If you’re looking to add serious wow-factor to your dinner lineup, Peruvian Chicken with Green Sauce is exactly what you need. This dish brings together ultra-juicy, flavor-packed roasted chicken with a vibrant herby sauce that’s both creamy and zesty. The secret lies in the marinade’s bold spices and the iconic, cilantro-packed Aji Verde—this green sauce alone will have you doing a happy dance! Once you try this, it’s bound to become a go-to for laid-back feasts with family or easy entertaining with friends.
Ingredients You’ll Need
There’s no need for anything fancy here—just a handful of well-chosen basics come together to create pure magic in every bite. Each ingredient in Peruvian Chicken with Green Sauce plays a starring role, whether it’s building warmth and depth in the marinade or bringing brightness and creaminess to the sauce.
- Chicken thighs or drumsticks (2 lbs, bone-in, skin-on): Using bone-in, skin-on pieces means maximum juiciness and crispy, crackly skin every time.
- Olive oil (2 tbsp for chicken, 1 tbsp for sauce): Helps the spices cling to the chicken and adds silky richness to the green sauce.
- White vinegar (1 tbsp): Brightens up the marinade and helps tenderize the chicken.
- Soy sauce (1 tbsp): Lends a deep umami punch and the perfect amount of salt for balance.
- Garlic (4 cloves for chicken, 2 for sauce): Essential for bold, aromatic flavor in both the marinade and vibrant sauce.
- Ground cumin (1 tbsp): Brings warmth and a signature earthy, smoky note that defines Peruvian chicken.
- Smoked paprika (1 tsp): Adds subtle smokiness and a beautiful red hue to the chicken.
- Dried oregano (1 tsp): Boosts herbaceous earthiness and ties the spices together.
- Salt (1/2 tsp for chicken, 1/4 tsp for sauce): For seasoning and enhancing all the flavors.
- Black pepper (1/2 tsp): Lends gentle heat and aroma without overwhelming the marinade.
- Lime juice (juice of 1 lime for chicken, 2 tbsp for sauce): Gives everything a bold citrus kick and keeps both the chicken and sauce bright.
- Fresh cilantro leaves (1 cup): The key to the sauce’s signature color and fresh, herbal flavor.
- Mayonnaise (1/2 cup): Makes the Aji Verde irresistibly creamy and rich.
- Sour cream (1/4 cup): Lightens the sauce with tang and smooth texture.
- Jalapeños (1–2, seeded for less heat): Add a gentle kick and their unique bright flavor—adjust the quantity to your heat preference.
How to Make Peruvian Chicken with Green Sauce
Step 1: Marinate the Chicken
Start by whisking up the marinade: combine olive oil, white vinegar, soy sauce, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and freshly squeezed lime juice in a large bowl or zip-top bag. Add the chicken, turning and tossing until every piece is fully coated with the mixture. Cover tightly and refrigerate for at least one hour—overnight is even better! The longer marinating time lets the flavors soak all the way in for juicy, aromatic Peruvian Chicken with Green Sauce you’ll crave.
Step 2: Roast the Chicken
Preheat your oven to 425°F. Arrange the marinated chicken on a baking sheet lined with foil or parchment for easy cleanup. Roast for 35 to 45 minutes, until the skin is golden and crispy and the juices run clear when pierced (or until a thermometer reads 165°F at the thickest part). For irresistibly crispy skin, broil the chicken for a final 2 to 3 minutes—just keep a close eye to avoid burning!
Step 3: Make the Green Sauce (Aji Verde)
While the chicken is roasting, prepare the beloved green sauce. Add fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, lime juice, olive oil, and salt to a blender or food processor. Blitz until the sauce is silky-smooth and vibrantly green. Taste and adjust the lime or salt as needed—remember, a little kick of acid brightens up the whole dish!
Step 4: Plate and Serve
Once the chicken is sizzling-hot and crispy, arrange it on a serving platter. Drizzle generously with the vibrant green sauce or serve the sauce on the side for dunking. That unforgettable pairing of flavorful chicken and creamy, herby sauce is what makes Peruvian Chicken with Green Sauce a guaranteed hit!
How to Serve Peruvian Chicken with Green Sauce
Garnishes
A shower of fresh chopped cilantro, a few lime wedges, and maybe a scattering of paper-thin red onion slices add color and a final pop of flavor. The extra cilantro ties everything together, while a final squeeze of lime at the table brings the marinade and sauce flavors to life.
