Can I use bone-in chicken instead of boneless?

Absolutely! Bone-in chicken pieces like thighs or leg quarters work wonderfully in this recipe and often provide even more flavor. Just increase the cooking time by about 10-15 minutes, depending on the size of the pieces, and always check that the internal temperature reaches 165°F.

What if I don't like cilantro? Can I still make the green sauce?

If you're one of those people for whom cilantro tastes like soap (it's genetic!), you can substitute with a combination of parsley and a small amount of mint or basil. The flavor profile will be different but still delicious. You could also try a milder herb like chervil if you can find it.

How spicy is this dish? Can I make it milder?

As written, the green sauce has a moderate kick from the jalapeños. For a milder version, make sure to remove all seeds and membranes from the jalapeños, or substitute with poblano peppers. You can also reduce the amount of peppers used. For those who love heat, leave some seeds in or add a serrano pepper to the mix.

Can I make this recipe dairy-free?

Yes! For the green sauce, simply replace the Greek yogurt with additional mayonnaise or a dairy-free yogurt alternative. The texture might be slightly different, but the flavors will still be amazing.

Peruvian Chicken Recipe

Name: Peruvian Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs, boneless and 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, to taste; 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

This mouthwatering Peruvian Chicken recipe brings the vibrant flavors of Peru right to your dinner table! Tender chicken thighs marinated in a flavorful blend of garlic, soy sauce, and spices, then grilled to perfection and served with a creamy, zesty green sauce. This dish delivers an explosion of taste that will transport you straight to the streets of Lima in just 50 minutes of cooking time!

Why You’ll Love This Recipe

Bursting with Flavor: The combination of the savory marinated chicken and the bright, creamy green sauce creates a perfect balance that will have everyone asking for seconds.
Flexible Cooking Methods: Whether you prefer grilling or using your oven, this recipe adapts perfectly to both methods with equally delicious results.
Make-Ahead Friendly: The longer marinating time (8-24 hours) means you can prep this a day ahead, making it perfect for busy weeknights or weekend gatherings.
Crowd-Pleaser: This dish never fails to impress guests while being accessible enough for family dinners. The complex flavors make it seem like you spent hours in the kitchen!

Ingredients You’ll Need

For the Chicken:

Boneless, skinless chicken thighs: These stay juicy and tender, absorbing all the wonderful marinade flavors. They’re nearly impossible to overcook, making them perfect for this dish.
Garlic: Provides that essential aromatic base that’s fundamental to Peruvian cuisine.
Soy sauce: Adds umami depth and helps tenderize the chicken.
Lime juice: Brings brightness and acts as a natural tenderizer for the meat.
Extra virgin olive oil: Creates richness and helps carry the flavors into the chicken.
Cumin: Provides that earthy, warm flavor that’s characteristic of Peruvian cuisine.
Paprika: Adds beautiful color and a subtle smokiness.
Dried oregano: Contributes an herbal note that complements the other spices perfectly.
Black pepper: Adds a touch of heat and depth to the marinade.

For the Green Sauce:

Jalapeños: Provide heat that can be adjusted by keeping or removing seeds.
Fresh cilantro leaves: The foundation of the sauce’s vibrant color and flavor.
Green onions: Add a mild onion flavor without overpowering the sauce.
Garlic: Brings pungency and depth to the sauce.
Mayonnaise: Creates creaminess and body in the sauce.
Greek yogurt: Adds tanginess while making the sauce lighter than using mayonnaise alone.
Lime juice: Brightens all the flavors and cuts through the richness.
Salt and pepper: Essential seasoning elements that bring everything together.
Olive oil: Creates a smooth, luxurious texture when blended in.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice Level: Adjust the heat by keeping some jalapeño seeds in the green sauce for extra kick, or substitute with milder peppers for a gentler version.
Chicken Cut: While thighs are traditional and stay incredibly juicy, you can use chicken breasts if you prefer white meat. Just watch the cooking time to avoid drying them out.
Herb Substitutions: If cilantro isn’t your favorite, try using a mix of parsley and mint in the green sauce for a different but still delicious flavor profile.
Dairy-Free Option: Replace the Greek yogurt with additional mayonnaise or a plant-based yogurt alternative for the green sauce.

How to Make Peruvian Chicken

Step 1: Prepare the Marinade

Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth to create a flavorful marinade that will infuse the chicken with traditional Peruvian flavors.

