Peruvian Roasted Chicken with the Perfect Green Sauce
Peruvian Roasted Chicken with the Perfect Green Sauce is a medium Peruvian recipe that serves 5. 350 calories per serving. Recipe by CookingWithRia on YouTube.
Prep: 1 hr | Cook: 1 hr 17 min | Total: 2 hrs 37 min
Cost: $32.94 total, $6.59 per serving
Ingredients
- 1 whole Whole Chicken (about 4‑5 lbs, giblets removed, excess skin and fat trimmed)
- 0.33 cup Olive Oil (extra‑virgin, used for marinade and drizzling before roasting)
- 0.33 cup Apple Cider Vinegar (for marinade and green sauce)
- 1 tablespoon Salt (kosher or table salt)
- 1 tablespoon Ground Cumin (roasted if available for deeper flavor)
- 1 tablespoon Paprika (sweet paprika; extra 1 teaspoon for vegetables)
- 2 tablespoons Dried Oregano
- 1 tablespoon Granulated Garlic (or 4 fresh garlic cloves, minced)
- 1 teaspoon Black Pepper (freshly ground)
- 0.5 cup Beer (optional, adds subtle sweetness)
- 1 bag Baby Carrots (about 12 oz, rinsed and halved)
- 1 pound Baby Potatoes (rinsed and halved; can substitute regular potatoes)
- 1 medium Purple Sweet Potato (peeled and sliced ½‑inch thick)
- 2 medium Tomatoes (washed, sliced for layering on tray)
- 1 stalk Celery (chopped)
- 1 small Onion (chopped)
- 3 Jalapeño (seeds removed from half for milder heat)
- 4 Garlic Cloves (peeled)
- 0.25 cup Mayonnaise (regular or vegan mayo)
- 0.25 cup Sour Cream (regular or vegan sour cream)
- 1 bunch Cilantro (washed and roughly chopped)
- 2 Plantains (peeled and sliced for frying)
- 0.25 cup All-Purpose Flour (optional, used for a quick rinse to help remove surface microbes)
Instructions
Prepare the Chicken
Remove the chicken from its packaging, discard giblets, trim excess skin and fat, cut along the breastbone to split the bird in half, and rinse thoroughly. Soak the chicken in a bowl of cold water with 1/4‑1/2 cup apple cider vinegar or the juice of one lime/lemon for a few minutes, then pat dry.
Time: PT20M
Make the Marinade
In a large bowl combine 1/4 cup extra‑virgin olive oil, 1/4 cup apple cider vinegar, 1 tbsp salt, 1 tbsp ground cumin, 1 tbsp paprika, 2 tbsp dried oregano, 1 tbsp granulated garlic, and 1 tsp black pepper. Whisk until smooth.
Time: PT5M
Marinate the Chicken
Place the cleaned chicken in a resealable plastic bag or large bowl, pour the marinade over it, seal, and massage to coat evenly. Refrigerate for at least 30 minutes, preferably overnight.
Time: PT5M
Prepare the Vegetables
Rinse baby carrots and slice each in half. Halve baby potatoes (or cut larger potatoes into 1‑inch pieces). Peel and slice the purple sweet potato into ½‑inch rounds. Wash tomatoes and slice. Roughly chop celery and onion.
Time: PT15M
Make the Green Sauce
In a blender combine 3 jalapeños (seeds removed from half for milder heat), 4 garlic cloves, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp extra‑virgin olive oil, 2 tbsp apple cider vinegar, a handful of cilantro, and a pinch of salt. Blend until smooth, taste, and adjust salt or acidity as needed.
Time: PT10M
Assemble for Roasting
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it. Place the marinated chicken skin‑side up on the sheet. Arrange the prepared carrots, potatoes, sweet potatoes, tomatoes, celery, and onion around the bird. Drizzle a little extra olive oil over the vegetables and sprinkle an additional teaspoon of paprika for color.
Time: PT5M
Temperature: 350°F
Roast the Chicken and Vegetables
Roast in the preheated oven for about 70 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is golden‑brown. If the chicken browns too quickly, tent with foil.
Time: PT1H10M
Temperature: 350°F
Fry the Plantains
While the chicken roasts, heat a thin layer of oil in a frying pan over medium‑high heat. Slice plantains diagonally, add to the pan, and fry until golden on both sides, about 3‑4 minutes per side. Drain on paper towels and sprinkle lightly with salt.
Time: PT7M
Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before carving. Slice the chicken, plate with roasted vegetables, add fried plantains on the side, and serve with the green cilantro‑jalapeño sauce.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains eggs, Gluten-Free, High-Protein
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Whole Chicken: Turkey breast (about 4‑5 lbs)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Salt: Sea salt
- Instead of Ground Cumin: Ground coriander
- Instead of Paprika: Smoked paprika
- Instead of Dried Oregano: Fresh oregano, chopped
- Instead of Granulated Garlic: Fresh garlic
- Instead of Black Pepper: White pepper
- Instead of Beer: Chicken broth
- Instead of Baby Carrots: Regular carrots, sliced
- Instead of Baby Potatoes: Red potatoes, Yukon gold potatoes
- Instead of Purple Sweet Potato: Regular sweet potato
- Instead of Tomatoes: Cherry tomatoes, halved
- Instead of Celery: Green onion
- Instead of Onion: Shallot
- Instead of Jalapeño: Serrano pepper, Trinidad scotch bonnet
- Instead of Garlic Cloves: Garlic powder
- Instead of Mayonnaise: Greek yogurt
- Instead of Sour Cream: Greek yogurt, Cashew cream
- Instead of Cilantro: Parsley
- Instead of Plantains: Green bananas
- Instead of All-Purpose Flour: Cornstarch
Equipment Needed
- Sharp Knife
- Cutting Board
- Large Mixing Bowl
- Resealable Plastic Bag
- Baking Sheet or Roasting Pan
- Blender
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Oven
- Frying Pan
- Tongs
- Thermometer
Critical Steps — Do Not Skip
- Removing excess skin and fat for crispier skin and even cooking.
