This recipe brings crisp skin, juicy meat, and a bright, creamy sauce. You need common ingredients and a little time to marinate. The steps are clear and the result is a dish people love. It works for family meals and potlucks.
Table of Contents
Why make this recipe
This Peruvian chicken is simple, full of flavor, and easy to cook. The marinade gives deep, warm spices and lime brightness. The creamy green sauce adds fresh, tangy heat. You can make this for weeknight dinners or for guests.
How to make Peruvian Chicken
Follow the steps below. Marinate the chicken well for the best taste. Roast until the skin is golden and the meat reaches 165°F (74°C). Make the sauce while the chicken cooks so it is fresh and green.
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 ChickenIn 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 PreparePreheat 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 ChickenBake 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 SauceWhile 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 SavorRemove 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.
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Best Peruvian Chicken with Creamy Green Sauce
Simple, flavorful Peruvian chicken with a bright, creamy green sauce, perfect for weeknight dinners or special gatherings.
- Total Time: 285 minutes
- Yield: 8 servings 1x
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
Instructions
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken and toss to coat thoroughly. Cover and marinate for at least 4 hours, preferably overnight.
- 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 skin-side up on the rack.
- 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.
- While the chicken roasts, prepare the sauce by blending mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
- Remove the chicken from the oven and let it rest for a few minutes. Serve hot with the creamy green sauce on the side.
Notes
For best results, marinate overnight. Use a wire rack under the chicken for optimal crispness.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 180mg
How to serve Peruvian Chicken
Serve the chicken hot with the sauce on the side or drizzled on top. Good sides are roasted potatoes, white rice, or a simple green salad.
How to store Peruvian Chicken
Cool the chicken to room temperature. Put chicken and sauce in separate airtight containers. Store in the fridge up to 3 days. Reheat chicken in the oven at 350°F (175°C) until warm. Stir the sauce before serving.
Tips to make Peruvian Chicken
- Marinate overnight for the best flavor.
- Keep skin dry before roasting to help it crisp.
- Use a wire rack so air flows under the chicken.
- Taste the sauce and add more lime or salt if needed.
- Remove jalapeño seeds for less heat.
Variations
- Use boneless chicken pieces and reduce bake time to 25–30 minutes.
- Swap Greek yogurt for sour cream for a lighter sauce.
- Add a small avocado to the sauce for creaminess.
FAQs
Q: Can I make the sauce ahead?
A: Yes. Make it a day ahead and keep it chilled. Stir before serving.
Q: Can I grill the chicken instead of roasting?
A: Yes. Grill over medium heat for about 25–35 minutes, turning until cooked through.
Q: How spicy is the sauce?
A: The sauce has mild to medium heat. Remove jalapeño seeds for mild heat or add more jalapeño for more spice.
Q: Can I use other herbs?
A: You can use more cilantro or swap parsley for basil for a different green flavor.
Conclusion
This Peruvian chicken recipe gives juicy meat, crisp skin, and a fresh, creamy green sauce. It uses simple steps and common ingredients. Marinate the chicken well and make the sauce fresh for best results. Enjoy with rice, potatoes, or a salad.
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