Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce tastes smoky, citrusy, and just a little spicy, with a cool, herby sauce that you will want to put on everything. It works for busy weeknights or casual dinner parties and takes about 1 hour from start to finish. I first made a version of this in a tiny apartment kitchen with a squeaky oven door, and my neighbors still talk about the smell.

Why You Should Try This Peruvian Chicken with Creamy Green Sauce

This Peruvian Chicken with Creamy Green Sauce gives you juicy, deeply seasoned chicken with crisp skin and a bright, punchy sauce. The combo of lime, garlic, cumin, and smoky spices hits every part of your taste buds in the best way.

The green sauce brings cilantro, jalapeño, and creamy richness that cools the heat from the chicken. If you like rotisserie chicken but want more flavor and a fun twist, this recipe fits perfectly.

“This Peruvian Chicken with Creamy Green Sauce tastes like restaurant takeout from your own oven, and the leftovers somehow taste even better the next day. ★★★★★”

Ingredients You’ll Need

Chicken ingredients

• 3 to 4 pounds bone-in, skin-on chicken (thighs, drumsticks, or a spatchcocked whole chicken)
• 3 tablespoons olive oil or avocado oil
• 3 tablespoons fresh lime juice (about 2 limes)
• 4 cloves garlic, minced or grated
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika (use regular paprika if needed, just less smoky)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon ground coriander (optional but tasty)
• 1 teaspoon sugar or honey (helps browning and balances the lime)
• 1 jalapeño, minced, seeds removed for less heat (optional for spicier chicken)

Creamy green sauce ingredients

• 1 cup fresh cilantro leaves, lightly packed (tender stems fine)
• 1 to 2 jalapeños, roughly chopped (remove seeds for mild, keep some for heat)
• 2 cloves garlic
• 1 cup mayonnaise (use your favorite brand, I like Hellmann’s or Duke’s)
• 2 tablespoons sour cream or Greek yogurt
• 2 to 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon white vinegar or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar
• ¼ teaspoon ground cumin
• ¼ teaspoon salt, plus more to taste
• 2 to 3 tablespoons water to thin, as needed

Pantry shortcuts and substitutions

• Use pre-minced garlic from a jar if you feel rushed, but add a little extra since jarred garlic tastes milder.
• Swap smoked paprika with a mix of regular paprika and a pinch of chipotle powder if you have it.
• Use all mayonnaise in the sauce if you do not have sour cream or yogurt, then add a tiny splash more lime for tang.
• Replace cilantro with half cilantro and half parsley if someone at your table claims cilantro tastes like soap.

Equipment list

• Large bowl or zip-top bag for marinating
• Baking sheet with a wire rack, or a roasting pan
• Tongs
• Instant read thermometer (helps you avoid dry chicken)
• Blender or food processor for the creamy green sauce
• Cutting board and sharp knife
• Small bowl and whisk for mixing marinade if you prefer not to mix in the bag

Tips & Tricks

• Pat the chicken dry with paper towels so the marinade sticks and the skin crisps.
• Marinate at least 30 minutes, but aim for 4 to 8 hours in the fridge for deeper flavor.
• Bring the chicken out of the fridge 20 to 30 minutes before roasting so it cooks more evenly.
• Use a wire rack on your baking sheet so hot air circulates and the skin crisps nicely.
• Roast at high heat, then broil for a couple of minutes at the end if you want extra char.
• Blend the green sauce until very smooth, then thin it with water a spoonful at a time until it drizzles easily.
• Taste the sauce and adjust salt, lime, and heat so it matches your preference before serving.
• Save some marinade ingredients to season potatoes or veggies so everything on the plate ties together.

How to Make Peruvian Chicken with Creamy Green Sauce

Step 1: Mix the marinade

Add olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, coriander, sugar or honey, and minced jalapeño to a bowl. Whisk until the mixture looks thick and well combined. Taste a tiny bit and adjust salt or lime so the flavors pop.

