Why Make This Recipe
If you’re looking for a recipe that brings bold flavors and comfort together, this Best Peruvian Chicken with Creamy Green Sauce is your answer! It’s easy to make and a real crowd-pleaser. The chicken is juicy and packed with spices, while the creamy green sauce adds a refreshing kick. Perfect for any weeknight dinner or weekend gathering, this dish will leave everyone asking for seconds!
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
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Directions:
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Marinate the Chicken: In 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.
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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 allows air to circulate and the skin to get crispy.
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Roast the Chicken: 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 to add a little extra char and crunch.
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Make the Creamy Green Sauce: While 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.
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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 bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.
How to Serve Best Peruvian Chicken with Creamy Green Sauce
This dish shines when served warm, alongside roasted vegetables or fluffy rice. You can also serve it on crisp tortillas for a fun twist. Don’t forget to generously drizzle the creamy green sauce over the chicken for that perfect burst of flavor!
How to Store Best Peruvian Chicken with Creamy Green Sauce
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the chicken in the oven to maintain its crispy texture. The creamy green sauce can also be stored in the fridge; just give it a good stir before serving again.
Tips to Make Best Peruvian Chicken with Creamy Green Sauce
- Marinate Overnight: For the best flavor, let the chicken marinate overnight.
- Crispy Skin: Using a wire rack helps to keep the chicken skin crispy.
- Adjust the Heat: If you like it spicier, keep some of the jalapeño seeds in the sauce.
Variations
You can switch up the herbs used in the creamy sauce. Fresh dill or basil can give it a different flavor. Additionally, try adding avocado to the sauce for a creamier texture!
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well! Just reduce the cooking time to about 30 minutes.
Can I freeze the marinated chicken?
Absolutely! Marinate the chicken and then freeze it. Just make sure to thaw properly before cooking.
What can I serve with this chicken?
This chicken pairs nicely with rice, roasted potatoes, or a simple green salad. You can also serve it in wraps!
Best Peruvian Chicken with Creamy Green Sauce
Ingredients
Method
- In 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.
- 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.
- 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 to add a little extra char and crunch.
- While 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.
- Remove 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.