Peruvian Roast Chicken Green

The first time I walked into a Peruvian rotisserie, the hit of roasted cumin and garlic stopped me in my tracks. That chicken changed everything I thought I knew about roast bird. Now my kitchen fills with those same fragrant spices whenever I make this version at home, and my neighbors start knocking on the door before it even comes out of the oven.

Last summer I made this for a backyard dinner and watched my usually picky eater nephew go back for thirds. The combination of smoky roasted chicken and bright tangy sauce just hits different when everyone is gathered around the table. Now whenever family visits, this is the first request I hear.

Ingredients

• 1 whole chicken: About 3.5 to 4 pounds, pat it completely dry before seasoning so the skin crisps up beautifully
• 2 tablespoons olive oil: Helps the spices adhere and creates that gorgeous golden color
• 1 tablespoon lime juice: Adds brightness and helps tenderize the meat
• 1 tablespoon soy sauce: Use gluten free if needed, brings umami depth
• 1 tablespoon white vinegar: Balances the richness and cuts through the fat
• 1 tablespoon paprika: Gives the chicken its signature reddish hue
• 2 teaspoons ground cumin: The earthy backbone of the whole dish
• 2 teaspoons garlic powder: Distributes evenly better than fresh garlic in the marinade
• 1 teaspoon dried oregano: Mexican oregano is most authentic but regular works perfectly
• 1 teaspoon black pepper: Freshly cracked makes a noticeable difference
• 2 teaspoons kosher salt: Essential for seasoning through to the bone
• 1 cup fresh cilantro leaves: Pack the cup tight for the most vibrant sauce
• 2 jalapeño peppers: Seed them for less heat or leave some seeds if you like it spicy
• 2 cloves garlic: Fresh garlic here gives the sauce its punch
• ½ cup mayonnaise: Creates the creamy base
• ¼ cup sour cream: Greek yogurt works for a lighter version
• 2 tablespoons lime juice: Brightens and cuts through the creaminess
• 2 tablespoons extra virgin olive oil: Makes the sauce velvety smooth
• ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste after blending

Instructions

Preheat and prepare:

Heat your oven to 425°F and set a rack in the middle position. Get your roasting pan with rack ready.

Mix the marinade:

In a small bowl 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 completely dry with paper towels. Rub the marinade all over, getting under the skin and inside the cavity.

Let it rest:

Place chicken breast side up on the rack. Let it sit at room temperature for 20 minutes or refrigerate up to 12 hours.

Roast to perfection:

Cook for 1 hour to 1 hour 10 minutes until thigh reaches 165°F and juices run clear.

Rest before carving:

Let the chicken rest for 10 minutes so the juices redistribute throughout the meat.

Blend the green sauce:

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

Carve and serve:

Cut the chicken into pieces and pass the sauce at the table so everyone can drizzle their own.

Save

My friend from Lima told me this is the taste of Sunday family dinners in Peru. Now whenever I serve it, I understand why this chicken becomes such a core memory for people. The way the crispy skin meets that bright sauce just creates something magical.

Making It Ahead

The chicken marinade can be applied the night before and kept refrigerated. The green sauce actually improves after a day in the fridge, giving the flavors time to deepen and marry together.

Side Dish Magic

Roasted potatoes tossed with a little cumin and salt echo the spices in the chicken. A simple green salad with lime vinaigrette cuts through the richness perfectly.

Sauce Variations

The green sauce is endlessly adaptable and can be tweaked to suit your taste.

• Add a handful of parsley for a more herbaceous flavor
• Blend in half an avocado for extra creaminess
• Substitute lime with lemon for a different bright note

Save

Every time I pull this chicken from the oven, that fragrant cloud of spices reminds me why some recipes become traditions. Hope this one finds its way into your regular rotation too.

Recipe Questions & Answers

→ How do I achieve crispy skin on the roast chicken?

For crispier skin, air-chill the chicken uncovered in the fridge for several hours before roasting to dry the surface.

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

Yes, reduce or increase the number of jalapeños to suit your preferred spice level.

→ What is the best way to check if the chicken is fully cooked?

Use a meat thermometer and ensure the thickest part of the thigh reaches 165°F (74°C) with clear juices.

→ What can I substitute for sour cream in the green sauce?

Greek yogurt makes an excellent lighter alternative while maintaining creaminess.

→ What are good side dishes to pair with this chicken?

Roasted potatoes or a fresh salad complement the flavors well and create a balanced meal.