Name: Peruvian Chicken with Creamy Green Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs, boneless, 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

Jump to Recipe· 4.1 from 6 reviews

If you’re craving something vibrant, bold, and absolutely bursting with flavor, then you have to try this Peruvian Chicken with Creamy Green Sauce Recipe. It’s a delightful combination of juicy, marinated grilled chicken and a luscious, herb-packed cream sauce that makes every bite unforgettable. With its perfectly balanced spices and refreshing tang from lime, this recipe will transport your taste buds straight to the heart of Peru. Whether you’re firing up the grill for a casual weekend barbecue or just want a new twist on dinner, this dish is sure to become one of your favorites.

Ingredients You’ll Need

A clear glass bowl filled with creamy, light green sauce with tiny dark green specks, showing a smooth and thick texture. A rustic wooden spoon with some sauce dripping from it is lifted above the bowl, coated evenly with the sauce. Fresh green herbs and a halved lime are blurred in the background against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Peruvian Chicken with Creamy Green Sauce Recipe lies in its simple yet essential ingredients. Each element plays a crucial role, from the rich spices that flavor the chicken to the fresh herbs that make the sauce come alive with color and creaminess.

2 pounds chicken thighs, boneless and skinless: These juicy cuts absorb marinades well and stay tender when grilled.
5 cloves garlic, peeled: Adds a pungent, aromatic depth to both the marinade and the green sauce.
⅓ cup soy sauce: Provides a savory umami backbone essential for the marinade’s flavor.
2 Tablespoons lime juice: Brings brightness and a zesty tang that wakes up the palate.
1 Tablespoon extra virgin olive oil: Helps tenderize the chicken and enrich the sauce.
2 teaspoons cumin: Gives the chicken that signature earthy Peruvian taste.
1 teaspoon paprika: Adds a subtle smoky sweetness and vibrant color.
½ teaspoon dried oregano: Offers a mild herbal note balancing the spices nicely.
Black pepper: Freshly ground to add a gentle heat and complexity.
3 jalapeños, seeded and chopped: Essential for the creamy green sauce’s perfect spicy kick without overwhelming heat.
1 cup fresh cilantro leaves: The star of the green sauce offering fresh, citrusy brightness.
2 green onions, chopped (green parts only): Deliver mild onion flavor and add freshness.
½ cup mayonnaise: Creates a luscious, creamy texture in the sauce.
¼ cup Greek yogurt: Adds tanginess and lightness to complement the richer mayo.
½ teaspoon salt: Enhances all the flavors in the sauce perfectly.
¼ teaspoon black pepper: To season the sauce with subtle heat.
2 Tablespoons extra virgin olive oil (for the sauce): Emulsifies and gives sheen and smoothness.

How to Make Peruvian Chicken with Creamy Green Sauce Recipe

Step 1: Prepare the Marinade

Start by blending garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. This marinade packs the perfect punch of savory, tangy, and earthy spices that infuse the chicken deeply after marinating.

Step 2: Marinate the Chicken

Place the boneless chicken thighs in a large ziplock bag, pour in the marinade, and seal it up. Refrigerate for at least 8 hours or even up to 24 hours to let the flavors soak in fully. The long marinating time ensures the chicken is bursting with robust Peruvian flavors before cooking.

Step 3: Make the Creamy Green Sauce

While the chicken marinates, prepare the creamy green sauce by blending jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Then, with the blender still running, slowly drizzle in olive oil to create a silky, vibrant sauce full of herbaceous goodness.

Step 4: Grill the Chicken

Preheat your grill to medium-high heat, around 350°F. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken with the lid closed for 5 to 6 minutes on each side until you see a beautiful char and the internal temperature reaches 165°F. This grilling technique locks in the juicy texture and adds those irresistible smoky notes.

Step 5: Optional Oven Method

If you don’t have a grill, preheat your oven to 500°F. Place the marinated chicken in a roasting pan with one cup of water, bake uncovered for 30 minutes, then tent with foil and continue cooking for 15 more minutes until cooked through. Both methods yield tender, flavorful chicken perfect for pairing with the green sauce.

How to Serve Peruvian Chicken with Creamy Green Sauce Recipe

A close-up shot shows a white plate filled with several pieces of grilled chicken thighs that have a golden brown color with dark grill marks and a shiny, slightly oily texture, indicating they are well cooked and juicy. On the upper right side of the plate, there is a white bowl containing a thick, light green sauce with black specks and a small wooden spoon inside. Around the chicken, there are green cilantro leaves and lime wedges tucked underneath the pieces. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped cilantro or green onions over the top for an extra burst of freshness and color. A few lime wedges on the side also add a nice touch to squeeze more citrus brightness exactly where you like it.

Side Dishes

This dish pairs wonderfully with classic Peruvian sides like fluffy white rice, crispy roasted potatoes, or even a simple green salad dressed with lime and olive oil. These sides balance the richness of the chicken and sauce without overpowering their flavors.

Creative Ways to Present

For a fun twist, serve the grilled chicken sliced on top of crunchy lettuce leaves with a dollop of creamy green sauce, creating an easy and elegant appetizer. Or assemble it as a flavorful sandwich with toasted bread, fresh veggies, and extra sauce for a vibrant lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled chicken and green sauce in airtight containers in the refrigerator. The chicken remains tender and flavorful for up to 3 days, while the sauce keeps its creamy freshness for about the same amount of time.

Freezing

You can freeze cooked chicken thighs in freezer-safe bags or containers for up to 2 months. For best texture, freeze the sauce separately in a small airtight container. Thaw both thoroughly before reheating.

Reheating

The chicken reheats best gently in a low oven or stovetop to maintain moisture and prevent drying out. Warm the creamy green sauce separately and drizzle over the chicken just before serving to keep its luscious texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine but tend to be leaner and can dry out quicker. Keep an eye on cooking time to avoid overcooking for the best juicy results.

How spicy is the creamy green sauce?

The sauce has a mild heat level since the jalapeños are seeded and balanced by creamy mayo and yogurt. You can adjust the spice by adding more or fewer jalapeños depending on your preference.

Is this recipe suitable for grilling indoors?

Yes, if you have an indoor grill pan or grill appliance, you can cook the chicken similarly. Just ensure good ventilation for any smoke or aromas.

Can I make the green sauce vegan?

Definitely! Swap the mayo and Greek yogurt for plant-based alternatives like vegan mayo and coconut yogurt to keep it creamy and delicious.

How long should I marinate the chicken for best flavor?

Marinating between 8 to 24 hours yields the best depth of flavor. Avoid marinating longer than 24 hours, as the acids can start to break down the meat’s texture too much.

Final Thoughts

This Peruvian Chicken with Creamy Green Sauce Recipe is a true crowd-pleaser that brings vibrant, layered flavors to your table without fuss. Its juicy grilled chicken paired with the bright, herbaceous creaminess of the green sauce makes for a wonderful meal any day of the week. I promise once you try it, it’ll become one of those recipes you reach for again and again. So grab your ingredients, fire up your grill, and get ready to impress your family and friends with a taste of Peru right at home.