There’s a certain magic that happens when a chicken is roasted to perfection. The skin becomes shatteringly crisp, the meat tender and juicy, and the entire house fills with an aroma that promises something truly special is on its way. This Peruvian Chicken with Green Sauce recipe is exactly that—a dish that transforms a simple roast chicken into an unforgettable meal. The secret lies in a deeply savoury marinade and a vibrant, creamy green sauce that is so good, you’ll want to put it on everything. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so excited to share it.

Inspired by the famous Pollo a la Brasa, a rotisserie chicken dish that holds a special place in Peruvian cuisine, this home-friendly version uses a conventional oven to achieve a stunning result. The marinade, a potent blend of garlic, cumin, paprika, and a touch of soy sauce, penetrates the meat, ensuring every bite is packed with flavour. But the real star, the one that ties it all together, is the Aji Verde sauce. It’s a bright, tangy, and slightly spicy concoction that cuts through the richness of the chicken beautifully.

This roasted chicken recipe is ideal for a Sunday lunch when you have a bit more time to let the chicken marinate properly, but it’s also special enough for a casual dinner with friends. It’s a dish that feels both comforting and a little bit adventurous, bringing a taste of Peru right into your kitchen.

Recipe Overview

This recipe guides you through creating an incredibly succulent roasted chicken with a deeply flavourful, dark crust, paired with a zesty and creamy Aji Verde sauce. The chicken is spatchcocked for even cooking, resulting in moist meat and perfectly crisp skin. After testing this recipe five times, I finally got the marinade-to-roasting-time ratio just right for the ultimate juicy finish.

• Prep Time: 25 minutes (plus 4 hours marinating)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes (plus marinating time)
• Servings: 4-6 people
• Difficulty: Medium

Why You’ll Love This Peruvian Chicken with Green Sauce Recipe

• Genuine Flavour: The chicken marinade creates a savoury, slightly smoky crust, thanks to the combination of cumin, paprika, and soy sauce, while the meat underneath remains wonderfully moist. The green sauce is a fresh counterpoint—creamy from the mayonnaise, tangy from the lime, with a gentle heat from the jalapeño and a herby punch from the coriander.
• Impressive Results: While the process is straightforward, the final dish looks and tastes like something from a top restaurant. The golden-brown chicken and vibrant green sauce make a stunning centrepiece.
• Flexible Recipe: You can easily adjust the spice level in the Aji Verde sauce by adding or removing the chilli seeds. If you don’t have a whole chicken, this marinade works wonderfully on chicken thighs or drumsticks; just reduce the cooking time accordingly.
• Great for Gatherings: This dish is brilliant for feeding a family or a small group of friends. You can do all the prep work hours in advance, leaving you free to enjoy yourself once your guests arrive.
• Family Tested: My family absolutely adores this meal. My son, who can be a fussy eater, always asks for extra green sauce to dip his chips in. It always gets compliments!

Peruvian Chicken with Green Sauce Recipe

⏱️ 25 min prep  •  🍳 70 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients to create those complex Peruvian flavours. When it comes to the mayonnaise for the green sauce, I find that a full-fat, good-quality one like Hellmann’s gives the creamiest, most luxurious texture.

• For the Peruvian Chicken Marinade:
• 1 whole chicken (approx. 1.8kg)
• 6 cloves garlic, minced
• 60ml light soy sauce
• 60ml vegetable oil
• 2 tbsp fresh lime juice
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp black pepper, freshly ground
• 1 tsp salt
• For the Aji Verde (Green Sauce):
• 1 large bunch of fresh coriander (about 80g), stalks and leaves
• 2 jalapeño chillies, roughly chopped (seeds removed for less heat)
• 2 cloves garlic
• 120g good-quality mayonnaise
• 60g feta cheese, crumbled
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• ½ tsp salt

Sara’s Tip: Don’t be afraid of the coriander stalks! They hold so much flavour. Just give them a good wash and chop them roughly before adding them to the blender for the green sauce. They contribute a fresh, almost peppery note.

