Peruvian Roast Chicken Green (Printable)

Spiced roast chicken paired with a vibrant, creamy cilantro and jalapeño sauce for rich, bold flavors.

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (about 3.5-4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt

→ For the Creamy Green Sauce

12 - 1 cup fresh cilantro leaves (packed)
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat your oven to 425°F.
02 - In a small bowl, mix olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt to create a marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken, including under the skin and inside the cavity.
04 - Place the chicken, breast side up, on a rack in a roasting pan. Let marinate at room temperature for 20 minutes (or refrigerate up to 12 hours for deeper flavor).
05 - Roast for 1 hour to 1 hour 10 minutes, or until the thickest part of the thigh registers 165°F and juices run clear.
06 - Rest the chicken for 10 minutes before carving.
07 - In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth and vibrant green.
08 - Carve the chicken and serve with the creamy green sauce on the side.

# Expert Suggestions:

01 -
  • The spice rub creates this incredible mahogany crust that locks in juices while roasting
  • That creamy green sauce is honestly addictive—Ive caught people eating it off a spoon
  • It looks impressive but requires mostly hands-off oven time
  • The leftovers make phenomenal tacos, sandwiches, or salad toppers
02 -
  • Patting the chicken thoroughly dry before applying the rub is the secret to crispy skin
  • Getting under the skin with the marinade makes a huge difference in flavor penetration
  • The sauce benefits from 30 minutes in the fridge to let flavors meld
  • A thermometer prevents overcooking—juices running clear can sometimes be misleading
03 -
  • Spatchcocking the chicken (cutting out the backbone and flattening it) reduces cooking time and ensures even more crispy skin
  • Save the chicken bones to make a quick broth—simmer with onion, carrot, and celery for an hour
  • If the skin starts browning too quickly, tent loosely with foil for the last 15 minutes

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