Step 2: Marinate the Chicken

Place chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 8 hours or up to 24 hours for maximum flavor development.

Step 3: Make the Green Sauce

In a blender, combine jalapeños (seeded and deribbed), fresh cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the blender running, slowly drizzle in the olive oil until fully incorporated. Transfer to a serving bowl and refrigerate until ready to serve.

Step 4: Cooking Method 1 – Grill the Chicken

Preheat your grill to medium-high heat (approximately 350°F). Remove chicken from the marinade, shaking off excess. Place chicken on the grill grates and close the cover. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F.

Step 5: Cooking Method 2 – Oven Roast the Chicken

Preheat your oven to 500°F. Place the marinated chicken pieces in a 13×9-inch roasting pan and add 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and continue cooking for 15 more minutes, or until the internal temperature reaches 165°F.

Step 6: Rest and Serve

Allow the chicken to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat. Serve with the green sauce on the side or drizzled over the top.

Pro Tips for Making the Recipe

Marinating Time Matters: Don’t rush the marinating process. The longer you let the chicken sit in the marinade (up to 24 hours), the more flavorful and tender it will be.
Temperature Control: When grilling, maintain a consistent medium-high heat to get nice char marks without burning the chicken. If using the oven method, that initial high heat helps create a beautiful crust.
Sauce Thickness: If your green sauce is too thick, add a tablespoon of water at a time until you reach your desired consistency. If it’s too thin, add a bit more mayonnaise.
Resting Period: Let the chicken rest for 5 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

How to Serve

Perfect Pairings:

Serve this flavorful Peruvian chicken with white rice to soak up all those delicious juices. For an authentic experience, pair it with canary beans (Peruvian yellow beans) or black beans seasoned with cumin and garlic.

Side Dishes:

A simple salad with sliced avocado and a lime vinaigrette complements the flavors beautifully. Roasted sweet potatoes or yuca fries make excellent starchy sides that align with Peruvian cuisine.

Presentation:

For an impressive presentation, arrange the chicken on a large platter, drizzle with some green sauce, and place the remaining sauce in a bowl on the side. Garnish with fresh cilantro sprigs and lime wedges for both visual appeal and added flavor.

Make Ahead and Storage

Make Ahead

The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The green sauce can be made 1-2 days ahead and will actually taste better as the flavors have time to meld.

Storing Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the green sauce separately in its own container for up to 5 days.

Freezing

The marinated (uncooked) chicken freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before cooking. The cooked chicken can be frozen for up to 2 months, though the texture may not be quite as good as fresh. The green sauce does not freeze well due to the mayonnaise and yogurt, which can separate upon thawing.

Reheating

For best results, reheat the chicken gently in a 325°F oven, covered with foil, until just warmed through (about 10-15 minutes). Microwaving works in a pinch, but may make the chicken a bit tough. The green sauce is best served cold or at room temperature, not heated.

FAQs

Can I use bone-in chicken instead of boneless?

Absolutely! Bone-in chicken pieces like thighs or leg quarters work wonderfully in this recipe and often provide even more flavor. Just increase the cooking time by about 10-15 minutes, depending on the size of the pieces, and always check that the internal temperature reaches 165°F.
What if I don’t like cilantro? Can I still make the green sauce?

If you’re one of those people for whom cilantro tastes like soap (it’s genetic!), you can substitute with a combination of parsley and a small amount of mint or basil. The flavor profile will be different but still delicious. You could also try a milder herb like chervil if you can find it.
How spicy is this dish? Can I make it milder?

As written, the green sauce has a moderate kick from the jalapeños. For a milder version, make sure to remove all seeds and membranes from the jalapeños, or substitute with poblano peppers. You can also reduce the amount of peppers used. For those who love heat, leave some seeds in or add a serrano pepper to the mix.
Can I make this recipe dairy-free?

Yes! For the green sauce, simply replace the Greek yogurt with additional mayonnaise or a dairy-free yogurt alternative. The texture might be slightly different, but the flavors will still be amazing.

Final Thoughts

This Peruvian Chicken recipe represents the beautiful fusion of flavors that makes Peruvian cuisine so special. The tender, boldly flavored chicken paired with that irresistible green sauce creates a memorable meal that’s sure to become a staple in your recipe collection. While it might seem like there are a lot of ingredients, the process is straightforward and the results are well worth it. Give yourself the gift of this culinary adventure – your taste buds will thank you!