Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful dish that brings authentic Peruvian cuisine to your table. Known for its juicy grilled chicken thighs marinated in aromatic spices and accompanied by a creamy, zesty green sauce, this dish is perfect for barbecues, weeknight dinners, or special occasions. Its unique combination of spices, citrus, and herbs makes it stand out as a main course that impresses both in flavor and presentation.
Why Peruvian Chicken is a Must-Try
Peruvian cuisine emphasizes bold flavors and balanced seasoning, and this recipe exemplifies that perfectly. The chicken is marinated in a mix of garlic, lime juice, cumin, paprika, oregano, and soy sauce, creating a savory, slightly tangy flavor that penetrates the meat. The green sauce, made from cilantro, jalapeños, Greek yogurt, and mayonnaise, provides a creamy, spicy, and herbaceous finish. Together, the chicken and sauce create a dish that is rich, complex, and irresistibly tasty.
Ingredients for Peruvian Chicken
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper, to taste
For the Creamy Green Sauce
- 3 jalapeños, seeded, ribs removed, roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Peruvian Chicken with Creamy Green Sauce: Flavor-Packed Main Dish
Peruvian Chicken with Creamy Green Sauce is packed with flavor and perfect for barbecues or weeknight dinners. Juicy chicken thighs are marinated in aromatic spices and served with a creamy, zesty cilantro sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling / Oven
- Cuisine: Peruvian
Ingredients
2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper
3 jalapeños, seeded and chopped
1 cup fresh cilantro leaves
2 green onions, chopped
2 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
Instructions
1. Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender.
2. Marinate chicken in a sealed bag in the refrigerator for 8 to 24 hours.
3. Blend all green sauce ingredients except olive oil, then slowly drizzle in olive oil while blending.
4. Preheat grill to medium-high (~350°F) and grill chicken for 5-6 minutes per side until 165°F internal temperature.
5. OR preheat oven to 500°F and bake chicken in a roasting pan with 1 cup water for 30 minutes, tent and bake 15 more minutes until 165°F.
Notes
Do not skip marinating; it ensures flavor penetration.
Green sauce can be made ahead and stored in the fridge.
Use a digital thermometer to ensure chicken is fully cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 731
- Sugar: 2 g
- Sodium: 1691 mg
- Fat: 60 g
- Saturated Fat: 12 g
- Unsaturated Fat: 48 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 155 mg
Step-by-Step Instructions
Preparing the Chicken
- Place garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper into a blender. Puree until smooth.
- Place chicken thighs into a large Ziploc bag. Pour in the marinade and seal. Refrigerate for 8 to 24 hours to allow the flavors to fully develop.
Making the Creamy Green Sauce
- In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper.
- Blend until smooth. With the blender running, slowly drizzle in olive oil to emulsify.
- Transfer the sauce to a bowl and refrigerate until ready to serve.
Grilling the Chicken
- Preheat the grill to medium-high heat (~350°F).
- Remove chicken from the marinade, shaking off excess. Place chicken on the grill grates with the cover closed.
- Cook for 5–6 minutes, then flip using tongs and cook for an additional 5–6 minutes.
- Ensure the internal temperature reaches 165°F before removing from the grill.
Oven Method
- Preheat the oven to 500°F.
- Place chicken in a 13×9 inch roasting pan and add 1 cup of water.
- Bake uncovered for 30 minutes. Tent with foil and continue baking for 15 more minutes, ensuring internal temperature reaches 165°F.
Serving Suggestions
Serve Peruvian Chicken hot with creamy green sauce drizzled generously over the top. Pair it with steamed rice, roasted vegetables, or a fresh salad for a complete meal. This dish is perfect for gatherings, barbecues, or any occasion that calls for bold, unforgettable flavors.
