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Peruvian Chicken with Green Sauce

9 hr 42 min · 8 min 40s active · makes ~2.15 kg · Medium

Peruvian roasted chicken with a vibrant green sauce of jalapeños, fresh coriander, and soy sauce, finished with smoked paprika and oregano.

Peruvian Chicken with Green Sauce

Peruvian roasted chicken with a vibrant green sauce of jalapeños, fresh coriander, and soy sauce, finished with smoked paprika and oregano.

TOTAL TIME

9 hr 42 min

ACTIVE TIME

8 min 40s

QUANTITY

~2.15 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/12

Ingredients

0/16 gathered · 4 servings

6clove

2tsp

1tsp

1tsp

1tsp

2tsp

3tbsp

2tbsp

4tbsp

1,600g

2piece

60g

120ml

60ml

1tbsp

2piece

	#	Product	Quantity	Notes	State
	1		6clove	—	—
	2		2tsp	—	—
	3		1tsp	—	—
	4		1tsp	—	—
	5		1tsp	—	—
	6		2tsp	—	—
	7		3tbsp	—	—
	8		2tbsp	—	—
	9		4tbsp	—	—
	10		1,600g	—	—
	11		2piece	—	—
	12		60g	—	—
	13		120ml	—	—
	14		60ml	—	—
	15		1tbsp	—	—
	16		2piece	—	—

Tools

13 items

Serveware

1 item

Procedure

34 steps

1 of 34

Turn the oven to 220 °C and allow it to come fully up to temperature.

220°C

⏱ 15 min

2 of 34

Peel 4 garlic cloves and drop them into the small bowl.

Garlic · 4 clove

⏱ 5s

ResultGarlic

3 of 34

Using the flat of the knife, split the skin of each garlic clove and peel it away, discarding the skins.

⏱ 30s

ResultPeeled garlic clove

4 of 34

Measure the ground cumin into the bowl with the garlic.

Ground cumin · 2 tsp

⏱ 5s

ResultPeeled garlic clove and ground cumin

5 of 34

Add the smoked paprika to the bowl.

Smoked paprika · 1 tsp

⏱ 5s

ResultPeeled garlic clove and ground cumin and smoked paprika

6 of 34

Add the dried oregano to the bowl.

Dried oregano · 1 tsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

7 of 34

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

8 of 34

Add the salt to the bowl.

Salt · 2 tsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

9 of 34

Pour the soy sauce into the bowl.

Soy sauce · 3 tbsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

10 of 34

Add the white wine vinegar to the bowl.

White wine vinegar · 2 tbsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

11 of 34

Drizzle the olive oil into the bowl.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultPeeled garlic clove and ground cumin mixture

12 of 34

Using the flat of the knife, crush the peeled garlic cloves against the side of the bowl, then stir everything together vigorously until you have a cohesive paste.

⏱ 30s

ResultGarlic marinade pasteused in step 14

13 of 34

Set the whole chicken breast-side up in the roasting tin.

Whole chicken · 1,600 g

⏱ 10s

ResultWhole chicken

14 of 34

Spoon the garlic marinade paste all over the chicken, pushing some under the breast skin with your fingers and working it into the cavity and all over the outside.

Garlic marinade paste · step 12

⏱ 1 min 30s

ResultMarinated whole chicken

15 of 34

Stretch cling film tightly over the roasting tin to seal it.

⏱ 10s

16 of 34

Slide the covered tin into the refrigerator.

⏱ 10s

ResultMarinated whole chicken

17 of 34

Leave the chicken to marinate for at least 8 hours, or overnight, so the paste penetrates deep into the meat.

⏱ 8 hr

ResultFully marinated whole chicken

18 of 34

Pull the roasting tin out of the refrigerator.

⏱ 5s

ResultFully marinated whole chicken

19 of 34

Peel off and discard the cling film from the roasting tin.

⏱ 10s

20 of 34

Slide the roasting tin into the oven.

⏱ 10s

ResultFully marinated whole chicken

21 of 34

Roast until the skin is deeply caramelised and the juices run clear when you pierce the thigh at its thickest point — about 75 minutes. Check the thickest piece reads 74 °C on a thermometer.

