Peruvian Roast Chicken with Creamy Green Sauce is a bold, flavour packed chicken dish inspired by classic Peruvian pollo a la brasa. Chicken is marinated with garlic, lime and spices, then roasted until golden and juicy. The creamy green sauce, also known as Aji Verde, blends coriander, chilli, lime and mayonnaise into a fresh, vibrant sauce that makes this dish unforgettable.
Peruvian Roast Chicken with Creamy Green Sauce takes inspiration from the famous pollo a la brasa found across Peru. This style of chicken stands out for its bold marinade and the bright green sauce served on the side. Garlic, cumin, paprika, oregano, lime and tamari soak into the chicken and build deep savoury flavour while it marinates.
As the chicken roasts, the skin turns golden and slightly charred while the meat stays tender and juicy. The smell alone fills the kitchen and draws everyone in. Each bite carries warm spice, garlic and citrus.
Then comes the green sauce. Aji Verde blends coriander, jalapeños, garlic, lime, mayonnaise and sour cream into a creamy sauce with a fresh kick. It cuts through the richness of the chicken and ties the whole dish together.
At our place the biggest debate sits around the sauce. Some drizzle it over everything, others dip each bite of chicken. One thing always stays the same. The bowl of green sauce empties fast.
Why You’ll Love This Recipe
- Big bold flavour from garlic, lime, tamari and warm spices
- Juicy roast chicken with golden, crispy skin
- Creamy Aji Verde green sauce with fresh chilli and lime
- Simple oven baked recipe. No special equipment needed
- The green sauce tastes great on chicken, rice and vegetables
How to Make This Easy Peruvian Chicken Dinner
This recipe starts with a bold marinade which gives the chicken its deep flavour. The chicken pieces soak in garlic, lime, tamari, honey and warm spices before roasting in the oven until golden and juicy.
While the chicken cooks, the creamy green sauce comes together in minutes. Jalapeños, coriander, garlic, lime, mayonnaise and sour cream blend into the classic Peruvian Aji Verde.
Serve the roast chicken with plenty of the green sauce spooned over the top or on the side for dipping. The full method and measurements sit in the recipe card below.
Tips for the Best Peruvian Roast Chicken
- Marinate the chicken well: Give the chicken time to soak up the marinade. Aim for at least 8 hours in the fridge. Overnight gives deeper flavour and better seasoning through the meat.
- Use a whole chicken if possible: Cutting up a whole chicken gives you every cut including wings, thighs, drumsticks and breast. It also costs less and leaves you with a carcass for stock.
- Leave space on the tray: Place the chicken pieces with space between them. Crowding the tray traps steam and stops the skin from turning golden.
- Baste with the pan juices: During roasting, brush the chicken with the juices on the tray. This keeps the meat juicy and adds extra flavour to the skin.
- Adjust the heat in the green sauce: Leave the seeds in the jalapeños for more heat. Remove them for a milder sauce. Add chilli flakes if you want extra spice.
- Make extra green sauce: People always want more. The sauce keeps in the fridge for a day or two and works well on grilled meat, vegetables and salads.
Serving suggestions
Peruvian Roast Chicken with Creamy Green Sauce pairs well with simple sides which soak up all the flavour from the chicken and the sauce. Steamed rice or Peruvian rice makes a great base and catches every drop of the green sauce. A fresh avocado salad with tomato and red onion adds colour and freshness, while quinoa salad brings a light and hearty option to the table. Grilled vegetables, corn on the cob, potato wedges or sweet potato fries all work well alongside the chicken and round out the meal. Add a few lime wedges on the side for a fresh finish and plenty of the green sauce for spooning or dipping.
Storage + Reheating
Store any leftover Peruvian Roast Chicken in an airtight container in the fridge for up to 3 days. Keep the green sauce in a separate sealed container so the flavours stay fresh.
To reheat the chicken, place the pieces on a baking tray and warm in a moderate oven until heated through. This helps bring the skin back to life and keeps the meat juicy. You can also reheat smaller portions in the microwave if needed.
