Peruvian Chicken with Green Sauce
You know that moment when dinner hits all the right notes—tender, juicy, spicy, and just enough tang to make your taste buds dance? That’s exactly what you get with this Peruvian chicken with green sauce. It’s become one of my go-to recipes because it’s easy to pull off, packed with flavor, and that green sauce? Let’s just say I’ve been caught eating it straight from the spoon. No shame.
Whether you’re hosting friends or just trying to level up your weeknight meals, this recipe brings Peruvian-inspired magic to your table.
Why Peruvian Chicken with Green Sauce Is Always a Good Idea
Look, we all have our standby chicken dishes—but this one? This one brings the wow. The chicken gets marinated in smoky, citrusy spices that make every bite juicy and flavorful. And the creamy, herb-packed green sauce adds just the right kick. Honestly, you’ll want to slather it on everything, not just the chicken.
Need more dinner inspiration? Try this rich and cozy Roasted Chicken Thighs and Potatoes.
The Story Behind This Peruvian Chicken Favorite
Pollo a la Brasa, Reimagined
This dish is inspired by Pollo a la Brasa, a rotisserie chicken classic straight from the heart of Peru. Traditionally cooked over open flame and served with a fiery green sauce called Aji Verde, it’s beloved for a reason.
A Simplified Twist That Keeps the Flavor
Instead of a whole rotisserie chicken and specialty peppers, we’re using boneless chicken thighs and a jalapeño-based sauce that captures the same essence—spicy, creamy, fresh—using ingredients you likely already have.
Why This Chicken Is a Regular on My Table
Rich, Layered Flavor in Every Bite
Smoked paprika, garlic, a hit of citrus, and a touch of cayenne give this chicken a deep, savory base. Then the green sauce steps in with a herby, tangy punch that ties it all together.
Easy Enough for Weeknights, Impressive Enough for Guests
The marinade is a breeze to whisk together, and the rest is basically hands-off. I’ve made this for friends, date nights, and solo meal preps—it’s a winner every single time.
Craving another easy flavor bomb? Don’t miss our Easy Black Pepper Chicken.
Ingredients You’ll Need (Serves 4)
For the Green Sauce (Make First):
⅓ cup mayonnaise
1 clove garlic
¾ cup fresh cilantro (stems included)
1 small jalapeño (seeded for mild, whole for spicy)
2 tsp fresh lime juice
For the Chicken:
1.5 lbs boneless, skinless chicken thighs
¼ cup olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1 tbsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp dried oregano
½ tsp dried thyme
½ tsp onion powder
¾ tsp kosher salt
¾ tsp black pepper
Let’s Make It: Peruvian Chicken with Green Sauce
Blend the Green Sauce
Start with the sauce so the flavors have time to develop. Place all the ingredients into a blender or food processor and puree until the mixture is completely smooth. Taste and adjust the spice or lime. Pop it in the fridge while you prep the chicken.
Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, garlic, and spices. Add the chicken and toss until fully coated. Cover and marinate in the fridge for at least 2 hours. If you’ve got time, overnight is even better.
Time to Cook
Preheat your oven to 425°F. Arrange the chicken in a baking dish in a single layer. Roast for 20 minutes, flip the pieces, and roast another 5–10 minutes until golden and cooked through. Internal temp? 165°F for perfect doneness.
Prefer the grill? Go for it! Medium-high heat, about 5–6 minutes per side.
What to Serve with Peruvian Chicken and Green Sauce
Fresh and Simple Pairings
Serve it with a crisp salad, grilled veggies, or roasted corn. I love it with a tomato-cucumber mix tossed in olive oil and lime.
Add a Starch (Optional but Awesome)
White rice, roasted potatoes, or even warm tortillas are all excellent sides. Use them to scoop up any leftover sauce—it’s basically a second meal.
Craving wraps? These Cheesy Garlic Chicken Wraps are a perfect complement.
How to Store and Use Leftovers
Store Like a Pro
Leftover chicken and sauce keep well in the fridge for up to 4 days. Reheat chicken gently in a skillet or oven. Don’t microwave it to death—it deserves better.
Freezer-Friendly Tip
Cooked chicken freezes great. Divide it into single servings and warm in a preheated 375°F oven until heated all the way through.
Leftovers = New Meals
Turn leftovers into tacos, grain bowls, or quick sandwiches. I’ve even tossed it into stir-fried rice. And yes, more sauce on top.
Looking for something spicier? You’ll love this Brown Stew Chicken Jamaican recipe next.
Variations to Try
Different Cuts Work Too
Swap in chicken breasts or drumsticks—just watch your cook times. Bone-in thighs? Add 10 extra minutes in the oven.
Customize the Heat Level
Use half the cayenne or a seeded jalapeño for less heat. Want more fire? Double both.
Switch Up the Sauce
No cilantro? Try parsley or basil. No mayo? Greek yogurt or mashed avocado works too.
Quick FAQs
Can I prep this dish in advance?
Absolutely. Marinate the chicken and prep the sauce the day before.
What if I don’t have a blender?
Finely chop the cilantro and garlic, then whisk everything by hand. Texture will be chunkier, but still tasty.
How long does the sauce last?
Up to 4 days in the fridge. Keep it in a sealed jar or container.
Can I make this in an air fryer?
Yes! 375°F for 15–18 minutes, flipping halfway through.
What’s a good non-spicy version?
Skip the cayenne and use a small piece of jalapeño without seeds.
What sides go best with it?
Rice, grilled veggies, or a cold salad. For a twist, try it alongside Chicken Chow Mein with the Best Sauce.
The Final Word: A Recipe You’ll Make on Repeat
This Peruvian chicken with green sauce recipe is the kind of dish you’ll find yourself making again and again. It’s bold, balanced, and ridiculously satisfying. The chicken alone is great, but the green sauce? That’s the real star. I keep a jar in the fridge for tacos, sandwiches, and impromptu dipping sessions.
Peruvian Chicken with Green Sauce
Ingredients
For the Green Sauce:
- ⅓ cup mayonnaise
- 1 clove garlic
- ¾ cup fresh cilantro with stems
- 1 small jalapeño seeded for mild, whole for spicy
- 2 tsp fresh lime juice
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs
- ¼ cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¾ tsp black pepper
Instructions
- Make the Sauce: Add mayonnaise, garlic, cilantro, jalapeño, and lime juice to a blender or food processor. Blend until smooth and creamy. Taste and adjust spice or lime to your preference. Refrigerate until ready to serve.
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, paprika, cayenne, oregano, thyme, onion powder, salt, and pepper. Add chicken thighs and coat thoroughly. Cover and marinate for at least 2 hours (overnight for best flavor).
- Bake the Chicken: Preheat your oven to 425°F (218°C). Arrange chicken in a single layer in a baking dish. Bake for 20 minutes, flip, and cook another 5–10 minutes until internal temperature reaches 165°F (74°C).
- Serve: Let chicken rest for 5 minutes. Serve with generous spoonfuls of green sauce on the side or drizzled on top.
Notes
- This recipe also works great on the grill: cook over medium-high heat, 5–6 minutes per side.
- For a milder sauce, remove the seeds from the jalapeño or use only half.
- Store leftover sauce in the fridge for up to 4 days; use it on sandwiches, wraps, or grilled veggies.
- Freeze cooked chicken in individual portions and reheat in a 375°F oven until warmed through.
Ready to cook? Give it a go and don’t be surprised when everyone asks for seconds—and the recipe.