220°C

⏱ 1 hr 15 min

ResultRoasted chicken

22 of 34

Using oven gloves, lift the roasting tin out of the oven and set it on a heatproof surface.

⏱ 10s

ResultRoasted chicken

23 of 34

Leave the chicken to rest uncovered in the tin for 15 minutes so the juices redistribute through the meat.

⏱ 15 min

ResultRested roasted chicken

24 of 34

Drop the whole jalapeños into the blender jug.

Jalapeño chilli · 2 piece

⏱ 5s

ResultJalapeño chilli

25 of 34

Add the fresh coriander — stalks and all — to the blender.

Fresh coriander · 60 g

⏱ 5s

ResultJalapeño chilli and fresh coriander

26 of 34

Peel the remaining 2 garlic cloves and drop them into the blender.

Garlic · 2 clove

⏱ 5s

ResultJalapeño chilli and fresh coriander and garlic

27 of 34

Spoon the mayonnaise into the blender.

Mayonnaise · 120 ml

⏱ 5s

ResultJalapeño chilli and fresh coriander mixture

28 of 34

Add the sour cream to the blender.

Sour cream · 60 ml

⏱ 5s

ResultJalapeño chilli and fresh coriander mixture

29 of 34

Spoon the aji amarillo paste into the blender.

Aji amarillo paste · 1 tbsp

⏱ 5s

ResultJalapeño chilli and fresh coriander mixture

30 of 34

Add the remaining olive oil to the blender.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

ResultJalapeño chilli and fresh coriander mixture

31 of 34

Halve and juice both limes directly into the blender.

Lime · 2 piece

⏱ 20s

ResultJalapeño chilli and fresh coriander mixture

32 of 34

Blitz everything on high speed until the sauce is completely smooth and vivid green, scraping down the sides once if needed.

⏱ 45s

ResultGreen sauce

33 of 34

Pour the green sauce into a small bowl and set it aside until ready to serve.

Green sauce · step 32

⏱ 10s

ResultGreen sauce

34 of 34

Carve the chicken into pieces — legs, thighs and breast portions — with confident strokes of the carving knife.

