Best Peruvian Chicken with Creamy Green Sauce
This delightful dish features bold flavors and a rich, tangy sauce that enhances the chicken's natural taste, making it an exciting addition to any meal.
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Creamy Green Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh parsley
- 2 pieces jalapeños, seeds removed For less heat
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
Marinate the Chicken
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight.
Preheat and Prepare
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.
Roast the Chicken
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Make the Creamy Green Sauce
- In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.
Serve and Savor
- Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side.
Notes
For maximum flavor, marinate the chicken overnight. Make sure to pat the chicken dry before marinating for better crisp. Experiment with the spice levels by adjusting the amount of jalapeños in the sauce. Allow the chicken to rest after roasting to retain its juices.