- Marinating the chicken overnight to develop deep Peruvian flavors.
- Ensuring the chicken reaches an internal temperature of 165°F.
- Roasting at a steady 350°F to cook the bird and vegetables uniformly.
- Balancing the green sauce with acidity, salt, and heat.
Chef Tips from the Video
- Place a small pan of water on the lower rack of the oven; the steam helps keep the chicken juicy.
- Baste the chicken with its own juices halfway through roasting for extra flavor.
- Use parchment paper on the baking sheet for easy cleanup.
Troubleshooting
Chicken skin is not crispy.
Pat the skin dry before marinating, and finish the last 10 minutes of roasting uncovered at 425°F.
Vegetables are soggy.
Spread them in a single layer and toss with a little extra oil; increase oven temperature to 375°F for the last 15 minutes.
Sauce is too thick.
Add a splash of water or extra apple cider vinegar while blending until desired consistency.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken pieces (without sauce) for up to 2 months; sauce freezes well for 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead; keep refrigerated.
- The green sauce can be prepared 2 days in advance and stored in the fridge.
- Pre‑cut vegetables can be stored in water in the fridge for up to 12 hours.
Frequently Asked Questions
What is the cultural significance and history of Peruvian‑Inspired Roasted Chicken in Peruvian cuisine?
Roasted chicken, known as "Pollo a la Brasa," is a national favorite in Peru, often seasoned with cumin, paprika, and oregano. It originated as street‑food in the 1950s and has become a staple at family gatherings and restaurants across the country.
What are the traditional regional variations of Pollo a la Brasa in Peru?
In coastal regions, the chicken is often marinated with lime juice and sea salt, while in the highlands extra cumin and aji panca (Peruvian red pepper) are added. Some areas serve it with a spicy green sauce called "ají verde," similar to the sauce in this recipe.
How is Pollo a la Brasa traditionally served in Peru?
It is typically presented whole on a platter with French fries, a simple salad, and a side of ají verde. The chicken is sliced at the table and eaten with the hands or a fork, accompanied by a cold beer or chicha.
During which celebrations or occasions is Pollo a la Brasa traditionally enjoyed in Peruvian culture?
Pollo a la Brasa is a common dish for birthdays, family reunions, and weekend lunches. It is also a popular choice for street‑food festivals and casual gatherings throughout Peru.
What makes Pollo a la Brasa special in Peruvian cuisine compared to other Latin American roasted chickens?
The signature blend of cumin, paprika, oregano, and sometimes aji panca gives it a smoky, slightly spicy flavor that is distinct from Mexican or Caribbean roasts. The use of a green cilantro‑jalapeño sauce adds a fresh, tangy contrast that is uniquely Peruvian.
What are the authentic traditional ingredients for Pollo a la Brasa versus acceptable substitutes?
Traditional ingredients include fresh aji panca, lime juice, and Peruvian black pepper. Acceptable substitutes are regular paprika, lime or lemon juice, and regular black pepper, which still deliver a tasty result.
What other Peruvian dishes pair well with this roasted chicken and green sauce?
Serve it alongside Peruvian corn salad (ensalada de choclo), causa limeña (cold potato terrine), or a simple quinoa pilaf. A side of fried plantains, as shown in the video, also complements the meal.
What are the most common mistakes to avoid when making Peruvian‑Inspired Roasted Chicken at home?
Common errors include over‑cooking the chicken, not patting the skin dry before marinating, and using too little heat which prevents crisp skin. Also, skipping the resting period can result in dry meat.
Why does this recipe use olive oil and apple cider vinegar in the marinade instead of traditional Peruvian aji panca paste?
Olive oil and apple cider vinegar provide the necessary fat and acidity to tenderize the chicken while keeping the flavor profile accessible for home cooks. Aji panca adds authentic color and flavor, but the chosen ingredients still achieve a balanced taste without requiring hard‑to‑find peppers.
Can I make the green sauce ahead of time and how should I store it?
Yes, the green sauce can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; stir before serving. If it thickens, thin with a little water or extra vinegar.
What does the YouTube channel CookingWithRia specialize in?
The YouTube channel CookingWithRia focuses on approachable, family‑friendly recipes that blend comfort food with global flavors, often highlighting Latin American and Mediterranean cuisines.
How does the YouTube channel CookingWithRia's approach to Peruvian cooking differ from other Latin American cooking channels?
CookingWithRia emphasizes practical home‑cooking techniques, using readily available ingredients and detailed step‑by‑step guidance, whereas many other channels may rely on specialty ingredients or more advanced culinary methods.
Last updated: August 28, 2026