⏱ 2 min

ResultCarved rested roasted chicken

Total Time9 hr 42 min

#	Product	Tool	Action
1	—	220°C	Turn the oven to 220 °C and allow it to come fully up to temperature.⏱ 15 min
2	4 clove		Peel 4 garlic cloves and drop them into the small bowl.⏱ 5sResultGarlic
3	—		Using the flat of the knife, split the skin of each garlic clove and peel it away, discarding the skins.⏱ 30sResultPeeled garlic clove
4	2 tsp		Measure the ground cumin into the bowl with the garlic.⏱ 5sResultPeeled garlic clove and ground cumin
5	1 tsp		Add the smoked paprika to the bowl.⏱ 5sResultPeeled garlic clove and ground cumin and smoked paprika
6	1 tsp		Add the dried oregano to the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
7	1 tsp		Add the ground black pepper to the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
8	2 tsp		Add the salt to the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
9	3 tbsp		Pour the soy sauce into the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
10	2 tbsp		Add the white wine vinegar to the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
11	3 tbsp		Drizzle the olive oil into the bowl.⏱ 5sResultPeeled garlic clove and ground cumin mixture
12	—		Using the flat of the knife, crush the peeled garlic cloves against the side of the bowl, then stir everything together vigorously until you have a cohesive paste.⏱ 30sResultGarlic marinade pasteused in step 14
13	1,600 g		Set the whole chicken breast-side up in the roasting tin.⏱ 10sResultWhole chicken
14	Garlic marinade pastestep 12		Spoon the garlic marinade paste all over the chicken, pushing some under the breast skin with your fingers and working it into the cavity and all over the outside.⏱ 1 min 30sResultMarinated whole chicken
15	—		Stretch cling film tightly over the roasting tin to seal it.⏱ 10s
16	—		Slide the covered tin into the refrigerator.⏱ 10sResultMarinated whole chicken
17	—		Leave the chicken to marinate for at least 8 hours, or overnight, so the paste penetrates deep into the meat.⏱ 8 hrResultFully marinated whole chicken
18	—		Pull the roasting tin out of the refrigerator.⏱ 5sResultFully marinated whole chicken
19	—		Peel off and discard the cling film from the roasting tin.⏱ 10s
20	—		Slide the roasting tin into the oven.⏱ 10sResultFully marinated whole chicken
21	—	220°C	Roast until the skin is deeply caramelised and the juices run clear when you pierce the thigh at its thickest point — about 75 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 1 hr 15 minResultRoasted chicken
22	—		Using oven gloves, lift the roasting tin out of the oven and set it on a heatproof surface.⏱ 10sResultRoasted chicken
23	—		Leave the chicken to rest uncovered in the tin for 15 minutes so the juices redistribute through the meat.⏱ 15 minResultRested roasted chicken
24	2 piece		Drop the whole jalapeños into the blender jug.⏱ 5sResultJalapeño chilli
25	60 g		Add the fresh coriander — stalks and all — to the blender.⏱ 5sResultJalapeño chilli and fresh coriander
26	2 clove		Peel the remaining 2 garlic cloves and drop them into the blender.⏱ 5sResultJalapeño chilli and fresh coriander and garlic
27	120 ml		Spoon the mayonnaise into the blender.⏱ 5sResultJalapeño chilli and fresh coriander mixture
28	60 ml		Add the sour cream to the blender.⏱ 5sResultJalapeño chilli and fresh coriander mixture
29	1 tbsp		Spoon the aji amarillo paste into the blender.⏱ 5sResultJalapeño chilli and fresh coriander mixture
30	1 tbsp		Add the remaining olive oil to the blender.⏱ 5sResultJalapeño chilli and fresh coriander mixture
31	2 piece		Halve and juice both limes directly into the blender.⏱ 20sResultJalapeño chilli and fresh coriander mixture
32	—		Blitz everything on high speed until the sauce is completely smooth and vivid green, scraping down the sides once if needed.⏱ 45sResultGreen sauce
33	Green saucestep 32		Pour the green sauce into a small bowl and set it aside until ready to serve.⏱ 10sResultGreen sauce
34	—		Carve the chicken into pieces — legs, thighs and breast portions — with confident strokes of the carving knife.⏱ 2 minResultCarved rested roasted chicken
Total Time			9 hr 42 min

Serving

Arrange the carved chicken pieces on a large serving platter and spoon some of the green sauce over the top, serving the rest alongside.

Nutrition

per serving

Estimated · pre-cooking · 94% ingredients covered

Nutrient	Per serving
	1,057kcal
	68g
	78g
	18g
	10g
	2g
	3g
	2,345mg

Ingredients0/16

Tools0/12

Recipe

Peruvian Chicken with Green Sauce

Peruvian roasted chicken with a vibrant green sauce of jalapeños, fresh coriander, and soy sauce, finished with smoked paprika and oregano.

What you’ll doYou will make a garlic and spice paste, coat the whole chicken thoroughly and marinate it overnight in the refrigerator. After roasting until the skin is deeply caramelised and the juices run clear, you will rest the bird, then blend a bright green sauce of jalapeño, coriander, garlic, mayo and aji amarillo. Finally you will carve the chicken and serve it with the sauce.

Serves4

Total9 hr 42 min

LevelMedium

Ingredients

Garlic6 clove
Ground cumin2 tsp
Smoked paprika1 tsp
Dried oregano1 tsp
Ground black pepper1 tsp
Salt2 tsp
Soy sauce3 tbsp
White wine vinegar2 tbsp
Extra-virgin olive oil4 tbsp
Whole chicken1,600 g
Jalapeño chilli2 piece
Fresh coriander60 g
Mayonnaise120 ml
Sour cream60 ml
Aji amarillo paste1 tbsp
Lime2 piece

Tools

Large serving platterSmall bowlOvenRoasting tinChef's knifeCling filmCitrus juicerRefrigeratorBlenderCarving knifeOven gloveChopping boardThermometer

Method

1

Turn the oven to 220 °C and allow it to come fully up to temperature.

