Peruvian Chicken with Creamy Green Sauce

If you’ve ever tasted the bold, smoky flavors of Peruvian cuisine, you know just how irresistible it can be. This Peruvian chicken with creamy green sauce is a dish that brings together juicy, marinated chicken with a vibrant, herb-packed sauce that’s downright addictive. Whether you’re hosting a dinner party or simply craving something new for weeknight meals, this recipe delivers on flavor, simplicity, and crowd-pleasing appeal.

Why You’ll Love This Recipe

There are countless reasons why this Peruvian chicken recipe deserves a spot in your regular rotation. Here are just a few:

Explosive Flavor: The marinade infuses the chicken with smoky, garlicky, and slightly tangy notes, while the creamy green sauce adds a fresh, herby kick.

Easy to Make: Despite its restaurant-quality taste, this dish comes together with simple ingredients and straightforward techniques.
Versatile: Serve it with rice, in tacos, or over a salad—this chicken adapts beautifully to different meals.
Perfect for Gatherings: Whether it’s a backyard barbecue or a cozy family dinner, this dish is always a hit.

Leftovers Stay Delicious: The flavors deepen overnight, making leftovers just as satisfying the next day.

Ingredients Breakdown

Understanding the key ingredients in this Peruvian chicken recipe will help you appreciate how each component contributes to the final dish.

For the Chicken:

Chicken thighs or breasts: Thighs stay juicier, but breasts work well if you prefer leaner meat.

Garlic: A cornerstone of Peruvian cooking, garlic adds depth to the marinade.
Cumin and smoked paprika: These spices bring warmth and a subtle smokiness.
Soy sauce: Adds umami and helps tenderize the chicken.

Lime juice: Brightens the marinade with a touch of acidity.

For the Creamy Green Sauce:

Fresh cilantro and parsley: The backbone of the sauce, providing freshness and vibrant color.
Jalapeño or serrano pepper: Adds mild heat—adjust to your preference.

Mayonnaise and sour cream: Create a rich, creamy base.
Garlic and lime juice: Enhance the sauce with zesty, aromatic notes.

How to Make Peruvian Chicken with Creamy Green Sauce

Follow these steps to create a perfectly marinated, juicy chicken with a luscious green sauce.

Step 1: Marinate the Chicken

In a bowl, whisk together minced garlic, cumin, smoked paprika, soy sauce, lime juice, and a drizzle of olive oil. Place the chicken in a resealable bag or shallow dish, pour the marinade over it, and massage to coat evenly. Let it marinate in the fridge for at least 2 hours, or ideally overnight.

Step 2: Cook the Chicken

Preheat your grill, grill pan, or oven to medium-high heat. If grilling, cook the chicken for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F). If using the oven, bake at 400°F for 20-25 minutes, flipping halfway.

Step 3: Make the Creamy Green Sauce

While the chicken cooks, blend cilantro, parsley, jalapeño, garlic, mayonnaise, sour cream, lime juice, and a pinch of salt in a food processor until smooth. Taste and adjust seasoning as needed.

Step 4: Serve and Enjoy

Slice the chicken and drizzle generously with the green sauce. Garnish with extra herbs or lime wedges for a fresh finish.

Pro Tips for the Best Results

Don’t skip the marinade time: The longer the chicken marinates, the more flavorful it becomes.
Use a meat thermometer: To avoid overcooking, check that the internal temperature reaches 165°F.

Toast the spices: Lightly toasting cumin and paprika before adding them to the marinade enhances their aroma.
Blend the sauce well: A smooth, creamy texture makes the sauce even more irresistible.

Variations and Substitutions

This recipe is flexible—here are some ways to tweak it to your liking:

Spice level: Swap jalapeños for serranos for extra heat, or omit them entirely for a mild version.
Dairy-free: Use coconut yogurt or vegan mayo instead of sour cream and mayonnaise.
Grill alternatives: No grill? A stovetop grill pan or even a broiler works well.

Herb swaps: If cilantro isn’t your favorite, try using more parsley or even mint for a different twist.

What to Serve With It

This Peruvian chicken pairs beautifully with a variety of sides:

Yellow rice: The turmeric-infused rice complements the smoky chicken.

Grilled vegetables: Zucchini, bell peppers, or asparagus add a fresh contrast.
Black beans: A simple side of seasoned black beans adds protein and fiber.
Avocado salad: Creamy avocado with lime and red onion balances the dish.

How to Store and Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The green sauce will keep for about 4 days. To reheat, warm the chicken in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving to prevent drying out the meat.

Frequently Asked Questions (FAQs)

Can I use boneless chicken thighs instead of breasts?

Absolutely! Boneless thighs are even juicier and more forgiving if slightly overcooked.

How spicy is the green sauce?

The heat level depends on the pepper used. For a milder sauce, remove the seeds or use less jalapeño.

Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw in the fridge before cooking.

What if I don’t have a food processor for the sauce?

A blender works just as well, or you can finely chop the herbs and whisk everything together for a chunkier texture.

Is there a substitute for soy sauce in the marinade?

Coconut aminos or tamari are great gluten-free alternatives.

Final Thoughts

This Peruvian chicken with creamy green sauce is one of those recipes that feels like a celebration on a plate. The bold marinade and fresh, tangy sauce come together in a way that’s both comforting and exciting. Whether you’re new to Peruvian flavors or a longtime fan, this dish is sure to become a favorite. So fire up the grill, blend that sauce, and get ready for a meal that’s as memorable as it is delicious.