If you’ve ever dreamed of a weeknight dinner that absolutely dazzles without demanding a chef’s diploma, Peruvian Chicken with Green Sauce is about to become your new favorite go-to. This celebrated dish packs a flavor punch with juicy, spice-rubbed chicken roasted to golden perfection, and a creamy, vibrant green sauce that’s absolutely irresistible for dipping (or drizzling over everything). One bite and you’ll understand why this classic is a beloved staple in Peruvian kitchens — and destined for a regular spot at your table.
Ingredients You’ll Need
Creating authentic Peruvian Chicken with Green Sauce doesn’t require anything fancy — just a handful of simple, flavorful ingredients with purpose. Each one adds its own note, from smoky spices and tangy citrus for the chicken, to fresh cilantro that gives the green sauce its signature color. Here’s what you’ll need:
- Chicken thighs or whole chicken pieces: Opt for bone-in, skin-on for the juiciest, crispiest results — this cut holds up perfectly to roasting and soaks in all the marinade goodness.
- Olive oil: Brings moisture and richness to both the chicken and the green sauce, helping flavors mingle.
- Lime juice: Adds bright, citrusy zing that tenderizes the chicken and lifts every bite.
- Garlic: Four cloves for the chicken and two more for the sauce — double the aromatic punch!
- Soy sauce: Lends umami depth and a subtle savory backbone.
- White vinegar: Cuts through the richness and keeps flavors lively in both components.
- Ground cumin: Delivers warm, earthy undertones that are unmistakably Peruvian.
- Smoked paprika: Infuses a smoky hint and beautiful color to the chicken skin.
- Dried oregano: Adds a subtle herbal note that boosts the marinade’s complexity.
- Kosher salt: Key for seasoning and ensuring the chicken is bursting with flavor.
- Black pepper: Balances the marinade with a touch of mild heat.
- Fresh cilantro leaves: The vibrant green foundation of that crave-worthy sauce.
- Mayonnaise: Provides a luscious, creamy base for the green sauce.
- Sour cream or Greek yogurt: Adds tang and smoothness — choose your favorite!
- Jalapeño pepper: Brings a gentle kick; seed it for a mellow sauce, or leave a few seeds in if you love some heat.
- Lime juice (again): Doubles up in the sauce for a fresh, zesty finish.
- White vinegar (again): Sharpens the sauce and brings everything together.
- Olive oil (again): Keeps the sauce extra silky and lush.
- Salt (again): Just a pinch to pull all those flavors forward.
How to Make Peruvian Chicken with Green Sauce
Step 1: Whip Up the Marinade
Grab a roomy bowl and whisk together the olive oil, fresh lime juice, minced garlic, soy sauce, white vinegar, cumin, smoked paprika, dried oregano, kosher salt, and black pepper. This will turn into an aromatic, spice-flecked marinade that gives the chicken its signature flavor profile, so get ready for some serious kitchen aromatherapy!
Step 2: Marinate the Chicken
Add your chicken thighs or pieces straight to the bowl, turning them until they’re beautifully coated in the marinade. Cover and let them hang out in the fridge for at least two hours — but overnight is even better if you want every bite deeply infused with spice and citrus. Trust me: patience pays off here.
Step 3: Roast to Crispy Perfection
Preheat your oven to 425°F (220°C) and set up a baking sheet lined with foil, topped with a wire rack. Nestle the chicken skin-side up, giving each piece a little breathing room. Roast for 35 to 45 minutes until the skin is shatteringly crisp and the internal temperature reads 165°F (74°C). The aroma alone is enough to draw a crowd!
Step 4: Blend the Legendary Green Sauce
While your chicken roasts, blitz together cilantro, mayonnaise, sour cream or Greek yogurt, jalapeño, garlic, lime juice, white vinegar, olive oil, and salt in a food processor or blender. In just a few pulses, you’ll have a luscious, electric-green sauce that’s creamy, tangy, just spicy enough, and totally addictive. Sneak a taste — but save some for the main event!
Step 5: Serve and Savor
Arrange the piping-hot chicken on a platter with the bowl of green sauce front and center. Let everyone grab a piece and dip (or slather) to their heart’s content. Peruvian Chicken with Green Sauce was made for communal eating, laughter, and a serious wow factor at the table.
