Name: Peruvian Chicken with Creamy Green Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3–4 pounds bone-in, skin-on chicken thighs and drumsticks; 3 tablespoons mayonnaise; 3 tablespoons olive oil or neutral oil; 3 tablespoons fresh lime juice; 4 cloves garlic, minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1–1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2–1 teaspoon ground achiote or turmeric; 1/2–1 teaspoon cayenne or a pinch of red pepper flakes; 1 cup fresh cilantro leaves, lightly packed; 1/2 cup fresh parsley leaves; 1–2 jalapeños, seeded for mild or with seeds for more heat; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 2 tablespoons fresh lime juice; 1 tablespoon white vinegar or apple cider vinegar; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon ground cumin; 1/4–1/2 teaspoon kosher salt, to taste; 2–4 tablespoons water, to thin as needed

Peruvian Chicken with Creamy Green Sauce hits every craving at once: smoky, citrusy, garlicky chicken with a cool, spicy, herby sauce that you will want to put on everything. It works for busy weeknights or casual entertaining and takes about 1 hour total, including marinating and roasting. I first tasted a version of this at a tiny spot in New Jersey and then spent months in my home kitchen chasing that same flavor.

Why Peruvian Chicken with Creamy Green Sauce Is Worth It

This recipe gives you juicy, deeply seasoned chicken with crisp skin and a bright, punchy green sauce that cuts through the richness. The marinade uses pantry staples like mayo, vinegar, and dried spices, so you skip any fussy techniques and still get restaurant-level flavor.

You also prep the sauce while the chicken roasts, so you save time and dishes. The leftovers taste even better the next day, which makes this a smart meal prep option.

“This Peruvian Chicken with Creamy Green Sauce tastes like it came from a charcoal chicken spot, but I made it in my tiny apartment oven. ★★★★★”

Ingredients You Need

Chicken and Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- You can use a whole spatchcocked chicken of similar weight or boneless thighs; just adjust cooking time.
3 tablespoons mayonnaise
- Any full-fat brand works; this helps the spices cling and keeps the chicken moist.
3 tablespoons olive oil or neutral oil
3 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh gives brighter flavor.
4 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked adds that rotisserie-style flavor.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
½ teaspoon black pepper
½ to 1 teaspoon ground achiote or turmeric (optional, for color)
½ to 1 teaspoon cayenne or a pinch of red pepper flakes (optional, for heat)

Creamy Green Sauce

1 cup fresh cilantro leaves, lightly packed
- Include tender stems; they have great flavor.
½ cup fresh parsley leaves (optional, for a milder herbal flavor)
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- You can use serrano for extra kick or canned green chiles for very mild heat.
2 cloves garlic
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
- Use all mayo if you want a richer, thicker sauce.
2 tablespoons fresh lime juice
1 tablespoon white vinegar or apple cider vinegar
2 tablespoons grated Parmesan cheese (optional, but tasty)
¼ teaspoon ground cumin
¼ to ½ teaspoon kosher salt, to taste
2 to 4 tablespoons water, to thin as needed

Pantry Shortcuts & Sub Notes

Use pre-minced garlic from a jar when you feel tired; just bump the amount slightly for stronger flavor.
Use bottled lime juice when you run out of fresh limes; balance it with a pinch of sugar if it tastes harsh.
Use frozen cilantro cubes in the sauce when fresh herbs look sad at the store.

Equipment List

Large bowl or zip-top bag for marinating
Sheet pan with a wire rack, or a roasting pan
Tongs
Instant-read thermometer, highly recommended
Blender or food processor for the green sauce
Small bowl and whisk if you want to adjust sauce by hand

Quick Tips & substitutions

Pat the chicken dry before marinating so the spices stick and the skin crisps.
Marinate at least 30 minutes, but aim for 4 to 12 hours for deeper flavor.
Use boneless, skinless thighs when you want faster cooking; start checking at 18 to 20 minutes.
Swap smoked paprika with a mix of regular paprika and a tiny pinch of chipotle powder.
Use cilantro only in the sauce if you love bold herb flavor; add parsley if you want a gentler taste.
Use jalapeño for mild heat, serrano for medium, and a spoonful of canned green chiles for almost no heat.
Thin the green sauce with water or extra lime juice until it drizzles but still clings to the spoon.
Roast on a wire rack over a sheet pan so hot air circulates and the skin crisps.
Broil the chicken for 2 to 3 minutes at the end if you want extra char on the skin.
Use dairy free yogurt or extra mayo in the sauce when you avoid dairy.

