This Peruvian Chicken Recipe is a true weeknight (or special weekend) hero, with juicy, boldly seasoned chicken thighs and a fresh, creamy green sauce that’s so good, you’ll want to put it on everything. It’s an absolute flavor festival—think of it as chicken with a zesty Latin flair and irresistible smoky undertones. Once you try it, you’ll see why Peruvian chicken has a cult following around the world!
Why You’ll Love This Recipe
- Vibrant Marinade: The chicken is infused overnight with garlic, lime, and warm spices, so every bite bursts with flavor—no boring chicken here!
- Addictive Green Sauce: The creamy, herby, jalapeño-spiked sauce is so delicious, you’ll want to drizzle it on everything from veggies to rice.
- Flexible Cooking Options: Whether you grill or roast in the oven, this Peruvian Chicken Recipe comes out juicy and perfectly cooked every time.
- Meal Prep Friendly: Both the chicken and the sauce can be made in advance, making weeknight dinners a breeze.
Ingredients You’ll Need
This Peruvian Chicken Recipe comes together with just a handful of ingredients, but each one is crucial. The marinade builds bold, smoky flavor, the chicken takes on incredible tenderness, and the green sauce adds a pop of color and creaminess that brightens up every bite.
- Chicken thighs (2 pounds, boneless & skinless): Thighs bring juicy, tender results—don’t substitute breasts unless you prefer them.
- Fresh garlic (5 cloves for marinade, 2 for green sauce): The backbone of both the chicken and the sauce, giving a bold, aromatic punch.
- Soy sauce (1/3 cup): Unlocks umami, saltiness, and deep savory notes in the marinade.
- Lime juice (plus extra for green sauce): Lifts and brightens the marinade, and adds pep to the sauce.
- Olive oil: Helps bind the flavors and delivers extra richness in both the marinade and the sauce.
- Spices—cumin, paprika, dried oregano, black pepper: These create the signature smoky, earthy flavor so unique to Peruvian chicken.
- Jalapeños (3, seeded): The fresher the better; these give the green sauce just enough kick without overpowering.
- Fresh cilantro (1 cup): The star of the green sauce—super fragrant, bright, and fresh.
- Green onions (green parts): Provides just the right delicate onion flavor for the sauce.
- Mayonnaise & Greek yogurt: Blended together, they create that irresistibly creamy base in the green sauce.
- Salt and pepper: Essential to enhance and balance every other flavor.
Variations
The beauty of this Peruvian Chicken Recipe is how easily you can tweak it to suit your tastes, what’s in your fridge, or any dietary needs. Don’t be shy—experiment, remix, and make it truly yours!
- Spicier Version: Leave the jalapeño seeds in, or swap for serrano peppers for a bolder, spicier green sauce.
- Lighter Swap: Use chicken breasts instead of thighs for a leaner dish—just watch the cooking time to keep them juicy!
- Dairy-Free Green Sauce: Replace Greek yogurt with dairy-free yogurt, and use a vegan mayo to accommodate dietary needs.
- Oven Roasted Veggies: Toss some potatoes, carrots, or bell peppers in the same marinade to roast alongside your chicken for a complete meal.
How to Make Peruvian Chicken Recipe
Step 1: Make the Marinade
Start by combining the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a generous pinch of black pepper in a blender. Puree until the marinade is smooth and aromatic—it should smell amazing! The blend not only infuses the chicken with classic Peruvian flavors, but it also keeps everything super juicy.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag and pour in the marinade, massaging it in so every piece is well coated. Let it marinate in the fridge for at least 8 hours (or up to 24 for deeper flavor). This is where the magic happens—the longer, the better!
Step 3: Make the Green Sauce
When you’re ready to cook the chicken, blend together the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper until smooth. With the blender running, slowly drizzle in the olive oil. The result is a luscious, vibrant sauce that’s tangy, creamy, and just a little spicy—pop it in the fridge to chill while you cook the chicken.
Step 4: Grill or Roast the Chicken
To grill: Preheat your grill to medium-high (about 350°F). Remove the chicken from the marinade, shake off any excess, and lay the pieces on the grill. Close the lid and cook for about 5-6 minutes per side, flipping once, until the chicken has gorgeous grill marks and reaches 165°F inside.
To roast: Preheat the oven to 500°F. Arrange the chicken in a roasting pan and add 1 cup of water to keep things juicy. Bake uncovered for 30 minutes, then tent with foil and roast another 15 minutes, or until fully cooked.
