Peruvian-Style Roast Chicken with Herby Green Sauce

Bring vibrant flavour to the table with this Peruvian-style roast chicken, made with chicken thighs marinated in beer, lime and ginger for a rich, zesty finish. Served with a fresh herby green sauce and two colourful salads, it is a lively, satisfying dish that feels both relaxed and full of character. Perfect for sharing, it is a brilliant twist on classic roast chicken with plenty of freshness on the side.

Prep time 20 minutes, plus at least 2 hours marinating | Cook time 40 minutes | Serves 4

Ingredients

For the chicken:

• 8 chicken thighs, bone-in and skin-on
• 3 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• Zest and juice of 2 limes
• 150ml lager or light beer
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the herby green sauce:

• 1 large bunch coriander
• 1 small bunch parsley
• 2 spring onions, roughly chopped
• 1 garlic clove
• 1 green chilli, deseeded if preferred
• Juice of 1 lime
• 3 tbsp mayonnaise
• 3 tbsp Greek yoghurt
• 2 tbsp olive oil
• Salt and black pepper, to taste

For serving:

• 1 green salad
• 1 tomato and onion salad
• Lime wedges

Method

1. In a large bowl, combine the garlic, ginger, lime zest and juice, beer, olive oil, smoked paprika, cumin, oregano, salt and black pepper. Add the chicken thighs and turn well to coat. Cover and marinate in the fridge for at least 2 hours, or overnight for deeper flavour.
2. Remove the chicken from the fridge 20 to 30 minutes before cooking. Preheat the oven to 200°C / 180°C fan / gas mark 6.
3. Arrange the chicken thighs skin-side up in a roasting pan or large ovenproof pan. Pour over any remaining marinade. Roast for 35 to 40 minutes, or until the chicken is cooked through, deeply golden and the juices run clear.
4. While the chicken cooks, make the herby green sauce. Add the coriander, parsley, spring onions, garlic, chilli, lime juice, mayonnaise, yoghurt and olive oil to a food processor or blender. Blend until smooth. Season with salt and black pepper to taste. Chill until needed.
5. Once the chicken is cooked, leave it to rest for 5 minutes. Serve with the herby green sauce, fresh salads and lime wedges on the side.