Peruvian Chicken at Home With a Fresh, Zesty Green Sauce

Peruvian Chicken is the dinner I make when I want big flavor with little stress. It’s juicy, garlicky, and coated in a smoky-spiced marinade that makes the whole kitchen smell amazing. Then there’s the fresh, zesty green sauce that everyone ends up chasing with a spoon. If you’ve ever wondered how to get that restaurant-style wow at home, this is it. I’ll walk you through simple steps, easy swaps, and a few tricks I’ve learned from cooking this many times. Let’s make the kind of chicken that turns a regular night into something memorable.

Ingredients You Need for Peruvian Chicken

• 2 to 3 pounds bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
• 2 tablespoons olive oil
• 3 tablespoons lime juice, fresh is best
• 5 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 to 1.5 teaspoons kosher salt, to taste
• 1 teaspoon black pepper
• 1 to 2 teaspoons Aji Panca paste or mild chili paste (optional but highly recommended)

Bone-in chicken thighs handle high heat well and stay juicy, which is why they’re my go-to here. If you prefer leaner cuts, use bone-in breasts and keep an eye on cook time. For a kid-friendly spin, you can even marinate strips and bake them like tenders. If that’s your vibe, try my easy method for baked chicken tenders on a different night too.

Pro tip: Aji Panca adds that classic Peruvian depth. If you can’t find it, a mild chili paste works, or just add a pinch more smoked paprika for warmth.

Ingredients for the Creamy Peruvian Green Sauce (Aji Verde)

• 1 packed cup fresh cilantro leaves and tender stems
• 1 to 2 jalapeños, seeds removed for mild or kept for more heat
• 2 to 3 tablespoons lime juice
• 1 to 2 garlic cloves
• 1/2 cup mayonnaise or Greek yogurt
• 2 tablespoons grated Parmesan or Cotija cheese
• 2 tablespoons olive oil
• 1 teaspoon white vinegar, to taste
• Pinch of salt and black pepper

This sauce should taste bright, herby, and a little tangy. Jalapeños carry the heat while the mayo or yogurt gives body. Cheese adds a subtle savory note that makes it borderline addictive.

Optional Add-Ins (Huacatay, Vinegar, Lime Juice)

Huacatay, also called Peruvian black mint, is a flavor booster used in traditional kitchens. If you find huacatay paste, add a teaspoon to the sauce or marinade. It brings a minty, earthy lift that tastes incredibly authentic.

Vinegar and lime juice play a balancing act. Too much acid can overpower, but just enough keeps everything lively. If your sauce feels flat, add a splash more vinegar. If it feels heavy, add lime. Taste, adjust, taste again. That tiny tweak might be the difference between good and unforgettable.

How to Make the Peruvian Chicken Marinade

This marinade is simple and punchy. Mix olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, and Aji Panca in a bowl. Stir until it looks like a loose paste. Pat your chicken dry with paper towels so the marinade clings. Rub it all over, getting under the skin where you can.

Quick Marinade Timeline

30 minutes on the counter is enough for good flavor. 4 to 12 hours in the fridge is even better. If you go overnight, bring the chicken back to room temp for 20 to 30 minutes before cooking so it cooks evenly. Cold chicken in a hot oven tends to dry out on the surface.

If you want a crispy finish without babysitting, thighs are your best bet. Here’s a similar technique I use for great results with different seasonings: baked chicken thighs with golden skin and lots of flavor.

Step-by-Step: How to Cook Peruvian Chicken

You can roast, grill, or air fry. I mostly roast because it’s hands-off and consistent, but the grill gives a smoky edge that’s hard to beat.

Oven Method

Preheat to 425°F. Line a sheet pan with foil for easy cleanup and set a wire rack on top if you have one. Arrange the chicken skin side up, leaving a little space between pieces.

Roast for 35 to 45 minutes, depending on size. You want an internal temp of 175°F in the thickest part of thighs for peak tenderness. Broil for 2 to 3 minutes at the end if the skin needs extra crisping. Let it rest 5 to 10 minutes so the juices settle.

Grill Method

Heat grill to medium-high and oil the grates. Grill skin side down for 5 to 7 minutes to get color, then flip and cook another 20 to 25 minutes, moving pieces to a cooler zone if flare-ups happen. Aim for the same internal temp as the oven method. Rest before serving.

Whichever route you pick, remember the rest time. That’s when the magic happens inside the meat.

How to Make the Creamy Green Sauce (Aji Verde)

Add cilantro, jalapeños, lime juice, garlic, mayo or yogurt, Parmesan or Cotija, olive oil, and vinegar to a blender. Blitz until smooth and creamy. Season with salt and pepper. If it’s too thick, add a splash of water. If it’s not bright enough, squeeze in a little more lime.

Adjust Heat Without Overdoing It

Start with one jalapeño and add more to taste. For extra heat while keeping the flavor, add a pinch of cayenne or blend in a tiny slice of serrano. If you overshoot, mellow it with more yogurt or mayo.

