Peruvian Chicken with Green Sauce Recipe – Juicy, Smoky & Bursting with Flavor

This Peruvian Chicken is a flavorful and easy dinner that brings bold, delicious taste to your table with simple ingredients. Juicy chicken thighs are marinated with garlic, lime juice, soy sauce, cumin, paprika, and oregano, then grilled until tender and perfectly cooked. Served with a creamy homemade green sauce, this Peruvian-inspired chicken recipe is perfect for a family meal, summer cookout, or any time you want chicken that is full of amazing flavor.

Why You’ll Love Peruvian Chicken

• This Peruvian Chicken is packed with bold flavor in every bite. The marinade has garlic, lime juice, soy sauce, cumin, paprika, and oregano for a delicious savory taste. The chicken thighs turn out juicy and tender after marinating. It’s a great recipe when you want chicken that is easy but not boring.
• The creamy green sauce makes this recipe extra special. It is fresh, tangy, creamy, and a little spicy from the jalapeños. You can drizzle it over the chicken or serve it on the side for dipping. It adds so much flavor and makes the whole meal taste amazing.
• This recipe is perfect for grilling. The chicken cooks quickly on the grill and gets a delicious flavor on the outside. You only need about 10 to 12 minutes of cooking time once the chicken is marinated. It’s a wonderful option for summer dinners, cookouts, or easy family meals.
• You can do most of the prep ahead of time. The chicken marinates in the refrigerator for 8 hours, so it is ready to cook when you need it. The green sauce can also be made ahead and chilled until serving. This makes dinner feel so much easier.
• This Peruvian-inspired chicken is simple enough for a weeknight but flavorful enough for guests. The ingredients are easy to find and the steps are very straightforward. The meat thermometer helps make sure the chicken is cooked perfectly. Serve it with your favorite sides for a delicious homemade meal.

Ingredients For Peruvian Chicken

• Boneless skinless chicken thighs – These cook up juicy and tender, making them perfect for this flavorful grilled chicken recipe.
• Garlic cloves – Garlic adds bold savory flavor to both the chicken marinade and the creamy green sauce.
• Soy sauce – This gives the marinade a deep, salty flavor and helps season the chicken.
• Lime juice – Fresh lime juice adds brightness and a delicious tangy taste.
• Extra virgin olive oil – Olive oil helps blend the marinade and makes the green sauce smooth and rich.
• Cumin – This warm spice gives the chicken its deep, earthy flavor.
• Paprika – Paprika adds color and a mild smoky-sweet taste to the marinade.
• Dried oregano – Oregano brings a classic herb flavor that goes so well with the garlic and spices.
• Black pepper – Black pepper adds a little extra seasoning to both the chicken and the sauce.
• Jalapeños – These give the green sauce its spicy kick. Remove the seeds and ribs for a milder sauce.
• Fresh cilantro leaves – Cilantro makes the sauce fresh, bright, and full of flavor.
• Green onions – The green parts of the onions add a mild onion flavor to the sauce.
• Mayonnaise – Mayonnaise makes the green sauce creamy and rich.
• Greek yogurt – Greek yogurt adds creaminess with a tangy flavor that balances the sauce.
• Salt – Salt brings out the flavors in the green sauce.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Peruvian Chicken

• Blend the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
• Put the chicken thighs in a large Ziploc bag or mixing bowl, then pour the marinade over the chicken.
• Turn the chicken pieces so they are fully coated in the marinade.
• Cover the bowl or seal the bag, then refrigerate the chicken for 8 hours.
• Make the green sauce by blending the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper.
• Slowly add the olive oil while blending until the sauce is creamy and smooth.
• Spoon the green sauce into a bowl and keep it in the refrigerator until serving time.
• Heat the grill to medium-high heat, about 350°F.
• Take the chicken out of the marinade and let the extra marinade drip off.
• Grill the chicken for 5 to 6 minutes per side, or until it reaches 165°F inside. Serve hot with the creamy green sauce.

