Best Peruvian Chicken with Creamy Green Sauce
This roast chicken features crispy skin, juicy meat, and a bright, herbaceous creamy green sauce, delivering bold Peruvian flavors perfect for weeknight dinners.
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs Fresh and well-trimmed pieces recommended.
- 4 pieces bone-in, skin-on chicken drumsticks Preferably fresh for best results.
- 4 tablespoons olive oil For marinating and roasting.
- 3 tablespoons fresh lime juice Use freshly squeezed for brightness.
- 6 cloves garlic, minced Enhances flavor in the marinade.
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika Use Spanish for authentic flavor.
- 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 Use full bunch for best flavor.
- 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 the olive oil, fresh lime juice, minced garlic, cumin, smoked paprika, oregano, kosher salt, and black pepper until fully emulsified.
- Add the chicken thighs and drumsticks and toss thoroughly, ensuring each piece is well coated.
- Cover and refrigerate for at least 4 hours, ideally overnight.
Preheat and Prepare
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top.
- Arrange the marinated chicken skin-side up on the rack.
Roast the Chicken
- Bake the chicken for 40–45 minutes, until the thickest part reaches 165°F (74°C).
- Broil for an additional 2–3 minutes if extra char is desired.
- Let the chicken rest a few minutes before serving.
Make the Creamy Green Sauce
- While the chicken is roasting, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt in a blender.
- Blend until smooth and adjust seasoning to taste. Chill if desired.
Serve and Savor
- Transfer the rested chicken to a platter and serve with the creamy green sauce on the side.
- Pair with roasted potatoes, steamed rice, or a crisp salad.
Notes
Marinate for longer for deeper flavor. Store leftovers in airtight containers for up to 4 days. This recipe is adaptable to grilling and can be made with boneless chicken as well.