Name: Peruvian Chicken with Green Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs (boneless, skinless); 5 cloves garlic; 1/3 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon 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 (green parts); 2 garlic cloves; 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

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If you’ve been craving a burst of bold, herby flavor and juicy, flame-kissed chicken, you need to try Peruvian Chicken with Green Sauce. This recipe brings Peru’s most beloved rotisserie-style chicken right into your kitchen—tender pieces of marinated chicken, sizzling from the grill or oven, served with a vibrant, spicy green sauce that adds excitement to every bite. Whether you’re a longtime fan or discovering it for the first time, Peruvian Chicken with Green Sauce is guaranteed to be the most delicious dinner you’ve had in ages!

Peruvian Chicken with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here is simple, yet together they create that signature Peruvian flavor—smoky, zesty, herby, and creamy all at once. Each one adds its own special note to the melody, so don’t skip a thing!

Chicken thighs (2 pounds, boneless, skinless): The juiciest, most flavorful cut for this dish, absorbing all the marinade magic.
Garlic (5 cloves for marinade, 2 for sauce): Punchy, aromatic, and absolutely essential for a bold base.
Soy sauce (1/3 cup): Adds salty umami depth and color to the marinade.
Lime juice (2 tablespoons for marinade, 1 tablespoon for sauce): The bright acidity that balances all the flavors.
Olive oil (1 tablespoon for marinade, 2 tablespoons for sauce): Locks in moisture for the chicken and creates a lush, velvety green sauce.
Cumin (2 teaspoons): Delivers that distinct smoky-sweet warmth.
Paprika (1 teaspoon): Gives a gentle kick of heat and a touch of color.
Dried oregano (½ teaspoon): Lends an earthy, herbal undertone that’s classic in Peruvian food.
Black pepper (to taste; plus ¼ teaspoon for sauce): Adds a touch of heat and complexity, both in marinade and sauce.
Jalapeños (3, seeded and chopped): Strike just the right balance of heat and fresh garden taste in the green sauce.
Fresh cilantro leaves (1 cup): The green sauce’s true star, giving it its color and herbaceous character.
Green onions (2, green parts): Contribute a mild oniony brightness to the sauce.
Mayonnaise (½ cup): Lends rich creaminess for that quintessential green sauce texture.
Greek yogurt (¼ cup): Brings tanginess and lightness to the sauce—also a great healthy touch.
Salt (½ teaspoon for sauce): Enhances every single flavor in the sauce and chicken.

How to Make Peruvian Chicken with Green Sauce

Step 1: Marinate the Chicken

Start by placing your chicken thighs in a large zip-top bag or bowl. Add the garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and a generous sprinkle of black pepper. Seal or cover, then massage everything together so each piece of chicken gets coated. Let it hang out in the fridge for at least 8 hours (overnight is even better), so the flavors really soak into the meat. This step is the secret to juicy, deeply seasoned Peruvian Chicken with Green Sauce!

Step 2: Cook the Chicken

When you’re ready to cook, preheat your grill to medium-high or your oven to about 425°F (220°C). Remove the chicken from the marinade and let any excess drip off. For the grill, cook the chicken for around 6–8 minutes per side until charred and cooked through; for the oven, place chicken on a baking sheet and roast for 25–30 minutes, flipping once. Your goal is beautifully golden, caramelized chicken with an internal temp of 165°F (74°C). Let it rest for a few minutes before slicing so all those tasty juices stay inside.

Step 3: Prepare the Green Sauce

While the chicken rests, grab your blender. Add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend everything until totally smooth, scraping down the sides if needed. With the blender running, slowly stream in the olive oil. The sauce should turn thick and creamy and, frankly, irresistible. Chill in the fridge until you’re ready to serve—this sauce is the crown jewel of Peruvian Chicken with Green Sauce.

Step 4: Serve and Enjoy

To bring it all together, arrange the sliced or whole chicken thighs on a platter and drizzle generously with that electric green sauce—or serve the sauce on the side for dipping. This is the moment everyone’s been waiting for: your kitchen now smells (and tastes!) just like a Peruvian rotisserie restaurant.

