This Peruvian Chicken with Green Sauce is a flavorful, tender dish that’s sure to become a family favorite. Roasted to perfection, the chicken is packed with aromatic spices, and the creamy, tangy green sauce made from fresh cilantro and jalapeños is the perfect complement. Whether you’re preparing this for a special occasion or a weeknight meal, this recipe is bound to impress!
Why You’ll Love This Recipe
I absolutely love this recipe because it’s a perfect balance of bold flavors and tender, juicy chicken. The spice rub, featuring paprika, cumin, and garlic, infuses the chicken with deep, rich flavors, while the homemade green sauce brings a fresh, zesty kick. It’s versatile enough to be served with rice, vegetables, or even on its own, making it a great go-to for any meal. The best part is that it’s easy to make and can be prepared in less than two hours!
Ingredients
For the Chicken:
1 whole chicken (about 3-4 lbs)
1 tablespoon paprika
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon onion powder
1/2 lemon, juiced
4 cloves garlic, minced
1/2 teaspoon dried oregano
Fresh cilantro for garnish (optional)
For the Green Sauce:
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon white vinegar
1-2 jalapeño peppers, seeds removed
2 cloves garlic
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice.
Rub the spice mixture all over the chicken, making sure to coat it evenly.
Place the chicken on a roasting rack or in a baking dish and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is roasting, prepare the green sauce. In a blender or food processor, combine the cilantro, mayonnaise, sour cream, olive oil, vinegar, jalapeños, garlic, salt, and pepper. Blend until smooth and creamy.
Once the chicken is roasted and golden brown, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the chicken with the green sauce on the side or drizzled on top, and garnish with fresh cilantro if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Variations
Spicy Kick: Add extra jalapeños or a dash of hot sauce to the green sauce for a spicier version.
Grilled Chicken: If you prefer grilling, you can grill the chicken instead of roasting it for a smoky flavor.
Yogurt Alternative: Swap the sour cream with Greek yogurt for a lighter version of the green sauce.
Storage/Reheating
To store leftovers, place the chicken and green sauce in separate airtight containers and refrigerate. The chicken will keep for up to 3 days, and the green sauce can last for about 2-3 days in the fridge. To reheat, simply warm the chicken in the oven at 350°F (175°C) for about 10 minutes until heated through. I recommend serving the green sauce fresh, as the flavors are best when it’s just made.
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FAQs
Can I use chicken breasts instead of a whole chicken?
Yes, you can definitely use chicken breasts if you prefer. Just be sure to adjust the cooking time, as they will cook faster than a whole chicken.
How do I know when the chicken is done?
I always recommend using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C) to be fully cooked and safe to eat.
Can I make the green sauce ahead of time?
Absolutely! You can make the green sauce a day or two in advance. Just store it in the fridge and give it a good stir before serving.
Is this recipe spicy?
The green sauce has a mild heat from the jalapeños, but it’s not overly spicy. If you’re sensitive to heat, you can omit the jalapeños or use just one.
Can I freeze leftovers?
While the chicken can be frozen, I recommend freezing it without the green sauce. The sauce may lose its texture when frozen and thawed, but the chicken will be fine in the freezer for up to 3 months.
Conclusion
Peruvian Chicken with Green Sauce is a flavorful and satisfying dish that’s easy to prepare and perfect for any occasion. The combination of roasted chicken with a creamy, zesty green sauce is a winner every time. I love serving it with a side of rice or roasted vegetables, but it’s just as delicious on its own. Whether you’re cooking for a family dinner or a special gathering, this recipe will undoubtedly impress your guests.
📖 Recipe:
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Peruvian Chicken with Green Sauce
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Peruvian Chicken with Green Sauce recipe delivers a delicious balance of bold spices and a creamy, tangy green sauce made with fresh cilantro and jalapeños. Roasted to perfection, the chicken is flavorful and tender, making it a great choice for family dinners or special occasions. Paired with a zesty green sauce, it’s sure to impress. Easy to prepare and full of vibrant flavors, this dish will become a new favorite in your recipe rotation!
Ingredients
For the Chicken:
1 whole chicken (about 3–4 lbs)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 lemon, juiced
4 cloves garlic, minced
1/2 teaspoon dried oregano
Fresh cilantro for garnish (optional)
For the Green Sauce:
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon white vinegar
1–2 jalapeño peppers, seeds removed
2 cloves garlic
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. Rub this spice mixture all over the chicken, ensuring an even coat.
- Place the chicken on a roasting rack or in a baking dish and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken roasts, prepare the green sauce. Blend cilantro, mayonnaise, sour cream, olive oil, vinegar, jalapeños, garlic, salt, and pepper in a food processor until smooth and creamy.
- Once the chicken is golden and cooked through, remove from the oven and rest for 10 minutes before slicing.
- Serve the chicken with the green sauce on the side or drizzled on top. Garnish with fresh cilantro if desired.
Notes
Spicy Kick: For a spicier sauce, add more jalapeños or a few dashes of hot sauce.
Grilled Chicken: Substitute roasting with grilling for a smoky flavor.
Yogurt Alternative: Replace sour cream with Greek yogurt for a lighter green sauce.
Make Ahead: You can prepare the green sauce ahead of time (up to 2 days) and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Roasting
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
