Description

Hey there, friend! If dinner ever needs to feel like a mini escape, this Peruvian Chicken with Green Sauce is your ticket. The aroma alone—garlic, cumin, lime, and smoky paprika—sets the mood before the first bite. Juicy, spice-rubbed chicken pairs with a vibrant, creamy green sauce that’s fresh, tangy, and completely addictive.

Ingredients

Scale

For the Peruvian Chicken

4–6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
Juice of 1 lime
4 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
Salt and freshly ground black pepper, to taste

For the Creamy Green Sauce

1 cup fresh cilantro (leaves and tender stems)
1–2 jalapeños (seeds removed for mild, kept for heat)
1 garlic clove
¼ cup mayonnaise
¼ cup Greek yogurt or sour cream
1 tablespoon lime juice
1 tablespoon olive oil
Salt, to taste
Optional: 1 tablespoon grated Parmesan cheese

Instructions

1. Marinate the Chicken

In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, coriander, salt, and pepper. Add chicken and massage the marinade all over, including under the skin.
Cover and marinate for at least 30 minutes (overnight for best flavor).

2. Roast the Chicken

Preheat oven to 425°F (220°C).
Arrange chicken skin-side up on a lined baking sheet, leaving space between pieces.
Roast for 35–40 minutes, until skin is crispy and internal temperature reaches 165°F (74°C).
Optional: Broil for 2–3 minutes at the end for extra crispiness (watch closely).

Let rest for 5–10 minutes before serving.

3. Make the Green Sauce

While the chicken cooks, add all green sauce ingredients to a blender or food processor.
Blend until smooth and vibrant. Taste and adjust salt, lime, or heat as needed.
Chill until ready to serve—flavor improves as it rests.

Serving Suggestions

Serve over steamed white rice or cilantro-lime rice
Add roasted potatoes or corn on the cob
Drizzle sauce generously—or serve on the side for dipping
Finish with fresh cilantro and extra lime wedges

Notes

Chicken thighs are best for juiciness and flavor
Fresh lime juice matters—it brightens everything
Let the sauce rest at least 10 minutes for best flavor
Salt the sauce well—it brings all the herbs to life