Best Peruvian Chicken with Creamy Green Sauce
Delicious marinated chicken thighs and drumsticks served with a creamy, herbaceous green sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten-Free
Ingredients
- 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
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh parsley
- 2 jalapeños, seeds removed
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Marinate the Chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 4 hours or overnight for best flavor.
- 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 the chicken for 40–45 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Broil for 3 minutes for extra char if desired.
- Make the Creamy Green 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. Adjust seasoning as needed.
- Serve and Savor: Let the chicken rest for a few minutes before serving with the creamy green sauce. Enjoy with roasted potatoes, rice, or a fresh salad.
Notes
For maximum flavor, aim for overnight marination. Adjust the heat level in the sauce according to preference.