Peruvian Roast Chicken Green Sauce (Printable)

Succulent spice-marinated chicken with tangy herby green sauce inspired by classic Peruvian flavors.

# What You Need:

→ For the Chicken

01 - 1 whole chicken (about 3.5–4 lbs), backbone removed (spatchcocked)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder (or Peruvian ají panca if available)

→ For the Creamy Green Sauce (Aji Verde)

11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped (or Peruvian ají amarillo if available)
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper

→ To Serve

21 - Lime wedges
22 - Optional: sliced red onions, boiled potatoes, or rice

# Directions:

01 - In a small bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until well combined.
02 - Place the spatchcocked chicken on a large baking tray or dish. Pat dry thoroughly with paper towels to ensure crispy skin.
03 - Rub the marinade generously all over the chicken, working it under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor penetration.
04 - Preheat your oven to 425°F.
05 - Place chicken breast-side up on a wire rack set over a baking sheet. Roast for 50–60 minutes, until the thickest part of the thigh reaches 165°F and the skin is golden and crisp. Let rest for 10 minutes before carving.
06 - While chicken roasts, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Adjust seasoning to taste.
07 - Carve the rested chicken and serve with the creamy green sauce, fresh lime wedges, and your choice of sides.

# Expert Suggestions:

01 -
  • The spice rub creates this incredible crust that locks in every drop of moisture while roasting
  • That green sauce is basically liquid gold—people will hover around the blender just to get first taste
  • It looks impressive but mostly the oven does all the work while you handle the sauce
02 -
  • Patting the chicken completely dry before applying the marinade is the difference between crispy skin and rubbery skin
  • Letting the chicken rest after roasting gives the juices time to redistribute so they do not run out the moment you cut into it
  • The green sauce actually gets better after a few hours in the fridge, so make it ahead if you can
03 -
  • If you can find Peruvian ají panca or ají amarillo paste, use it—that is the authentic flavor that sets this apart
  • Grilling the chicken over indirect heat adds a whole other smoky dimension if you have the time and setup

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