why make this recipe
This Peruvian chicken is simple, full of flavor, and fits many meals. The spice mix and lime make the meat bright. The creamy green sauce adds cool, herby heat. If you like creamy chicken dinners, try creamy smothered chicken and rice for another easy option.
introduction
This recipe makes juicy, crispy chicken with a tangy, green sauce. You can marinate the chicken ahead to save time. For a faster cook, you can compare methods with air fryer chicken recipes and choose what fits your kitchen.
how to make Best Peruvian Chicken with Creamy Green Sauce
Follow the simple steps below. Marinate the chicken well for the best taste. Roast until the skin is crisp and the meat reaches 165°F (74°C). If you want to try a different cooking tool, check air fryer chicken breast recipes for ideas on timing and heat.
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
Serve the chicken hot with the creamy green sauce on the side or drizzled over the pieces. Add a simple salad or roasted veg. For a heartier plate, pair with a green bean side like a classic green bean casserole.
how to store Best Peruvian Chicken with Creamy Green Sauce
Cool the chicken and sauce to room temperature. Store chicken in an airtight container in the fridge for up to 3 days. Store the green sauce in a separate airtight container for up to 4 days. Reheat chicken in the oven at 350°F (175°C) until hot, or use an air fryer for a crisp finish.
tips to make Best Peruvian Chicken with Creamy Green Sauce
- Marinate overnight for the best flavor.
- Pat the skin dry before roasting to help it crisp.
- If you like more heat, leave jalapeño seeds in the sauce.
- Use a wire rack so air can circulate and the skin gets crisp.
- Finish the meal with a simple dessert like apple pie with the best filling.
Serving Ideas (if any)
- Serve with white rice or cilantro-lime rice.
- Roasted potatoes or fries work well.
- A simple green salad or pickled onions add freshness.
- Toasted bread to soak up the sauce.
Final Thoughts
This dish is easy, bold, and made for sharing. The marinade gives the chicken deep flavor and the creamy green sauce adds fresh heat. It works for weeknights or for guests. Try making the sauce milder or hotter to suit your taste.
FAQs
Q: Can I use boneless chicken?
A: Yes. Reduce the cooking time and check the internal temperature to 165°F (74°C).
Q: Can I make the sauce ahead?
A: Yes. Make the sauce up to 4 days ahead and keep it in the fridge in a sealed container.
Q: Can I grill this chicken instead of roasting?
A: Yes. Grill over medium heat until the chicken reaches 165°F (74°C) and the skin is charred and cooked through.
Q: Is there a dairy-free option for the sauce?
A: Yes. Use dairy-free mayo and a dairy-free yogurt or omit the sour cream.
Q: How to make the skin extra crispy?
A: Dry the skin well, use a high oven temp, and place the chicken on a rack so air moves under it.
Conclusion
For more recipe ideas and variations on this dish, see a classic take on the sauce at Peruvian Chicken with Green Sauce (Aji Verde) and a roasted version at Roasted Peruvian Chicken with Green Sauce – Kalefornia Kravings.
Peruvian Chicken with Creamy Green Sauce
Ingredients
Method
- 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 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.
- 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.
- 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.
- Taste and adjust seasoning or heat as desired.
- 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.