If you’re looking for a show-stopping chicken dish that’s packed with bold flavors, you’re in for a treat. This Peruvian Roast Chicken with Green Sauce (also known as Pollo a la Brasa) combines aromatic spices with a vibrant, creamy sauce that’ll make your taste buds dance. I’ve perfected this recipe through countless trials, and I’m excited to share this foolproof version that brings authentic Peruvian flavors right to your kitchen.
Ingredients
For the Chicken:
- 1 whole chicken (4-5 pounds), spatchcocked
- 6 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 2 tablespoons olive oil
For the Green Sauce:
- 2 cups fresh cilantro, packed
- 2 jalapeños, seeded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 garlic cloves
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- Salt to taste
Instructions
- Mix all chicken marinade ingredients in a bowl. Rub the mixture thoroughly all over the spatchcocked chicken, including under the skin.
- Let the chicken marinate for at least 4 hours or overnight in the refrigerator for best results.
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a rack in a roasting pan, breast side up.
- Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- While the chicken cooks, prepare the green sauce by blending all sauce ingredients until smooth.
- Let the chicken rest for 10-15 minutes before carving.
- Serve with the green sauce on the side.
Cook Time and Serving Size
Prep Time: 20 minutes
Marinating Time: 4-12 hours
Cook Time: 45-55 minutes
Servings: 4-6 people
Recipe Notes
- Don’t skip spatchcocking the chicken – it ensures even cooking and crispy skin. If you’re not comfortable doing it yourself, ask your butcher.
- The green sauce can be made up to 24 hours in advance and stored in the refrigerator.
- For extra crispy skin, pat the chicken completely dry before applying the marinade.
- If you can’t handle spicy food, remove the jalapeño seeds and membranes before making the sauce.
- To check for doneness, insert a meat thermometer into the thickest part of the thigh without touching bone.
- Let the chicken come to room temperature for 30 minutes before roasting for more even cooking.
Peruvian Roast Chicken with Green Sauce
This Peruvian Roast Chicken with Green Sauce (also known as Pollo a la Brasa) combines aromatic spices with a vibrant, creamy sauce.
Ingredients
- 1 whole chicken 4-5 pounds, spatchcocked
- 6 garlic cloves minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cups fresh cilantro packed
- 2 jalapeños seeded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 garlic cloves
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- Salt to taste
Instructions
- Mix all chicken marinade ingredients in a bowl. Rub the mixture thoroughly all over the spatchcocked chicken, including under the skin.
- Let the chicken marinate for at least 4 hours or overnight in the refrigerator for best results.
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a rack in a roasting pan, breast side up.
- Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- While the chicken cooks, prepare the green sauce by blending all sauce ingredients until smooth.
- Let the chicken rest for 10-15 minutes before carving.
- Serve with the green sauce on the side.