Peruvian Chicken with Creamy Green Sauce tastes smoky, citrusy, herby, and just a little spicy, with that addictive green sauce you want to put on everything. It works for busy weeknights or casual dinner parties and takes about 1 hour total, including marinating while you heat the oven. I first tried a version of this at a tiny Peruvian spot in New Jersey and then spent months chasing that flavor in my own kitchen.

Why Peruvian Chicken with Creamy Green Sauce Is Worth It

This Peruvian Chicken with Creamy Green Sauce hits that perfect combo of juicy, charred chicken and a cool, tangy, herby sauce. The marinade uses pantry staples like mayo, vinegar, and dried spices, so you skip any fancy shopping trip.

The green sauce tastes bright and creamy with cilantro, lime, and a little jalapeño heat. You can serve it with rice, salad, or roasted potatoes, so it fits whatever you already have in your kitchen.

“This Peruvian Chicken with Creamy Green Sauce tastes like restaurant takeout at home, with juicy chicken and a sauce I could drink by the spoonful. ★★★★★”

Ingredients You Need

Chicken and Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if you prefer dark meat.
- You can use boneless, skinless thighs, but reduce roasting time by about 10 minutes and watch closely.
3 tablespoons mayonnaise
- Any basic mayo works; I often use Hellmann’s.
- Greek yogurt works as a lighter swap, but mayo gives richer flavor.
3 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh tastes brighter.
3 tablespoons olive oil or neutral oil
- Use what you have: avocado, canola, or vegetable oil all work.
4 cloves garlic, minced or grated
- Use garlic powder if needed: 1 teaspoon total.
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked paprika gives that rotisserie-style flavor.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
½ teaspoon black pepper
½ to 1 teaspoon chili powder or aji panca paste if you have it
- Aji panca paste gives a more authentic Peruvian flavor, but chili powder still tastes great.

Creamy Green Sauce

1 large bunch fresh cilantro, leaves and tender stems
- Rinse well and dry so the sauce stays thick, not watery.
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Swap with serrano for extra spice.
- Use canned green chiles for a very mild version.
2 cloves garlic
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1 to 2 teaspoons white vinegar or apple cider vinegar
¼ to ½ teaspoon kosher salt, to taste
¼ teaspoon black pepper
Optional: 1 small avocado for extra creaminess
Optional: 1 to 2 tablespoons grated Parmesan for a richer, slightly cheesy note

Pantry Shortcuts

Use garlic powder and onion powder when you run low on fresh garlic.
Use bottled lime juice and pre-washed cilantro to save time.
Use store-bought rotisserie chicken and just make the green sauce when you feel tired but still want that flavor.

Equipment List

Large mixing bowl or zip-top bag for marinating
Tongs
Baking sheet with a wire rack, or a roasting pan
Aluminum foil or parchment paper
Instant-read thermometer
Blender or food processor for the green sauce
Small bowl and spoon for serving the sauce

Quick Tips & substitutions

Pat the chicken dry so the marinade sticks and the skin browns nicely.
Marinate at least 20 to 30 minutes; aim for 4 to 8 hours in the fridge for deeper flavor.
Use boneless, skinless thighs if you want faster cooking; start checking at 20 minutes.
Roast on a wire rack over a sheet pan so heat circulates and the skin turns crisp.
Use Greek yogurt instead of mayo in the marinade for a tangier, lighter version.
Use cilantro stems in the sauce; they pack flavor and blend smoothly.
Start with 1 jalapeño in the sauce, then taste and add more if you like extra heat.
Thin the green sauce with a splash of water or lime juice if it feels too thick.
Save leftover sauce for tacos, grain bowls, or roasted veggies the next day.
Use smoked paprika and a pinch of sugar if you miss that rotisserie-style flavor.

How to Make Peruvian Chicken with Creamy Green Sauce

Step 1: Mix the Marinade

Add mayonnaise, lime juice, olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, and chili powder or aji panca paste to a large bowl. Whisk until the mixture looks smooth and creamy. Taste a tiny bit and adjust salt or lime so the marinade tastes bold and slightly salty.

