Go Back
peruvian chicken with creamy green sauce roasted on wire rack with golden crispy skin

Peruvian Chicken with Creamy Green Sauce

Smoky marinated chicken roasted to golden perfection and served with vibrant herbaceous green sauce for an authentic Peruvian-style dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time (minimum 4 hours or overnight 8-12 hours recommended) 4 hours
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 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 for green sauce
  • 0.5 cup sour cream for green sauce
  • 0.5 cup fresh cilantro packed
  • 0.25 cup fresh parsley
  • 2 jalapeños seeds removed for less heat
  • 2 garlic cloves for green sauce
  • 1 tablespoon fresh lime juice for green sauce
  • 1 tablespoon olive oil for green sauce
  • 0.5 teaspoon salt for green sauce

Equipment

  • Large bowl
  • Large baking sheet (13x18 inches minimum)
  • Foil or parchment paper
  • Wire rack
  • Blender or food processor
  • Meat thermometer

Method
 

  1. 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.
  2. Preheat oven to 425°F. Line a large baking sheet (at least 13x18 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.
  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, switch to broil for the final 3 minutes, watching closely to prevent burning.
  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. Taste and adjust seasoning.
  5. 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).

Notes

For best results, marinate chicken overnight (8-12 hours) for maximum flavor penetration. Use a wire rack when roasting to ensure crispy skin on all sides. The green sauce can be made up to 5 days ahead and stored in the refrigerator. Makes approximately 1½ cups sauce. For spicier sauce, leave jalapeño seeds in. Chicken can be frozen in marinade for up to 2 months. Store leftover chicken separately from sauce for up to 4 days. Reheat in 350°F oven for best texture.