This flavorful chicken recipe is one of those dishes that instantly becomes a favorite after the first bite.
The marinade infuses the chicken with bold, savory spices,
while the creamy green sauce adds a fresh, zesty finish that brings everything together beautifully.
What I love most about this recipe is
how simple it is to prepare ahead of time. Let the chicken marinate,
blend up the sauce, and you’re already halfway there.
Whether you cook it on the grill or in the oven, it turns out tender, flavorful, and incredibly satisfying every time.
Serve it with rice, roasted potatoes, or a crisp salad for a complete meal that’s packed with color and taste.
For the Peruvian Chicken
- Chicken Thighs – boneless and skinless thighs stay juicy and flavorful, making them perfect for soaking up the marinade.
- Garlic – adds a deep, savory base that really enhances the overall flavor of the chicken.
- Soy Sauce – brings saltiness and richness, helping to tenderize the meat while it marinates.
- Lime Juice – adds brightness and a slight tang that balances the savory ingredients.
- Olive Oil – helps coat the chicken and carry all the flavors evenly during cooking.
- Cumin – gives a warm, earthy depth that’s key to the dish’s bold flavor.
- Paprika – adds subtle smokiness and a hint of color.
- Dried Oregano – brings a light herbal note that rounds everything out.
- Black Pepper – adds a mild kick and enhances all the other seasonings.
For the Creamy Green Sauce
- Jalapeños – provide a fresh, slightly spicy kick; removing the seeds keeps the heat balanced.
- Cilantro – the main herb in the sauce, giving it that bright, fresh flavor.
- Green Onions – add a mild onion taste and extra freshness.
- Garlic – boosts the savory depth of the sauce.
- Mayonnaise – creates a rich and creamy base.
- Greek Yogurt – adds tanginess and lightens up the sauce.
- Lime Juice – brightens the flavors and ties everything together.
- Salt – enhances and balances all the ingredients.
- Black Pepper – adds a subtle layer of spice.
- Olive Oil – helps smooth out the texture and gives the sauce a silky finish.
How To Make Peruvian-Style Chicken with Creamy Green Sauce
This dish brings bold, vibrant flavors to your table with minimal effort. Juicy marinated chicken pairs perfectly with a rich, herby green sauce that adds a fresh kick. Great for grilling or oven-roasting, it’s a versatile option for any meal.
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Servings: 4
Notes
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 ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce:
- Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill chicken:
- Preheat grill to medium-high heat (around 350-degrees).
- Remove chicken from marinade and shake off any extra marinade.
- Place on the grill grates.
- Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat.
- Use tongs to flip the chicken thighs.
- Cook for an additional 5-6 minutes.
- Use a digital thermometer to make sure internal temperature reaches 165°F.
OR – In oven:
- Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan.
- Add 1 cup water to the pan.
- Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked.
- (The internal temperature should reach 165°F.)
- How long should I marinate the chicken?
You’ll get the most flavor if you marinate the chicken for at least 8 hours. If you’re short on time, even 30 minutes will still work, but longer is always better. - Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead of thighs. Just keep an eye on the cooking time since breasts can dry out faster than thighs. - How do I know when the chicken is fully cooked?
The easiest way to know the chicken is done is by using a thermometer. It should read 165°F when fully cooked. - Do I need a grill to make this recipe?
No, you don’t need a grill for this recipe. The oven method works just as well and still gives you tender, flavorful chicken. - Can I make the green sauce ahead of time?
Yes, you can make the green sauce ahead of time. In fact, it tastes even better after a few hours in the fridge once the flavors have had time to blend.
