This Peruvian chicken is a delightful dish that’s packed with flavor. The chicken turns out tender and juicy, while the skin crisps up beautifully in the oven. It’s perfect for family dinners or anytime you want to impress your guests with minimal effort.
Why You Will Love This Peruvian Chicken
This recipe is fantastic for so many reasons. It’s easy to make, even if you’re a beginner in the kitchen. The ingredients are simple and likely already in your pantry. Plus, it’s a great way to serve something different that your family will love. The creamy green sauce is a game changer, adding a fresh twist to every bite.
How to Make Peruvian Chicken
Making this dish involves marinating the chicken to build flavor, baking until crispy, and blending a quick sauce. The process is straightforward and doesn’t require any fancy techniques. You’ll be amazed at how delicious these simple steps can lead to a wonderful meal.
What You Need
Ingredients for Peruvian Chicken:
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 garlic cloves, 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 jalapeños (seeds removed for less heat)
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Step-by-Step
Cooking Steps
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. The longer the chicken marinates, the more flavorful it becomes.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. This allows air to circulate, helping the skin to get crispy.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
While the chicken roasts, prepare the 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. Pair it with roasted potatoes, rice, or a fresh salad.
How to Serve Peruvian Chicken
This crispy chicken pairs well with many side dishes. Try serving it alongside roasted potatoes or fluffy white rice. A simple green salad will add a fresh crunch and balance out the meal. This dish is delightful for family gatherings or cozy weeknight dinners.
How to Store Peruvian Chicken
To keep your leftovers fresh, store the chicken in an airtight container in the fridge for up to 3 days. You can also freeze it, wrapped tightly, for up to two months. When you’re ready to eat, reheat in the oven at 350°F (175°C) until warmed through for the best texture.
Recipe Tips
- Marinate the chicken overnight for maximum flavor.
- Use a meat thermometer to check for doneness.
- If you prefer less heat, be cautious with the jalapeños in the sauce.
- Ensure the skin is dry before roasting for an extra crispy finish.
- If you don’t have fresh herbs, you can use dried, but the flavor will be less vibrant.
Variations & Swaps
- Spice it up: Add a touch of chili powder or cayenne pepper for extra heat.
- Herb swaps: Use basil or mint in the sauce for a different flavor profile.
- Dietary changes: Swap regular mayonnaise and sour cream with light versions or dairy alternatives.
- Protein options: Try using pork or fish instead of chicken for a different take.
FAQs
Can I make this chicken ahead of time?
Absolutely! You can marinate the chicken a day in advance. Just make sure to cover it well in the fridge. When you’re ready, pop it in the oven.
Can I freeze the leftovers?
Yes! Freeze the roasted chicken in an airtight container or bag. It’s great to pull out on busy nights.
How do I reheat the chicken?
Reheat in the oven at 350°F (175°C) until warmed through. This helps keep the skin crispy. Avoid the microwave as it can make the skin soggy.
What can I substitute for olive oil?
You can use any cooking oil you prefer, such as canola oil or avocado oil. They won’t change the flavor much.
How do I prevent the chicken from getting soggy?
Make sure to dry the skin before marinating. Cooking on a wire rack helps improve air circulation, keeping the skin crispy while baking.
Peruvian Chicken with Creamy Green Sauce
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
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.
Make the Creamy Green Sauce
- While the chicken roasts, prepare the sauce by blending mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth.
Serve and Savor
- Remove the chicken from the oven, let it rest for a few minutes, and serve hot with the creamy green sauce on the side.
