Peruvian Chicken

Why you’ll love this recipe

I love this recipe because it delivers big flavor with minimal effort. The marinade brings together spices and lemon for a bright, savory taste, while the green sauce adds a creamy, slightly spicy contrast. I also enjoy how quickly it cooks, making it perfect for weeknight dinners or casual gatherings.

Ingredients

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

2 pounds chicken thighs (skinless)
2 cloves garlic, minced
1/2 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1 large lemon, juiced
2 tablespoons olive oil
1 cup cilantro
1 small jalapeno, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream

Directions

I start by preheating the oven to 200°C (400°F) and lining a baking dish with parchment paper.

In a mixing bowl, I combine garlic, cumin, smoked paprika, salt, pepper, and fresh lemon juice. Then I add the chicken thighs and mix everything together until the chicken is fully coated in the marinade.

Next, I place the chicken onto the prepared baking dish and roast it for about 30 to 35 minutes, until it is cooked through and reaches a safe internal temperature.

While the chicken is roasting, I prepare the green sauce. I add cilantro, jalapeno, garlic, olive oil, lemon juice, salt, and sour cream to a blender and blend until smooth and creamy.

Once the chicken is done, I remove it from the oven and let it rest for about 5 minutes.

I serve the chicken warm and drizzle the green sauce generously over the top.

Servings and timing

I get 8 servings from this recipe.

I usually need about 35 minutes total, including preparation and cooking time.

Variations

I sometimes use chicken breasts instead of thighs for a leaner option. When I want more heat, I add an extra jalapeno or keep the seeds in.

I also like adding a bit of mayonnaise to the sauce for extra creaminess, or swapping sour cream with Greek yogurt for a lighter version. Occasionally, I grill the chicken instead of roasting it for a smoky flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the sauce separate when possible to maintain freshness.

When reheating, I warm the chicken in the oven or microwave until heated through. I add the sauce after reheating to keep its fresh flavor intact.

FAQs

Can I marinate the chicken ahead of time?

I like marinating it for a few hours or overnight for deeper flavor, though it still tastes great with a shorter marination.

Is the green sauce spicy?

I find it mildly spicy, but I can adjust the heat by reducing or increasing the jalapeno.

Can I grill the chicken instead of baking it?

I often grill it for a smoky flavor, and it works just as well as roasting.

What can I serve with Peruvian chicken?

I like serving it with rice, roasted potatoes, or a fresh salad.

Can I make the sauce ahead of time?

I can prepare the sauce in advance and store it in the refrigerator for up to 2 days.

Conclusion

I enjoy making this Peruvian Chicken because it is quick, flavorful, and incredibly satisfying. The combination of spiced chicken and creamy green sauce creates a perfect balance that I keep coming back to. It’s a dish I rely on when I want something easy yet full of bold, fresh taste.