Name: Peruvian Chicken with Creamy Green Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks; 3 tablespoons olive oil; 3 tablespoons fresh lime juice; 1 tablespoon red wine vinegar or apple cider vinegar; 4 cloves garlic, minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 to 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 to 1 teaspoon ground ají amarillo or ají panca paste; 1 teaspoon sugar or honey; 1 cup fresh cilantro leaves, lightly packed; 1/4 cup fresh parsley leaves; 1 to 2 jalapeños, seeded for mild or with seeds for more heat; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon kosher salt, plus more to taste; 1 to 2 tablespoons water, to thin as needed; Cooked white rice, cilantro lime rice, or roasted potatoes; Crisp lettuce or cabbage for a quick side salad; Lime wedges; Extra cilantro leaves for topping

Peruvian Chicken with Creamy Green Sauce tastes smoky, citrusy, a little spicy, and wildly herby, like rotisserie chicken on vacation with a cilantro farm. It works perfectly for busy weeknights or casual dinner parties and takes about 1 hour total, including marinating time if you move quickly. I first tried a version of this in a tiny Peruvian spot after a long restaurant shift, and I still chase that same “whoa, this is good” feeling every time I make it at home.

Why Make This Peruvian Chicken with Creamy Green Sauce at Home

You control the flavor, the heat level, and the quality of the chicken, which means you get restaurant-style Peruvian rotisserie vibes without leaving your kitchen. The creamy green sauce tastes fresh and bright, and you can spoon it over everything from chicken and rice to roasted veggies and fries.

You also save money and stretch the meal into lunches, salads, and bowls for days. Once you blend the marinade and sauce, the oven and blender do most of the work while you pretend you worked much harder than you actually did.

“This Peruvian Chicken with Creamy Green Sauce tastes like my favorite pollo a la brasa spot, but juicier and with extra sauce to drown my plate in. ★★★★★”

Ingredients You Need

Chicken & Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if you want extra juicy meat.
- You can use a whole spatchcocked chicken of similar weight; just adjust roasting time.
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon red wine vinegar or apple cider vinegar
4 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika (gives that rotisserie-style smokiness)
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt (start with 1 teaspoon if your brand runs salty)
½ teaspoon black pepper
½ to 1 teaspoon ground ají amarillo or ají panca paste
- Pantry shortcut: use chipotle powder or a mix of smoked paprika and a pinch of cayenne if you cannot find Peruvian peppers.
1 teaspoon sugar or honey (balances the acidity and spice)

Creamy Green Sauce (Aji Verde Style)

1 cup fresh cilantro leaves, lightly packed (tender stems fine)
¼ cup fresh parsley leaves (optional, but it softens the cilantro flavor)
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- You can swap serrano for more kick.
2 cloves garlic
½ cup mayonnaise
- Use a good-quality mayo; I often use Hellmann’s or Duke’s.
¼ cup Greek yogurt or sour cream
- This lightens the sauce and keeps it tangy.
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
- This adds umami and body; you can skip it for dairy-free.
¼ teaspoon kosher salt, plus more to taste
1 to 2 tablespoons water to thin, as needed

Optional Sides & Garnishes

Cooked white rice, cilantro lime rice, or roasted potatoes
Crisp lettuce or cabbage for a quick side salad
Lime wedges
Extra cilantro leaves for topping

Equipment List

Large bowl or zip-top bag for marinating
Baking sheet with a wire rack, or a roasting pan
Aluminum foil or parchment for easier cleanup
Blender or food processor for the creamy green sauce
Instant-read thermometer for perfectly cooked chicken
Tongs and a small bowl or brush for basting

Tips & Mistakes

Pat the chicken dry before marinating so the spices cling and the skin browns nicely.
Score thick parts of the chicken with shallow cuts so the marinade penetrates deeper and cooks evenly.
Do not rush the marinating step; aim for at least 30 minutes, and up to 12 hours in the fridge.
Keep the skin on; it protects the meat and carries flavor, and you can peel it off after roasting if you want.
Use a wire rack over a baking sheet so hot air circulates and the skin crisps instead of steams.
Avoid overcrowding the pan; give each piece space or you end up with pale, soggy chicken.
Roast at high heat and resist constant opening of the oven door so the temperature stays steady.
Check doneness with a thermometer and not just color; aim for 175°F in the thickest part of the thigh for juicy, tender meat.
Blend the creamy green sauce until very smooth so it tastes silky, not chunky.
Taste the sauce and adjust salt, lime, and heat; the flavor should lean bright and zippy because it mellows on the chicken.
Chill the sauce for at least 20 minutes so flavors meld and the texture thickens slightly.
Do not drown the chicken in sauce on the pan; keep the sauce on the side so the skin stays crisp.

