Peruvian Chicken Recipe with Green Sauce

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

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Peruvian Chicken Recipe with Green Sauce

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.

Prep Time15

Cook Time40

Marinating Time1

Total Time1 55

Course: Dinner

Cuisine: Peruvian

Servings:

Author: Kellie

Cost: $15

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