This Peruvian Chicken with Green Sauce is bold, smoky, and packed with vibrant flavor. Marinated in garlic, lime juice, soy sauce, and warm spices, the chicken turns incredibly juicy and tender. Paired with a creamy, spicy green sauce made with cilantro and jalapeños, this dish delivers authentic Peruvian-inspired flavor right at home.
Why You’ll Love This Recipe
- Deeply flavorful overnight marinade
- Creamy, spicy green sauce that elevates everything
- Perfect for grilling or oven roasting
- Great for meal prep and leftovers
- Naturally halal-friendly
This Peruvian Chicken with Green Sauce is perfect for family dinners, weekend grilling, or entertaining guests.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Green Sauce
- 3 jalapeños, seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Marinate the Chicken
- In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
- Place chicken thighs in a large zip-top bag or container. Pour marinade over the chicken and seal.
- Refrigerate and marinate for 8 to 24 hours for maximum flavor.
Make the Green Sauce
- Add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender.
- Blend until smooth.
- With the motor running, slowly drizzle in olive oil until fully incorporated and creamy.
- Transfer to a bowl and refrigerate until ready to serve.
Grill Method
- Preheat grill to medium-high heat (about 350°F).
- Remove chicken from marinade and shake off excess.
- Grill for 5–6 minutes with the lid closed.
- Flip and cook another 5–6 minutes, until internal temperature reaches 165°F.
Oven Method
- Preheat oven to 500°F.
- Place chicken in a 13×9-inch roasting pan. Add 1 cup water to the pan.
- Bake uncovered for 30 minutes.
- Tent with foil and bake an additional 15 minutes, until internal temperature reaches 165°F.
Serve Peruvian Chicken with Green Sauce generously spooned over the top or on the side.
Tips & Tricks
- Marinate overnight for the deepest flavor.
- Use a thermometer to avoid overcooking.
- Adjust jalapeños based on spice preference.
- Let chicken rest 5 minutes before slicing.
- Sauce thickens as it chills—stir before serving.
Details
- Prep Time: 15 minutes
- Marinate Time: 8–24 hours
- Cook Time: 12–15 minutes (grill) or 45 minutes (oven)
- Total Time: Varies with marinating
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling or Roasting
- Cuisine: Peruvian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-Friendly, Gluten-Free Option (use gluten-free soy sauce)
Notes
- Serve with rice, roasted potatoes, or grilled vegetables.
- Great in wraps, bowls, or salads.
- Sauce can double as a dip for fries or veggies.
- Leftovers are excellent for sandwiches.
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 36g
- Carbohydrates: 5g
- Fat: 35g
FAQ
Can I use chicken breasts instead?
Yes, but reduce cooking time to prevent dryness.
Is the green sauce very spicy?
It has moderate heat. Remove all jalapeño seeds for milder flavor.
Can I make this ahead of time?
Yes, marinate chicken the day before and prepare sauce up to 2 days ahead.
Can I air fry the chicken?
Yes, cook at 380°F for about 16–18 minutes, flipping halfway.
How long does the green sauce last?
Up to 4 days in the refrigerator in an airtight container.
Storage
- Refrigerator: Store cooked chicken up to 4 days.
- Freezer: Freeze chicken (without sauce) up to 2 months.
- Reheating: Warm gently in oven or skillet; avoid microwaving too long to keep chicken juicy.
Similar Recipes
Peruvian Chicken with Green Sauce – Juicy & Flavorful
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
- 5 cloves garlic peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Green Sauce
- 3 jalapeños seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped (green parts only)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Marinate the Chicken
- In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
- Place chicken thighs in a large zip-top bag or container. Pour marinade over the chicken and seal.
- Refrigerate and marinate for 8 to 24 hours for maximum flavor.
Make the Green Sauce
- Add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender.
- Blend until smooth.
- With the motor running, slowly drizzle in olive oil until fully incorporated and creamy.
- Transfer to a bowl and refrigerate until ready to serve.
Grill Method
- Preheat grill to medium-high heat (about 350°F).
- Remove chicken from marinade and shake off excess.
- Grill for 5–6 minutes with the lid closed.
- Flip and cook another 5–6 minutes, until internal temperature reaches 165°F.
Oven Method
- Preheat oven to 500°F.
- Place chicken in a 13×9-inch roasting pan. Add 1 cup water to the pan.
- Bake uncovered for 30 minutes.
- Tent with foil and bake an additional 15 minutes, until internal temperature reaches 165°F.
- Serve Peruvian Chicken with Green Sauce generously spooned over the top or on the side.
Notes
- Serve with rice, roasted potatoes, or grilled vegetables.
Conclusion
This Peruvian Chicken with Green Sauce is packed with bold spices, juicy texture, and creamy heat. Whether grilled or roasted, the flavorful marinade combined with the vibrant green sauce creates a dish that feels special yet easy to prepare. Once you try it, it will quickly become a staple in your dinner rotation.