How to Make Peruvian Chicken with Creamy Green Sauce

Step 1: Mix the Marinade

Add mayonnaise, oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, achiote or turmeric, and cayenne 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 the Chicken

Pat the chicken pieces dry with paper towels. Add them to the bowl with the marinade and toss with your hands or tongs until every piece looks well coated. Tuck some marinade under the skin of each piece so the flavor reaches the meat, not just the surface.

Step 3: Marinate

Cover the bowl or seal the bag and place it in the fridge. Marinate for at least 30 minutes, but aim for several hours when you have time. Pull the chicken from the fridge about 20 minutes before roasting so it comes closer to room temperature and cooks more evenly.

Step 4: Preheat the Oven and Pan

Heat your oven to 425°F. Line a sheet pan with foil for easy cleanup and place a wire rack on top if you have one. Spray or lightly oil the rack so the chicken does not stick.

Step 5: Arrange the Chicken

Place the chicken pieces on the rack in a single layer with a little space between each piece. Position the thighs and drumsticks with the thickest parts toward the edges of the pan so they catch more heat. Spoon any extra marinade over the top of the chicken.

Step 6: Roast the Chicken

Slide the pan into the hot oven. Roast for about 35 to 45 minutes, depending on the size of the pieces. Check with an instant-read thermometer; you want 175°F in the thickest part of the thigh for tender, juicy meat.

Step 7: Crisp the Skin

If the chicken reaches temperature but the skin looks pale, switch the oven to broil on high. Broil for 2 to 3 minutes, watching closely so the skin browns and lightly chars in spots but does not burn. Remove the pan and let the chicken rest for 5 to 10 minutes so the juices settle.

Step 8: Blend the Creamy Green Sauce

While the chicken roasts, add cilantro, parsley, jalapeños, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, vinegar, Parmesan, cumin, and salt to a blender or food processor. Blend until the mixture looks very smooth and bright green. Add water 1 tablespoon at a time until the sauce reaches a thick but pourable consistency.

Step 9: Taste and Adjust the Sauce

Taste the sauce and adjust with more lime for brightness, more salt for punch, or a bit more jalapeño for heat. If the sauce tastes too thick and heavy, add a splash of water or a tiny bit of vinegar. Chill the sauce in the fridge until the chicken finishes roasting.

Step 10: Serve

Transfer the roasted Peruvian Chicken with Creamy Green Sauce to a platter. Spoon some sauce over the top and serve the rest in a bowl on the side. Sprinkle extra chopped cilantro or a squeeze of lime over everything if you want a fresh finish.

Recipe Variations

Gluten free: The recipe already fits a gluten free approach as written; just confirm your mayo and spices list gluten free on the label.
Vegan: Use firm tofu or cauliflower steaks instead of chicken, and swap mayo and yogurt with vegan versions; roast until golden and tender.
Low carb: Serve the chicken with cauliflower rice, grilled vegetables, or a big green salad instead of potatoes or rice.
Extra smoky: Add a little chipotle in adobo to the marinade and sauce for deeper smoke and gentle heat.
Extra herby: Increase cilantro and parsley in the sauce and add a handful of fresh oregano leaves.
No mayo option: Use all Greek yogurt in the sauce and olive oil in the marinade; the flavor stays bright, just slightly lighter.

Ways to Serve Peruvian Chicken with Creamy Green Sauce

Over white rice, brown rice, or cilantro lime rice with extra sauce drizzled on top.
With roasted potatoes or crispy potato wedges that you dunk straight into the green sauce.
Alongside a simple tomato and cucumber salad with lime and salt.
In warm tortillas as tacos with shredded lettuce and avocado.
Over quinoa with grilled peppers and onions for a hearty bowl.
With steamed or roasted veggies like broccoli, green beans, or carrots for a lighter plate.

Storage Success

Store leftover Peruvian Chicken with Creamy Green Sauce in an airtight container in the fridge for up to 3 to 4 days. Keep the chicken and sauce in separate containers so the skin stays as crisp as possible and the sauce keeps its bright flavor. Reheat the chicken in a 375°F oven or air fryer until hot, then add the cold or room temperature green sauce on top. Stir the sauce before serving and thin it with a splash of water or lime juice if it thickened in the fridge.