How to Make Peruvian Chicken with Green Sauce Recipe

The process involves three main stages: preparing and marinating the chicken, roasting it until golden, and blending the vibrant green sauce while it cooks. Spatchcocking the chicken is the key to getting it cooked evenly and achieving that desirable crispy skin all over.

1. Prepare the Marinade: In a medium bowl, whisk together all the marinade ingredients: minced garlic, soy sauce, vegetable oil, lime juice, cumin, smoked paprika, oregano, black pepper, and salt. Mix until everything is well combined.
2. Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using a sturdy pair of kitchen shears, cut along both sides of the backbone to remove it completely. You can save the backbone for making stock. Flip the chicken over and press down firmly on the breastbone to flatten it. This technique is explained well on Serious Eats and helps the chicken cook much more evenly.
3. Marinate the Chicken: Pat the chicken skin dry with paper towels. Place the chicken in a large dish or a sealable plastic bag. Pour the marinade all over the chicken, making sure to rub it under the skin and into every crevice. I find that using my hands is the best way to ensure it’s fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavour.
4. Preheat and Prepare for Roasting: When you’re ready to cook, take the chicken out of the fridge 30 minutes before roasting to allow it to come to room temperature. Preheat your oven to 200°C (180°C fan). Place the chicken, skin-side up, on a rack set inside a roasting tin. Discard any excess marinade.
5. Roast the Chicken: Roast for 1 hour to 1 hour and 15 minutes. The chicken is cooked when the juices run clear when a thigh is pierced with a skewer, and a meat thermometer inserted into the thickest part of the thigh reads 74°C. The skin should be deep golden brown and crisp.
6. Make the Aji Verde Sauce: While the chicken is roasting, prepare the green sauce. Add all the Aji Verde ingredients—coriander, jalapeños, garlic, mayonnaise, feta cheese, lime juice, olive oil, and salt—to a high-speed blender. Blend on high until the sauce is completely smooth and creamy. It should be a beautiful, vibrant green. Taste and adjust seasoning if needed.
7. Rest and Serve: Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for at least 10-15 minutes before carving. This is crucial for keeping the meat juicy. Carve the chicken and serve immediately with a generous amount of the fresh Aji Verde sauce on the side.

Tips From My Kitchen

• Temperature Control: For the juiciest chicken, don’t overcook it. A meat thermometer is your best friend here. Roasting at a higher temperature initially helps to crisp up the skin, ensuring a perfect finish. Pull the chicken from the oven as soon as it reaches 74°C.
• The Secret Step: I learned that patting the chicken skin thoroughly dry with paper towels before applying the marinade is a non-negotiable step. Moisture is the enemy of crispiness! This simple action makes a huge difference to the final texture of the skin.
• Make-Ahead: The Aji Verde sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge. The flavours will meld together even more. The chicken must be marinated for at least 4 hours, so it’s a great dish to prep the night before.
• Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days, and the sauce will keep for up to 4 days. The chicken is delicious cold in sandwiches the next day.

Delicious Variations to Try

While this recipe is fantastic as is, it’s also fun to adapt. Here are a few variations I’ve enjoyed:

• Spicy Version: For those who love heat, keep the seeds in the jalapeños when making the Aji Verde sauce. For even more fire, you could add a whole habanero chilli to the blender, but be warned—it will have a serious kick!
• Vegetarian Option: The marinade and sauce are brilliant with vegetables. Try tossing thick cauliflower steaks or large portobello mushrooms in the marinade and roasting them until tender and caramelised. Serve with the green sauce for a satisfying meat-free meal.
• Different Protein: This marinade is also excellent on a pork loin or even a firm white fish like cod. Just be sure to adjust your cooking times. For a quicker weeknight meal, try my Bang Bang Chicken Thighs, which use a similar principle of a flavourful coating and a creamy sauce.

