Peruvian Chicken with Creamy Green Sauce: A Flavor-Packed Weeknight Favorite

There’s something magical about the way Peruvian cuisine balances bold flavors with simple techniques—and this Peruvian Chicken with Creamy Green Sauce is no exception. Imagine tender, golden-brown chicken infused with smoky paprika and garlic, paired with a vibrant, herb-packed sauce that’s equal parts tangy and creamy. It’s the kind of meal that feels like a hug on a busy weeknight but is impressive enough to serve at a weekend gathering.

I first fell in love with this dish at a tiny family-run restaurant in Lima, where the aroma of roasting chicken and fresh herbs wafted through the air. Determined to recreate that experience at home, I spent months tweaking the recipe until I landed on this foolproof version. Whether you’re a seasoned cook or just starting out, this dish is forgiving, flavorful, and guaranteed to become a household favorite. Plus, that green sauce? You’ll want to drizzle it on everything—trust me.

Why You’ll Love This Peruvian Chicken

This recipe is a winner for so many reasons. The chicken is marinated in a blend of spices that create a crispy, caramelized exterior while keeping the meat juicy. The green sauce—a mix of cilantro, jalapeño, lime, and creamy mayo—adds a bright, zesty kick that ties everything together. Here’s why it’s a must-try:

• Quick to prepare: Just 15 minutes of hands-on time.
• Versatile: Serve it with rice, roasted potatoes, or even in tacos.
• Crowd-pleaser: Kids and adults alike adore the flavors.
• Meal-prep friendly: The sauce and chicken keep well for leftovers.

How to Make Peruvian Chicken with Creamy Green Sauce

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 2 tbsp smoked paprika
• 3 cloves garlic, minced
• 1 tbsp cumin
• 1 lime, juiced
• Salt and pepper to taste
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 bunch cilantro, stems removed
• 1 jalapeño, seeded (adjust for spice preference)
• 2 tbsp cotija cheese (optional, for garnish)

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, mix paprika, garlic, cumin, lime juice, salt, and pepper. Rub the mixture all over the chicken and let it sit for at least 30 minutes (or overnight for deeper flavor).
2. Roast the chicken: Preheat the oven to 400°F. Place the chicken on a baking sheet and roast for 35–40 minutes, until the skin is crispy and the internal temperature reaches 165°F.
3. Make the sauce: While the chicken cooks, blend mayonnaise, cilantro, jalapeño, and a pinch of salt in a food processor until smooth. Taste and adjust seasoning as needed.
4. Serve: Drizzle the green sauce over the chicken or serve it on the side. Garnish with cotija cheese and extra lime wedges if desired.

Tips for the Best Results

Want to take this dish to the next level? Here are my pro tips:

• Don’t skip the marinade time: Even 30 minutes makes a difference, but overnight is ideal.
• Char the chicken: For extra smokiness, finish the chicken under the broiler for 2–3 minutes.
• Adjust the sauce heat: Remove jalapeño seeds for mild sauce or add an extra one for more kick.
• Pair it right: Serve with cilantro lime rice or roasted sweet potatoes for a complete meal.

There you have it—a dish that’s as fun to make as it is to eat. Whether you’re cooking for yourself or a table full of friends, this Peruvian Chicken with Creamy Green Sauce is sure to delight. The flavors are vibrant, the process is simple, and the result? Pure comfort with a kick. Don’t be surprised if that green sauce becomes your new obsession—I’ve been known to sneak spoonfuls straight from the blender!