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This Peruvian Chicken is one of my favorite ways to break out of the usual chicken dinner rut. The chicken is marinated with garlic, lime, soy sauce and warm spices, then roasted, grilled or air fried until deeply golden and juicy. Serve it with a creamy, herby green sauce and dinner suddenly tastes way more exciting without taking a ton of effort.

Peruvian chicken with green sauce on a white platter with cilantro and a gold serving spoon

Table of Contents

Kellie’s Note
Chicken Dinner Winner!

There are a handful of chicken recipes I come back to over and over again, and this Peruvian Chicken recipe is always near the top of the list. It’s the kind of dinner that tastes like you put in way more work than you actually did, which, honestly, is exactly my kind of recipe.

I’m all about recipes that deliver big flavor without turning dinner into a project. That’s exactly why I love this one so much. I’ve made enough chicken over the years to know that a good marinade can do a lot of heavy lifting, and this one is packed with the kind of bold, smoky, tangy flavor that makes plain chicken feel like a total upgrade.

What I love most about this recipe is how flexible it is. You can roast it in the oven, throw it on the grill, or even make it in the air fryer depending on what kind of day you’re having. Add that cool, creamy green sauce on the side and suddenly a simple chicken dinner feels fresh, fun and just a little different from the usual weeknight routine.

Why You’ll Love My Peruvian Chicken Recipe

  • Perfect for breaking out of a dinner rut. It’s an easy way to switch up your usual chicken routine with something fresh, vibrant and seriously delicious.
  • Big flavor, minimal effort. A quick marinade of garlic, lime, soy sauce and warm spices gives the chicken bold, savory flavor without a lot of work.
  • Easy to make year-round. Roast it in the oven, throw it on the grill or pop it in the air fryer depending on the season or what’s easiest that day.
  • The green sauce makes it. Creamy, herby and just a little spicy, it’s the finishing touch that takes this Peruvian Chicken over the top.

Ingredients For Peruvian Chicken

You won’t need anything complicated here, which is one of the reasons I make this recipe so often.

  • Chicken – I love using bone-in, skin-on chicken thighs for this recipe because they stay juicy and get beautifully golden as they cook. A whole spatchcocked chicken works too if you want more of that classic Peruvian chicken look. Boneless thighs are also a great shortcut if that’s what you have.
  • Olive oil – This helps carry all the flavor in the marinade and keeps everything rich and balanced. Avocado oil works well here too, especially if you’re grilling.
  • Garlic – Fresh garlic gives the marinade and the green sauce their signature punch. If you’re in a pinch, garlic paste is a solid backup.
  • Lime juice – This brightens everything up and gives the chicken that fresh, tangy flavor that makes the spices pop. Lemon juice can work, but lime really gives this recipe its best flavor.
  • Soy sauce – A little soy sauce adds depth and that savory edge that makes the chicken taste like it marinated much longer than it did. Tamari is an easy substitute if you need it.
  • Spices – Cumin, smoked paprika, oregano, salt and pepper do most of the heavy lifting here. The cumin adds warmth, the smoked paprika brings a subtle smokiness and the oregano keeps everything tasting fresh and balanced. If you want to lean even harder into the flavor, a little aji amarillo paste is a great addition.
  • Cilantro and jalapenos – These are the heart of the green sauce. The cilantro keeps it bright and fresh, while the jalapenos bring just enough heat to wake everything up. If you want a milder sauce, remove the seeds. If you like it spicier, leave them in or swap in a serrano.
  • Mayonnaise and sour cream or Greek yogurt – This is what makes the green sauce creamy and scoopable. Mayo gives it richness, while sour cream or Greek yogurt adds tang. If you prefer, you can use all Greek yogurt for a slightly lighter finish.
Ingredients for Peruvian chicken on a gray background, bone-in chicken, spices, greek yogurt, herbs, lime and garlic.

How to Make Peruvian Chicken

  1. Whisk together the marinade, coat the chicken well and let it chill for at least an hour so all that garlic, lime and spice can soak in.
  2. While the chicken marinates, blend the green sauce until it’s smooth, creamy and bright green. It should be thick enough to spoon over the chicken but still easy to drizzle.
  3. Cook the chicken however works best for you. Roast it in the oven until golden and caramelized around the edges, grill it for a smoky char, or air fry it for extra crispy skin in less time.
  4. Let the chicken rest for a few minutes before serving, then pile it onto a platter with plenty of green sauce and lime wedges on the side.
Peruvian chicken on a platter ready to serve with creamy green sauce.

