Peruvian Chicken with Green Sauce brings incredible flavor to your dinner table with minimal effort. I discovered this recipe years ago when a neighbor from Lima shared her family’s technique, and it’s been a weeknight staple ever since.
The first time I made this dish, the aroma of cumin and garlic filling my kitchen reminded me of Sunday afternoons at Grandma’s farm, though the flavors were entirely new territory for this Midwest cook. What struck me most was how something so boldly seasoned could feel just as comforting as the dishes I grew up with. My three kids devoured it, asking for seconds before I’d even finished plating. That zesty green sauce? It became our family’s new condiment obsession, spooned over everything from grilled vegetables to scrambled eggs the next morning. The beauty of this Peruvian chicken is that it delivers restaurant-quality results with ingredients you likely have on hand. Time to get our hands floury, or in this case, our chicken marinated!
What Makes This Peruvian Chicken So Special
After making this recipe dozens of times for family gatherings and weeknight dinners, I’ve come to appreciate how it solves so many common cooking challenges. The marinade does most of the work while you go about your day, and that vibrant green sauce comes together in minutes. This is the kind of recipe that makes you look like a culinary genius without the fuss.
Here’s why this Peruvian chicken belongs in your regular rotation:
- Minimal active cooking time – The marinade works its magic overnight while the actual cooking takes just 10-12 minutes
- Incredibly versatile preparation – Works beautifully on the grill, in the oven, or even in an air fryer
- Protein-packed and satisfying – With 39g of protein per serving, it keeps everyone full and happy
- Budget-friendly ingredients – Uses affordable chicken thighs and pantry staples you probably already have
- Make-ahead friendly – Both the marinade and green sauce can be prepared days in advance
- Crowd-pleasing flavor – Bold enough for adventurous eaters, approachable enough for picky kids
I’ve found that this recipe particularly shines during summer barbecue season, though I make it year-round using my oven method when it’s too cold to grill.
Ingredient Spotlight
Chicken thighs are my preferred cut for this recipe because they stay incredibly moist during grilling and have enough fat to carry all those bold marinade flavors without drying out.
Soy sauce might seem unusual in a Peruvian recipe, but it’s actually quite traditional. It adds that deep umami backbone that makes the marinade so addictive.
Cumin is the star spice here, giving the chicken that warm, earthy flavor that’s characteristic of Peruvian cuisine. I always use freshly ground cumin when I can because the difference is noticeable.
Jalapeños in the green sauce provide just the right amount of heat, though I’ve learned to remove the seeds and ribs completely when making this for my grandkids.
Fresh cilantro is non-negotiable in authentic green sauce. Its bright, citrusy notes balance the richness of the mayonnaise and create that signature vibrant color.
Greek yogurt lightens the sauce while adding tang and a subtle creaminess. In my kitchen, I prefer full-fat Greek yogurt for the best texture.
Lime juice appears in both the marinade and the sauce, tying everything together with that essential brightness that keeps each bite interesting.
Garlic works double duty throughout this recipe, providing aromatic depth to both the chicken and the sauce. I always use fresh cloves rather than jarred for maximum flavor.
How to Make Peruvian Chicken with Green Sauce
Step 1. I’ve learned that starting with the marinade the night before gives you the most flavorful results. Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in your blender and puree until completely smooth.
Step 2. Place your chicken thighs in a large zip-top bag, pour in the marinade, seal it up, and massage the bag gently to coat every piece. Refrigerate for at least 8 hours or up to 24 hours for maximum flavor penetration.
Step 3. Betty always makes the green sauce a few hours ahead so the flavors can meld together. Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in your blender.
Step 4. Process the sauce ingredients until smooth, then with the motor running, slowly drizzle in the olive oil until the sauce is creamy and emulsified. Transfer to a bowl and refrigerate until serving time.
Step 5. When you’re ready to cook, preheat your grill to medium-high heat (around 350°F) and remove the chicken from the marinade, shaking off any excess.
Step 6. Place the chicken thighs on the grill grates, close the lid, and let them cook undisturbed for 5-6 minutes to develop those beautiful char marks.
Step 7. Flip the chicken using tongs and cook for another 5-6 minutes with the lid closed. The key I discovered is resisting the urge to move them around. Patience gives you better browning.
Step 8. Use a digital thermometer to check that the internal temperature reaches 165°F. After years of making this, I’ve learned that checking temperature is the only reliable way to ensure perfectly cooked chicken.
