There’s something magical about Peruvian Chicken with Green Sauce. It’s smoky, juicy, and packed with bold flavors that’ll have you licking your fingers and going back for seconds (or thirds). And let’s not forget that creamy, spicy, and zesty green sauce—it’s the kind of sauce you’ll want to drizzle on everything. Trust me, once you try this, it’s going straight into your weekly dinner rotation.
Why You’ll Love Peruvian Chicken with Green Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
You can roast, grill, or even air-fry this chicken. Plus, it pairs beautifully with rice, veggies, or crispy fries.
Budget-Friendly
A handful of simple ingredients create a restaurant-worthy dish without breaking the bank.
Quick and Easy
Minimal prep time, a simple marinade, and a hands-off cooking process make this perfect for busy days.
Customizable
Adjust the heat level in the sauce, swap out seasonings, or use different cuts of chicken—this dish is all about flexibility.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Peruvian Chicken
Here’s the magic of this recipe—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Chicken: The star of the show. Use a whole chicken or bone-in, skin-on chicken thighs for maximum flavor.
Garlic: Fresh garlic adds an irresistible depth to the marinade.
Lime Juice: Bright and tangy, it tenderizes the chicken and adds a zesty kick.
Olive Oil: Helps the marinade coat the chicken evenly and keeps it juicy.
Soy Sauce: A little umami richness to enhance the overall flavor.
Cumin & Smoked Paprika: The smoky, earthy spices that give this chicken its signature taste.
Oregano: Adds a touch of herbaceous freshness.
Salt & Black Pepper: Simple but essential for bringing out all the flavors.
Ingredients in Green Sauce
This sauce is the real MVP. It’s creamy, spicy, tangy, and ridiculously good on everything.
Cilantro: The heart of the sauce, giving it a fresh, vibrant taste.
Jalapeño or Aji Amarillo: For that perfect spicy kick. Adjust to your heat preference.
Garlic: Because more garlic is always a good idea.
Mayo: Adds creaminess and balances the heat.
Lime Juice: Fresh and zesty, brightening up the sauce.
Olive Oil: Gives it a smooth consistency.
Salt: To tie all the flavors together.
Instructions
Preheat Your Equipment
Start by preheating your oven to 400°F (200°C). If you’re grilling, heat your grill to medium-high.
Marinate the Chicken
In a large bowl, whisk together lime juice, olive oil, soy sauce, garlic, cumin, smoked paprika, oregano, salt, and black pepper. Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Let it marinate for at least 30 minutes, but if you have time, overnight is even better.
Cook the Chicken
Place the chicken on a roasting pan or grill. Roast for about 45–50 minutes (or until the internal temperature reaches 165°F). If grilling, cook over indirect heat, flipping occasionally for even cooking.
Make the Green Sauce
While the chicken cooks, blend all the green sauce ingredients until smooth. Taste and adjust seasoning as needed.
Rest and Serve
Once the chicken is done, let it rest for about 10 minutes before slicing. Serve with the green sauce drizzled on top or on the side for dipping.
Nutrition Facts
Servings: 4
Calories per serving: 350
(Note: Nutrition values are approximate.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
How to Serve Peruvian Chicken with Green Sauce
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a side of crispy roasted potatoes or fries.
- Pair with a fresh salad or grilled veggies for a lighter meal.
- Enjoy with a scoop of cilantro-lime rice for an extra burst of flavor.
- Use the leftovers to make a killer sandwich or wrap.
Additional Tips
- For extra crispy skin, broil the chicken for the last 5 minutes of cooking.
- Let the chicken marinate overnight for even deeper flavor.
- If you can find Aji Amarillo paste, use it in place of the jalapeño for a more authentic Peruvian touch.
- The green sauce can be stored in the fridge for up to 3 days—perfect for drizzling on everything!
FAQ’s
1. Can I use boneless chicken for this recipe?
Yes! Boneless chicken thighs or breasts work well, just adjust the cooking time accordingly.
2. How spicy is the green sauce?
It depends on the peppers you use. Jalapeños give a mild kick, while Aji Amarillo can be spicier. You can always adjust the amount to your liking.
3. Can I make this in an air fryer?
Absolutely! Cook at 375°F (190°C) for about 25 minutes, flipping halfway through.
4. What if I don’t have lime juice?
Lemon juice works as a substitute, though lime gives the most authentic flavor.
5. Can I prepare the green sauce ahead of time?
Yes! It actually tastes better after a few hours in the fridge as the flavors meld together.
6. How do I store leftovers?
Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
7. Can I freeze Peruvian chicken?
Yes! Freeze it after marinating or after cooking. Reheat in the oven for the best texture.
8. What sides go best with this dish?
Crispy potatoes, rice, roasted veggies, or even a simple salad work great.
9. How do I know when the chicken is fully cooked?
Use a meat thermometer—165°F (75°C) is the safe internal temperature.
10. Can I use Greek yogurt instead of mayo in the sauce?
Yes! It’ll give the sauce a tangier, lighter taste while keeping it creamy.
Conclusion
Peruvian Chicken with Green Sauce is one of those dishes that feels fancy but is secretly super easy to make. The juicy, smoky chicken paired with that bold, herby, and slightly spicy sauce is a flavor explosion you won’t forget. Whether you’re making it for a cozy weeknight dinner or a special occasion, this dish is a guaranteed hit. So go ahead—fire up the oven (or grill) and get ready to fall in love with your new favorite meal!
Print
Peruvian Chicken with Green Sauce
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Peruvian Chicken with Green Sauce is a flavorful, spiced roasted chicken dish served with a vibrant, creamy green sauce made with cilantro, jalapeños, and lime. This dish is known for its smoky, tangy, and slightly spicy flavors, making it a favorite in Peruvian cuisine.
Ingredients
**For the Chicken:**
– 1 whole chicken (about 4 lbs)
– 3 tbsp olive oil
– 3 tbsp soy sauce
– 3 tbsp lime juice
– 5 garlic cloves, minced
– 1 tbsp Dijon mustard
– 1 tbsp ground cumin
– 1 tbsp smoked paprika
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
**For the Green Sauce:**
– 1 cup fresh cilantro leaves
– 2 jalapeños, seeds removed
– 2 garlic cloves
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1 tsp white vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix olive oil, soy sauce, lime juice, garlic, mustard, cumin, paprika, oregano, salt, and black pepper to form a marinade.
3. Rub the marinade all over the chicken, ensuring it’s well coated. Let it marinate for at least 1 hour (or overnight for better flavor).
4. Place the chicken on a roasting rack and bake for 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is roasting, prepare the green sauce by blending cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, vinegar, salt, and black pepper until smooth.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
7. Serve with the green sauce and enjoy!
Notes
– For a spicier sauce, keep the jalapeño seeds or add an extra pepper.
– This dish pairs well with rice, roasted potatoes, or a fresh salad.
– If you don’t have a whole chicken, you can use bone-in, skin-on chicken thighs or breasts.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg