Description
This Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful roasted dish featuring a perfectly seasoned whole chicken paired with a zesty, creamy cilantro jalapeño sauce. The chicken is rubbed with a blend of cumin, paprika, garlic powder, and lime juice, then roasted to juicy perfection. The green sauce made from mayonnaise, sour cream, jalapeño, cilantro, and lime adds a refreshing and spicy contrast, making this a standout meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
For the Chicken
- 1 whole chicken (3–4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lime, juiced
For the Creamy Green Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeds removed
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken, ensuring it cooks evenly and develops a crispy skin.
- Prepare the spice rub: In a small bowl, thoroughly mix olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and freshly squeezed lime juice to form a flavorful marinade.
- Season the chicken: Pat the whole chicken dry using paper towels to help the rub stick better. Massage the spice mixture all over the chicken, covering all surfaces evenly for maximum flavor.
- Roast the chicken: Place the coated chicken on a roasting pan and put it in the oven. Roast for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) measured at the thickest part of the thigh.
- Make the creamy green sauce: While the chicken roasts, combine mayonnaise, sour cream, seeded jalapeño, fresh cilantro leaves, lime juice, olive oil, garlic cloves, salt, and pepper in a blender. Blend the mixture until completely smooth and creamy.
- Rest the chicken: Once the chicken has reached the correct temperature, remove it from the oven and let it rest uncovered for about 10 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Serve: Carve the chicken and serve it alongside generous portions of the creamy green sauce for dipping or drizzling, providing a bright and spicy complement to the roasted bird.
Notes
- Removing the seeds from the jalapeño in the sauce reduces the heat; leave some seeds for spicier sauce.
- Use a meat thermometer to ensure the chicken is fully cooked but not dry.
- Letting the chicken rest after roasting is key for juicy meat.
- The creaminess of the sauce balances the smoky, spiced chicken perfectly.
- If you prefer a dairy-free sauce, substitute sour cream with a vegan alternative and use vegan mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Keywords: Peruvian chicken, roasted chicken, creamy green sauce, cilantro sauce, spicy chicken, lime chicken, jalapeño sauce
