Name: Peruvian Chicken with Creamy Green Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 3-4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks preferred); 2 tablespoons olive oil; 1 tablespoon soy sauce; 3 tablespoons fresh lime juice; 4 cloves garlic, minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1-1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon sugar or honey; 1/2 teaspoon ground coriander; 1 cup fresh cilantro leaves, lightly packed; 2-3 jalapeños, seeded for mild or with seeds for more heat; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 2-3 tablespoons fresh lime juice; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1-2 teaspoons sugar or honey; 1-2 tablespoons water, to thin the sauce if needed

Peruvian Chicken with Creamy Green Sauce hits you with smoky, citrusy chicken and a cool, herby, spicy sauce that you will want to put on everything. It suits busy weeknights, meal prep fans, and anyone who loves big flavor in under about 1 hour, including marinating time. I tested this version so many times that my family started asking if we had moved to Lima.

Why Make This Peruvian Chicken with Creamy Green Sauce at Home

You control the heat level, the salt, and the quality of the chicken, so the flavor stays bright and clean instead of salty or greasy. You also get a generous amount of that famous Peruvian green sauce, which restaurants never give in the quantity your heart truly wants.

You also save money, feed a crowd, and keep leftovers that taste even better the next day. Once you learn the basic marinade and sauce, you can use them on wings, thighs, or even vegetables.

"This Peruvian Chicken with Creamy Green Sauce tastes like restaurant rotisserie chicken met a backyard grill and decided to stay forever in my weekly dinner rotation." ★★★★★

Ingredients You Need

Chicken

3 to 4 pounds bone in, skin on chicken pieces
- Use thighs and drumsticks for juicier meat.
- Use a whole spatchcocked chicken if you want a showy centerpiece.
2 tablespoons olive oil
1 tablespoon soy sauce
3 tablespoons fresh lime juice
4 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon sugar or honey
Optional: ½ teaspoon ground coriander for extra citrusy aroma

Creamy Green Sauce (Aji Verde Style)

1 cup fresh cilantro leaves, lightly packed
2 to 3 jalapeños, seeded for mild, with seeds for more heat
- Use serrano peppers if you like a spicier kick.
2 cloves garlic
½ cup mayonnaise
- Use full fat mayo for the best texture; Kewpie or Hellmann’s both work great.
¼ cup Greek yogurt or sour cream
2 to 3 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1 to 2 teaspoons sugar or honey to balance the acidity
Optional: 1 to 2 tablespoons water to thin the sauce if needed

Pantry Shortcuts & Substitutions

Use bottled lime juice in a pinch, but fresh lime gives brighter flavor.
Swap smoked paprika with regular paprika plus a tiny pinch of chipotle powder.
Use pre-minced garlic from a jar if you feel tired, but fresh garlic gives sharper flavor.
Replace cilantro with half cilantro and half flat leaf parsley if cilantro tastes soapy to you.

Equipment

Large bowl or zip top bag for marinating
Baking sheet with a wire rack, or roasting pan
Instant read thermometer
Blender or food processor for the green sauce
Tongs
Aluminum foil for resting the chicken

Tips & Mistakes

Pat the chicken dry so the marinade clings and the skin roasts up crisp.
Score thick pieces lightly so the marinade reaches deeper.
Do not skip the sugar or honey in the marinade; it helps browning and balances the lime.
Marinate at least 30 minutes, but aim for 4 to 8 hours for deeper flavor.
Avoid overcrowding the pan; crowded chicken steams instead of browning.
Roast on a wire rack so hot air circulates and keeps the skin crisp.
Pull the chicken when it hits 165°F in the thickest part; overcooking dries it out.
Blend the green sauce until silky; chunky sauce tastes fine but does not cling as nicely.
Taste the sauce and adjust salt, lime, and heat; your peppers might run mild or fiery.
Chill the sauce at least 20 minutes so the flavors settle and the texture thickens.

How to Make Peruvian Chicken with Creamy Green Sauce

Step 1: Mix the Marinade

Add olive oil, soy sauce, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, sugar or honey, and optional coriander to a bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime if needed.

Step 2: Prep the Chicken

Pat the chicken pieces dry with paper towels. Trim excess fat or loose skin so it does not burn. Score the thickest parts of the meat with shallow cuts so the marinade penetrates.

Step 3: Marinate

Place the chicken in a large bowl or zip top bag. Pour the marinade over the chicken and rub it in so every piece gets coated, including under the skin where possible. Cover and chill at least 30 minutes and up to 8 hours, turning the pieces once or twice if you can.

Step 4: Preheat the Oven

Heat your oven to 425°F. Line a baking sheet with foil for easy cleanup and set a wire rack on top. Arrange the marinated chicken on the rack, skin side up, with a little space between each piece.

Step 5: Roast the Chicken

Slide the pan into the oven and roast 35 to 45 minutes, depending on the size of the pieces. Rotate the pan halfway through so the chicken cooks evenly and the skin browns on all sides. Check the thickest piece with an instant read thermometer; you want 165°F and deeply browned skin.

Step 6: Rest the Chicken

Transfer the chicken to a clean plate or board. Tent it loosely with foil and let it rest 5 to 10 minutes so the juices redistribute. Use that time to blend the sauce or finish your sides.

Step 7: Blend the Creamy Green Sauce

Add cilantro, jalapeños, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, Parmesan, olive oil, salt, pepper, and sugar or honey to a blender. Blend until the sauce looks very smooth and creamy, scraping down the sides as needed. Adjust with more lime, salt, or a splash of water until it reaches a pourable but thick consistency.

Step 8: Chill the Sauce

Pour the sauce into a bowl and cover it. Chill at least 20 minutes so the flavors meld and the sauce thickens slightly. Stir before serving.

Step 9: Serve

Arrange the Peruvian Chicken with Creamy Green Sauce on a platter. Spoon some sauce over the chicken and serve extra on the side for dipping. Watch it disappear faster than you expected.

Variations I've Tried

I swap half the cilantro with basil for a slightly sweeter, almost pesto like green sauce that still pairs well with the smoky chicken. I also use boneless skinless thighs on busy nights and roast them at 425°F for about 20 to 25 minutes, which cuts the total time. Sometimes I grill the marinated chicken over medium high heat and get extra char that tastes amazing with the cool sauce.

I also use the same marinade on cauliflower steaks or thick slices of portobello mushrooms and roast them until tender. The green sauce still works perfectly and turns the vegetables into a main dish. Leftover sauce also tastes great as a dip for roasted potatoes or drizzled over rice bowls.

How to Serve Peruvian Chicken with Creamy Green Sauce

Serve Peruvian Chicken with Creamy Green Sauce with fluffy white rice, cilantro lime rice, or roasted potatoes so they soak up the extra sauce. Add a simple salad with crisp lettuce, cucumber, and tomato, or serve it with sautéed green beans or roasted broccoli. Offer warm tortillas or flatbread so people can build their own little wraps with chicken, sauce, and veggies. Pair it with cold sparkling water, limeade, or a fruity mocktail to balance the heat.

How to store

Store leftover chicken in an airtight container in the fridge for up to 4 days.
Keep the creamy green sauce in a separate sealed container in the fridge for 4 to 5 days.
Freeze cooked chicken pieces for up to 3 months; wrap them tightly and place them in a freezer bag.
Avoid freezing the green sauce, since the mayo and yogurt can separate and turn grainy.
Reheat chicken in a 350°F oven for 10 to 15 minutes until hot, or air fry at 350°F for 5 to 7 minutes to keep the skin crisp.
Warm smaller portions in a skillet over medium heat with a splash of water and a lid, then add the cold green sauce on top just before serving.