Best Peruvian Chicken with Creamy Green Sauce – Easy

Peruvian Chicken with Creamy Green Sauce is a vibrant and delicious dish that brings the bold flavors of Peru right to your kitchen. The chicken is marinated in a tangy, garlicky blend of spices, then roasted to perfection, resulting in juicy, tender meat with a crispy, golden skin.

The star of the show is the creamy green sauce, made with fresh cilantro, jalapeño, and lime. It's cool, creamy, and slightly spicy, perfectly complementing the savory chicken. This dish is not only incredibly tasty but also surprisingly easy to make, making it a fantastic choice for both weeknight dinners and special occasions.

About the Ingredients

4 lbs (1.8 kg) whole chicken, cut into pieces

You can use a whole chicken cut into 8 pieces, or use bone-in, skin-on chicken thighs and breasts. For a quicker option, use boneless, skinless thighs, but adjust cooking time.

3 cloves garlic, minced

Fresh garlic is best for flavor. You can substitute 1 teaspoon garlic powder if needed, but fresh gives a more robust taste.

1 tablespoon ground cumin

Cumin is essential for the Peruvian flavor. If you don't have ground cumin, you can use 1 tablespoon of cumin seeds, toasted and ground.

1 tablespoon paprika

Use sweet paprika for a milder flavor, or smoked paprika for a deeper, smokier taste.

1 teaspoon dried oregano

Mexican oregano is traditional, but Mediterranean oregano works fine too. Crush it between your fingers to release the oils.

1 teaspoon salt

Adjust to taste. You can use kosher salt or sea salt.

1/2 teaspoon black pepper

Freshly ground black pepper is preferred for better flavor.

2 tablespoons olive oil

Extra virgin olive oil or any neutral oil like canola works well.

1/4 cup lime juice

Fresh lime juice is key for the marinade. You'll need about 2 limes.

1 cup fresh cilantro, chopped

For the green sauce, use fresh cilantro. If you don't like cilantro, you can substitute with fresh parsley, though the flavor will change.

1/2 cup mayonnaise

Use full-fat mayo for the creamiest sauce. You can use Greek yogurt for a lighter option.

1 jalapeño, seeded and chopped

For a milder sauce, remove the seeds and membranes. For more heat, keep some seeds.

1 clove garlic, minced

For the green sauce, additional garlic adds a nice punch.

1/4 cup sour cream

Sour cream adds tang and creaminess. You can use plain Greek yogurt as a substitute.

1 tablespoon lime juice

Adjust to taste for the sauce.

1/4 teaspoon salt

For the sauce.

Tips & Tricks

• Marinate the chicken for at least 30 minutes, but up to 24 hours for deeper flavor.
• Let the chicken come to room temperature before roasting to ensure even cooking.
• Don't overcrowd the pan; use a large baking dish or roasting pan so the chicken browns properly.

Step-by-Step Instructions

1. Make the Marinade

In a small bowl, combine minced garlic, cumin, paprika, oregano, salt, pepper, olive oil, and lime juice. Mix well to form a paste.

2. Marinate the Chicken

Place chicken pieces in a large bowl or resealable bag. Pour the marinade over and rub it all over the chicken, making sure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

3. Preheat Oven

Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet lined with foil for easy cleanup.

4. Arrange Chicken

Place the marinated chicken pieces on the wire rack, skin side up, leaving space between pieces. This allows hot air to circulate and crisp the skin.

5. Roast the Chicken

Roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. If you like extra crispiness, broil for the last 2-3 minutes.

6. Make the Green Sauce

While the chicken roasts, combine cilantro, mayonnaise, jalapeño, garlic, sour cream, lime juice, and salt in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.

7. Rest the Chicken

Once the chicken is done, remove it from the oven and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute, keeping the meat moist.

8. Serve

Serve the chicken hot with the green sauce on the side. Enjoy with rice, potatoes, or a fresh salad.

Delicious Variations

Spicy

Add an extra jalapeño or a pinch of cayenne pepper to the green sauce for more heat.

Grilled

Instead of roasting, grill the chicken over medium-high heat for 6-8 minutes per side, until cooked through.

Herbaceous

Add fresh mint or basil to the green sauce for a different flavor twist.

How to Store Peruvian Chicken with Creamy Green Sauce

Frequently Asked Questions

I hope you love this Peruvian Chicken with Creamy Green Sauce as much as we do! It's a flavor-packed meal that's easy enough for weeknights and impressive enough for guests. Don't forget to leave a rating and comment below – I'd love to hear how it turned out for you!

Peruvian Chicken with Creamy Green Sauce

Juicy, flavorful Peruvian chicken with a zesty creamy green sauce – an easy weeknight dinner that's bursting with flavor!

★★★★½ 4.8 (245 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 4 lbs (1.8 kg) whole chicken, cut into pieces
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup lime juice
• 1 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1 jalapeño, seeded and chopped
• 1 clove garlic, minced
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon salt

📋 Instructions

1. 1Make the Marinade — In a small bowl, combine minced garlic, cumin, paprika, oregano, salt, pepper, olive oil, and lime juice. Mix well to form a paste.
2. 2Marinate the Chicken — Place chicken pieces in a large bowl or resealable bag. Pour the marinade over and rub it all over the chicken, making sure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. 3Preheat Oven — Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet lined with foil for easy cleanup.
4. 4Arrange Chicken — Place the marinated chicken pieces on the wire rack, skin side up, leaving space between pieces. This allows hot air to circulate and crisp the skin.
5. 5Roast the Chicken — Roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. If you like extra crispiness, broil for the last 2-3 minutes.
6. 6Make the Green Sauce — While the chicken roasts, combine cilantro, mayonnaise, jalapeño, garlic, sour cream, lime juice, and salt in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
7. 7Rest the Chicken — Once the chicken is done, remove it from the oven and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute, keeping the meat moist.
8. 8Serve — Serve the chicken hot with the green sauce on the side. Enjoy with rice, potatoes, or a fresh salad.

👨‍🍳 Chef's Note: For the best results, use a meat thermometer to ensure the chicken is perfectly cooked. The green sauce can be made up to 3 days ahead and stored in the refrigerator.

Servings: 6

Cuisine: Peruvian

Course: Dinner

Nutrition (per serving): 285 kcal · 25g protein · 4g carbs · 18g fat