Step 9. For oven cooking, I preheat to 500°F, place the chicken in a roasting pan with 1 cup of water, bake uncovered for 30 minutes, then tent with foil and continue cooking for 15 minutes until it reaches 165°F.
Step 10. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping every bite moist and flavorful. Serve with generous spoonfuls of that vibrant green sauce.
Keeping This Peruvian Chicken Fresh
I typically store the chicken and green sauce in separate airtight containers in the refrigerator, where they’ll stay fresh for up to 4 days. The chicken maintains its texture better when stored separately from the sauce, and this way everyone can add as much or as little sauce as they prefer when reheating. Betty’s method of wrapping each piece of chicken individually in foil before refrigerating helps prevent them from drying out.
For freezing, I’ve found that the marinated chicken freezes beautifully for up to 3 months. You can actually freeze it right in the marinade in a freezer bag, then thaw it in the refrigerator overnight before grilling. The cooked chicken also freezes well for up to 2 months, though I recommend freezing it without the sauce since the mayonnaise-based green sauce doesn’t handle freezing as gracefully. When I know I’ll want quick meals later, I portion the cooked chicken into individual servings before freezing.
For the best texture, I reheat the chicken gently in a 325°F oven for about 10-15 minutes, covered with foil to prevent drying. My family prefers when I reheat it on the stovetop in a covered skillet with a splash of chicken broth. This method keeps the chicken incredibly moist. The microwave works in a pinch, but I always use 50% power and heat in 30-second intervals to avoid tough, rubbery chicken. The green sauce is best enjoyed cold or at room temperature, so I always pull it from the fridge about 15 minutes before serving.
Perfect Partners for Peruvian Chicken
Cilantro lime rice – This fluffy, herb-flecked rice soaks up the green sauce beautifully and echoes the bright lime flavors in the chicken, creating perfect harmony on your plate.
Grilled corn on the cob – The natural sweetness of charred corn balances the savory, garlicky chicken while adding a satisfying crunch. I like to brush mine with a little of the green sauce before serving.
Black beans with cumin – These tender, earthy beans complement the Peruvian spices in the marinade and add heartiness to the meal without competing for attention.
Simple mixed green salad – A crisp salad with lime vinaigrette provides a refreshing contrast to the rich, flavorful chicken. My family always appreciates having something light and fresh on the plate.
Roasted sweet potato wedges – The caramelized sweetness of roasted sweet potatoes plays beautifully against the bold, savory marinade and adds gorgeous color to your dinner spread. Try my sausage and sweet potatoes with honey garlic sauce for another sweet potato favorite.
Avocado slices – Creamy avocado provides a cooling element that tempers the heat from the jalapeños while adding healthy fats that make the meal more satisfying.
If you love bold, international flavors like this Peruvian chicken, you’ll also enjoy my Greek chicken bowls or chimichurri grilled chicken bowl with garlic sauce. For more grilled chicken options, check out my Hawaiian garlic shrimp which pairs wonderfully with similar sides.
FAQs
I recommend sticking with thighs if possible because they stay much more moist during grilling, but if you prefer white meat, reduce the cooking time to 4-5 minutes per side and watch the temperature carefully to avoid dryness.
To amp up the heat, simply leave some or all of the jalapeño seeds and ribs in the sauce, or add a pinch of cayenne pepper. Many home cooks find success with adding a small amount of hot sauce to taste.
Betty’s solution is to replace the mayonnaise entirely with additional Greek yogurt or sour cream. You’ll get a tangier, slightly lighter sauce that’s still absolutely delicious.
Peruvian Chicken with Green Sauce
Ingredients
Equipment
Method
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Puree until completely smooth.
- Place chicken thighs in a large zip-top bag and pour in the marinade. Seal the bag and massage gently to coat all pieces evenly. Refrigerate for 8-24 hours.
- Make the green sauce by combining jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until smooth.
- With the blender motor running, slowly drizzle in the olive oil until the sauce is creamy and emulsified. Transfer to a bowl and refrigerate until serving.
- Preheat grill to medium-high heat (around 350°F). Remove chicken from marinade and shake off excess.
- Place chicken on grill grates, close lid, and cook for 5-6 minutes without moving.
- Flip chicken using tongs and cook for an additional 5-6 minutes with lid closed.
- Use a digital thermometer to verify internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving. Serve with generous spoonfuls of green sauce.
- OVEN METHOD: Preheat oven to 500°F. Place chicken in a 13×9 inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then tent with foil and cook 15 more minutes until internal temperature reaches 165°F.
- AIR FRYER METHOD: Cook at 360°F for 12-15 minutes, flipping halfway through.