How to Serve Peruvian Chicken with Green Sauce

Garnishes

Brighten up your platter! Scatter freshly chopped cilantro, sliced green onions, or even some extra lime wedges over the chicken. A little extra black pepper or a sprinkle of smoked paprika adds a colorful, aromatic finish. These vibrant garnishes take your Peruvian Chicken with Green Sauce from weeknight simple to dinner party stunning.

Side Dishes

The classic way to enjoy this dish is alongside thick-cut fries or roasted potatoes—perfect for soaking up that incredible sauce. Rice, a crisp salad with avocado, or even corn on the cob also pair beautifully. To round out the meal, try a simple cucumber salad or garlicky sautéed greens.

Creative Ways to Present

Get playful! Turn your Peruvian Chicken with Green Sauce into an epic sandwich on a toasted roll, or slice the chicken for a hearty grain bowl. Try spooning the green sauce over roasted veggies, or set everything out for a DIY chicken taco night. However you serve it, the flavors will shine through.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Store cooled chicken and green sauce separately in airtight containers in the refrigerator for up to 4 days. Keeping them apart prevents the chicken from becoming soggy and lets everyone add sauce to taste when ready to eat.

Freezing

If you want to save some for later, freeze the cooked chicken (without sauce) tightly wrapped or in a freezer-safe bag for up to 2 months. The green sauce is best enjoyed fresh but can be frozen if needed; just note that the texture may change slightly once thawed due to the mayonnaise and yogurt.

Reheating

For best results, reheat chicken in a 350°F oven until hot and juicy, or slice and warm gently in a skillet. If using the microwave, cover with a damp paper towel to keep the meat moist. Green sauce should be stirred well after refrigeration or thawing before serving.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work, but be sure not to overcook them since they’re leaner. Marinating helps keep them juicy and flavorful.

Is the green sauce very spicy?

The green sauce for this Peruvian Chicken with Green Sauce has a mild to moderate heat. Removing seeds from the jalapeños makes it approachable for most. For more heat, leave some seeds or switch to spicier peppers.

Can I cook the chicken in advance?

Definitely. Feel free to marinate and cook the chicken ahead of time. Just reheat as described and whip up the sauce fresh for maximum flavor.

What if I don’t have a grill?

No grill, no problem! Oven roasting yields equally delicious and juicy Peruvian Chicken with Green Sauce. A hot oven brings out the same golden, caramelized edges you’d get from a grill.

How do I make this dairy-free?

You can swap out the Greek yogurt and mayonnaise in the green sauce for your favorite dairy-free alternatives. The taste will be a touch different, but the result will still be creamy and delicious.

Final Thoughts

There’s just something magnetic about Peruvian Chicken with Green Sauce—the juicy marinated chicken, the blast of herbs and heat, and that gloriously drippable sauce. Once you try it, you’ll be looking for any excuse to make it again and again. I can’t wait for you to dig in and experience this bold, vibrant South American classic right at home!

Peruvian Chicken with Green Sauce Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 8 hours 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender, flavorful Peruvian chicken thighs marinated in a zesty blend of garlic, soy sauce, lime juice, and spices, served with a vibrant green sauce made from jalapeños, cilantro, and a creamy base. This dish captures the essence of Peruvian cuisine with its bold flavors and succulent chicken.

Ingredients

Scale

Marinated Chicken:

2 pounds chicken thighs (boneless, skinless)
5 cloves garlic
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper

Green Sauce:

3 jalapeños (seeded and chopped)
1 cup fresh cilantro leaves
2 green onions (green parts)
2 garlic cloves
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

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Instructions

Marinate Chicken: Place chicken in a sealable bag with garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and pepper. Marinate refrigerated for at least 8 hours or overnight.
Cook Chicken: Grill over medium-high heat or roast at 425°F until cooked through and browned, flipping as needed. Ensure internal temperature reaches 165°F. Let rest before serving.
Make Green Sauce: Blend jalapeños, cilantro, onions, garlic, mayonnaise, yogurt, lime juice, salt, and pepper until smooth. Slowly add oil until incorporated. Chill until ready to serve.
Serve: Accompany chicken with green sauce on top or on the side.