Go Back

Best Peruvian Chicken with Creamy Green Sauce

Experience succulent, marinated chicken coupled with a creamy green sauce that bursts with flavor. Easy, affordable, and perfect for family dinners!
Print Recipe
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine Peruvian
Servings 8 servings
Calories 450 kcal

Ingredients
  

For the Chicken Marinade

  • 4 pieces bone-in, skin-on chicken thighs
  • 4 pieces bone-in, skin-on chicken drumsticks
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 6 cloves garlic, 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 pieces jalapeños seeds removed for less heat
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Instructions
 

Marinate the Chicken

  • 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 better yet, overnight.

Preheat and Prepare

  • 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.

Roast the Chicken

  • Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
  • For an added crunch, broil for the last 3 minutes.

Make the Creamy Green 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.

Serve and Savor

  • Remove the chicken from the oven, let it rest for a few minutes.
  • Serve hot with a generous drizzle — or bowl — of the creamy green sauce on the side.

Notes

Marinate longer for the best flavor. For a crispy skin, place the chicken on a rack during roasting. To add heat, leave some seeds in the jalapeños or add hot sauce.
Keyword Creamy green sauce, Easy Chicken Recipe, Family-Friendly Dinner, Peruvian chicken, Sheet pan chicken