How to Serve Peruvian Chicken with Green Sauce
Garnishes
Top your chicken with a handful of chopped cilantro, a few lime wedges, and maybe some extra sliced jalapeños for those seeking spice. The finishing touches bring a burst of freshness and color, making the platter totally irresistible.
Side Dishes
Traditionally, Peruvian Chicken with Green Sauce is paired with golden fries or roasted potatoes, but it also sings alongside fluffy white rice, a zippy quinoa salad, or even a heap of sweet corn. For extra crunch and balance, try tossing a simple avocado and tomato salad on the side.
Creative Ways to Present
Think beyond the platter! Pile chicken and green sauce into fresh rolls for craveable sandwiches, tuck into wraps with crisp veggies, or serve as bite-sized skewers at your next gathering — don’t forget plenty of napkins for all that finger-licking goodness.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Peruvian Chicken with Green Sauce, let the chicken cool completely before moving it to an airtight container. The green sauce should be stored separately in another covered container. Both will keep happily in the fridge for up to four days, making weekday lunches instantly exciting.
Freezing
The marinated, uncooked chicken freezes beautifully for up to three months — just thaw in the fridge overnight before roasting as usual. While the green sauce’s creamy ingredients don’t love the freezer, you can quickly blend up a fresh batch whenever the craving hits!
Reheating
Reheat leftover chicken in a 350°F (175°C) oven until warmed through and the skin has a little snap. You can also heat in an air fryer for extra crispiness. The green sauce is best served cold straight from the fridge; just give it a quick stir before dolloping and dipping.
FAQs
Can I grill instead of roast the chicken?
Absolutely! Grilling adds irresistible smoky char and brings an extra layer of flavor to Peruvian Chicken with Green Sauce. Just cook the marinated chicken over medium-high heat until crispy, turning occasionally and making sure it reaches the proper internal temperature.
Is this recipe spicy?
The green sauce gets its mild heat from jalapeño, and you can control the spice by removing the seeds for a gentler kick or leaving some in for more fire. The chicken itself is aromatic and flavorful rather than hot, making it a crowd-pleaser for all palates.
What can I use instead of mayonnaise in the green sauce?
If you’d like to skip the mayonnaise, swap in additional Greek yogurt or sour cream for a lighter, tangier version. The sauce will still be creamy and packed with flavor, perfect for pairing with your chicken.
Can I use boneless, skinless chicken?
While boneless, skinless pieces will still taste great, you’ll miss some of the juicy richness and crispy texture that makes Peruvian Chicken with Green Sauce truly special. If you do opt for boneless cuts, reduce cooking time and keep an eye out to prevent drying.
What else can I dip in the green sauce?
The green sauce is addictively versatile! Try it with roasted veggies, French fries, grilled shrimp, sandwiches, or even as a salad dressing. Once you taste it, you’ll want to slather it on everything.
Final Thoughts
If you’re looking to add a burst of excitement to your dinner routine, Peruvian Chicken with Green Sauce delivers every time — bold flavors, vibrant color, and pure comfort on a plate. Gather friends or family, grab extra napkins, and dive into this glorious, soul-warming dish. You’re going to love it!
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Peruvian Chicken with Green Sauce Recipe
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful Peruvian chicken topped with a vibrant green sauce. This recipe brings together juicy roasted chicken with a zesty herbaceous sauce, creating a perfect harmony of flavors. A must-try dish for any chicken lover!
Ingredients
Chicken:
- 3 pounds bone-in, skin-on chicken thighs or whole chicken pieces
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 jalapeño pepper, seeded
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lime juice, garlic, soy sauce, vinegar, cumin, paprika, oregano, salt, and pepper. Add chicken and coat evenly. Marinate in the refrigerator for 2 hours or overnight.
- Roast the Chicken: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange chicken skin-side up on the rack. Roast for 35-45 minutes until crispy and cooked through.
- Prepare the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, vinegar, olive oil, and salt until smooth.
- Serve: Serve the roasted chicken with the green sauce for dipping.
Notes
- For a smoky twist, grill the chicken instead of roasting.
- The green sauce is also great for dipping veggies or fries.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 portion chicken with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 180mg
