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Plate of Peruvian chicken with creamy green sauce garnished with cilantro and lime.

Best Peruvian Chicken with Creamy Green Sauce

A crowd-pleasing dish that combines juicy, marinated chicken with a refreshing, creamy green sauce.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces bone-in, skin-on chicken thighs
  • 4 pieces bone-in, skin-on chicken drumsticks
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 6 cloves garlic, 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 pieces jalapeños, seeds removed for less heat
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method
 

Preparation
  1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add the chicken pieces and toss to coat thoroughly.
  3. Cover the bowl and marinate for at least 4 hours—or even better, overnight.
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with foil or parchment paper and place a wire rack on top.
  3. Arrange the marinated chicken pieces skin-side up on the rack.
  4. 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.
  5. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Making the Sauce
  1. While the chicken roasts, prepare the sauce.
  2. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt.
  3. Blend until smooth and vibrant green.
  4. Taste and adjust seasoning or heat as desired.
Serving
  1. Remove the chicken from the oven and let it rest for a few minutes.
  2. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side.
  3. Pair it with roasted potatoes, rice, or a fresh salad.

Notes

For the best flavor, let the chicken marinate overnight. Using a wire rack helps keep the chicken skin crispy. If you like it spicier, keep some of the jalapeño seeds in the sauce.