Serving Suggestions

• Serve this Peruvian chicken with fluffy white rice or cilantro lime rice for an easy and filling meal.
• Add roasted potatoes, baked potatoes, or homemade French fries on the side for a classic pairing with the creamy green sauce.
• Pair it with a lettuce, tomato, and parmesan salad to keep the meal fresh and light.
• Serve the chicken with grilled vegetables, such as bell peppers, balsamic zucchini, marinated onions, or corn.
• Slice the chicken and tuck it into warm homemade tortillas with extra green sauce for delicious chicken tacos.
• Add the chicken to a rice bowl with avocado, tomatoes, roasted lettuce, and a drizzle of the green sauce.
• Serve extra green sauce on the side for dipping. It tastes amazing with the chicken and any side dishes.

Tips For Success

• For the best flavor, marinate the chicken for 8 hours. This gives the garlic, lime juice, soy sauce, cumin, paprika, and oregano enough time to soak into the chicken. Chicken thighs are a great choice because they stay juicy and tender on the grill. Make sure the chicken is fully coated in the marinade before placing it in the refrigerator.
• Use a large Ziploc bag or a mixing bowl with a cover for marinating. A bag makes it easy to turn the chicken and coat every piece evenly. If using a bowl, stir the chicken well so the marinade touches all sides. Keep the chicken refrigerated the whole time it is marinating.
• When making the green sauce, remove the seeds and ribs from the jalapeños if you want a milder flavor. The ribs and seeds add more heat, so taking them out helps keep the sauce spicy but not too strong. Blend the sauce until it is completely smooth and creamy. Slowly adding the olive oil while blending helps the sauce come together nicely.
• Heat the grill to medium-high heat before adding the chicken. This helps the chicken cook evenly and gives it a delicious grilled flavor. Shake off the extra marinade before placing the chicken on the grill so it does not drip too much or burn. Use tongs to flip the chicken gently so it stays juicy.
• The most important tip is to use a meat thermometer. Chicken is done when the internal temperature reaches 165°F. This keeps the chicken safe to eat without overcooking it. Since chicken thighs can vary in size, checking the temperature is more reliable than only watching the clock.
• Let the chicken rest for a few minutes before serving. This helps the juices settle into the meat and keeps every bite tender. Serve the chicken hot with the chilled creamy green sauce. The contrast of warm grilled chicken and cool sauce makes this recipe so delicious.

Variations And Substitutions

• This Peruvian Chicken recipe is easy to adjust based on what you have and how spicy you want the sauce to be. If you want a milder green sauce, use fewer jalapeños and make sure to remove all the seeds and ribs before blending. You can start with just one jalapeño, taste the sauce, and add more if you want extra heat. This is a great option when serving kids or anyone who prefers a mild sauce.
• If you love spicy food, you can make the sauce hotter by leaving some jalapeño ribs in the peppers. You can also use more jalapeños for a stronger kick. The creamy mayonnaise and Greek yogurt help balance the heat, so the sauce still tastes rich and smooth. Serve extra sauce on the side so everyone can add as much as they like.
• You can also change the creamy base of the green sauce. If you do not want to use mayonnaise, use more Greek yogurt instead. This will make the sauce tangier and a little lighter. You can also use sour cream in place of Greek yogurt for a smooth and creamy sauce with a mild flavor.
• For the chicken, boneless skinless chicken thighs work best because they stay juicy on the grill. You can use chicken breasts instead, but watch the cooking time carefully because chicken breasts can dry out faster. Cook them until they reach 165°F inside. A meat thermometer is the easiest way to check this.
• If you need a gluten-free option, use gluten-free soy sauce or tamari instead of regular soy sauce. The flavor will still be savory and delicious. You can also use a lower-sodium soy sauce if you want to reduce the saltiness of the marinade. Since the marinade has garlic, lime juice, and spices, the chicken will still have plenty of flavor.
• This recipe can also be cooked in the oven instead of on the grill. Bake the marinated chicken at 500°F in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then cover loosely with foil and bake 15 more minutes, or until the chicken reaches 165°F. This is a great option when you want the flavor of Peruvian Chicken without grilling.

