Peruvian Chicken with Creamy Green Sauce
A flavorful Peruvian chicken dish that is tender and juicy, served with a vibrant creamy green sauce, perfect for any family dinner or gathering.
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.
Notes
Marinate the chicken overnight for maximum flavor. Use a meat thermometer to check for doneness. Ensure the skin is dry before roasting for an extra crispy finish.