Step 2: Prep and Marinate the Chicken

Pat the chicken pieces dry with paper towels. Add the chicken to the bowl with the marinade and toss with tongs or your hands until every piece looks fully coated. Cover the bowl or seal the bag and chill in the fridge for at least 20 to 30 minutes, up to 8 hours.

Take the chicken out of the fridge about 20 minutes before cooking so it comes closer to room temperature. This step helps the chicken cook more evenly and stay juicy.

Step 3: Preheat the Oven and Prep the Pan

Heat your oven to 425°F. Line a baking sheet with foil or parchment for easier cleanup, then set a wire rack on top if you have one. Arrange the marinated chicken pieces on the rack in a single layer with a little space between each piece.

If you do not have a rack, place the chicken directly on the lined sheet pan and flip the pieces halfway through cooking. That flip helps both sides brown.

Step 4: Roast the Chicken

Slide the pan into the hot oven. Roast for 35 to 45 minutes, depending on the size of your pieces. Start checking around 30 minutes.

Use an instant-read thermometer and check the thickest part of a thigh without touching the bone. Aim for 165°F, and stop roasting when the skin looks browned and some edges look a little charred.

Step 5: Optional Broil for Extra Char

If you want extra crispy, darker skin, switch the oven to broil on high. Move the pan to the upper third of the oven. Broil for 2 to 4 minutes, watching closely so the skin browns but does not burn.

Take the pan out and let the chicken rest for 5 to 10 minutes. Resting lets the juices settle so the meat stays moist when you cut into it.

Step 6: Blend the Creamy Green Sauce

While the chicken roasts, add cilantro, jalapeños, garlic, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, vinegar, salt, and pepper to a blender or food processor. Add avocado and Parmesan if you use them. Blend until the sauce looks smooth and vibrant green.

Scrape down the sides and blend again if needed. Taste and adjust with more salt, lime, or jalapeño. If the sauce feels too thick, add a tablespoon of water or lime juice and blend again until it reaches a pourable, creamy texture.

Step 7: Serve

Transfer the chicken to a platter. Spoon some of the creamy green sauce over the top and serve the rest in a bowl on the side. Sprinkle with extra cilantro or a squeeze of lime if you like a little extra brightness.

Recipe Variations

Gluten-free: Use gluten-free mayo and check labels on chili powder and vinegar.
Dairy-free: Use dairy-free mayo and skip sour cream or yogurt; thin with extra oil or a splash of water.
Low carb: Serve with cauliflower rice, grilled veggies, or a big salad instead of rice or potatoes.
Extra spicy: Keep jalapeño seeds in the sauce or swap with serrano; add a pinch of cayenne to the marinade.
Mild version: Remove all seeds and ribs from jalapeños and use just one; add more mayo or sour cream.
Grill version: Grill the marinated chicken over medium heat, turning every 5 to 7 minutes, until it reaches 165°F.
Air fryer: Cook marinated chicken at 375°F for 18 to 25 minutes, depending on size, and check for 165°F.
Rotisserie shortcut: Use store-bought rotisserie chicken and only make the green sauce for a quick dinner.

Ways to Serve Peruvian Chicken with Creamy Green Sauce

With white rice, cilantro lime rice, or brown rice.
Over quinoa or farro bowls with roasted veggies.
With roasted potatoes, yuca fries, or sweet potato wedges.
On top of a big green salad with crunchy lettuce, cucumbers, and tomatoes.
In tacos or lettuce wraps with shredded chicken and extra green sauce.
In meal prep bowls with rice, black beans, and sliced avocado.
With grilled corn, steamed broccoli, or sautéed green beans on the side.

Storage Success

Store leftover Peruvian Chicken with Creamy Green Sauce in separate airtight containers so the chicken stays juicy and the sauce keeps its bright flavor. Keep the chicken in the fridge for up to 3 to 4 days and the sauce for about 3 days. Reheat the chicken in a 350°F oven or air fryer until warm and crisp again, then add the cold green sauce on top. If the sauce thickens in the fridge, stir in a tiny splash of water or lime juice until it loosens to a creamy drizzle.