Storage And Reheating

• Store leftover Peruvian Chicken in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. Let the chicken cool before storing it, but do not leave it out at room temperature for too long.
• Store the green sauce separately in its own airtight container in the refrigerator. Give it a quick stir before serving, since it may thicken slightly as it chills. The sauce is best served cold or chilled with the warm chicken.
• To reheat the chicken, place it in the microwave and heat until warmed through. You can also reheat it in a skillet over medium-low heat with a splash of water to help keep it moist. Heat just until warm so the chicken does not dry out.
• For the best texture, slice the chicken before reheating if you want it to warm faster. Serve the reheated chicken with the chilled green sauce on top or on the side for dipping.

Frequently Asked Questions

Can I Make Peruvian Chicken Ahead Of Time?

Yes, Peruvian Chicken is a great make-ahead recipe because the chicken needs time to marinate. You can prepare the marinade, coat the chicken, and keep it in the refrigerator for 8 hours before cooking. This makes it perfect for busy days because most of the prep is already done before dinnertime. You can also make the creamy green sauce ahead of time and store it in the refrigerator until you are ready to serve. Just give the sauce a quick stir before serving, especially if it has thickened while chilling.

How Long Should I Marinate Peruvian Chicken?

For the best flavor, marinate the chicken for 8 hours. This gives the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper enough time to flavor the chicken. Chicken thighs soak up the marinade really well and stay juicy after grilling. If you are making this recipe for dinner, you can place the chicken in the marinade in the morning and cook it later in the day. Keep the chicken refrigerated the whole time while it marinates.

Can I Use Chicken Breasts Instead Of Chicken Thighs?

Yes, you can use chicken breasts instead of chicken thighs. Chicken thighs are usually juicier, but chicken breasts will also work with this marinade. The most important thing is to check the internal temperature with a meat thermometer. Chicken is fully cooked when it reaches 165°F inside. Chicken breasts may cook a little faster or dry out more easily, so watch them closely on the grill.

How Spicy Is The Green Sauce?

The green sauce has a little heat from the jalapeños, but you can control how spicy it is. For a milder sauce, remove all the seeds and ribs from the jalapeños before blending. You can also use fewer jalapeños if you want the sauce to be very mild. The mayonnaise and Greek yogurt make the sauce creamy and help balance the heat. If you like more spice, you can use the full amount of jalapeños and leave in a little of the ribs.

Can I Make The Green Sauce Without Cilantro?

Yes, you can make a version of the green sauce without cilantro if you do not like the flavor. The sauce gets a lot of its fresh taste from cilantro, but you can use parsley instead for a different fresh herb flavor. The sauce will taste a little different, but it will still be creamy, tangy, and delicious with the grilled chicken. Keep the rest of the sauce ingredients the same for the best texture.

How Do I Know When The Chicken Is Done?

The best way to know when Peruvian Chicken is done is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh. The chicken is ready when the internal temperature reaches 165°F. This helps you avoid undercooking the chicken while also preventing it from getting dry. Since chicken thighs can be different sizes, checking the temperature is more accurate than only using the cooking time.

Can I Cook Peruvian Chicken In The Oven?

Yes, you can cook this chicken in the oven instead of grilling it. Place the marinated chicken in a 13×9-inch roasting pan with 1 cup of water. Bake at 500°F uncovered for 30 minutes, then cover loosely with foil and bake for another 15 minutes. The chicken is done when it reaches 165°F inside. This oven method is helpful when you do not want to use the grill.

What Should I Serve With Peruvian Chicken?

Peruvian Chicken tastes great with rice, potatoes, grilled vegetables, salad, or warm tortillas. The creamy green sauce is delicious over the chicken and also works as a dip for potatoes or vegetables. You can serve the chicken as a simple dinner plate or slice it for bowls, wraps, or tacos. Add extra sauce on the side so everyone can drizzle on as much as they like.

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