How to Store Leftovers

Leftover Peruvian Chicken stores really well, which makes it perfect for meal prep or next-day lunches.

  • Store the chicken in an airtight container in the refrigerator for up to 4 days. Keep the green sauce in a separate container so everything stays fresh and the sauce keeps its texture.
  • To reheat, warm the chicken in a 350°F oven or in the air fryer until heated through. That helps bring back some of the texture on the outside. The microwave works too, but the skin won’t stay quite as crisp.
  • The green sauce is best used within about 3 days. Give it a quick stir before serving since it can settle a little in the fridge.

Kellie’s Tips for the Best Peruvian Chicken

  • Don’t skip the marinating time. Even an hour makes a difference, but overnight gives you the best flavor.
  • Use bone-in, skin-on chicken if you can. It stays juicier and gives you the best texture after roasting or grilling.
  • Taste the green sauce before serving. Sometimes it needs an extra squeeze of lime or pinch of salt to really wake it up.
  • Cook the chicken until it reaches 165°F in the thickest part. That’s the easiest way to make sure it’s juicy and perfectly cooked.
  • Let the chicken rest before slicing or serving. A few minutes makes a big difference.
  • If you want to layer in even more Peruvian-inspired flavor, stir a little aji amarillo paste into the marinade or the sauce.
Peruvian chicken on a plaid plate, served with a salad topped with creamy green sauce.

What To Serve With Peruvian Chicken

Serve this Peruvian Chicken with:

More Easy Chicken Recipes

If you loved this Peruvian Chicken recipe, here are a few more easy chicken dinners to add to your list:

Peruvian Chicken Recipe with Green Sauce

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By Kellie
Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 55 minutes
Servings: 6
Peruvian chicken with green sauce on a white platter with cilantro and a gold serving spoon
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Peruvian Chicken with Green Sauce is an easy, flavor-packed chicken dinner made with a simple marinade of garlic, lime, soy sauce and warm spices. Roast it in the oven, cook it on the grill, or air fry it until golden and juicy, then serve it with a creamy cilantro jalapeno green sauce for a fresh, spicy finish. It’s a great way to switch up your usual chicken dinner with minimal effort.

Equipment

  • Zip top bag
  • chef's knife
  • cutting board
  • roasting pan or baking sheet
  • grill optional

Ingredients 

For the chicken

  • 2 1/2 pounds bone-in skin-on chicken thighs, or a whole spatchcocked chicken
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the green sauce

  • 1 cup fresh cilantro leaves and tender stems
  • 2 jalapenos, seeded for less heat if desired
  • 2 cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream, or Greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water, as needed for thinning

Instructions 

  • Marinate the chicken. In a large bowl, whisk together the olive oil, garlic, lime juice, soy sauce, cumin, smoked paprika, oregano, salt, and black pepper.
  • Add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
  • Make the green sauce. In a blender or food processor, combine the cilantro, jalapenos, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt. Blend until smooth.
  • Add water, 1 tablespoon at a time, until the sauce is creamy and pourable. Taste and adjust with more lime juice, salt, or jalapeno if needed. Refrigerate until ready to serve.
  • Cook the chicken. You can grill, roast, or air fry it.
  • To roast:
 Heat the oven to 425°F. Arrange the chicken on a baking sheet or in a roasting pan. Roast for 35 to 45 minutes, until deeply golden and the internal temperature reaches 165°F.
  • To grill:
 Grill over medium heat, skin-side down first, until nicely charred and cooked through, about 30 to 40 minutes total.
  • To air fry:
 Cook at 380°F for 22 to 28 minutes, turning halfway through, until crisp and cooked through.
  • Serve. Let the chicken rest for 5 minutes. Serve hot with plenty of green sauce on the side, plus fries, rice, or salad.

Notes

  • Bone-in, skin-on chicken thighs give you the juiciest result, but boneless thighs work too. Just reduce the cooking time.
  • For even more flavor, marinate the chicken overnight.
  • For a spicier green sauce, leave the seeds in the jalapenos or add a serrano.
  • If the green sauce is too thick, thin it with a little water until it’s creamy and pourable.
  • Aji amarillo paste is a great addition to either the marinade or the sauce if you want a more Peruvian-inspired flavor.
  • The green sauce can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Calories: 369kcal, Carbohydrates: 4g, Protein: 27g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 157mg, Sodium: 724mg, Potassium: 422mg, Fiber: 1g, Sugar: 1g, Vitamin A: 708IU, Vitamin C: 10mg, Calcium: 40mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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