bell peppers in the same pan as the chicken to soak up all those delicious flavors.
Equipment Needed
- Blender or food processor: For mixing the green sauce to perfection.
- Roasting pan or rack: Ensures even cooking and crispy skin.
- Kitchen thermometer: Helpful to confirm the chicken’s internal temperature.
How to Make Peruvian Chicken with Creamy Green Sauce
This recipe has a few steps, but each is simple and makes a big difference. Follow these instructions for a perfect result every time!
Prepare the Marinade 🥣
Start by combining lime juice, olive oil, garlic, paprika, cumin, salt, and oregano in a blender. Blend until smooth. This aromatic marinade will lock flavor into every bite of the chicken.
Marinate the Chicken 🍋
Pat your chicken dry and carefully loosen the skin over the breasts and legs with your fingers or a spoon. Spoon most of the marinade under the skin and spread the rest over the outside. Cover the chicken and refrigerate for at least 6 hours or overnight for the best results.
Roast the Chicken 🍗
Preheat your oven to 425°F. Place your chicken on a roasting rack, tucking the wings underneath and tying the legs together to keep its shape. Roast for 20 minutes before reducing the heat to 375°F. Cook for about an additional hour until golden brown and juicy. Rest the chicken under foil for 20 minutes before slicing.
Make the Green Sauce 🌿
While the chicken marinates (or roasts), whip up the green sauce. Blend cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and salt in a food processor until smooth. With the motor running, slowly drizzle in the olive oil for a creamy consistency. Adjust the spice level by adding jalapeño seeds to taste.
Tips for Making the Recipe
For the best flavor and texture, keep these tips in mind:
- Marinate Overnight: The longer you marinate, the more flavorful the chicken. Minimum six hours is ideal.
- Rest After Roasting: Allowing the chicken to rest ensures those delicious juices don’t run out when you carve it.
- Adjust Sauce Heat: You can control the spiciness by leaving in or removing the seeds from the jalapeños.
How to Serve Peruvian Chicken with Creamy Green Sauce?
Make your dish stand out both in taste and presentation!
Arrange the roasted chicken on a large serving platter and drizzle some green sauce over the top for a pop of color. Serve with steamed rice, roasted potatoes, or a bright side salad to balance the meal. You could even use the leftovers to make tacos or grain bowls. Garnish the platter with lime wedges for extra zest, and keep extra green sauce on the side for dipping.
Nutritional Information
Here’s a quick breakdown of the nutritional content per serving:
- Calories: 614
- Protein: 49g
- Carbohydrates: 7g
- Fat: 43g
Make Ahead and Storage
You can prepare the marinade up to two days in advance and store it in the fridge. Marinate the chicken the night before to save time on the day of cooking.
Storing Leftovers
Refrigerate the cooked chicken in an airtight container for up to 4 days. The green sauce can also be stored in the fridge for about a week.
Freezing
Freeze the roasted chicken in portions for up to 3 months. The green sauce can be frozen, though its texture might change slightly upon thawing, so be sure to blend it again before serving.
Peruvian Chicken with Creamy Green Sauce is the kind of recipe that brings excitement to dinner. Packed with bold flavors and simple to make, it’s bound to become a new favorite in your recipe collection. Try it this week and impress your family and friends with this flavorful, homemade take on a restaurant classic!
For a visual guide, watch the full recipe video here:
Peruvian Chicken with Creamy Green Sauce Recipe
Ingredients
For the Chicken
- 3 tablespoons extra virgin olive oil
- ¼ cup fresh lime juice about 2 limes
- 4 large garlic cloves roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4- pound whole chicken
For the Green Sauce
- 3 jalapeño peppers seeded if desired (use about half the seeds for medium heat), roughly chopped
- 1 cup fresh cilantro leaves packed
- 2 garlic cloves roughly chopped
- ½ cup high-quality mayonnaise such as Hellmann’s
- ¼ cup sour cream
- 1 tablespoon fresh lime juice about 1 lime
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
For the Chicken
- In a blender or mini food processor, combine all ingredients except the chicken and blend until smooth.
- Remove the giblets from the chicken and pat the outside dry with paper towels. Place the chicken in a bowl, breast side up, with the legs facing you. Gently loosen the skin over the breasts and legs using your fingers or the handle of a wooden spoon, being careful not to tear it.
- Spoon two-thirds of the marinade under the skin, spreading it evenly. Use the remaining marinade to coat the outside of the chicken. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to develop.
- When ready to cook, adjust the oven rack to the lower-middle position and preheat the oven to 425°F. Line a roasting pan with foil for easy cleanup and spray a V-shaped rack (or regular roasting rack) with non-stick cooking spray. Place the chicken on the rack and tie the legs together with kitchen string.
- Roast for 20 minutes until the skin turns golden brown, then reduce the oven temperature to 375°F. Continue roasting for about 1 hour and 10 minutes, or until the juices run clear when you cut between the leg and thigh. If the skin starts browning too quickly, cover loosely with foil.
- Once cooked, tent the chicken with foil and let it rest for 20 minutes. Tilt the bird to release the juices into the pan before transferring it to a cutting board. Carve and serve with the green sauce.
For the Green Sauce
- In a blender or food processor, combine all ingredients except the olive oil and blend until smooth.
- With the motor running, slowly drizzle in the olive oil until fully incorporated. The sauce may seem runny at first but will thicken as it sits.
- Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
