This Peruvian Chicken Recipe is hands-down the juiciest, most flavor-packed chicken you’ll ever make at home. Imagine golden, smoky grilled chicken infused with lime, garlic, and bold spices, paired with that bright green, ultra-herby sauce you can’t stop drizzling over everything. Trust me, this recipe is a joyful invitation to bring a taste of Peru right to your dinner table!
Why You’ll Love This Recipe
- Incredible Flavor Explosion: Every bite of this Peruvian Chicken Recipe bursts with smoky, garlicky, citrusy deliciousness that seriously rivals your favorite restaurant version!
- Super Juicy, Never Dry: Marinating the chicken for hours guarantees the most tender, juicy chicken imaginable with every single bite.
- That Addictive Green Sauce: The creamy, zesty cilantro-jalapeño sauce is a total showstopper; you’ll want to drizzle it on everything.
- Simple, Real Ingredients: No hard-to-find ingredients—just fresh staples and cozy, accessible spices come together to create magic.
Ingredients You’ll Need
You’ll be amazed at how a few pantry staples and some fresh produce add up to an authentic, crowd-pleasing Peruvian Chicken Recipe! Each ingredient plays a special role, from building bold flavor in the marinade to making the crave-worthy green sauce you’ll want with every meal.
- Chicken thighs (2 pounds, boneless, skinless): Thighs are the ultimate for juiciness—they soak up all those tasty flavors and stay tender when grilled or roasted.
- Garlic (5 cloves, peeled): Fresh garlic brings aromatic punch to the marinade and sauce, infusing every bite with classic Peruvian depth.
- Soy sauce (1/3 cup): This adds savory, umami goodness, while also helping tenderize the chicken.
- Lime juice (2 Tbsp for chicken, 1 Tbsp for sauce): Gives a brightness and a subtle tang that lifts all the other flavors.
- Extra virgin olive oil (1 Tbsp for chicken, 2 Tbsp for sauce): Adds richness and helps the marinade and green sauce emulsify beautifully.
- Cumin (2 tsp): Essential for earthy, warm, authentically Peruvian flavor.
- Paprika (1 tsp): Lends just a touch of smokiness and vibrant color.
- Dried oregano (1/2 tsp): Floral, earthy oregano adds one more layer of depth to the spice profile.
- Black pepper: A pinch wakes up the entire dish with a peppery kick.
- Jalapeños (3, seeded and chopped): These bring a gentle heat to the iconic green sauce—use more or less depending on your spice preference.
- Fresh cilantro leaves (1 cup): The heart and soul of the sauce for that bold color and herby freshness.
- Green onions (2, green parts only): Adds a mellow onion flavor to the sauce.
- Mayonnaise (1/2 cup): Gives the green sauce its creamy body.
- Greek yogurt (1/4 cup): Brightens up the sauce while keeping it light and tangy.
- Salt (1/2 tsp for sauce): Pulls all the flavors together and balances the acidity.
- Black pepper (1/4 tsp for sauce): Just enough for a hint of warmth.
Variations
One of the joys of the Peruvian Chicken Recipe is how easy it is to personalize! Whether you’re working with what you have on hand or catering to a certain diet, there are so many fun ways to make it your own without sacrificing that irresistible flavor.
- Make it spicy: Use serrano peppers instead of jalapeños for a bolder kick in the green sauce, or leave some seeds in for extra heat.
- Lighter green sauce: Swap all the mayo for extra Greek yogurt—this keeps it creamy, tangy, and just a little lighter.
- Chicken swap: Use bone-in, skin-on chicken thighs or even a whole spatchcocked chicken for an ultra-juicy, crispy-skinned main.
- Herb twist: Add fresh parsley or a handful of basil to the green sauce for an unexpected herbal note.
How to Make Peruvian Chicken Recipe
Step 1: Blend the Flavor-Packed Marinade
Start by blitzing the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a good pinch of black pepper in your blender until the mixture is super smooth. This powerhouse marinade will give your chicken a savory, citrusy backbone with layers of spice.
Step 2: Marinate the Chicken
Transfer your chicken thighs to a large zip-top bag, pour the marinade over, seal tightly, and squish everything around so the chicken is thoroughly coated. Place in the fridge for at least 8 hours (24 is even better!). This extra downtime is the secret to getting deep, unforgettable flavor in every bite.
Step 3: Make the Dreamy Green Sauce
While the chicken marinates, move on to the zesty green sauce. Add seeded jalapeños, fresh cilantro, chopped green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper into your blender. Process until totally smooth, then, with the motor running, slowly drizzle in the olive oil. This makes the sauce silky and impossibly vibrant. Chill until ready to serve—it gets even better as it sits!
