Why Make This Recipe

This Best Peruvian Chicken with Creamy Green Sauce recipe stands out because it combines bold flavors and an easy cooking method. The marinated chicken is juicy, tender, and packed with spices, while the creamy green sauce adds a refreshing and zesty twist. Whether you’re hosting a dinner party or just looking for a comforting meal, this dish will impress everyone at the table.

How to Make Best Peruvian Chicken with Creamy Green Sauce

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 Chicken
In a large bowl, whisk together the olive oil, lime juice, minced 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 better yet, overnight. This allows the flavors to sink in deep.

Step 2: Preheat and Prepare
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 pieces skin-side up on the rack. This helps the chicken’s skin get nice and crispy.

Step 3: Roast the Chicken
Bake the chicken for 40–45 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. You can also broil it for the last 3 minutes for an extra char and crunch.

Step 4: Make the Creamy Green Sauce
While the chicken is roasting, 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 to your liking.

Step 5: Serve and Savor
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or a side bowl—of the creamy green sauce. This dish pairs wonderfully with roasted potatoes, rice, or a fresh salad.

How to Serve Best Peruvian Chicken with Creamy Green Sauce

Serve the chicken along with the creamy green sauce on the side, allowing everyone to add as much or as little as they like. Complement the meal with sides like roasted vegetables, rice, or a crisp salad for a complete dining experience.

How to Store Best Peruvian Chicken with Creamy Green Sauce

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The creamy green sauce can also be kept in the fridge for about a week in a sealed container. If you plan to store the dish, it’s best not to combine the sauce with the chicken until you are ready to serve it.

Tips to Make Best Peruvian Chicken with Creamy Green Sauce

• For more flavor, try marinating the chicken overnight.
• Adjust the heat by leaving the seeds in the jalapeños or using milder peppers.
• You can also grill the chicken instead of roasting it for a smoky flavor.

Variation

Feel free to experiment with different herbs in the creamy green sauce. Adding avocado for creaminess or using yogurt instead of sour cream can change the flavor profile while keeping it delicious.

FAQs

1. Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts, but keep in mind that they may cook faster. Check the internal temperature earlier than the recommended time.

2. Is the green sauce spicy?
The heat level can be adjusted by removing the seeds from the jalapeños. For less heat, use milder peppers or omit them entirely.

3. Can I freeze the leftovers?
Yes, you can freeze the chicken and sauce separately. Be sure to store them in airtight containers. Thaw them in the refrigerator before reheating.

Best Peruvian Chicken with Creamy Green Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: make-recipe
• Total Time: 285 minutes
• Yield: 8 servings 1x
• Diet: Paleo

Print Recipe

Description

Juicy, marinated chicken thighs and drumsticks served with a zesty creamy green sauce, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 4 hours or overnight.
2. 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 pieces skin-side up on the rack.
3. Bake the chicken for 40–45 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
4. While the chicken is roasting, prepare the sauce. In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth.
5. Remove the chicken from the oven and let it rest for a few minutes. Serve hot with the creamy green sauce.

Notes

Marinate overnight for deeper flavor. You can also grill the chicken for a smoky flavor.

• Prep Time: 240 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg