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Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Juicy bone-in chicken marinated in a smoky cumin-lime blend, oven-roasted until golden, and served with a vibrant creamy green herb sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 4 hours
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken drumsticks
  • 4 tbsp olive oil for marinade
  • 3 tbsp fresh lime juice about 2 limes
  • 6 garlic cloves minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup mayonnaise for green sauce
  • 0.5 cup sour cream for green sauce
  • 0.5 cup fresh cilantro packed
  • 0.25 cup fresh parsley
  • 2 jalapeños seeds removed for milder heat
  • 2 garlic cloves for green sauce
  • 1 tbsp fresh lime juice for green sauce
  • 1 tbsp olive oil for green sauce
  • 0.5 tsp salt for green sauce

Equipment

  • Large bowl
  • Rimmed baking sheet
  • Wire rack
  • Blender or food processor
  • Meat thermometer
  • Foil or parchment paper

Method
 

  1. In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss until every piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
  2. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment paper and place a wire rack on top. Remove the chicken from the marinade and arrange pieces skin-side up on the rack in a single layer.
  3. Roast for 40 to 45 minutes, until the internal temperature reaches 165°F (74°C) and the skin is deep golden and crispy. For extra char, broil for the final 2 to 3 minutes, watching closely.
  4. While the chicken roasts, add the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt to a blender. Blend on high for 30 to 45 seconds until smooth and vibrant green. Taste and adjust seasoning as needed.
  5. Remove chicken from the oven and let it rest on the rack for 5 minutes. Serve hot with the creamy green sauce drizzled over the top or on the side for dipping.

Notes

Marinating time not included in total time. Marinate for at least 4 hours or overnight. For a lighter sauce, substitute Greek yogurt for sour cream. This recipe is naturally gluten-free. Store leftover chicken separately from the sauce.