Picture this: the aroma of garlic and spices fills the kitchen as you prepare a meal that warms your heart and soul. That’s the experience I cherish every time I make this best Peruvian chicken with creamy green sauce. It’s a dish that invites friends and family to gather around the table, sharing stories and laughter. The marinated chicken gets wonderfully crispy, while the vibrant green sauce adds a flavorful kick. This recipe matters because it brings a taste of Peru into your home and creates lasting memories. What makes this dish special is its bold flavors and the way it combines comfort with a touch of adventure.
Why Make This Recipe
There are countless reasons to try this recipe. First, it’s perfect for any occasion—whether it’s a weeknight dinner or a gathering with friends. The combination of marinated chicken and creamy green sauce is heavenly and satisfying. Plus, the recipe itself is straightforward. You can make it all in a few easy steps, and the result is impressive. Finally, this recipe brings a taste of Peruvian cuisine right to your table, allowing you to explore new flavors without leaving your kitchen.
How to Make Best Peruvian Chicken with Creamy Green Sauce
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
- 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.
- 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.
- 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.
- 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.
- 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
Serve this delicious chicken with a side of roasted potatoes or fluffy rice to soak up the creamy green sauce. Adding a fresh salad enhances the meal with a burst of color and crunch. It’s perfect for sharing with loved ones, so don’t hesitate to serve family-style.
How to Store Best Peruvian Chicken with Creamy Green Sauce
If you have leftovers, you can store the cooked chicken and creamy green sauce separately. Place the chicken in an airtight container in the refrigerator for up to three days. The sauce can be kept in a separate container for the same amount of time. You can also freeze the chicken for up to three months, but it’s best to freeze without the sauce for freshness.
Tips to Make Best Peruvian Chicken with Creamy Green Sauce
- For even better flavor, marinate the chicken overnight.
- Ensure the chicken is skin-side up while roasting to get the skin crispy.
- Adjust the heat level of the green sauce by adding more or fewer jalapeños.
Variation
You can experiment with this recipe by adding different herbs to the green sauce, like dill or green onions, or using boneless chicken breasts for a quicker cooking time.
FAQs
Can I use boneless chicken in this recipe?
Yes, you can use boneless chicken. Just keep in mind that the cooking time will be shorter, so check for doneness earlier.
How can I make the sauce spicier?
To make the sauce spicier, leave some seeds in the jalapeños or add a pinch of cayenne pepper or hot sauce.
Can I grill the chicken instead of roasting it?
Absolutely! Grilling adds a wonderful smoky flavor. Just make sure the grill is preheated, and grill the chicken until it reaches the proper internal temperature.
Best Peruvian Chicken with Creamy Green Sauce
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 cloves garlic, 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 pieces jalapeños, seeds removed For less heat
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Method
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.
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.
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.
Make the Creamy Green 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.
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.