Peruvian Roast Chicken

The first time I encountered Pollo a la Brasa was at a tiny Peruvian spot in Queens where the rotisserie spun in the window and the scent of cumin and charcoal wrapped around the entire block. I went home determined to recreate that magic in my oven, experimenting with marinades until my kitchen smelled like Lima on a Sunday afternoon. Now this roast chicken with its neon green sauce has become my go-to for dinner parties, always disappearing faster than I expect.

Last summer my brother-in-law who typically claims to not like chicken took third helpings and asked if I could bottle the sauce. I watched him dip each piece of chicken into that vibrant green mixture, practically licking his fingers between bites, and realized this recipe had become something more than just dinner.

Ingredients

• Whole chicken: Aim for 3.5 to 4 pounds for even cooking and juicy meat
• Olive oil: Helps the spices adhere and creates a beautiful golden crust
• Lime juice: Essential for that bright Peruvian acidity that cuts through the richness
• Soy sauce: Adds depth and umami while helping tenderize the meat
• White vinegar: Balances the sweetness and creates tangy undertones
• Paprika: Provides that signature red color and subtle smoky flavor
• Ground cumin: The backbone of Peruvian seasoning, warm and earthy
• Garlic powder: Distributes evenly better than fresh garlic in a dry rub
• Dried oregano: Mediterranean-style oregano has the peppery bite this recipe needs
• Fresh cilantro: The star of the green sauce, use the stems too for extra flavor
• Jalapeño peppers: Seed them for milder heat or leave seeds in for extra kick
• Mayonnaise and sour cream: Create the luscious creamy base that ties everything together

Instructions

Heat things up:

Preheat your oven to 425°F with the rack in the middle position for even heat distribution

Make the magic paste:

Whisk together olive oil, lime juice, soy sauce, vinegar, paprika, cumin, garlic powder, oregano, pepper and salt until you have a thick, fragrant marinade

Prep the bird:

Pat your chicken completely dry with paper towels, then rub the marinade all over and under the skin, even inside the cavity

Let it rest:

Set the chicken breast side up on a roasting rack and let it sit at room temperature for 20 minutes while the oven finishes heating

Roast until perfect:

Cook for 1 hour to 1 hour 10 minutes until a thermometer inserted into the thickest part of the thigh reads 165°F and juices run clear

Rest before carving:

Let the chicken rest for at least 10 minutes so the juices redistribute throughout the meat

Blend the green sauce:

Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt and pepper in a blender until completely smooth and vibrant green

Serve it up:

Carve the chicken and arrange on a platter with that gorgeous green sauce alongside for everyone to help themselves

Pin it

This recipe has become my emergency dinner for nights when friends call and say they are dropping by. Something about that combination of crackling skin and cool, creamy sauce makes people feel taken care of and welcomed.

The Secret to Perfectly Crispy Skin

I learned the hard way that moisture is the enemy of crispy chicken skin. After years of soggy results, I discovered that thoroughly patting the chicken dry and letting it air chill uncovered creates the shatteringly crispy exterior that makes this dish worthy of a restaurant.

Making the Sauce Your Own

The beauty of this green sauce is its flexibility. Some nights I add a handful of fresh parsley for depth, other times I swap Greek yogurt for sour cream when I want something lighter. Let your taste guide you.

Serving Suggestions That Work

Roasted potatoes tossed with a little of the chicken drippings are the classic pairing. A simple salad with radishes and avocado cuts through the richness. Warm tortillas on the side never hurt either.

• Serve the sauce in a small bowl with a spoon so guests can add as much as they like
• Squeeze fresh lime over the chicken right before serving for an extra pop of brightness
• Save the chicken carcass to make an incredible soup base the next day

Pin it

I hope this recipe brings as much joy to your table as it has to mine. There is something deeply satisfying about serving a dish that makes people pause and take notice.

Recipe FAQs

→ How do I achieve crispy skin on the chicken?

Air-chilling the chicken uncovered in the fridge for several hours before roasting helps dry the skin, resulting in extra crispiness when cooked.

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

Yes, modify the number of jalapeños based on your preferred spice level. More jalapeños will add extra heat, while fewer will keep it milder.

→ What is the best way to ensure the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C) and juices run clear.

→ Are there suitable substitutions for the sour cream in the sauce?

Greek yogurt can be used instead of sour cream for a lighter, tangy variation of the creamy green sauce.

→ Which side dishes pair well with this chicken?

Roasted potatoes, fresh salads, or steamed vegetables complement the rich flavors and texture of the roast chicken and green sauce.