Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce is a bold, flavor-packed dish that combines juicy, spice-marinated chicken with a vibrant, herby, and slightly spicy green sauce. This dish is inspired by Peru’s beloved “Pollo a la Brasa” and is perfect when I want a meal that’s hearty, savory, and unforgettable.

Why You’ll Love This Recipe

I love how the marinade infuses the chicken with smoky, tangy, and spicy flavors, while the creamy green sauce adds a cool, zesty contrast. It’s a combination that always makes me go back for seconds. The sauce is made with fresh herbs, jalapeño, lime, and mayonnaise or yogurt, and it pairs beautifully not just with chicken, but also with fries, rice, or veggies. Plus, the recipe is easy enough for a weeknight and impressive enough for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Chicken thighs or drumsticks (bone-in, skin-on preferred)

• Olive oil

• Garlic, minced

• Lime juice

• Soy sauce

• Ground cumin

• Smoked paprika

• Oregano

• Salt and pepper

For the Creamy Green Sauce:

• Fresh cilantro

• Jalapeño pepper (seeded for less heat)

• Garlic

• Lime juice

• Mayonnaise or Greek yogurt

• Olive oil

• Salt

• Optional: a splash of white vinegar or mustard for extra tang

Directions

1. I combine the marinade ingredients in a bowl — olive oil, garlic, lime juice, soy sauce, cumin, paprika, oregano, salt, and pepper.

2. I coat the chicken in the marinade and let it sit for at least 1 hour, or overnight for deeper flavor.

3. I preheat the oven to 425°F (or use a grill), then roast or grill the chicken for 35–40 minutes, turning halfway through, until golden and cooked through.

4. While the chicken cooks, I blend all the sauce ingredients in a food processor until smooth and creamy.

5. Once the chicken is done, I serve it hot with the green sauce on the side or drizzled on top.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep, plus marinating time, and 35 to 40 minutes to cook. I like marinating it the night before so the flavors really sink in.

Variations

I sometimes make this with boneless chicken breasts for a quicker version, though I prefer thighs for juiciness. For a lighter sauce, I use Greek yogurt instead of mayo. I’ve also added avocado to the sauce for extra creaminess. When I want a full meal, I serve it with rice, roasted potatoes, or a crunchy salad.

storage/reheating

Leftover chicken keeps well in the fridge for up to 4 days. I store the sauce separately in an airtight container for up to 5 days. To reheat the chicken, I warm it in the oven or skillet until heated through. The sauce is best served cold or at room temperature.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve used chicken breasts before, but I make sure not to overcook them so they stay juicy. Thighs or drumsticks hold up better to the high heat and bold flavors.

What makes the green sauce creamy?

I usually use mayonnaise for a rich texture, but Greek yogurt is a great lighter alternative. Both work well and hold up beautifully in the blender.

Is the green sauce spicy?

It has a gentle heat from the jalapeño. If I want it milder, I remove the seeds or use just half a pepper.

Can I make this recipe ahead?

Yes, I often marinate the chicken the night before and make the sauce a few hours ahead. That way, I just need to cook the chicken when it’s time to eat.

What sides go well with Peruvian chicken?

I usually serve it with rice, fries, roasted vegetables, or a fresh salad. The green sauce also makes a great dip for side dishes.

Conclusion

Peruvian Chicken with Creamy Green Sauce is one of my favorite meals when I want something bold, juicy, and full of flavor. The smoky, spiced chicken paired with the herby, tangy sauce is just irresistible. It’s a dish I come back to often — simple enough for a casual dinner, yet impressive enough to share with guests.