How to Make Peruvian Chicken with Creamy Green Sauce

Step 1: Prep the Chicken

Pat the chicken pieces dry with paper towels and place them in a large bowl or zip-top bag. Trim any extra skin flaps that might burn. If you use large thighs, score the thickest parts with 2 to 3 shallow cuts so the marinade can reach the center.

Step 2: Mix the Marinade

In a small bowl, whisk together olive oil, lime juice, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, ají amarillo or substitute, and sugar or honey. Taste a tiny bit and adjust salt or lime so it tastes bold and slightly salty. The flavor should feel a little intense, because it will season a lot of chicken.

Step 3: Marinate the Chicken

Pour the marinade over the chicken and coat every piece thoroughly with your hands or tongs. Press out extra air if you use a bag, then seal it. Marinate at room temperature for 20 to 30 minutes, or refrigerate up to 12 hours; turn the pieces once or twice so they soak evenly.

Step 4: Preheat the Oven and Pan

Heat your oven to 425°F. Line a baking sheet with foil or parchment and set a wire rack on top. Lightly oil the rack so the chicken skin does not stick and tear.

Step 5: Arrange the Chicken

Place the marinated chicken pieces on the rack in a single layer, skin side up. Leave a little space between each piece so hot air can circulate. Spoon any extra marinade over the tops, but avoid pooling liquid on the pan.

Step 6: Roast the Chicken

Slide the pan into the oven and roast for 35 to 45 minutes, depending on the size of the pieces. Rotate the pan halfway through so everything browns evenly. Start checking at 30 minutes; the skin should look deep golden with some charred spots, and an instant-read thermometer should read about 175°F in the thickest part of the thigh.

Step 7: Optional Broil for Extra Char

If you want more char, switch the oven to broil on high for 2 to 3 minutes. Watch closely so the skin does not burn. Pull the pan out as soon as you see blistered, dark edges.

Step 8: Rest the Chicken

Transfer the chicken to a platter and let it rest 5 to 10 minutes. This short rest lets the juices redistribute so they stay in the meat instead of on your cutting board. Use this time to finish the creamy green sauce and any sides.

Step 9: Blend the Creamy Green Sauce

Add cilantro, parsley, jalapeños, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, olive oil, Parmesan, and salt to a blender. Blend until very smooth, scraping down the sides as needed, then thin with 1 to 2 tablespoons water until it reaches a pourable but thick consistency. Taste and adjust with more lime, salt, or jalapeño to match your heat preference.

Step 10: Chill and Serve the Sauce

Pour the sauce into a bowl and chill it in the fridge for at least 20 minutes while the chicken rests. The flavor will deepen and the texture will thicken slightly. Serve the sauce in a small bowl at the table so everyone can spoon as much as they want over their Peruvian Chicken with Creamy Green Sauce.

Variations I've Tried

I sometimes swap half the mayonnaise in the sauce for avocado, which gives a richer, greener, slightly lighter-tasting version. I also tried boneless, skinless thighs; they cook faster and still taste great, though they miss some of that crispy skin magic. On grill nights, I marinate the chicken the same way and cook it over medium-high heat on the grill, then baste with leftover marinade during the last few minutes.

For a smoky twist, I add a teaspoon of chipotle in adobo to the sauce, which gives a deeper, spicier kick. When I cook for dairy-free friends, I skip the Parmesan and yogurt, use all mayo, and thin with extra lime juice and water; the sauce still tastes bright and creamy.

How to Serve Peruvian Chicken with Creamy Green Sauce

Serve Peruvian Chicken with Creamy Green Sauce with white rice, cilantro lime rice, or roasted potatoes so they can soak up extra sauce. Add a simple salad of crisp lettuce, cucumber, and tomato with lime and salt for freshness. Kids often like it with plain rice and a lighter drizzle of sauce, while adults usually chase every last drop with a spoon. I also pack leftovers into bowls with rice, shredded lettuce, and extra cilantro for easy lunches.

How to store

Store leftover chicken in an airtight container in the fridge for up to 4 days.
Keep the creamy green sauce in a separate covered container in the fridge for 3 to 4 days.
Freeze cooked chicken pieces tightly wrapped or in freezer bags for up to 3 months; thaw overnight in the fridge before reheating.
Reheat chicken in a 350°F oven, covered loosely with foil, for 15 to 20 minutes until hot; finish uncovered for a few minutes to crisp the skin, and add the chilled sauce after reheating.