why make this recipe
This recipe gives you juicy roast chicken with a bright, creamy green sauce. It is easy to make. It uses pantry spices and fresh herbs. The sauce is fresh and adds zip to the rich chicken. This meal works for a weeknight or for guests, and it pairs well with simple sides like rice or roasted potatoes. You can also plan a full meal and a small dessert such as banana pudding with Biscoff cookies to finish.
introduction
This Peruvian-style chicken uses a simple marinade and oven roasting. The skin gets crisp and the meat stays moist. The creamy green sauce (aji verde) is quick to blend. You can make the sauce while the chicken cooks. For a light sweet treat later, try banana pudding cookies.
how to make Best Peruvian Chicken with Creamy Green Sauce Recipe
Marinate the chicken well and roast at high heat. Use a rack so air moves under the chicken and the skin crisps. While the chicken roasts, blend the creamy green sauce for a bright finish. If you want a quick dessert idea to serve later, consider no-bake brownie balls.
Ingredients :
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
Directions :
Step 1: 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.
Step 2: 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 and the skin to get crispy.
Step 3: 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.
Step 4: 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.
Step 5: 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 Best Peruvian Chicken with Creamy Green Sauce Recipe
Serve the chicken hot with a spoon of sauce on each piece. Add simple sides: roasted potatoes, steamed rice, or a green salad. You can also put the sauce on the side for dipping. For a cool finish, serve a light dessert like no-bake mango cheesecake.
how to store Best Peruvian Chicken with Creamy Green Sauce Recipe
Cool the chicken to room temperature before storing. Put chicken in an airtight container and keep in the fridge for up to 3 days. Store the sauce in a separate airtight jar for up to 4 days. Reheat the chicken in the oven at 350°F (175°C) until warm to keep the skin from getting soggy. You can also freeze the chicken for up to 2 months; thaw in the fridge before reheating.
tips to make Best Peruvian Chicken with Creamy Green Sauce Recipe
- Marinate overnight for best flavor and juicier meat.
- Pat the skin dry before roasting to help it get crispy.
- Use a wire rack so air can reach all sides of the chicken.
- Taste the sauce and add more lime or salt if needed.
- For less heat, remove seeds from the jalapeños.
- Find more ideas and recipes if you want to plan a full menu at our recipe collection.
variation (if any)
- Grill instead of roast: Cook over medium-high heat until the chicken hits 165°F (74°C). Watch for flare-ups.
- Use boneless chicken: Reduce roast time to 20–30 minutes depending on size.
- Make the sauce lighter: Swap Greek yogurt for sour cream and half the mayonnaise.
- Add heat: Keep jalapeño seeds or add a small serrano pepper.
FAQs
Q: Can I use boneless chicken?
A: Yes. Reduce cook time and check internal temperature. Boneless cuts cook faster.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce up to 4 days ahead and keep it chilled in a jar.
Q: How do I get extra crispy skin?
A: Dry the skin well, use a rack, and roast at high heat. Broil for 2–3 minutes at the end if needed.
Q: Is there a dairy-free option?
A: Use dairy-free mayo and a dairy-free sour cream substitute to make the sauce dairy-free.
Q: Can I freeze the sauce?
A: Freezing the sauce can change texture. It is best kept in the fridge and used within 4 days.
Conclusion
For a clear guide and photos of a similar dish, see Peruvian Chicken with Green Sauce (Aji Verde). Another good roast method appears at Roasted Peruvian Chicken with Green Sauce – Kalefornia Kravings. For more recipe ideas and a plated version, check Peruvian Chicken with Creamy Green Sauce. – Half Baked Harvest.
Best 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 For less heat
- 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 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.
