Why Make This Recipe
Peruvian Chicken with Creamy Green Sauce is a delightful dish that packs a punch of flavor. The marinade infuses the chicken with spices and herbs, making it juicy and tender. The creamy green sauce takes it to the next level, offering a cool and zesty contrast to the warm, roasted chicken. This recipe is perfect for family dinners or gatherings. Plus, it’s easy to prepare and always a crowd-pleaser.
How to Make Best Peruvian Chicken with Creamy Green Sauce
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 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 even better, overnight. The longer the chicken marinates, the more flavorful it becomes.
Step 2: 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. This allows air to circulate and the skin to get crispy.
Step 3: Roast the Chicken
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.
Step 4: Make the Creamy Green Sauce
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.
Step 5: Serve and Savor
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. Pair it with roasted potatoes, rice, or a fresh salad.
How to Serve Best Peruvian Chicken with Creamy Green Sauce
Serve the chicken hot from the oven. Drizzle the creamy green sauce over the chicken or serve it in a bowl on the side for dipping. It also goes well with sides like rice, roasted potatoes, or a crisp salad.
How to Store Best Peruvian Chicken with Creamy Green Sauce
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The creamy green sauce should also be stored in an airtight container. It can stay fresh for about 5 days in the refrigerator.
Tips to Make Best Peruvian Chicken with Creamy Green Sauce
- Marinate the chicken overnight for even more flavor.
- If you prefer a spicier sauce, leave the seeds in the jalapeños.
- Don’t skip the broiling step to get that extra crunch.
- You can also grill the chicken for a smoky flavor.
Variation
Try using boneless chicken breasts for a leaner option. You can also substitute Greek yogurt for sour cream in the sauce for a healthier twist.
FAQs
1. Can I use other parts of the chicken?
Yes, you can use any chicken parts you like. Just make sure to adjust the cooking time as needed.
2. Can I freeze leftovers?
Yes, you can freeze the cooked chicken. Wrap it well and store it in an airtight freezer bag. Thaw it in the refrigerator when you’re ready to eat.
3. Is the creamy green sauce spicy?
The sauce has mild heat from the jalapeños, but you can adjust this by adding more or using different peppers. For a non-spicy version, remove all the seeds.
Peruvian Chicken with Creamy Green Sauce
A flavorful dish of marinated chicken served with a creamy green sauce that provides a cool and zesty contrast.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 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
- 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
Instructions
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add chicken pieces and toss to coat. Cover and marinate for at least 4 hours, preferably overnight.
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken skin-side up on the rack.
- Bake the chicken for 40–45 minutes or until an internal temperature of 165°F (74°C) is reached and skin is golden and crispy. Broil for the last 3 minutes for extra crunch.
- While the chicken roasts, blend together mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
- Remove the chicken from the oven and let it rest for a few minutes. Serve hot with the creamy green sauce on the side.
Notes
Marinate chicken overnight for more flavor. Serve with sides like rice or roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Paleo
Nutrition
- Serving Size: 1 thigh or drumstick
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Peruvian chicken, creamy green sauce, chicken marinade, bake chicken, family dinner