What to Serve With Peruvian Chicken with Green Sauce Recipe

This dish is traditionally served with a couple of simple sides that perfectly complement the main event.

• Thick-Cut Chips: Salty, crispy chips are the classic accompaniment. They are perfect for dipping into any leftover Aji Verde sauce.
• Simple Salad: A fresh, crisp lettuce salad with cucumber, tomatoes, and a light vinaigrette provides a refreshing contrast to the rich, savoury chicken.
• Drink Pairing: A cold, crisp lager or a zesty Sauvignon Blanc works beautifully, as their acidity cuts through the richness of the chicken and complements the tang of the green sauce.

Frequently Asked Questions

Peruvian Chicken with Green Sauce

A succulent, spatchcocked chicken marinated in Peruvian spices and roasted until golden and crisp, served with a vibrant, creamy, and spicy Aji Verde green sauce.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Peruvian

Calories: 620

Ingredients Method Notes

Ingredients

  

For the Peruvian Chicken Marinade

• 1 whole chicken approx. 1.8kg
• 6 cloves garlic minced
• 60 ml light soy sauce
• 60 ml vegetable oil
• 2 tbsp fresh lime juice
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp black pepper freshly ground
• 1 tsp salt

For the Aji Verde (Green Sauce)

• 1 large bunch of fresh coriander about 80g, stalks and leaves
• 2 jalapeño chillies roughly chopped (seeds removed for less heat)
• 2 cloves garlic
• 120 g good-quality mayonnaise
• 60 g feta cheese crumbled
• 1 tbsp olive oil
• ½ tsp salt

Method

 

1. Prepare the Marinade: In a medium bowl, whisk together all the marinade ingredients: minced garlic, soy sauce, vegetable oil, lime juice, cumin, smoked paprika, oregano, black pepper, and salt. Mix until everything is well combined.
2. Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using a sturdy pair of kitchen shears, cut along both sides of the backbone to remove it completely. You can save the backbone for making stock. Flip the chicken over and press down firmly on the breastbone to flatten it. This technique is explained well on Serious Eats and helps the chicken cook much more evenly.
3. Marinate the Chicken: Pat the chicken skin dry with paper towels. Place the chicken in a large dish or a sealable plastic bag. Pour the marinade all over the chicken, making sure to rub it under the skin and into every crevice. I find that using my hands is the best way to ensure it's fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavour.
4. Preheat and Prepare for Roasting: When you're ready to cook, take the chicken out of the fridge 30 minutes before roasting to allow it to come to room temperature. Preheat your oven to 200°C (180°C fan). Place the chicken, skin-side up, on a rack set inside a roasting tin. Discard any excess marinade.
5. Roast the Chicken: Roast for 1 hour to 1 hour and 15 minutes. The chicken is cooked when the juices run clear when a thigh is pierced with a skewer, and a meat thermometer inserted into the thickest part of the thigh reads 74°C. The skin should be deep golden brown and crisp.
6. Make the Aji Verde Sauce: While the chicken is roasting, prepare the green sauce. Add all the Aji Verde ingredients—coriander, jalapeños, garlic, mayonnaise, feta cheese, lime juice, olive oil, and salt—to a high-speed blender. Blend on high until the sauce is completely smooth and creamy. It should be a beautiful, vibrant green. Taste and adjust seasoning if needed.
7. Rest and Serve: Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for at least 10-15 minutes before carving. This is crucial for keeping the meat juicy. Carve the chicken and serve immediately with a generous amount of the fresh Aji Verde sauce on the side.

Notes

For the most flavourful chicken, marinate overnight. The Aji Verde sauce can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Peruvian Chicken with Green Sauce recipe a try. It has become a true staple in my home for its incredible flavour and the way it brings everyone to the table. For another family-favourite chicken dinner, you might also enjoy these Bacon Brown Sugar Chicken Tenders. Let me know how you get on in the comments below—I love hearing about your kitchen adventures!