Peruvian Roast Chicken Green

The first time I encountered Pollo a la Brasa was at a tiny family run spot in Lima where the rotisserie spun in the window and the smell of cumin and charcoal drifted out onto the street. I ended up eating there three times in one week obsessed with how the spices penetrated every juicy bite. When I got home I knew I had to recreate that experience even without a rotisserie.

Last summer I made this for a backyard dinner and my friend who claims to hate roast chicken went back for thirds. She made me write down the recipe right there at the table sauce still on her chin. Now its the only chicken she asks for when she comes over.

Ingredients

• Whole chicken: A 3.5 to 4 pound bird gives you the best ratio of crispy skin to juicy meat and fits perfectly in most roasting pans
• Olive oil: Helps the spices adhere and creates that gorgeous golden brown color that makes everyone reach for their camera
• Lime juice: The acid tenderizes the meat and adds that bright Peruvian brightness that cuts through the richness
• Soy sauce: Adds umami depth and helps create that beautiful caramelized crust we are all after
• White vinegar: Works with the lime to break down fibers letting the marinade penetrate deeper
• Paprika: Gives the chicken its signature red glow and adds a subtle sweet smoky flavor
• Ground cumin: The earthy backbone of the whole operation and what makes it taste authentically Peruvian
• Garlic powder: Distributes more evenly than fresh garlic and wont burn at high roasting temperatures
• Dried oregano: Adds a floral herbal note that balances the heavy spices beautifully
• Fresh cilantro: The star of the green sauce and absolutely non negotiable for that authentic flavor
• Jalapeño peppers: Bring the heat but seeded they stay friendly enough for even mild palates
• Mayonnaise and sour cream: Create the luscious creamy base that makes the sauce so irresistible

Instructions

Get your oven ready:

Preheat to 425°F because we want high heat to create crispy skin and seal in all those juices

Whisk up the magic marinade:

Combine olive oil lime juice soy sauce vinegar paprika cumin garlic powder oregano pepper and salt in a small bowl until everything is well blended

Prep the chicken:

Pat the bird completely dry with paper towels because moisture is the enemy of crispy skin

Massage in the flavor:

Rub that marinade everywhere under the skin inside the cavity even in every nook and cranny you can find

Let it rest:

Set the chicken breast side up on a rack in your roasting pan and let it sit at room temperature for 20 minutes so it cooks evenly

Roast to perfection:

Cook for about 1 hour to 1 hour 10 minutes until the thickest part of the thigh hits 165°F and the juices run clear

The waiting game:

Let the chicken rest for 10 minutes before carving so the juices redistribute instead of running all over your cutting board

Make the green sauce:

While the chicken rests blend cilantro jalapeños garlic mayonnaise sour cream lime juice olive oil salt and pepper until smooth and vibrant

Carve and serve:

Cut up that beautiful bird and drizzle plenty of green sauce over each plate

Save

My grandmother always said a meal is made special when people linger at the table and this chicken guarantees that happens every single time.

Making It Your Own

I have tried this with chicken pieces when I am short on time and it still delivers incredible flavor in about half the time. The bone in pieces get those beautifully charred edges and cook through faster while still staying incredibly moist.

Sauce Secrets

The green sauce actually gets better after a day in the fridge so I often double the batch and keep it around for drizzling on eggs sandwiches or honestly eating straight off the spoon. It keeps beautifully for about a week if it lasts that long.

Side Dish Magic

Roasted potatoes tossed in a little of the chicken drippings are absolute perfection alongside this bird. The creamy sauce also loves being dolloped onto a simple green salad or spooned over grilled corn on the cob.

• A cold beer or crisp white wine cuts through the richness perfectly
• Extra lime wedges on the table let everyone adjust their own brightness
• The sauce works just as well on grilled fish or roasted vegetables

Save

There is something deeply satisfying about serving a whole roasted chicken and watching everyone reach for seconds sauce covered smiles all around.

Recipe FAQs

→ How should I prepare the chicken for roasting?

Pat the chicken dry and rub it thoroughly with a marinade made from olive oil, lime juice, soy sauce, vinegar, and spices. Marinate at room temperature for 20 minutes or refrigerate up to 12 hours for deeper flavor.

→ What temperature and time are required for roasting?

Roast the chicken in a 425°F (220°C) oven for 1 to 1 hour 10 minutes, until the thickest part reaches 165°F (74°C) and juices run clear.

→ How is the green sauce made?

Blend fresh cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper until smooth and vibrant.

→ Can I adjust the heat level in the green sauce?

Yes, you can modify the number of jalapeño peppers to increase or reduce the sauce’s spiciness according to your preference.

→ What sides complement this dish well?

Roasted potatoes or a fresh salad pair beautifully, balancing the rich flavors of the spiced chicken and creamy sauce.