Step 2: Season the chicken

Pat the chicken dry with paper towels. Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Rub the marinade into every piece, including under the skin where you can reach. Cover and chill in the fridge for at least 30 minutes and up to 8 hours.

Step 3: Preheat the oven and prep the pan

Heat your oven to 425°F. Line a baking sheet with foil for easier cleanup, then set a wire rack on top if you have one. Arrange the marinated chicken on the rack in a single layer with a little space between pieces.

Step 4: Roast the chicken

Place the chicken in the hot oven. Roast for 35 to 45 minutes, depending on the size of the pieces, until the skin looks browned and the thickest part of the meat reaches 165°F. If you want more char, switch to broil for 2 to 3 minutes, but watch closely so it does not burn.

Step 5: Blend the creamy green sauce

While the chicken roasts, add cilantro, jalapeños, garlic, mayonnaise, sour cream or yogurt, lime juice, olive oil, vinegar, Dijon, honey, cumin, and salt to a blender or food processor. Blend until the sauce looks very smooth and bright green. Add water a tablespoon at a time and blend again until the sauce reaches a pourable but still creamy consistency.

Step 6: Taste and adjust the sauce

Taste the sauce with a spoon. Add more lime if you want more tang, more salt if it tastes flat, or a bit more jalapeño if you want extra kick. Chill the sauce in the fridge until the chicken finishes roasting.

Step 7: Rest

Let the roasted chicken rest for 5 to 10 minutes so the juices settle. Transfer the pieces to a platter. Drizzle some creamy green sauce over the top and serve the rest on the side for generous dipping.

What to Serve with Peruvian Chicken

Serve this Peruvian Chicken with Creamy Green Sauce with simple white rice, cilantro lime rice, or roasted potatoes that soak up the extra sauce. Add a crisp green salad, sliced cucumbers, or steamed broccoli for freshness and crunch. Sweet plantains, grilled corn, or warm tortillas also pair nicely and turn it into a full, colorful meal.

Storage Options

• Store leftover chicken in an airtight container in the fridge for up to 4 days.
• Keep the creamy green sauce in a separate jar in the fridge for 3 to 4 days so it stays bright and fresh.
• Reheat chicken in a 350°F oven for 10 to 15 minutes until hot, or use an air fryer for 5 to 8 minutes to keep the skin crisp.
• Freeze cooked chicken pieces for up to 2 months, then thaw overnight in the fridge and reheat in the oven until warmed through.

Adaly Kandice

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce is a flavorful roasted chicken dish marinated with spices and served with a vibrant, zesty green sauce.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 2 pounds bone-in, skin-on chicken thighs and drumsticks
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

• 1 cup fresh cilantro leaves, loosely packed
• 1/2 cup fresh parsley leaves, loosely packed
• 1 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 jalapeños, seeded and roughly chopped
• 2 tablespoons fresh lime juice
• 2 cloves garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons olive oil

Instructions

 

1. Pat the chicken pieces dry with paper towels and place them in a large bowl or zip-top bag.
2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, black pepper, and smoked paprika if using.
3. Pour the marinade over the chicken, turning to coat all sides evenly. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if available.
2. Arrange the marinated chicken pieces skin-side up on the prepared baking sheet or rack, leaving space between each piece.
3. Roast for 35–45 minutes, or until the chicken is cooked through and the skin is browned and crisp, reaching an internal temperature of 165°F (74°C).
4. Remove from the oven and let the chicken rest for 5–10 minutes before serving.

1. While the chicken roasts, add the cilantro, parsley, mayonnaise, sour cream or Greek yogurt, jalapeños, lime juice, garlic, cumin, salt, and olive oil to a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with more salt or lime juice to taste.
3. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. The flavors improve after resting for at least 15 minutes.

1. Serve the roasted Peruvian chicken hot with the creamy green sauce on the side or drizzled over the top.
2. Pair with rice, roasted potatoes, or a simple salad if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, including sauce): 640 calories; fat 50 g; saturated fat 9 g; carbohydrates 7 g; fiber 1 g; sugars 2 g; protein 40 g; sodium 760 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.