Why You’ll Love This Recipe

• Authentic flavors – This recipe captures the essence of Peruvian cuisine with a well-balanced marinade and a vibrant green sauce.
• Versatile cooking options – You can grill the chicken for a smoky char or bake it in the oven for a juicy, tender result.
• Bold and zesty sauce – The creamy green sauce with jalapeños, cilantro, and lime adds a fresh, tangy contrast to the spiced chicken.
• Meal prep friendly – The marinade can be made ahead of time, and the sauce keeps well in the fridge for easy meals throughout the week.
• Perfect for gatherings – Whether for a family dinner or a barbecue, this dish is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken:

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

Green Sauce:

• 3 jalapeños (seeded, ribs removed, roughly chopped)
• 1 cup fresh cilantro leaves
• 2 green onions (chopped, green parts only)
• 2 cloves garlic (peeled)
• 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

Directions

Marinate the Chicken:

1. In a blender, puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper.
2. Place the chicken in a large ziplock bag and pour in the marinade. Seal the bag and massage to coat the chicken evenly.
3. Refrigerate and let the chicken marinate for at least 8 hours, or up to 24 hours for maximum flavor.

Prepare the Green Sauce:

1. In a blender, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper.
2. Blend until smooth, then slowly drizzle in the olive oil while blending.
3. Transfer the sauce to a bowl and refrigerate until ready to serve.

Cook the Chicken:

Grill Method:

1. Preheat the grill to medium-high heat (around 350°F).
2. Remove the chicken from the marinade, shaking off any excess.
3. Place the chicken on the grill grates and cook with the lid closed for 5-6 minutes.
4. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F.

Oven Method:

1. Preheat the oven to 500°F.
2. Arrange the marinated chicken in a 13×9-inch roasting pan.
3. Pour 1 cup of water into the pan to keep the chicken moist.
4. Bake uncovered for 30 minutes.
5. Tent the pan with foil and cook for another 15 minutes until the internal temperature reaches 165°F.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 30-40 minutes (depending on cooking method)
• Total Time: 40-50 minutes (plus marinating time)

Variations

• Spicier Sauce: Keep the jalapeño seeds for an extra kick, or add a pinch of cayenne pepper.
• Different Cuts of Chicken: You can use bone-in, skin-on thighs or drumsticks, but adjust cooking times accordingly.
• Alternative Cooking Methods: Use an air fryer at 375°F for about 18-20 minutes, flipping halfway through.
• Dairy-Free Version: Swap Greek yogurt for coconut yogurt or omit it altogether.
• Herb Swap: Replace cilantro with parsley if you’re not a fan of cilantro’s taste.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The green sauce can also be stored for up to 5 days.
• Reheating: Warm the chicken in a skillet over medium heat, in the oven at 300°F, or in the microwave in 30-second bursts until heated through.
• Freezing: The marinated (uncooked) chicken can be frozen for up to 3 months. Thaw overnight in the fridge before cooking.

FAQs

How long should I marinate the chicken?

For the best flavor, marinate for at least 8 hours, but overnight (24 hours) is ideal.

Can I use chicken breast instead of thighs?

Yes, but chicken breasts can dry out faster. Reduce the cooking time and use a meat thermometer to check for doneness.

What can I serve with Peruvian chicken?

It pairs well with rice, roasted potatoes, grilled vegetables, or a fresh salad.

Is the green sauce very spicy?

Not too spicy, especially if the jalapeño seeds are removed. You can adjust the heat level by adding more or fewer peppers.

Can I bake this instead of grilling?

Yes! Follow the oven instructions for a juicy, flavorful result.

What if I don’t have a grill?

You can cook the chicken in a skillet over medium-high heat or in the oven as described above.

Can I make the green sauce ahead of time?

Yes! The sauce actually develops more flavor after chilling for a few hours.

How do I know when the chicken is fully cooked?

Use a digital thermometer—the internal temperature should reach 165°F.

Can I make this recipe dairy-free?

Yes, just omit the Greek yogurt or use a dairy-free substitute.

What’s the best way to store leftovers?

Keep the chicken and sauce in separate airtight containers in the fridge. Reheat the chicken gently to maintain its juiciness.

Conclusion

Peruvian Chicken with Creamy Green Sauce is a bold, flavorful dish that’s easy to make and packed with delicious spices. Whether you grill or bake it, the marinated chicken turns out juicy and tender, while the vibrant green sauce adds the perfect zesty finish. Serve it with your favorite sides for a meal that brings the taste of Peru right to your table. Try it today and elevate your chicken game with this exciting, international recipe!

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