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Peruvian Chicken with Creamy Green Sauce Recipe
Ash Tyrrell

Peruvian Chicken with Creamy Green Sauce Recipe

I finally tried making Peruvian Chicken with that irresistible green sauce at home—and let me tell you, it was so worth it! I’ve always enjoyed this dish at restaurants, but making it myself felt like unlocking a secret flavor weapon.
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Prep Time 6 hours
Cook Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil – Helps the marinade stick and keeps the chicken moist.
  • 1/4 cup fresh lime juice – Brightens the flavor and tenderizes the meat.
  • 5 garlic cloves – Adds depth and savory aroma.
  • 1 tbsp kosher salt – Enhances all the flavors.
  • 2 tsp paprika – Gives that smoky depth and beautiful color.
  • 1 tsp black pepper – Adds a mild bite.
  • 1 1/2 tsp ground cumin – Classic spice in Peruvian cuisine with a warm earthy note.
  • 1 tsp dried oregano – Brings in a touch of herbal aroma.
  • 1 tsp sugar – Balances out the acidity and spice.
  • 1 whole chicken about 3.5 to 4 lbs – Try to use a fresh chicken; it’ll roast more evenly and taste better.
  • 2 jalapeño peppers seeded for mild, keep seeds for heat – The main heat source.
  • 1 cup fresh cilantro packed – Gives that vibrant green color and fresh flavor.
  • 2 garlic cloves – Boosts the savory element.
  • 1/2 cup mayonnaise – Adds creaminess and richness.
  • 1/4 cup sour cream – Softens the heat and adds a tangy balance.
  • 2 tbsp fresh lime juice – Brightens the sauce and ties it all together.
  • 1/2 tsp salt – Seasoning is key!
  • 1/4 tsp black pepper – Just enough to add a mild kick.
  • 2 tbsp olive oil – Helps emulsify the sauce into a silky blend.

Method
 

  1. In a blender or small food processor, combine lime juice, olive oil, garlic, paprika, cumin, oregano, salt, sugar, and black pepper. Blend until smooth and vibrant. This marinade is where all that signature Peruvian flavor comes from, so don’t skimp!
  2. Pat the chicken dry with paper towels (this helps the skin crisp up). Carefully slide your fingers under the skin of the breast and thighs to create pockets. Pour most of the marinade under the skin, spreading it as evenly as possible. Rub the remaining marinade all over the outside. Cover and refrigerate for at least 6 hours, or overnight for best flavor.
  3. Preheat your oven to 425°F (220°C). Place the marinated chicken breast-side up on a roasting rack in a pan. Tuck the wings under and tie the legs with kitchen twine. Roast at 425°F for 20 minutes, then lower the oven temperature to 375°F (190°C) and continue roasting for about 1 hour more. The chicken is ready when the skin is golden and a thermometer reads 165°F in the thickest part. Let the chicken rest for 15–20 minutes before carving to keep it juicy.
  4. While the chicken roasts, combine the jalapeños, cilantro, garlic, mayo, sour cream, lime juice, salt, and pepper in a food processor. Blend until smooth. With the motor running, slowly stream in olive oil until the sauce becomes thick and creamy. Adjust seasoning and spice to taste. I usually keep some seeds for that extra heat punch!

Notes

  • Marinate overnight for maximum flavor—don’t rush it!
  • Use a rack when roasting to help the skin crisp evenly and the bottom not get soggy.
  • Rest the chicken after roasting so the juices settle inside.
  • Make extra sauce—trust me, you’ll want to put it on everything!
  • Roast some potatoes or veggies in the pan under the chicken to catch the drippings and soak up flavor.