Pro Tips for Making Peruvian Chicken Recipe
- Marination Magic: Don’t skimp on time—an overnight marinate transforms the chicken into a flavor powerhouse.
- Blender Green Sauce: Gradually drizzle in olive oil at the end for an ultra-creamy, beautifully emulsified sauce.
- Temperature Check: Always use a digital thermometer when grilling or roasting—chicken thighs are perfectly juicy at 165°F.
- Fresh Cilantro Only: Don’t use dried cilantro—the fresh leaves are key for that bold, herbal flavor and vibrant green color in the sauce.
How to Serve Peruvian Chicken Recipe
Garnishes
For the ultimate finish, scatter extra fresh cilantro leaves over the sliced chicken and add lime wedges on the side. A final drizzle (or generous dunk!) of green sauce gives color and a fresh, peppery kick—don’t hold back.
Side Dishes
This Peruvian Chicken Recipe loves classic sides: serve it with fluffy white rice, oven-roasted potatoes, or a crisp, fresh salad. It’s also fantastic alongside sautéed veggies, black beans, or grilled corn for a festive spread.
Creative Ways to Present
Make a DIY chicken platter for gatherings—slice up the juicy chicken, arrange on a big board with the green sauce in a bowl for dipping, and let everyone build their own bites. Or, stuff leftovers into a wrap or sandwich, drizzle with more sauce, and pack for a next-day lunch you’ll actually look forward to!
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days. The marinade flavors deepen overnight, so the leftovers are just as delicious—sometimes even better!
Freezing
The cooked chicken can be frozen for up to 2 months in a freezer-safe container or bag. Let it cool completely before freezing and try to keep the sauce separate (as it doesn’t freeze as well). Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in the oven at 300°F, covered with foil, until warmed through and juicy—usually 10-15 minutes. You can also use the microwave in short bursts, but add a splash of water or broth to keep things moist. Always serve with fresh cold green sauce for the best flavor.
FAQs
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Can I use chicken breasts instead of thighs in this Peruvian Chicken Recipe?
Absolutely! While thighs remain juicier and have a richer flavor, you can substitute chicken breasts if you prefer. Just keep an eye on the cooking time—breasts cook faster and can dry out if overdone, so pull them from the heat as soon as they reach 165°F inside.
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How spicy is the green sauce? Can I make it milder?
The green sauce has a gentle kick—seeding the jalapeños keeps it mild. For even less heat, reduce to one or two peppers, or swap for a milder chili. Taste as you go and adjust for your ideal spice level.
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Can I make the green sauce ahead of time?
Definitely! The green sauce can be prepared up to 3 days in advance. Keep it tightly covered in the refrigerator so the flavors stay fresh and vibrant. Just give it a quick stir before serving.
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What’s the best way to marinate chicken for this Peruvian Chicken Recipe?
Place the chicken and marinade in a large zip-top bag or non-reactive bowl, then refrigerate for at least 8 hours (overnight is perfect). Massage the marinade into the meat to ensure every nook is coated, and flip the chicken halfway through marinating if you’re able.
Final Thoughts
If you love chicken recipes with big personality and vibrant color, this Peruvian Chicken Recipe is your ticket to dinnertime happiness. It’s bold, easy, and absolutely crowd-pleasing. Dive in and let me know how you make it your own—I have a feeling it’ll become a regular in your kitchen, too!
PrintPeruvian Chicken Recipe
Delight your taste buds with this flavorful Peruvian chicken recipe that is sure to become a family favorite. Juicy marinated chicken thighs paired with a zesty green sauce create a culinary experience you won’t forget.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: Peruvian
- Diet: Gluten Free
Ingredients
Chicken:
- 2 pounds chicken thighs, boneless, skinless
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
Green Sauce:
- 3 jalapeños, seeded, ribs removed, and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Chicken: Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender. Put chicken in a large ziplock bag and add marinade. Marinate in the refrigerator for 8 to 24 hours.
- Green Sauce: Combine all ingredients except the olive oil in a blender. Process until smooth. Slowly drizzle in olive oil with the motor running. Transfer to a bowl and refrigerate until ready to serve.
- Grill chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until internal temperature reaches 165°F. Alternatively, bake in a preheated 500°F oven for 30 minutes, then tent with foil and cook for an additional 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg
