This low carb Peruvian Roasted Chicken & Green Sauce is crispy on the outside, juicy and tender on the inside! The addicting and versatile green sauce is great with the chicken, but also delicious on fish, veggies, or even as a salad dressing!
Mr. Hungry and have travelled back and forth from CT to SC along Interstate 95 over 20 times during our marriage. It’s a brutal 12 – 14 hour ride depending on traffic, but I always looked forward to it because it meant stopping for lunch or dinner at a tiny Peruvian roasted chicken restaurant we’d found in Virginia.
If you’ve never had Peruvian chicken, it’s typically marinated and then roasted over a wood fired rotisserie. To serve they chop it into quarters and smother it with this incredible green sauce and a side of pickled red onions with cilantro.
There are variations on the theme depending on the restaurant, but the basic elements are usually the same – and it’s amazing.
This Peruvian Roasted Chicken & Green Sauce recipe is as close as I can get without having a wood fired oven anymore, but the flavors are still pretty legit.
The most important element of the chicken itself is the spice paste. It’s earthy and rich, with a beautiful brick red color. The paste is easily whipped up in your trusty magic bullet or a mini food processor – if you don’t have either, you can mince the garlic by hand and stir it in a small bowl or even grind it with a mortar and pestle.
Then be sure to rub the paste alllllll over the chicken, AND inside the skin along the breast and legs – this isn’t the time to be shy, you’re going to need to get up close and personal with it. Then let the chicken marinate for at least an hour (or even overnight) before roasting to get the most intense flavor.
I like to roast mine at high heat for a shorter amount of time, rather than a long roast at a low temperature. This method gets the crispiest skin, and also seals in the juices and prevents them from steaming out and leaving you with dry chicken!
Also important is to let the bird rest after roasting, so that the juices can settle in and not run out as soon as you cut into your bird.
Now let’s talk about the accompaniments! The green sauce is tangy and spicy, with a creaminess from the mayonnaise. If you don’t do mayo you can sub avocado. Lots of cilantro, garlic, and jalapeño make up the base of the sauce, which is pungently delicious and the perfect foil for the tender chicken!
I can’t say enough about how obsessed I am with this sauce – you’ll know why once you taste it!
Next, the onions! If you hate onions you can skip these, but the punch of flavor that just a little bit of these pickled red onions give with each bite of chicken and green sauce really brings it together! It’s just the perfect bite. Honestly.
There is so much to love about this Peruvian Roasted Chicken & Green Sauce recipe! It’s not only delicious and easy to execute, it’s also dairy free and nut free – and even Whole 30 friendly if you use a Whole 30 approved mayonnaise (or sub with avocado) in the sauce.
A super healthy dinner recipe that your family will love AND that you can feel good about feeding them?? It’s definitely a win/win on this one!
Last side note, this is Peruvian Roasted Chicken & Green Sauce is a great recipe to feed a crowd. Roast 2 or 3 of them at once and you can serve it on big platters, along with rice and tortillas so your non low carb friends or family can turn it into tacos or burritos.
Economical and delicious, not to mention gorgeous (those colors tho, amirite?) – this Peruvian Roasted Chicken & Green Sauce always goes over well when we serve it at gatherings! With Super Bowl weekend coming up, it’s something to consider!
Whenever you get around to making it, it’s sure to be a hit!
- 5-6 lb whole raw chicken
- 3 Tbsp olive oil
- 2 tsp lime juice
- 1 tsp lime zest
- 2 tsp minced fresh garlic
- ½ tsp onion powder
- 1 Tbsp kosher salt
- ½ tsp ground black pepper
- 1 tsp dried oregano
- 1 Tbsp ground paprika
- 1 Tbsp ground cumin
- 2 jalapeños, seeds removed
- 2 cloves garlic, peeled
- ¾ cup fresh cilantro, washed
- 2 Tbsp olive oil
- ⅓ cup sugar free mayonnaise
- 1 Tbsp white vinegar
- ½ tsp kosher salt
- 2 tsp lime juice
- 1 tsp lime zest
- 1 cup red onions, peeled and thinly sliced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ½ tsp apple cider vinegar
- pinch of salt
- 1 tsp granulated sweetener (optional, omit if Whole 30)
- Combine all of the marinade ingredients in a magic bullet or small food processor and process until a mostly smooth paste.
- Rub the paste all over the inside and outside of the chicken, including under the skin of the breast and legs as far as you can reach.
- Roast the chicken uncovered at 400 degrees for about 70 minutes, or until a thermometer inserted in the center of the thigh reads 165 degrees.
- Remove from the oven and let the chicken rest for 15 minutes before cutting and serving.
- Combine all of the ingredients in a magic bullet or blender and process until smooth.
- Taste and season with salt and pepper as desired.
- Store any leftovers in the refrigerator.
- Combine all of the ingredients in a small bowl and toss well to coat.
- Let sit for 10 minutes before serving.
1 thigh - 358 calories, 22g fat, 0g carbs, 36g protein
1 drum - 233 calories, 12g fat, 0g carbs, 29g protein
1 breast - 193 calories, 12g fat, 0 carbs, 31g protein
2 Tbsp green sauce: 133 calories, 16g fat, <1g carbs, 0g protein
2 Tbsp onions: 9 calories, 0g fat, 1g net carbs, 0g protein
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