Best Peruvian Chicken with Creamy Green Sauce

Ever had chicken so flavorful it makes your taste buds do a happy dance?

This Best Peruvian Chicken with Creamy Green Sauce recipe is a game-changer. It combines juicy, marinated chicken with an irresistibly creamy, zesty sauce that will have you licking your plate clean. Plus, it’s a breeze to make—perfect for those weeknight dinners when you want something special without the fuss.

Why make this recipe

First off, it’s super easy to whip up! You only need to marinate the chicken for a few hours and let your oven do the work. Cleanup? A cinch—everything cooks on a single tray. And let’s not forget the flavor. This dish is family-friendly, gets everyone excited, and can be dressed up or down. Who doesn’t love a dinner that feels fancy but doesn’t need a culinary degree?

Ingredients

You don’t need fancy stuff — just these basics!

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh cilantro (packed)
• 1/4 cup fresh parsley
• 2 jalapeños (seeds removed for less heat)
• 2 garlic cloves
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Directions

1. Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or better yet, overnight.

2. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.

3. Roast the Chicken: Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. For an added crunch, broil for the last 3 minutes.

4. Make the Creamy Green Sauce: In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green.

5. Serve and Savor: Remove the chicken from the oven, let it rest for a few minutes, and then serve hot with a generous drizzle of the creamy green sauce on the side.

How to make Best Peruvian Chicken with Creamy Green Sauce (Overview)

Making this dish is so laid-back! You start by marinating the chicken to let those flavors mingle like old friends at a BBQ. Preheat your oven, and by then the scent of spices should get everyone in the mood. Pop the chicken in, and while it’s roasting, blend up that creamy green sauce. Don’t skip toasting the garlic—it makes all the difference in taste! Once everything is ready, plate up and watch everyone dive in with smiles.

How to serve Best Peruvian Chicken with Creamy Green Sauce

Serving is where the fun begins! Imagine golden-brown chicken perched atop a bed of fluffy rice or a vibrant salad. Drizzle that creamy green sauce all over—it’s a visual feast that promises to tantalize taste buds. The crisp skin coupled with that luscious sauce creates a divine texture contrast. Add a few lime wedges for extra zest, and you’ve got an aromatic, colorful dish that’s hard to resist.

How to store Best Peruvian Chicken with Creamy Green Sauce

Got leftovers? No worries! This chicken keeps well in the fridge for up to 4 days. Just make sure it’s in an airtight container. You can even freeze it for up to 3 months if you want to save some for later. For reheating, bake it in the oven for a crispy finish or microwave it if you’re in a hurry.

Tips to make Best Peruvian Chicken with Creamy Green Sauce

• Want extra flavor? Add a splash of orange juice to your marinade.
• For more heat, leave some jalapeño seeds in the sauce—your call!
• If you’re short on time, marinate for just 30 minutes; it still packs a punch.

Variation

Feeling adventurous? Try this with skinless chicken breasts for a lighter option. Want to cater to your vegan friends? Swap out the chicken for marinated tofu! The creamy green sauce can easily be made with plant-based mayo and vegan sour cream for a quick vegan twist.

FAQs

Can I make the green sauce ahead of time?
Absolutely! You can whip up the sauce a day ahead and store it in the fridge. It’ll taste even better after the flavors meld.

How do I know when the chicken is done?
Use a meat thermometer! Chicken is perfect at an internal temperature of 165°F (74°C).

Can I use chicken thighs only?
Of course! You can use any combination of bone-in cuts according to your preference.

📌 Pin this recipe for your next cozy dinner night!

Best Peruvian Chicken with Creamy Green Sauce

This flavorful Peruvian chicken is marinated and roasted to perfection, served with a creamy green sauce that will have everyone coming back for seconds.

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Prep Time 4 hours hrs

Cook Time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the chicken

• 4 pieces bone-in, skin-on chicken thighs
• 4 pieces bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil Used for marinating
• 3 tablespoons fresh lime juice Adjust for taste
• 6 cloves garlic, minced Add extra for flavor if desired
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

For the creamy green sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh parsley
• 2 pieces jalapeños, seeds removed Adjust for desired heat
• 2 cloves garlic
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Method

 

Marinating the Chicken

1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
2. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours, or preferably overnight.

Preheating and Preparing

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
2. Arrange the marinated chicken pieces skin-side up on the rack.

Roasting the Chicken

1. Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
2. For an added crunch, broil for the last 3 minutes.

Making the Creamy Green Sauce

1. In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt.
2. Blend until smooth and vibrant green.

Serving

1. Remove the chicken from the oven, let it rest for a few minutes, and then serve hot with a generous drizzle of the creamy green sauce on the side.

Notes

For extra flavor, add a splash of orange juice to your marinade. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.