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Delicious Peruvian chicken served with creamy green sauce on a plate

Best Peruvian Chicken with Creamy Green Sauce

A delightful combination of juicy marinated chicken and a flavorful creamy green sauce, inspired by traditional Peruvian flavors, perfect for family dinners or special gatherings.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 487
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
 

Marinate the Chicken
  1. 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 and Prepare
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
  2. Arrange the marinated chicken pieces skin-side up on the rack.
Roast the Chicken
  1. 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.
  2. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Make the Creamy Green Sauce
  1. While the chicken roasts, prepare the sauce by combining the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt in a blender or food processor.
  2. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.
Serve and Savor
  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.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The creamy green sauce can last about 5 days in the fridge.