Peruvian Chicken with Creamy Green Sauce Recipe: Zesty & Juicy

I finally tried making Peruvian Chicken with that irresistible green sauce at home—and let me tell you, it was so worth it! I’ve always enjoyed this dish at restaurants, but making it myself felt like unlocking a secret flavor weapon.

The marinade soaked right into the chicken, making it juicy and packed with flavor, while the skin roasted up beautifully crisp. And that green sauce? I couldn’t stop spooning it onto everything in sight—chicken, rice, veggies, you name it!

If you’re looking for a bold, homemade dinner that tastes like something from your favorite Peruvian spot, this recipe is for you.

Peruvian Chicken with Creamy Green Sauce Recipe

Ingredients

Let’s break down what you’ll need and why each one matters:

For the Chicken

3 tbsp extra virgin olive oil – Helps the marinade stick and keeps the chicken moist.
1/4 cup fresh lime juice – Brightens the flavor and tenderizes the meat.
5 garlic cloves – Adds depth and savory aroma.
1 tbsp kosher salt – Enhances all the flavors.
2 tsp paprika – Gives that smoky depth and beautiful color.
1 tsp black pepper – Adds a mild bite.
1 1/2 tsp ground cumin – Classic spice in Peruvian cuisine with a warm, earthy note.
1 tsp dried oregano – Brings in a touch of herbal aroma.
1 tsp sugar – Balances out the acidity and spice.
1 whole chicken (about 3.5 to 4 lbs) – Try to use a fresh chicken; it’ll roast more evenly and taste better.

For the Creamy Green Sauce

2 jalapeño peppers (seeded for mild, keep seeds for heat) – The main heat source.
1 cup fresh cilantro (packed) – Gives that vibrant green color and fresh flavor.
2 garlic cloves – Boosts the savory element.
1/2 cup mayonnaise – Adds creaminess and richness.
1/4 cup sour cream – Softens the heat and adds a tangy balance.
2 tbsp fresh lime juice – Brightens the sauce and ties it all together.
1/2 tsp salt – Seasoning is key!
1/4 tsp black pepper – Just enough to add a mild kick.
2 tbsp olive oil – Helps emulsify the sauce into a silky blend.

Note: Serves 4 to 6 people generously. Adjust seasoning to taste if scaling the recipe.

Variations

Want to tweak the recipe? Here are a few creative twists I’ve tried:

Dairy-Free: Swap sour cream and mayo with plant-based alternatives or coconut cream for a tropical twist.
Different Cuts: Use bone-in thighs or drumsticks if you don’t want to roast a whole bird—they cook faster and still pack tons of flavor.
Add Veggies: Throw in chopped carrots, zucchini, or bell peppers to roast alongside the chicken and soak up all that delicious juice.
Herb Swap: If cilantro isn’t your favorite, try fresh parsley with a dash of mint for a refreshing variation of the sauce.

Cooking Time

Here’s how long it’ll take from start to finish:

Prep Time: 6 hours (including marinating time)
Cook Time: 1 hour 30 minutes
Total Time: 8 hours

Equipment You Need

Make sure you’ve got these tools ready:

Blender or food processor – For blending the creamy green sauce to smooth perfection.
Roasting pan with rack – Elevates the chicken for crispy skin and even cooking.
Meat thermometer – Ensures the chicken is safely cooked through (165°F in the thickest part).
Mixing bowls – For preparing the marinade and sauce.
Basting brush or spoon – Helps coat the chicken evenly with marinade.

How to Make Peruvian Chicken with Creamy Green Sauce?

This recipe might look like it came from a fancy restaurant, but it’s actually really simple when broken down into steps. You’ll start by making the flavorful marinade, prep your chicken, let it soak in all that goodness, roast it to golden perfection, and then whip up the zesty green sauce.

Make the Marinade

In a blender or small food processor, combine lime juice, olive oil, garlic, paprika, cumin, oregano, salt, sugar, and black pepper. Blend until smooth and vibrant. This marinade is where all that signature Peruvian flavor comes from, so don’t skimp!

Prepare and Marinate the Chicken

Pat the chicken dry with paper towels (this helps the skin crisp up). Carefully slide your fingers under the skin of the breast and thighs to create pockets. Pour most of the marinade under the skin, spreading it as evenly as possible. Rub the remaining marinade all over the outside. Cover and refrigerate for at least 6 hours, or overnight for best flavor.

Roast the Chicken

Preheat your oven to 425°F (220°C). Place the marinated chicken breast-side up on a roasting rack in a pan. Tuck the wings under and tie the legs with kitchen twine. Roast at 425°F for 20 minutes, then lower the oven temperature to 375°F (190°C) and continue roasting for about 1 hour more. The chicken is ready when the skin is golden and a thermometer reads 165°F in the thickest part. Let the chicken rest for 15–20 minutes before carving to keep it juicy.

Make the Creamy Green Sauce

While the chicken roasts, combine the jalapeños, cilantro, garlic, mayo, sour cream, lime juice, salt, and pepper in a food processor. Blend until smooth. With the motor running, slowly stream in olive oil until the sauce becomes thick and creamy. Adjust seasoning and spice to taste. I usually keep some seeds for that extra heat punch!

Additional Tips for Making This Recipe Better

After making this dish a few times, I’ve picked up a few tricks that make a big difference:

Marinate overnight for maximum flavor—don’t rush it!
Use a rack when roasting to help the skin crisp evenly and the bottom not get soggy.
Rest the chicken after roasting so the juices settle inside.
Make extra sauce—trust me, you’ll want to put it on everything!
Roast some potatoes or veggies in the pan under the chicken to catch the drippings and soak up flavor.

How to Serve Peruvian Chicken with Creamy Green Sauce?

This dish looks as good as it tastes! Place your carved chicken on a large platter, drizzle with green sauce, and garnish with fresh lime wedges and chopped cilantro. Serve with fluffy white rice, roasted potatoes, or even a crunchy side salad. Leftovers work beautifully in wraps, tacos, or bowls the next day. Keep the green sauce on the side for extra dipping—it steals the show every time!

Nutritional Information

Here’s a rough nutritional breakdown per serving (based on 6 servings):

Calories: 614
Protein: 49g
Carbohydrates: 7g
Fat: 43g

Make Ahead and Storage

Make Ahead: You can prep the marinade and green sauce 1–2 days in advance. Marinate the chicken the night before for rich, developed flavor without extra day-of effort.

Storing Leftovers: Refrigerate roasted chicken in an airtight container for up to 4 days. Keep leftover sauce sealed in the fridge for up to a week.

Freezing: Freeze cooked chicken in portioned bags for up to 3 months. If freezing the sauce, blend it again after thawing—it may separate slightly but comes back together easily.

Why You’ll Love This Recipe?

If you’re still on the fence, here are a few great reasons to give this recipe a try:

Packed with Flavor – Every bite of the chicken is bursting with lime, garlic, and warm spices.
Restaurant-Quality at Home – Looks fancy but is super easy to make even for beginners.
Customizable Heat Level – You control how spicy it is based on your preferences.
That Green Sauce! – Tangy, herby, creamy…you’ll want to put it on everything.
Perfect for Leftovers – From tacos to grain bowls, it’s incredibly versatile.

Ash Tyrrell