Step 4: Grill or Roast to Golden Perfection
Ready to cook? For grilling, preheat to medium-high (about 350°F). Shake off excess marinade and lay chicken on the hot grill, closing the lid to lock in the heat and moisture. Cook for 5-6 minutes per side, flipping once, until the outside is a glorious char and the inside hits 165°F. Oven option: Bake in a 500°F oven with 1 cup water in the pan for 30 minutes uncovered, then tent with foil and cook 15 minutes more until that magic temperature.
Pro Tips for Making Peruvian Chicken Recipe
- Maximum Marination: Don’t skimp on marinating time! An overnight soak lets the Peruvian Chicken Recipe absorb every drop of flavor all the way to the core.
- Direct Heat Magic: For that signature char and smoky flavor, grill the chicken directly over medium-high heat and resist moving it too often.
- Sauce Consistency Control: If you like a thinner green sauce, add a splash of water or a little more lime juice until it’s perfect for drizzling.
- Chicken Temperature Matters: Always use an instant-read thermometer—juicy chicken happens at exactly 165°F!
How to Serve Peruvian Chicken Recipe
Garnishes
A classic garnish is simple: scatter extra fresh cilantro over the platter, add a few lime wedges on the side, and maybe some paper-thin slices of red onion for a pop of color and crunch. Don’t forget to bring that vibrant green sauce right to the table for liberal drizzling!
Side Dishes
The best companions for Peruvian Chicken Recipe are fluffy white rice, crispy oven-roasted potatoes, or even a bright, crisp salad with avocado and tomatoes. A side of sweet plantains or grilled corn makes any meal feel downright festive.
Creative Ways to Present
For a casual backyard feast, slice the chicken and pile onto a family-style platter with a big bowl of sauce for dunking. Or tuck the chicken into warm pita or fluffy buns with slaw and sauce for a modern sandwich night. You can even do chicken skewers for party snacking—just be sure to double up on green sauce!
Make Ahead and Storage
Storing Leftovers
Store any leftover Peruvian Chicken Recipe and sauce separately in airtight containers in the refrigerator. The chicken will stay juicy and delicious for up to 4 days, ready for quick lunches or meal-prepped dinners.
Freezing
You can definitely freeze the cooked chicken! Let it cool completely, then store in zip-top bags or freezer containers for up to 2 months. Thaw overnight in the fridge before reheating. (The green sauce is best served fresh.)
Reheating
To keep the chicken moist, reheat gently in the oven at 300°F covered with foil, or microwave in short bursts. For best flavor, reheat the sauce separately and give it a good stir before serving!
FAQs
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Can I use chicken breasts instead of thighs in the Peruvian Chicken Recipe?
Absolutely! Chicken breasts work well—just be mindful of cooking time as they may need a few minutes less on the grill or in the oven to avoid drying out. Be sure to marinate thoroughly for maximum flavor.
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Is the green sauce very spicy?
With the seeds and ribs removed from the jalapeños, the sauce is mild with just a friendly tingle. For extra heat, feel free to toss in an extra jalapeño or a little of the seeds.
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Can I make the marinade and sauce ahead of time?
Yes! Both the marinade and green sauce can be blended a day ahead—keeping them chilled overnight allows the flavors to deepen and meld wonderfully.
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What if I don’t have a grill for the Peruvian Chicken Recipe?
No problem at all! The oven-roasting method yields golden, juicy chicken that’s just as delicious. You’ll still get those rich, robust flavors and a perfect pairing with the green sauce.
Final Thoughts
If you’re looking for a meal that thrills with bold flavors and brings everyone running to the table, this Peruvian Chicken Recipe is it. I can’t wait for you to fall in love with those garlicky spices and vibrant green sauce—give it a try and let the magic of Peruvian home cooking win you over!
Print
Peruvian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Enjoy the bold flavors of Peruvian cuisine with this delicious Peruvian Chicken recipe. Tender, marinated chicken thighs grilled to perfection and served with a zesty green sauce.
Ingredients
Chicken:
- 2 pounds chicken thighs, boneless, skinless
- 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
Green Sauce:
- 3 jalapeños, seeded, ribs removed, roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic, peeled
- 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
- Chicken: Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and black pepper in a blender. Marinate chicken in the mixture for 8 to 24 hours.
- Green Sauce: Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Slowly drizzle in olive oil while blending. Refrigerate until ready to serve.
- Grill chicken: Preheat grill to 350°F. Grill marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F. Alternatively, bake in a preheated 500°F oven for 30 minutes, then tent with foil and bake for 15 more minutes.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 130mg