220°C15 minOven

2

Peel 4 garlic cloves and drop them into the small bowl.

5sSmall bowlGarlic · 4 clove

3

Using the flat of the knife, split the skin of each garlic clove and peel it away, discarding the skins.

30sSmall bowl, Chefs knife

4

Measure the ground cumin into the bowl with the garlic.

5sSmall bowlGround cumin · 2 tsp

5

Add the smoked paprika to the bowl.

5sSmall bowlSmoked paprika · 1 tsp

6

Add the dried oregano to the bowl.

5sSmall bowlDried oregano · 1 tsp

7

Add the ground black pepper to the bowl.

5sSmall bowlGround black pepper · 1 tsp

8

Add the salt to the bowl.

5sSmall bowlSalt · 2 tsp

9

Pour the soy sauce into the bowl.

5sSmall bowlSoy sauce · 3 tbsp

10

Add the white wine vinegar to the bowl.

5sSmall bowlWhite wine vinegar · 2 tbsp

11

Drizzle the olive oil into the bowl.

5sSmall bowlExtra-virgin olive oil · 3 tbsp

12

Using the flat of the knife, crush the peeled garlic cloves against the side of the bowl, then stir everything together vigorously until you have a cohesive paste.

Result · Garlic marinade paste · used in step 14

30sSmall bowl, Chefs knife

13

Set the whole chicken breast-side up in the roasting tin.

10sRoasting tinWhole chicken · 1,600 g

14

Spoon the garlic marinade paste all over the chicken, pushing some under the breast skin with your fingers and working it into the cavity and all over the outside.

1 min 30sRoasting tinGarlic marinade paste · step 12

15

Stretch cling film tightly over the roasting tin to seal it.

10sRoasting tin, Cling film

16

Slide the covered tin into the refrigerator.

10sRoasting tin, Refrigerator

17

Leave the chicken to marinate for at least 8 hours, or overnight, so the paste penetrates deep into the meat.

8 hrRoasting tin

18

Pull the roasting tin out of the refrigerator.

5sRoasting tin, Refrigerator

19

Peel off and discard the cling film from the roasting tin.

10sRoasting tin, Cling film

20

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

21

Roast until the skin is deeply caramelised and the juices run clear when you pierce the thigh at its thickest point — about 75 minutes. Check the thickest piece reads 74 °C on a thermometer.

220°C1 hr 15 minRoasting tin, Oven, Thermometer

22

Using oven gloves, lift the roasting tin out of the oven and set it on a heatproof surface.

10sRoasting tin, Oven, Oven glove

23

Leave the chicken to rest uncovered in the tin for 15 minutes so the juices redistribute through the meat.

15 minRoasting tin

24

Drop the whole jalapeños into the blender jug.

5sBlenderJalapeño chilli · 2 piece

25

Add the fresh coriander — stalks and all — to the blender.

5sBlenderFresh coriander · 60 g

26

Peel the remaining 2 garlic cloves and drop them into the blender.

5sBlenderGarlic · 2 clove

27

Spoon the mayonnaise into the blender.

5sBlenderMayonnaise · 120 ml

28

Add the sour cream to the blender.

5sBlenderSour cream · 60 ml

29

Spoon the aji amarillo paste into the blender.

5sBlenderAji amarillo paste · 1 tbsp

30

Add the remaining olive oil to the blender.

5sBlenderExtra-virgin olive oil · 1 tbsp

31

Halve and juice both limes directly into the blender.

20sBlender, Citrus juicerLime · 2 piece

32

Blitz everything on high speed until the sauce is completely smooth and vivid green, scraping down the sides once if needed.

45sBlender

33

Pour the green sauce into a small bowl and set it aside until ready to serve.

10sSmall bowlGreen sauce · step 32

34

Carve the chicken into pieces — legs, thighs and breast portions — with confident strokes of the carving knife.

2 minChopping board, Carving knife

35

Arrange the carved chicken pieces on a large serving platter and spoon some of the green sauce over the top, serving the rest alongside.

Result · Carved rested roasted chicken

30sLarge serving platterCarved rested roasted chicken · step 34

Printed 7 October 2026