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Best Peruvian Chicken with Creamy Green Sauce

A quick and delicious recipe for juicy, flavorful roasted chicken served with a creamy, zesty green sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 600
Ingredients Method Notes

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
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method
 

Marinate the Chicken
  1. 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.
  2. Cover the bowl and marinate for at least 4 hours—or, even better, overnight.
Preheat and Prepare
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with foil or parchment paper and place a wire rack on top.
  3. Arrange the marinated chicken pieces skin-side up on the rack.
Roast the Chicken
  1. 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.
  2. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Make the Creamy Green Sauce
  1. While the chicken roasts, prepare the sauce by blending together the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
  2. Taste and adjust seasoning or heat as desired.
Serve and Savor
  1. Remove the chicken from the oven and let it rest for a few minutes.
  2. Serve it hot with a generous drizzle of the creamy green sauce on the side.

Notes

Don’t skip toasting the garlic for added flavor. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for about 3 months.