Peruvian-Style Roast Chicken With Green Sauce

Peruvian-Style Roast Chicken With Green Sauce
Jennifer Segal
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This is my take on Pollo a la Brasa, the delicious roast chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned. The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even makes a fabulous dip or salad dressing.

What You’ll Need To Make Peruvian-Style Roast Chicken

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers.” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer.” This might seem strange since we’re roasting but don’t worry about it — all of these chickens can be used in recipes interchangeably.

How To Make Peruvian-Style Roast Chicken

Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor.
(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Blend until smooth.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Spoon 2/3 of the marinade under the skin.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

And rub the rest over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Preheat the oven to 425 degrees, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 degrees and roast for about an hour and ten minutes more. Let the chicken rest, covered with foil, for about 20 minutes before carving.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
While the chicken marinates, make the green sauce (recipe adapted from the Serious Eats Food Lab by J. Kenji Lopez-Alt).
(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

And process until smooth. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Keep in mind that the heat in the sauce comes from the ribs and seeds in the jalapeño peppers. I use about half of the seeds and ribs for a medium-hot sauce. If you’re worried about the heat, you can always leave them out at first and then blend them in to taste. (Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.)

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Transfer the sauce to a bowl and refrigerate until ready to serve. Garnish the sauce with a sprig cilantro, if desired, and serve with the roasted chicken.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
Note: The green sauce in this recipe is adapted from one of my favorite columns, the Serious Eats Food Lab by J. Kenji Lopez-Alt. 

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Peruvian-Style Roast Chicken with Green Sauce

By Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Servings: 4 Cook Time: 1 Hour 30 Minutes Total Time: 2 Hours, plus at least 6 hours marinating time

Ingredients
For The Chicken
  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice, from 2 limes
  • 4 large garlic cloves, roughly chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
  • 4 pound whole chicken
For The Green Sauce
  • 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
  • 1 cup packed fresh cilantro leaves
  • 2 cloves garlic, roughly chopped
  • ½ cup mayonnaise, best quality such as Hellmann’s
  • ¼ cup sour cream
  • 1 tablespoon fresh lime juice, from one lime
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
For The Chicken

Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.

Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

For The Green Sauce

Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them. Note: The nutritional information does not include the green sauce.

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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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