Side Dishes
This dish pairs beautifully with fluffy steamed rice, crispy roasted potatoes, or a bright salad tossed with avocado and cherry tomatoes. Classic Peruvian-style fries or yuca are also fabulous choices—the creamy sauce is perfect for dipping!
Creative Ways to Present
You can serve the chicken pieces family-style, pile them onto a rustic wooden board for a relaxed vibe, or slice the meat and tuck it into buns or wraps for an irresistible sandwich. Drizzle extra Aji Verde over grilled veggies or use it as a dip for pita chips—there’s no wrong way to enjoy Peruvian Chicken with Green Sauce!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken and green sauce separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 4 days, and the green sauce keeps beautifully for about 3 days—just give the sauce a quick stir before serving.
Freezing
Cooked chicken can be frozen for up to 2 months. Just let it cool completely, wrap tightly, and pop into freezer bags. The green sauce, however, is best fresh—the creamy base doesn’t always freeze well and can separate after thawing.
Reheating
Reheat the chicken uncovered in a 350°F oven until warmed through and the skin re-crisps, about 10 to 15 minutes. Warm gently in the microwave if you’re in a hurry, but the oven method is best to recapture the original crackle. The green sauce is best served cold or brought to room temperature—no reheating needed!
FAQs
Can I grill the chicken instead of roasting?
Absolutely! Grilling adds even more smoky flavor. Cook the marinated chicken over medium-high heat until the skin is crisp and the meat is cooked through, turning often to prevent burning.
How spicy is Peruvian Chicken with Green Sauce?
The heat level is totally customizable. Seeded jalapeños give a gentle kick, but you can leave the seeds in or use aji amarillo paste for authentic heat if you like things spicier.
Can I use chicken breasts for this recipe?
You can! Bone-in, skin-on breasts will still turn out flavorful and juicy. Just keep an eye on the cook time and avoid overcooking, since white meat dries out faster than dark.
Is there a dairy-free version of the green sauce?
For a dairy-free take, swap out the mayo and sour cream for vegan alternatives or use a combo of soaked cashews and olive oil for creaminess. The green sauce will still deliver bold flavor.
What if I don’t have a blender for the green sauce?
A food processor works just as well, or you can finely chop everything and stir together for a chunky, rustic version. The flavors of Peruvian Chicken with Green Sauce shine through no matter how you blend.
Final Thoughts
If you’re ready to seriously impress both yourself and anyone lucky enough to join your table, you have to try Peruvian Chicken with Green Sauce. The juicy, spice-laced chicken with its creamy, punchy green sauce is what weeknight dinner dreams are made of. Let yourself fall in love with this classic—and don’t be surprised when it gets requested on repeat!
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Peruvian Chicken with Green Sauce Recipe
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of Peru with this delicious Peruvian Chicken recipe served with a zesty Green Sauce (Aji Verde). Tender, marinated chicken thighs or drumsticks are roasted to perfection and served with a creamy, herbaceous sauce that adds a burst of flavor. This dish is perfect for a flavorful weeknight dinner or for impressing guests with its vibrant taste.
Ingredients
For the chicken:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 4 cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lime
For the green sauce (Aji Verde):
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1–2 jalapeños (seeded for less heat)
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the chicken: In a large bowl or zip-top bag, combine olive oil, vinegar, soy sauce, garlic, cumin, paprika, oregano, salt, pepper, and lime juice. Add the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- Roast the chicken: Preheat the oven to 425°F. Arrange the marinated chicken on a baking sheet lined with foil or parchment. Roast for 35–45 minutes, or until the skin is crispy and the internal temperature reaches 165°F. Broil for an additional 2–3 minutes for extra crispiness if desired.
- Make the green sauce: Add all sauce ingredients to a blender or food processor and blend until smooth and creamy. Adjust salt and lime juice to taste.
- Serve: Serve the roasted chicken hot with the green sauce on the side or drizzled over the top.
Notes
- For a spicier sauce, leave the jalapeño seeds in or substitute with aji amarillo paste if available.
- This chicken pairs well with rice, roasted potatoes, or salad.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 of chicken and sauce
- Calories: 480
- Sugar: 1g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 150mg
