Name: Peruvian Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs (boneless, skinless); 5 cloves garlic (peeled); 1/3 cup soy sauce; 2 Tablespoons lime juice; 1 Tablespoon extra virgin olive oil; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper; 3 jalapeños (seeded, ribs removed and roughly chopped); 1 cup fresh cilantro leaves; 2 green onions (chopped (green parts only)); 2 cloves garlic (peeled); 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 Tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 Tablespoons extra virgin olive oil

If you’re even a little bit obsessed with bold, zesty flavors and crave a meal that’s as fun to eat as it is striking to look at, this Peruvian Chicken Recipe is absolutely going to be your new favorite. The juicy, spice-marinated chicken is irresistible on its own, but when you add the iconic green sauce—the kind you’ll find in Peru’s pollerías—you get a plate that’s fresh, vibrant, and layered with savory complexity. Imagine a lazy weekend, your table filled with the aromas and colors of this stunning Peruvian Chicken Recipe, and every bite reminding you just how exciting home cooking can taste.

Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Peruvian Chicken Recipe is how a handful of easy-to-find ingredients come together to create something truly special. Every single item here plays an important role, so don’t skip a thing if you want that authentic kick of color, aroma, and unique flavor.

Chicken thighs: Juicy, boneless and skinless cuts are ideal for soaking up the bold marinade and staying tender on the grill or in the oven.
Garlic (7 cloves total): Adds aromatic depth to both the chicken and the green sauce; fresh cloves offer the punchiest flavor.
Soy sauce: A surprise ingredient! It brings an umami-rich saltiness to the marinade that sets this dish apart.
Lime juice (3 Tablespoons): Brightens every bite, both in the marinade and the sauce; fresh-squeezed is definitely best.
Extra virgin olive oil (3 Tablespoons in total): Helps the marinade penetrate the chicken and gives the green sauce a lush, silky finish.
Cumin: This earthy, toasty spice is a must for real Peruvian flavor.
Paprika: Adds color and a subtle, warming, smoky note to the chicken.
Dried oregano: Herbal, slightly peppery, and crucial for that authentic twist.
Black pepper: Used freshly ground, it sharpens all the flavors.
Jalapeños (3): Bring just enough heat to make the green sauce sing without overpowering the dish (remember to seed for gentle spice).
Fresh cilantro leaves (1 cup): The heart and soul of the green sauce—fresh is non-negotiable for that pop of color and taste.
Green onions (2, green parts only): Offer a bright, fresh onion flavor and an extra burst of green.
Mayonnaise (1/2 cup): Makes the green sauce creamy and irresistibly rich.
Greek yogurt (1/4 cup): Lightens the sauce and adds a bit of tang.
Salt (1/2 teaspoon): Brings together all the flavors in the green sauce.
Digital thermometer: Not edible, but definitely handy to check for perfectly cooked, juicy chicken every time.

How to Make Peruvian Chicken Recipe

Step 1: Blend the Marinade

Start your flavor journey by pureeing the garlic, soy sauce, fresh lime juice, olive oil, cumin, paprika, oregano, and a generous pinch of black pepper in a blender. This creates a super aromatic, reddish-golden marinade that smells outrageously good and instantly perks up your kitchen. Give your marinade a quick taste—if you love how it smells now, just wait until it hits the chicken!

Step 2: Marinate the Chicken

Place your boneless, skinless chicken thighs into a large zip-top bag. Pour over the marinade, seal the bag with as much air squeezed out as possible, and use your hands to massage the mixture around so every piece is well-coated. Now, patience: let this magic sit in the fridge for at least 8 hours (overnight is best). This step is what transforms an ordinary chicken dinner into the unforgettable Peruvian Chicken Recipe experience.

