Print

Peruvian Chicken Recipe – Best Easy Dinner with Creamy Green Sauce

Peruvian chicken recipe - featured image
Print Recipe

This Peruvian chicken recipe features juicy, marinated roast chicken paired with a vibrant, creamy green sauce. It’s packed with bold flavors, easy to prepare, and perfect for both weeknights and special occasions.

Ingredients

Scale
  • 2–3 lbs (about 2.5 lbs recommended) bone-in, skin-on chicken thighs or a whole chicken
  • 3 tbsp olive oil
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • Juice of 2 limes
  • 5 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup fresh cilantro leaves (packed, stems okay)
  • 1–2 jalapeños, seeded
  • 2 garlic cloves
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt (or sour cream)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • Lime wedges (for serving, optional)
  • Extra chopped cilantro (optional)
  • Steamed rice, roasted potatoes, or a crisp salad (optional sides)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine 3 tbsp olive oil, 3 tbsp soy sauce, juice of 2 limes, 5 minced garlic cloves, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp black pepper, 1/2 tsp salt, and 1/2 tsp cayenne (if using). Whisk until you have a thick, reddish marinade.
  2. Marinate the Chicken: Add the chicken thighs (2-3 lbs) to the bowl, tossing until completely coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
  3. Preheat the Oven: Heat the oven to 425°F (220°C). Place a wire rack on a baking sheet if you have one.
  4. Roast the Chicken: Arrange the marinated chicken, skin side up, on the rack or directly on a foil-lined pan. Roast for 35-45 minutes, or until the skin is deep golden and a thermometer inserted into the thickest part reads 165°F (74°C). Baste with pan juices halfway through.
  5. Make the Creamy Green Sauce: While the chicken roasts, combine 1 cup cilantro, 1-2 jalapeños, 2 garlic cloves, 1/2 cup mayo, 1/2 cup Greek yogurt, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp vinegar, and 1/2 tsp salt in a blender or food processor. Blend until smooth and bright green. Adjust lime or salt to taste.
  6. Rest and Serve: Let the chicken rest for at least 5 minutes after removing from the oven. Serve with plenty of creamy green sauce, lime wedges, and your favorite sides. Sprinkle extra cilantro on top if desired.

Notes

For best flavor, marinate the chicken overnight. Pat the skin dry before roasting for extra crispiness. The creamy green sauce can be made ahead and stored in the fridge for up to 5 days. Adjust the heat of the sauce by using more or fewer jalapeños, or substitute with a milder pepper. This recipe is naturally gluten-free and can be made dairy-free by using plant-based yogurt or all mayo in the sauce. Leftovers are excellent and the sauce is great on sandwiches, rice bowls, or veggies.

Nutrition

Keywords: Peruvian chicken, pollo a la brasa, green sauce, aji verde, roast chicken, easy dinner, gluten-free, high protein, meal prep, spicy chicken, Latin American

Find it online: https://magnetmeal.com/peruvian-chicken-recipe-best-easy-dinner-with-creamy-green-sauce/