Peruvian Chicken with Creamy Green Sauce stopped me mid-scroll on a lazy Sunday afternoon. I’d been hunting for something bold enough to wake up my weeknight rotation but easy enough to pull off without culinary school training. This dish delivered both, turning my kitchen into a fragrant haven of smoky paprika and garlic while my family circled the oven like hungry wolves.
Table of Contents
Ingredients for Peruvian Chicken with Creamy Green Sauce
Quality ingredients make all the difference with this marinade. I always use fresh lime juice instead of bottled because the brightness cuts through the richness perfectly. The bone-in, skin-on chicken pieces are non-negotiable here. In my experience, they stay juicier during roasting and develop that crispy skin everyone fights over.
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks (8 pieces total)
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice (I recommend squeezing it fresh for the best flavor)
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika (my preference is Spanish smoked paprika for deeper flavor)
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Creamy Green Sauce:
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup fresh cilantro (packed)
- ¼ cup fresh parsley
- 2 jalapeños (seeds removed for less heat, I usually taste one first to gauge the heat level)
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt (pro tip: start with less and adjust after blending)
Step-by-Step Instructions
I recommend marinating the chicken overnight whenever possible. In my experience, those extra hours let the spices penetrate deeper, creating flavor that goes all the way to the bone.
Step 1: Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper in a large bowl until well combined. Add chicken pieces and toss thoroughly to coat every surface. Cover the bowl tightly and refrigerate for at least 4 hours, but overnight (8 to 12 hours) works best for maximum flavor development.
Step 2: Preheat your oven to 425°F. Line a large baking sheet (at least 13×18 inches) with foil or parchment paper and place a wire rack on top. This setup allows hot air to circulate around the chicken, crisping the skin on all sides instead of letting it steam against the pan. Arrange marinated chicken pieces skin-side up on the rack, spacing them evenly for proper airflow.
Step 3: Roast for 40 to 45 minutes until the chicken reaches an internal temperature of 165°F and the skin turns deep golden brown and crispy. For extra char and crunch, switch to broil for the final 3 minutes, but watch closely to prevent burning. The skin should be crackling and deeply golden.
Step 4: While the chicken roasts, make the green sauce. Combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt in a blender or food processor. Blend until completely smooth and vibrant green (about 30 to 45 seconds). The sauce should be thick but pourable, similar to ranch dressing consistency. Taste and adjust seasoning or heat level to your preference.
Step 5: Remove chicken from the oven and let rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender. Serve hot with a generous drizzle of creamy green sauce on the side (makes about 1½ cups sauce).
Perfect Pairings for Your Peruvian Feast
This boldly spiced chicken calls for sides that balance its smoky heat while complementing those vibrant green sauce flavors.
Roasted Potatoes: Crispy golden potatoes with garlic provide the perfect starchy base to soak up every drop of that addictive green sauce while adding satisfying texture contrast.
Cilantro Lime Rice: Fluffy white rice tossed with fresh cilantro and lime juice echoes the citrus notes in both the marinade and sauce, creating a cohesive flavor profile that ties the whole meal together.
Greek Salad: Fresh, crisp vegetables with tangy feta offer a cooling counterpoint to the chicken’s smoky spices and cut through the sauce’s richness with bright acidity.
Sweet Potato Fries: The natural sweetness of roasted sweet potatoes balances the spicy jalapeños in the green sauce while adding nutritional value and gorgeous color to your plate.
Black Beans and Rice: Creamy black beans seasoned simply with cumin and salt add protein and fiber, turning this into a complete, satisfying meal that keeps everyone full for hours.
Peruvian-Style Rice: For an authentic pairing, serve with Peruvian green rice that mirrors the flavors of the sauce.
Smart Storage and Serving Solutions
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Keep the green sauce in a separate sealed jar for up to 5 days to maintain its vibrant color and fresh flavor. I recommend letting both come to room temperature for about 15 minutes before serving for the best taste.
Reheat chicken in a 350°F oven for 15 to 20 minutes to restore crispiness to the skin. Avoid microwaving if possible, as it makes the skin soggy. The green sauce is best served cold or at room temperature, never heated, as the fresh herbs lose their brightness when warmed.
Pro tip: freeze the chicken in its marinade for up to 2 months for easy meal prep. Thaw overnight in the refrigerator, then roast as directed. The sauce doesn’t freeze well due to the mayonnaise base, so make it fresh when needed. The sauce yields approximately 1½ cups, perfect for 4 servings with extra for dipping.
FAQs
Can I use chicken breasts instead of dark meat?
Yes, but reduce cooking time to 30 to 35 minutes and check temperature carefully. Breasts dry out faster than thighs and drumsticks, so don’t overcook. I still prefer dark meat for juiciness and flavor.
How can I make the green sauce spicier?
Leave the jalapeño seeds in or add a fresh ají amarillo pepper if you can find it. You can also add a pinch of cayenne pepper to bump up the heat without changing the flavor profile significantly.
Can I grill this chicken instead of roasting?
Absolutely! Grill over medium-high heat for 30 to 35 minutes, turning occasionally for even cooking. The grill adds wonderful smoky char that complements the marinade beautifully and creates authentic rotisserie-style results.
Peruvian Chicken with Creamy Green Sauce
Ingredients
Equipment
Method
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper until well combined. Add chicken pieces and toss thoroughly to coat every surface. Cover the bowl tightly and refrigerate for at least 4 hours, but overnight (8 to 12 hours) works best for maximum flavor.
- Preheat oven to 425°F. Line a large baking sheet (at least 13×18 inches) with foil or parchment paper and place a wire rack on top. Arrange marinated chicken pieces skin-side up on the rack, spacing them evenly for proper airflow.
- Roast for 40 to 45 minutes until the chicken reaches an internal temperature of 165°F and the skin turns deep golden brown and crispy. For extra char, switch to broil for the final 3 minutes, watching closely to prevent burning.
- While the chicken roasts, make the green sauce. Combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt in a blender or food processor. Blend until completely smooth and vibrant green (about 30 to 45 seconds). The sauce should be thick but pourable. Taste and adjust seasoning.
- Remove chicken from oven and let rest for 5 minutes before serving. Serve hot with a generous drizzle of creamy green sauce on the side (makes about 1½ cups sauce).
