why make this recipe
This Peruvian chicken is full of bright lime, garlic, and smoky spices. It gives crispy skin and juicy meat. It also comes with a creamy green sauce that adds fresh heat. For quick side ideas, try some easy Trader Joe’s recipes to keep the meal fast and tasty.
introduction
This recipe is easy to follow and uses common ingredients. You can marinate the chicken ahead and roast it when you are ready. A simple salad works great on the side, like a light 4-ingredient chicken salad, which keeps the meal fresh and quick.
how to make Best Peruvian Chicken with Creamy Green Sauce Recipe
Follow the steps below to marinate, roast, and make the sauce. Save the bones after cooking to make broth later if you like.
Ingredients :
For the Chicken Marinade:, 4 bone-in, skin-on chicken thighs, 4 bone-in, skin-on chicken drumsticks, 4 tablespoons olive oil, 3 tablespoons fresh lime juice, 6 garlic cloves, 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 jalapeños (seeds removed for less heat), 2 garlic cloves, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt
Directions :
Step 1: Marinate the ChickenIn a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight. The longer the chicken marinates, the more flavorful it becomes., Step 2: Preheat and PreparePreheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack. This allows air to circulate and the skin to get crispy., Step 3: Roast the ChickenBake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch., Step 4: Make the Creamy Green SauceWhile 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. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired., Step 5: Serve and SavorRemove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.
how to serve Best Peruvian Chicken with Creamy Green Sauce Recipe
Serve the chicken hot with the creamy green sauce on the side. It goes well with rice, roasted potatoes, or a green salad. If you want potato tips and ideas, see this page on fasting with potatoes tips for simple potato ways that work well here.
how to store Best Peruvian Chicken with Creamy Green Sauce Recipe
Cool the chicken and sauce before storing. Put chicken in an airtight container and store in the fridge for up to 4 days. Keep the sauce in a separate container for up to 3 days. For longer storage, freeze the chicken in a freezer-safe bag for up to 3 months. You can use leftover bones to make broth—see a good chicken bone broth recipe for steps.
tips to make Best Peruvian Chicken with Creamy Green Sauce Recipe
- Marinate overnight for best flavor.
- Dry the skin before roasting to help it crisp.
- Use a wire rack so air circulates around the chicken.
- Blend the sauce until very smooth for the best texture.
- Adjust jalapeño amount for heat. For more fresh drink ideas to serve, check 7-day juice fast recipes for light juice pairings.
Serving Ideas (if any)
- Roast potatoes and steamed green beans.
- White rice or cilantro lime rice.
- A simple lettuce and tomato salad.
- Warm tortillas for a chicken taco-style plate.
Final Thoughts
This Peruvian chicken recipe gives bold taste with simple steps. The marinade adds deep flavor and the green sauce brings fresh heat and cream. You can make parts ahead and finish when guests arrive. It works for a family dinner or a weekend cookout.
FAQs
Q: Can I use boneless chicken?
A: Yes. Reduce bake time and check for 165°F (74°C) internal temp.
Q: Can I make the sauce dairy-free?
A: Use plain vegan mayo and skip sour cream or use a non-dairy sour cream.
Q: How spicy is the sauce?
A: It depends on the jalapeños. Remove seeds for mild heat. Add seeds for more heat.
Q: Can I grill instead of roast?
A: Yes. Grill over medium heat until cooked and skin is charred in spots.
Q: Can I make this for a crowd?
A: Double or triple the recipe and roast in batches or use multiple racks.
Conclusion
This recipe blends roast chicken with a bright, creamy green sauce for a simple, tasty meal. For a version with grilled notes and a classic Aji Verde sauce, see this guide to Peruvian Chicken with Green Sauce (Aji Verde). For another roasted-style take and serving tips, check this Roasted Peruvian Chicken with Green Sauce – Kalefornia Kravings.
Best Peruvian Chicken with Creamy Green Sauce
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 Adjust for desired heat
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
Marinate the Chicken
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. 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
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.
Roast the Chicken
- 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. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Make the Creamy Green Sauce
- 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. Blend until smooth and vibrant green.
Serve and Savor
- Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side.