This Roasted Peruvian Chicken recipe delivers a delicious, juicy Peruvian-style roast chicken with a spicy and utterly addictive green sauce!
- Peruvian Roast Chicken
- How To Make This Peruvian Chicken Recipe – Step By Step
- The Right Type Of Chicken To Roast
- What Is Aji Verde (The Green Sauce)?
- What To Serve With This Peruvian Chicken Recipe
- Tips!
- 72+ Chicken Dinner Recipes
- Check Out These Other Delicious Chicken Recipes
- Whole Roasted Peruvian Chicken with Green Sauce
- Ingredients
- Instructions
- Becky’s tips
- Nutrition Information
Peruvian Roast Chicken
Also called Pollo a la Brasa, this Whole Roasted Peruvian Chicken is bathed in olive oil, lime juice, garlic and spices, and then oven-roasted until it’s succulent with crispy skin.
Now for the green sauce, colored from cilantro and jalapeño peppers…it’s so good. A mix of spicy, creamy and downright addictive!
How To Make This Peruvian Chicken Recipe – Step By Step
You can jump to the recipe card for full ingredients & instructions!
- Remove giblets and carefully rinse the chicken, inside and out. Remove any excess fat or skin and leftover pin feathers. Use paper towels to pat the entire chicken dry and set the chicken on the prepared baking sheet.
- Liberally salt and pepper the inside of the chicken. Truss the chicken (see recipe for video tutorial). Salt and pepper the outside of the chicken and brush the chicken with 1/4th of the marinade. Refrigerate the chicken 8-48 hours, uncovered, until ready to cook.
- When ready to cook, remove the chicken from the fridge 30 minutes before cooking and heat oven to 450°F.Turn the chicken, breast side down, onto the wire rack and set the chicken in the oven (middle rack).Cook the bird 30 minutes then turn it breast-side up.
- Cook an additional 30 minutes. (If the chicken is getting too brown, cover it with a piece of foil that has been sprayed with cooking spray. (Don’t wrap the foil around the chicken – just set the foil on top of the chicken.)
- Turn off the oven, baste the chicken with reserved marinade, and set the chicken back in the oven. Replace the foil and leave the chicken 10-15 minutes or until the internal temperature of the thighs registers 175°F-180°F.
- Transfer the chicken to a cooling rack and tent with foil. Allow it to rest 15 minutes before serving.
The Right Type Of Chicken To Roast
When shopping for the chicken you may come across different labels on the chicken – ‘broilers’, ‘roasters’ and ‘fryers’.
For this recipe we’re using a 4lbs chicken, so grab a ‘fryer’, it’ll do perfectly!
What Is Aji Verde (The Green Sauce)?
Made with a little mayonnaise, nutty cheese, cilantro, spicy peppers, garlic, and lime, Aji Verde is comforting and packed with vibrant flavor.
The secret ingredient is a pepper puree commonly used in Peruvian cooking called, Aji Amarillo Paste. You’ll want to slather this delicious sauce on everything!
What To Serve With This Peruvian Chicken Recipe
You can serve this Peruvian chicken recipe with rice, or even with fried yuca. A great idea is to pan-fry a couple of sweet plantains, which are delicious dipped in the tart green sauce!
Frying plantains couldn’t be simpler too. Peel them, cut them into rounds and pan fry them over medium-high heat in a little vegetable oil until they’re soft and deep golden brown on both sides. Sprinkle them with a little kosher salt – done!
Tips!
- Keep the marinade refrigerated in airtight, glass containers until ready to use.
- Marinate the chicken for at least 8 hours in the fridge.
- When roasting the chicken breast side up, if the chicken is getting too brown, cover it with a piece of foil that has been sprayed with cooking spray. Don’t wrap the foil around the chicken – just set the foil on top of the chicken.
- Make sure to wash your hands after handling the chilies, avoid touching your eyes and other sensitive parts!
Winner Winner Chicken Dinner
72+ Chicken Dinner Recipes
See our Chicken Guide for all the best chicken recipes plus tips and tricks for juicy chicken every time.
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- Slow Cooker Honey BBQ Chicken Wings
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- Butter Baked Chicken and Cream Recipe (Butter Cream Chicken)
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Great chicken! Very juicy. Sauce is wonderful!
This is a home run – the recipe and the roasting technique. Thank a lot for sharing!
Thanks for stopping by!
Best chicken ever!!
Thanks for stopping by and sharing, Christine!
WOW! The best chicken I’ve made in a long time! I made this on the weekend for friends and I was so sad because there were no leftovers. Already thinking about making it again.
That’s so awesome to hear!!
Hi I just want to make sure will their be enough marinade to divide three ways? With the measurements it doesn’t seem like a lot at all. Just wondered before making. Thank you.
You should have plenty to divide three ways!