The green sauce tastes best served cold or at room temperature. Give it a quick stir before serving as it thickens slightly in the fridge.
Frequently Asked Questions
Can I use different cuts of chicken?
Yes. This recipe works well with chicken thighs, drumsticks, wings or marylands. Bone in pieces give the best flavour and stay juicy during roasting.
How long should I marinate the chicken?
Marinate the chicken for at least 8 hours for good flavour. Overnight gives the best result as the garlic, lime and spices soak deeper into the meat.
Is the green sauce spicy?
The sauce holds a gentle heat from the jalapeños. Remove the seeds for a milder sauce or leave them in if you enjoy more spice.
Can I make the green sauce ahead of time?
Yes. The sauce stores well in the fridge for up to 2 days. Keep it in a sealed container and give it a quick stir before serving.
What else can I serve the green sauce with?
This sauce works well with grilled meats, roasted vegetables, seafood and salads. Many people also use it as a dipping sauce for chicken wings, fries or roasted potatoes.
If you enjoy bold chicken dinners packed with flavour, this Peruvian Roast Chicken with Creamy Green Sauce deserves a place on your table. Give it a try and leave a comment below to share how it turned out for you.
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Peruvian Roast Chicken with Green Sauce
Ingredients
SPICED CHICKEN
- 1.8kg whole chicken, cut into 8 pieces (or buy ready cut pieces)
- 2 tablespoons tamari (or use soy sauce)
- 6 cloves garlic, grated
- 1 tablespoon honey
- juice of 1 lime
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
GREEN SAUCE
- 2 jalapeños, deseeded and roughly chopped
- 1 cup packed coriander leaves and stems
- ½ cup good quality mayonnaise
- ¼ cup sour cream
- juice of 1 large lime
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
TO SERVE (optional)
- Steamed rice of choice
- Diced avocado, tomato & red onion
- Lime wedges or cheeks
- Coriander sprigs
- Jalapeños, sliced
Instructions
SPICED CHICKEN
- Place chicken pieces in a large zip lock bag.
- In a bowl whisk tamari, garlic, honey, lime juice, olive oil, cumin, smoked paprika, oregano and salt. Pour the marinade over the chicken. Remove excess air from the bag and seal. Massage the bag well so the chicken pieces coat evenly. Refrigerate for at least 8 hours. Overnight gives the best flavour.
- Heat oven to 220℃ (200℃ fan forced). Line a large baking tray with baking paper. Remove chicken from the marinade and arrange on the tray with space between each piece. Spoon a little marinade over each piece. Roast for 25 minutes until the skin turns golden and begins to char.
- Remove the tray from the oven. Brush the chicken with the pan juices. Return to the oven and reduce the temperature to 180C (160C fan forced). Roast for another 25 to 30 minutes until the chicken cooks through and reaches 75C internal temperature.
- Remove from the oven and brush once more with the tray juices. Rest the chicken for 10 minutes before serving. Serve with the Green Sauce and sides of choice. Brown rice with tomato and avocado salad works well. Finish with sliced jalapeño and coriander sprigs.
GREEN SAUCE
- Place jalapeños, coriander, mayonnaise, sour cream, lime juice, olive oil, garlic, salt and pepper into a blender or food processor. Blend until smooth and creamy.
- Transfer to a bowl or jug. Cover and refrigerate until ready to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Chicken: Use a whole chicken cut into eight pieces or buy about 1.3 to 1.5 kg of pre cut chicken pieces from the butcher or supermarket. Using a whole chicken gives a mix of cuts including breast, thighs, wings and drumsticks.
You also have the option to cook one cut only. Chicken thigh cutlets, marylands, drumsticks or wings all work well. - Green Sauce: Aji Verde works as more than a sauce for this chicken. Use it with grilled meat, seafood, roasted vegetables or as a salad dressing. It also works well as a dipping sauce for foods such as chicken wings, fish bites, calamari, samosas or pakoras.
- Gluten Free: This recipe is gluten free when tamari is used. If gluten free does not matter, replace the tamari with regular soy sauce.
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