Serve the sauce on the side and drizzle more at the table. You’ll need it.

Expert Tips for the Best Peruvian Chicken Flavor

Dry the chicken first. Surface moisture fights browning. Pat it really dry before seasoning.

Use enough salt. Salt carries the spices into the meat. If you’re worried, start with a lighter hand and taste a tiny piece after cooking to calibrate for next time.

Rest time matters. Always rest after cooking. Juices redistribute and your chicken stays moist.

Double the marinade. Save half for tossing with roasted potatoes or brushing on corn. Raw chicken should never touch what you plan to serve, so keep that half clean from the start.

Make it a weeknight formula. When I want a quick alternative without a marinade window, I sometimes pivot to simple spice-rubbed thighs like in these black pepper chicken vibes. Different flavor, same juicy payoff.

5 Variations You Can Try

Whole spatchcock chicken. Same marinade, but spread over a butterflied whole bird. Roast at 425°F until the breasts hit 160°F and thighs hit 175°F.

Air fryer thighs. 380°F for about 22 to 26 minutes, flipping halfway. Great for crisp skin in a smaller batch. If you love air fryer meals, add these fun air fryer chicken mozzarella wraps to your rotation.

Extra smoky. Add 1 teaspoon ancho chili powder to the marinade and grill over charcoal.

Herb-forward. Blend a handful of parsley with the marinade for a greener, fresher profile.

Yogurt marinade. Swap half the oil for plain Greek yogurt. It tenderizes and brings a subtle tang.

What to Serve With Peruvian Chicken

Roasted potatoes are classic. Toss small potatoes with olive oil, salt, pepper, and a pinch of cumin. Roast on the shelf below your chicken so they soak up drips.

A crisp salad balances the richness. I love a crunchy mix with romaine, cucumbers, and a limey dressing. Want something heartier you can pack for lunch? Try this simple chicken caesar pasta salad as a side or next-day meal.

Rice is always welcome. Cilantro-lime rice or garlicky rice keeps the plate cozy. If bowls are your thing, make customizable leftovers with these chicken rice bowls as inspiration and spoon the green sauce across the top.

Storage and Make-Ahead Tips

Marinate the chicken up to 12 hours in the fridge. If you need to freeze, freeze it in the marinade for up to 2 months, then thaw overnight before cooking.

The green sauce keeps 3 to 4 days in the fridge. Store it in a jar and give it a quick stir before serving. It may thicken, so thin with a splash of water or lime juice.

Cooked chicken keeps 3 to 4 days chilled. Warm gently in a 325°F oven or slice and reheat in a skillet with a little oil. Microwaves can work too, but use short bursts so it doesn’t dry out.

Troubleshooting & Common Mistakes

Chicken turned out dry. It likely cooked too long or rested too little. Use a thermometer and pull at the right temp. Always rest before slicing.

Marinade tasted dull. Add a pinch more salt, a hit of lime, or a touch of vinegar. Acid and salt are your flavor lifelines.

Skin did not crisp. The chicken might have been wet or the oven too cool. Pat dry and make sure your oven is truly hot before roasting.

Sauce is too spicy. Stir in more yogurt or mayo to tame the heat and balance with a squeeze of lime.

Calories and Macros per Serving

For a typical serving of two bone-in thighs with a generous spoonful of sauce, you’re looking at a ballpark of 520 to 650 calories. Numbers shift with the cut of chicken and how much sauce you pour. Roughly, expect about 35 to 40 grams of protein, 5 to 8 grams of carbs from the sauce, and 35 to 45 grams of fat depending on skin-on portions and oil usage. If you want to dial it lighter, use Greek yogurt in the sauce and remove the skin after roasting.

Common Questions

Can I use chicken breasts? Yes. Use bone-in, skin-on if possible and start checking at 25 to 30 minutes at 425°F. Pull at 160°F and rest.

What if I can’t find Aji Panca? Use mild chili paste or add extra smoked paprika with a tiny pinch of cayenne.

How do I avoid a bitter green sauce? Use tender cilantro stems, not thick woody stems. Balance with lime and a pinch of salt.

Can I make the sauce dairy-free? Yes. Use a dairy-free mayo and skip the cheese or swap in a dairy-free hard cheese alternative.

Is this spicy? Mild to medium. Control heat by seeding the jalapeños. Add more for a kick or less for a gentler sauce.

You’ve Got This: Make It Tonight

That’s the whole plan for standout Peruvian Chicken at home, plus the bright green sauce that keeps everyone dipping. Marinate, roast or grill, then pour on that herby heat and watch the dinner table go quiet. If you want more ideas and a helpful comparison, check out this guide for extra tips. Keep it simple, trust your taste buds, and let the lime and garlic shine. If you’re still craving more easy chicken dinners later this week, toss in a cozy pan of baked chicken thighs for a no-fuss win.

Print