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Best Peruvian Chicken with Creamy Green Sauce

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A succulent chicken dish featuring flavorful marinated chicken accompanied by a zesty, creamy green sauce, bringing the tastes of Peru to your table.

Ingredients

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  • 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
  • 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

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the chicken pieces and toss until thoroughly coated. Cover and let it marinate for at least 4 hours or overnight for the best flavor.
  2. Preheat the Oven: Heat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Lay the marinated chicken skin-side up on the rack.
  3. Bake to Perfection: Cook the chicken for 40–45 minutes until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. If you like an extra char, broil for an additional 3 minutes.
  4. Prepare the Creamy Green 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 vibrantly green.
  5. Serve Warm: Once the chicken has rested for a few minutes, serve it hot with a generous drizzle of the creamy green sauce. Pair it with roasted potatoes, rice, or a fresh salad.

Notes

For deeper flavor, marinate the chicken overnight. You can also experiment with different herbs in the creamy green sauce.

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