Best Peruvian Chicken with Creamy Green Sauce Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. That is why this Peruvian style roast chicken with that insanely good creamy green sauce is my go to when I want something impressive with almost no drama. It crisps up, it sops up sauce like a champion, and it smells like dinner victory. If you are into easy wins, you might also enjoy this copycat Taco Bell chicken quesadilla recipe for other low effort high praise meals.

Why This Recipe is Awesome

Because it feels fancy but is lazy friendly. The chicken roasts in the oven so you do not babysit the grill or stand at the stove. That creamy green sauce makes everything taste like you actually tried hard even if you binge watched a show while it marinated.

It is also flexible. Want it spicier? Turn up the jalapeños. Want milder? Chill the heat with more mayo. Best part is it is idiot proof. Seriously, even if you forget the timer for five minutes it will probably still be delicious. Marinate longer for more flavor and the skin will reward you with crispy, golden goodness.

Ingredients You’ll Need

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 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)
• 1/4 cup fresh parsley
• 2 jalapeños (seeds removed for less heat)
• 2 garlic cloves
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Yes that is it. Short shopping list. You probably have most of this at home already. If not, think of it as a culinary excuse to leave the house for 10 minutes.

Step-by-Step Instructions

1. Marinate the Chicken
   In a large bowl whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours or even better overnight. The longer the chicken marinates the more flavorful it becomes.

2. Preheat and Prepare
   Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin side up on the rack. This allows air to circulate and the skin to get crispy.

3. Roast the Chicken
   Bake for 40 to 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally broil for the last 3 minutes to add a little extra char and crunch. Keep an eye if you broil because things escalate quickly.

4. Make the Creamy Green Sauce
   While the chicken roasts prepare the sauce. In a blender or food processor combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired. If it is too thick add a splash of water or more lime juice.

5. Serve and Savor
   Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle or bowl of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad. Eat with reckless joy.

Common Mistakes to Avoid

• Skipping the marinate time. Rookie move. You want flavor deep in the meat not just on the surface.
• Crowding the pan. If pieces sit too close they steam not roast. Give them breathing room.
• Forgetting to pat the chicken dry before roasting. Wet skin means soggy skin. Pat it and thank me later.
• Overcooking in the name of safety. Pull at 165°F and let carryover heat finish things. Overcooked chicken equals sad dinner.
• Tossing the sauce into a hot pan. Heat will make the mayo split. Keep the sauce cool and dreamy.

Alternatives & Substitutions

• No bone in thighs or drumsticks handy? Use bone in chicken breasts or boneless thighs. Cooking times will vary. I prefer bone in for juiciness but do what works for you.
• No mayo? Swap for Greek yogurt for a tangier lighter sauce. IMO it still rocks.
• Hate cilantro? Use extra parsley and a squeeze more lime to brighten it up. You will miss the classic flavor a bit but still delicious.
• Want more heat? Add serrano peppers or a pinch of cayenne. Add gradually and taste.
• Want a lighter sauce? Use half mayo half Greek yogurt or sour cream. Still creamy and less heavy.

FAQ (Frequently Asked Questions)

Q. Can I grill the chicken instead of roasting it?
A. Sure can. Grill over medium heat for similar timing and flip to get even char. Grilling gives that smoky vibe if you are feeling outdoorsy.

Q. Can I make the sauce ahead of time?
A. Absolutely. The sauce actually benefits from chilling a few hours. Store in the fridge up to 3 days. Bring to room temp if it feels too thick.

Q. Do I have to remove the seeds from the jalapeños?
A. No but if you love heat leave some seeds in. Removing seeds tones it down. Balance to your tolerance level.

Q. Is it safe to eat mayo based sauce?
A. Yes when using store bought pasteurized mayo. The lime and refrigeration also help. Do not leave it out all day though.

Q. Can I use dried herbs instead of fresh cilantro and parsley?
A. You can but the sauce will lose that bright fresh punch. If you must use dried add a lot less since dried herbs are concentrated and do not blend to the same fresh texture.

Q. Can this feed a crowd?
A. Double or triple the recipe and roast on multiple racks or batches. It scales well with a tray for each oven shelf.

Q. What sides pair best?
A. Roasted potatoes, white rice, or a crisp salad. Beans and plantains would also be excellent.

Final Thoughts

You just made something that looks and tastes like you spent way more time on it than you did. That is the sweet spot of dinner life. Serve with confidence and a big spoon of that green sauce. Invite friends or hide it all and eat in silence either way works.

Now go impress someone or yourself with your new culinary skills. You earned it. FYI this recipe is perfect for weeknight winners and casual dinner parties alike.

Conclusion

If you want to compare variations or get inspiration for a slightly different spin check out this classic take on Peruvian chicken with a green sauce at Peruvian Chicken with Green Sauce Aji Verde. For another approachable write up with nice photos and tips visit Peruvian Style Grilled Chicken with Creamy Green Sauce. If you prefer a tested recipe from a well known home cook try this version at Peruvian Chicken with Green Sauce Once Upon a Chef.

Peruvian Style Roast Chicken with Creamy Green Sauce

---

• Author: admin
• Total Time: 285 minutes
• Yield: 8 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A flavorful Peruvian roast chicken recipe paired with a creamy green sauce that’s easy to make and sure to impress.

---

Ingredients

Scale 1x2x3x

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh cilantro (packed)
• 1/4 cup fresh parsley
• 2 jalapeños (seeds removed for less heat)
• 2 garlic cloves
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

---

Instructions

1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours or overnight.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack, skin side up.
3. Bake for 40 to 45 minutes until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden. Optionally broil for the last 3 minutes for extra crispiness.
4. While the chicken roasts, prepare the creamy green sauce by blending mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth.
5. Remove the chicken from the oven, let it rest, then serve hot with the creamy green sauce on the side.

Notes

For a spicier sauce, keep some seeds in the jalapeños. You can also substitute sour cream with Greek yogurt for a lighter option.

• Prep Time: 240 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 3g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 120mg

Keywords: roast chicken, Peruvian chicken, creamy sauce, easy recipe, weeknight dinner