Step 3: Make the Green Sauce

The legendary green sauce is every bit as crave-worthy as the chicken itself. Add the seeded jalapeños, fresh cilantro, green onion tops, two cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender. Blend until fairly smooth, then slowly drizzle in the olive oil while the blender is running to create the creamiest, brightest sauce. Scrape it into a bowl, cover, and refrigerate until it’s time to serve—this time lets the flavors meld to perfection!

Step 4: Cook the Chicken—Grill or Oven

When you’re ready to cook, you have two fantastic options. For grilling, preheat your grill to medium-high (about 350 degrees), shake off excess marinade from each chicken thigh, and place them on the hot grates. Close the lid and cook for 5–6 minutes per side, flipping once, until the internal temperature hits a juicy 165°F. If you don’t have a grill handy, bake in a 500 degree oven in a 13×9-inch roasting pan with a cup of water, uncovered for 30 minutes, then tent with foil and roast for 15 minutes more, until perfectly cooked through. Either way, you’ll get beautifully golden-brown, irresistibly aromatic chicken.

How to Serve Peruvian Chicken Recipe

Garnishes

This dish loves a little extra color and crunch! Scatter chopped fresh cilantro, crispy fried shallots, or a dusting of paprika across the top of your platter. Lime wedges on the side aren’t just pretty—they add the perfect finishing zing when squeezed over a hot slice of chicken.

Side Dishes

Classic sides for Peruvian Chicken Recipe make the whole meal sing. Think roasted potato wedges or fluffy white rice to soak up any green sauce. A crisp cucumber-tomato salad or sweet corn rounds things out beautifully and adds fresh contrast to the bold flavors on the plate.

Creative Ways to Present

Try piling saucy chicken and green sauce inside warm flatbreads for out-of-this-world wraps, or slice the chicken and arrange it over a big salad tossed with avocado and shaved radishes. Set out extra green sauce for dipping—it’s always the first thing to disappear!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Store extra Peruvian Chicken Recipe in an airtight container in the fridge; it will stay juicy and flavorful for up to 4 days. Keep the green sauce separate to preserve its punchy color and creamy texture.

Freezing

If you want to keep the magic going even longer, you can freeze the cooked chicken (but skip freezing the green sauce, as the mayo and yogurt can separate). Just wrap tightly or use a freezer-safe bag for up to three months. Thaw overnight in the fridge when you’re ready to enjoy again.

Reheating

To reheat, arrange chicken pieces in a foil-covered baking dish with a splash of chicken broth or water, and warm in a 325-degree oven until heated through. This gentle method helps retain their beloved juiciness. For a quick lunch, microwaving works too—just cover to prevent drying out. Spoon fresh green sauce over just before serving!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are traditional and deliver more flavor and tenderness, boneless breasts will work if you prefer. Just watch the cooking time so they don’t dry out—you might need a couple minutes less on the grill or in the oven.

How spicy is the green sauce?

The jalapeños in the sauce add a gentle heat, especially if you remove the seeds and ribs. For more kick, leave some seeds in or swap in a hotter pepper. You can always start mild and adjust the next time!

Can I marinate the chicken for less than 8 hours?

If you’re pressed for time, a 2–3 hour marinade will still give you great flavor, though longer is better for the full Peruvian Chicken Recipe experience. Overnight marinating lets those spices really work their magic.

Is there a dairy-free option for the green sauce?

Of course! You can substitute dairy-free yogurt and your favorite vegan mayo in the green sauce. The result will be just as tangy, creamy, and bright.

What if I don’t have a grill?

No problem—the oven method gives you juicy, flavorful chicken with a slightly different (but still fantastic!) texture. Don’t forget that splash of water in the pan, which helps keep the chicken moist while roasting.

Final Thoughts

This Peruvian Chicken Recipe brings a big burst of flavor and color to your table, no matter the occasion. I can’t wait for you to taste the fireworks of marinade and green sauce—one bite and you’ll want it in your weeknight rotation forever. Give it a try, gather your friends or family, and enjoy the joy of sharing a truly craveable homemade classic!