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Peruvian Chicken with Creamy Green Sauce

This Best Peruvian Chicken with Creamy Green Sauce Recipe brings the warm, bright taste of Peru into your kitchen with a simple marinade and a creamy, flavorful sauce.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces bone-in, skin-on chicken thighs
  • 4 pieces bone-in, skin-on chicken drumsticks
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
For the Creamy Green Sauce
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup fresh parsley
  • 2 pieces jalapeños, seeds removed for less heat
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight.
Preheat and Prepare
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with foil or parchment paper and place a wire rack on top.
  3. Arrange the marinated chicken pieces skin-side up on the rack.
Roast the Chicken
  1. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
  2. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Make the Creamy Green Sauce
  1. While the chicken roasts, prepare the sauce. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt.
  2. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.
Serve and Savor
  1. Remove the chicken from the oven and let it rest for a few minutes.
  2. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side.

Notes

Store any leftover chicken in a shallow airtight container in the fridge. Keep the sauce in a separate jar or container. Use both within 3 to 4 days for the best flavor.