Peruvian Roast Chicken Creamy Sauce

The aroma that filled my tiny apartment that first time I made Peruvian roast chicken stopped my neighbor in the hallway. She actually knocked on my door to ask what smelled so incredible. I remember laughing as I explained it was just chicken with spices, but the truth is this marinade transforms ordinary poultry into something that makes people gather around your kitchen asking what is happening in there.

I made this for my dads birthday last year and he kept talking about it for months. He is not someone who usually comments on food unless something is wrong, so watching him go back for thirds while asking exactly what spices I used made my entire week. Now he requests it whenever he visits.

Ingredients

• Whole chicken (3.5 to 4 lbs): Pat this completely dry before starting because moisture is the enemy of crispy skin
• Olive oil: This helps the spices adhere and creates that beautiful golden brown exterior
• Lime juice: The acidity tenderizes the meat and brightens the whole dish
• Soy sauce: Use gluten free if needed but do not skip it because it adds umami depth
• White vinegar: Balances the richness and helps the marinade penetrate the meat
• Paprika: Gives the chicken that gorgeous red color and subtle smokiness
• Ground cumin: This is the backbone of Peruvian flavor so use fresh stuff
• Garlic powder: Distributes more evenly than fresh garlic in a dry rub
• Dried oregano: Mexican oregano works beautifully here if you can find it
• Black pepper: Freshly ground makes a noticeable difference
• Kosher salt: Essential for seasoning throughout the meat not just the surface
• Fresh cilantro: The heart of the green sauce so do not be shy with it
• Jalapeño peppers: Remove the seeds if you are sensitive to heat
• Mayonnaise: Creates the creamy base that makes the sauce so addictive
• Sour cream: Greek yogurt works too for a lighter version
• Extra virgin olive oil: Makes the sauce velvety and glossy

Instructions

Preheat and prep:

Get your oven to 425°F (220°C) and move the rack to the middle position

Make the marinade:

Whisk together olive oil, lime juice, soy sauce, vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until combined

Season the chicken:

Pat the chicken very dry with paper towels then rub the marinade everywhere including under the skin and inside the cavity

Let it rest:

Place the chicken breast side up on a roasting rack and let it sit at room temperature for 20 minutes

Roast to perfection:

Cook for 1 hour to 1 hour 10 minutes until the thigh reaches 165°F (74°C) and juices run clear

Rest before carving:

Let the chicken rest for 10 minutes so the juices redistribute

Blend the sauce:

Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender until smooth and bright green

Serve and enjoy:

Carve the chicken and pass that incredible green sauce at the table

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This recipe has become my go to for new neighbors and unexpected guests. Something about that vibrant green sauce alongside the spiced golden chicken makes people feel like they are at a restaurant instead of my dining table.

Getting Crispy Skin

The secret to restaurant quality skin is air chilling the uncovered chicken in the fridge for several hours before cooking. I discovered this by accident when I got interrupted during prep and left the bird sitting out. That night the skin was the crispiest I have ever achieved at home.

Marinating Time

While 20 minutes at room temperature works fine, letting the chicken marinate overnight in the refrigerator transforms the dish completely. The spices penetrate deeper and every bite becomes more flavorful. I started doing this when I had more time on weekends and now I cannot go back.

Sauce Variations

The green sauce is incredibly versatile and I have started making double batches to keep in the refrigerator. It works just as well on grilled fish, roasted vegetables, or even as a sandwich spread the next day.

• Try adding a handful of parsley for a different herbal note
• A touch of honey balances the heat if you prefer mild sauce
• The sauce keeps for a week so do not worry about leftovers

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There is something deeply satisfying about serving a whole roasted chicken that looks impressive but comes together with such simple ingredients. Watch how quickly people reach for that green sauce it is the real star of the show.

Recipe FAQs

→ How do I ensure the chicken is flavorful throughout?

Marinate the chicken thoroughly, rubbing the spices under the skin and letting it rest for at least 20 minutes or refrigerate longer for deeper flavor.

→ What is the key to a crispy chicken skin?

Air-chill the chicken uncovered in the refrigerator for several hours before roasting to dry the skin for extra crispiness.

→ Can I adjust the heat level of the green sauce?

Yes, modify the number of jalapeño peppers to suit your preferred spice level, reducing or increasing according to taste.

→ What can I serve with this chicken and sauce?

Roasted potatoes, fresh salads, or steamed vegetables complement the rich flavors and creamy sauce well.

→ Is there a substitute for sour cream in the sauce?

Greek yogurt works as a lighter alternative, providing creaminess while maintaining the sauce’s tangy profile.