Name: Best Peruvian Chicken with Creamy Green Sauce
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Cuisine: Peruvian
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; 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

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why make this recipe

This Peruvian chicken recipe gives you juicy, well-seasoned chicken and a bright, creamy green sauce. It is easy to make and works for a weeknight meal or a small party. If you like simple chicken dishes for busy evenings, check these easy crockpot chicken recipes for more ideas.

introduction

This dish uses a tangy lime and spice marinade and a smooth cilantro-parsley sauce. The chicken roasts crisp on the outside and stays tender inside. The sauce adds a fresh, slightly spicy touch. You can make most of this ahead so dinner is quick.

how to make Best Peruvian Chicken with Creamy Green Sauce Recipe

Marinate the chicken. Mix the marinade spices and olive oil, then coat the chicken. Let it marinate in the fridge for at least 4 hours or overnight.
Roast the chicken. Put chicken on a rack and bake at 425°F (220°C) until cooked and skin is crisp.
Make the sauce. Blend the sauce ingredients until smooth and bright green. Taste and adjust salt or heat.
Rest and serve. Let the chicken rest a few minutes, then serve with the creamy green sauce on the side.

For a meal idea with rice bowls, you can serve this with a side like these creamy chicken rice bowls.

Ingredients :

For the Chicken Marinade:

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

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 jalapeños (seeds removed for less heat)
2 garlic cloves
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt

Directions :

Step 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 even better, overnight. The longer the chicken marinates, the more flavorful it becomes.

Step 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. This allows air to circulate and the skin to get crispy.

Step 3: Roast the Chicken
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch.

Step 4: Make the Creamy Green Sauce
While the chicken roasts, prepare the sauce. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.

Step 5: Serve and Savor
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.

how to serve Best Peruvian Chicken with Creamy Green Sauce Recipe

Serve the chicken skin-side up with the sauce on the side or spooned over the top. It goes well with roasted potatoes or plain white rice. For a light meal, serve with a green salad and warm bread. You can also offer a bowl of soup like creamy chicken enchilada soup for a starter.

how to store Best Peruvian Chicken with Creamy Green Sauce Recipe

Cool the chicken and sauce to room temperature before storing. Keep chicken in an airtight container in the fridge for up to 3 days. Store the sauce in a separate airtight jar for up to 4 days. Reheat chicken in the oven at 350°F (175°C) until warmed through to keep the skin crisper.

tips to make Best Peruvian Chicken with Creamy Green Sauce Recipe

Marinate overnight for best flavor.
Remove jalapeño seeds to cut heat, or leave some for more spice.
Pat the chicken dry before roasting to help the skin crisp.
Use a rack so hot air can flow under the chicken.
If you want leftovers for bowls, slice the meat and store sauce separately, as in these creamy chicken enchilada soup tips notes for storing saucy dishes.

Serving Ideas (if any)

Roasted potatoes or fries
White or cilantro-lime rice
Simple green salad with lime dressing
Grilled vegetables
Warm flatbread or crusty bread

Final Thoughts

This Peruvian chicken is a simple, tasty meal that balances spice, acid, and cream. The sauce brightens the rich roast chicken and makes the dish feel fresh. It works well for family dinners and small gatherings. You can make the sauce and marinade ahead to save time on the day you cook.

FAQs

Q: Can I use boneless chicken?
A: Yes. Reduce bake time and watch internal temperature; boneless pieces cook faster.

Q: Is the sauce very spicy?
A: Not if you remove the jalapeño seeds. Taste and add more if you want heat.

Q: Can I grill the chicken instead of roasting?
A: Yes. Grill on medium-high heat until cooked through and charred in spots.

Q: Can I make the sauce without mayonnaise?
A: You can use Greek yogurt instead, but the sauce will be tangier and thinner.

Q: Can I freeze the chicken or sauce?
A: The cooked chicken can be frozen, but the sauce may change texture. Freeze in airtight containers for up to 2 months.

Conclusion

Try this recipe for a flavorful, easy meal and serve it with simple sides for a complete plate. For another take on the dish and step-by-step photos, see Peruvian Chicken with Green Sauce (Aji Verde). For a roasted version and flavor notes, check Roasted Peruvian Chicken with Green Sauce – Kalefornia Kravings.