Peruvian Roast Chicken Creamy Sauce (Printable)
Spiced roast chicken features a bright, herby creamy green sauce perfect for vivid flavor contrasts.
# What You'll Need:
→ Chicken and Marinade
01 - 1 whole chicken (3.5–4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt
→ Creamy Green Sauce
12 - 1 cup fresh cilantro leaves, packed
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How To Make It:
01 - Preheat oven to 425°F.
02 - In a small bowl, whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, black pepper, and kosher salt until well combined.
03 - Pat the chicken completely dry with paper towels. Rub the marinade thoroughly over the entire chicken, working it under the skin and inside the cavity for maximum flavor penetration.
04 - Place the chicken breast side up on a rack in a roasting pan. Let stand at room temperature for 20 minutes to marinate, or refrigerate up to 12 hours for deeper flavor development.
05 - Roast for 1 hour to 1 hour 10 minutes, until the thickest part of the thigh reaches 165°F and juices run clear when pierced.
06 - Transfer the chicken to a cutting board and let rest for 10 minutes before carving to allow juices to redistribute.
07 - While chicken rests, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender. Process until completely smooth and vibrant green.
08 - Carve the chicken and arrange on plates. Serve immediately with the creamy green sauce on the side for drizzling.
# Expert Hints:
01 -
- The skin gets impossibly crispy while the meat stays juicy and tender
- That green sauce is honestly good on everything from eggs to sandwiches
02 -
- Patting the chicken completely dry is the difference between crispy skin and flabby disappointment
- Letting the chicken rest after roasting keeps all those juices from running onto your cutting board
03 -
- Use a meat thermometer to avoid overcooking, nobody likes dry chicken
- If the skin browns too quickly, tent loosely with foil for the last 15 minutes