Peruvian Chicken Recipe

Get ready to fall deeply in love with this Peruvian Chicken Recipe! It’s the kind of meal that instantly turns a regular night into a true celebration. Imagine juicy, perfectly marinated chicken infused with warm spices, citrus, and a bit of heat—plus a creamy, zingy green sauce you’ll want to eat by the spoonful. What I adore most about this Peruvian Chicken Recipe is how it brings bright flavors to the table with minimal effort, making it a total crowd-pleaser with friends and family alike.

Ingredients You’ll Need

This dish is all about simple ingredients combining for something truly special. Each one plays a key role in building bright, bold flavors and mouthwatering textures—nothing is here by accident! Let’s run through why these goodies matter.

• Chicken thighs: Juicy, boneless, and skinless, these soak up all the marinade and stay tender whether grilled or baked.
• Garlic: Both in the marinade and sauce, garlic gives an irresistible aroma and deep flavor that’s unmistakable in this Peruvian Chicken Recipe.
• Soy sauce: Adds savory, umami intensity to the marinade—don’t skip it!
• Lime juice: Fresh lime juice gives both the chicken and the green sauce a tangy brightness.
• Extra virgin olive oil: Ensures your marinade and sauce are rich and luscious.
• Cumin: This warm, earthy spice is classic in Peruvian cooking and can’t be left out.
• Paprika: Delivers a touch of sweetness and gorgeous color.
• Dried oregano: Adds aromatic herbal notes that round out the marinade.
• Black pepper: A simple seasoning with a punch—use to taste!
• Jalapeños: Bring just the right amount of heat to your vibrant green sauce.
• Fresh cilantro leaves: The backbone of the sauce, cilantro turns it vivid green and fresh-tasting.
• Green onions: Only the green parts for a sweeter, milder bite in your sauce.
• Mayonnaise: The creamy base for the sauce—don’t worry, it blends right in for a silky finish.
• Greek yogurt: Adds a little tang and a lighter feel compared to straight mayo.
• Salt: Just a bit to heighten every other flavor in the mix.
• Olive oil (for the sauce): Drizzled in last so the sauce emulsifies and gets delightfully creamy.

How to Make Peruvian Chicken Recipe

Step 1: Prepare the Marinade

The magic starts with the marinade—your ticket to flavor-packed, tender chicken. Grab your blender and toss in the garlic, soy sauce, fresh lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend it all until smooth and fragrant; you’ll notice a mouthwatering aroma right away. This bold blend is what sets the stage for your Peruvian Chicken Recipe.

Step 2: Marinate the Chicken

Add your chicken thighs to a large ziplock bag, then pour the marinade right in. Seal the bag and give it a gentle massage to make sure every piece is coated with those beautiful flavors. Pop it in the fridge and let the chicken marinate for at least 8 hours (overnight is even better). The longer it sits, the more outrageously flavorful it becomes.

Step 3: Make the Green Sauce

While your chicken soaks up the marinade, it’s time to whip up the signature Peruvian green sauce. In a blender, add jalapeños, cilantro, green onions, two fresh garlic cloves, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blitz until silky, then with the blender running, slowly stream in the olive oil to emulsify. Transfer your sauce to a bowl, cover, and let it chill—this is what takes the Peruvian Chicken Recipe to superstar status!

Step 4: Grill the Chicken

If it’s grilling weather, fire up your grill to medium-high (about 350°F). Remove chicken from the marinade, shake off any excess, and lay it out on the grates. Grill, covered, for 5 to 6 minutes per side until charred in spots and cooked through to an internal temperature of 165°F. The smoke and sizzle really bring out that incredible marinade!

Step 5: Or Bake the Chicken

No grill? No problem! Preheat your oven to 500°F. Arrange the marinated chicken in a roasting pan, add a cup of water for moisture, and bake uncovered for 30 minutes. Tent with foil and bake for another 15 minutes. Baking makes the flavors just as rich and the chicken just as juicy as grilling.

Step 6: Serve

Once the chicken is done, let it rest for a few minutes before slicing, if you’d like. Serve hot, alongside generous dollops (or rivers!) of that dreamy green sauce. This final step transforms your platter into a feast worthy of any gathering.

How to Serve Peruvian Chicken Recipe

Garnishes

To really make the Peruvian Chicken Recipe pop, scatter a handful of extra fresh cilantro leaves over the top. Add a few lime wedges on the side for a squeeze of brightness just before digging in. For a little color and crunch, thin slices of red onion are a beautiful touch.

Side Dishes

Traditionally, roast chicken like this pairs beautifully with fluffy white rice, crispy roasted potatoes, or sweet fried plantains. A simple avocado salad with a splash of lime or some buttered corn on the cob also shine next to this dish. Your table will be vibrant and inviting—just the way Peruvian Chicken Recipe deserves!

Creative Ways to Present

Try slicing the chicken and serving it taco-style inside warm tortillas, or layer it on a bed of greens for a mouthwatering salad. For parties, cut the chicken into chunks and skewer them for easy, sauce-dipped bites. There are so many fun, tasty ways to show off this Peruvian Chicken Recipe!

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken Recipe is an absolute treat. Just let it cool, then store it in an airtight container in the fridge. It keeps perfectly for up to three days, making for fantastic lunches or quick dinners.

Freezing

If you want to freeze, place the cooled cooked chicken in a tightly sealed freezer bag or container. The Peruvian Chicken Recipe freezes well for up to two months. Thaw overnight in the fridge for best results.

Reheating

For juicy results, reheat your chicken gently in a 325°F oven, covered, until warmed through. The green sauce is best served cold or at room temp, so just spoon it over after reheating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat—just watch your cooking time so they stay tender and juicy. Keep a close eye when grilling or baking, as they usually cook a bit faster than thighs.

Is the green sauce very spicy?

The heat mostly depends on the jalapeños you use and whether you remove all the seeds and membranes. Seed your peppers for a gentle kick, or leave in a few seeds for an extra punch! You can always adjust the spice level to your taste.

Can I make this Peruvian Chicken Recipe ahead?

Definitely! In fact, the flavors only get better as the chicken marinates longer and the sauce chills. You can prepare both a day in advance, then grill or bake just before dinnertime.

What if I don’t have a grill?

No grill needed—the oven-baked variation is just as delicious and yields wonderfully juicy chicken every time. The Peruvian Chicken Recipe is super flexible!

Can the green sauce be dairy-free?

Yes! Simply use all mayonnaise instead of the Greek yogurt for a dairy-free version of the sauce. You’ll still get that signature creamy texture and vibrant flavor.

Final Thoughts

Once you try this Peruvian Chicken Recipe, I have a feeling it’ll become a staple in your kitchen too. It’s bright, bold, and full of irresistible flavors, perfect for sharing with friends or family. Give it a go and don’t forget to pile on that unforgettable green sauce!

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