Peruvian Chicken With Green Sauce : A Zesty, Easy Chicken Dinner You’ll Crave

There’s a reason Peruvian Chicken With Green Sauce has taken the internet—and dinner tables—by storm. With its smoky, spiced, herb-marinated chicken and vibrant, creamy green sauce, this dish is packed with bold flavor and personality. It’s easy enough for weeknights but impressive enough for guests, making it a standout in any collection of easy chicken recipes.

This flavorful chicken is traditionally served with Peruvian rice or green chili rice, offering a hearty, satisfying meal that reflects the heart of Peruvian recipes: simple ingredients, powerful spices, and layered flavor. Whether you’re just exploring global dishes or you’re looking for new ideas for marinated chicken thighs, this recipe is a delicious way to spice up your routine.

If you’re a fan of cozy, flavor-packed meals like our garlic parmesan chicken skewers or chili cheese dog casserole, you’re going to fall in love with this one.

Save

What Is Peruvian Chicken and Why It’s So Popular?

Known in Peru as “Pollo a la Brasa,” Peruvian chicken is famous for its smoky flavor, spice-rubbed skin, and juicy interior. Traditionally cooked over wood or charcoal, it’s the vibrant marinade and irresistible green sauce that make this dish a staple not just in Peru, but around the world.

The real star of the show is the marinade—typically a mix of garlic, spices, vinegar, and citrus that turns ordinary marinated chicken into something deeply flavorful. Pair that with the zingy green sauce made from herbs, lime, and jalapeños, and you’ve got a meal that satisfies on every level.

Ingredients You Need for the Best Peruvian Chicken Recipe

Here’s everything you’ll need to make this dish. It’s straightforward, flavorful, and easy to prepare with ingredients you may already have at home.

For the Chicken:

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

For the Green Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, seeded for mild or with seeds for heat
• 2 garlic cloves
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt, to taste

Want to round out your table? Pair this with garlic butter corn with melty cheese or a fresh cucumber dill salad for extra flavor and balance.

Save

All About the Famous Green Sauce

The iconic green sauce is tangy, spicy, creamy, and bright green—thanks to cilantro and jalapeños. It’s a staple in Peruvian recipes, and once you try it, you’ll want to drizzle it over everything.

This sauce also doubles as a dip for roasted vegetables, sandwiches, or even eggs. Its versatility is unmatched, and it comes together in under five minutes in a blender or food processor.

For a lighter take, try using Greek yogurt in place of sour cream. The tang complements the lime beautifully and works great as a dip for sweet chili meatballs too.

How to Make Peruvian Chicken With Green Sauce Step by Step

1. Marinate the Chicken

In a large bowl, mix all marinade ingredients. Add the chicken thighs and toss until fully coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Make the Green Sauce

In a food processor or blender, combine all sauce ingredients. Blend until smooth. Taste and adjust seasoning as needed. Store covered in the fridge until ready to serve.

3. Cook the Chicken

Preheat a large skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 6–7 minutes per side, or until fully cooked and charred at the edges.

4. Serve

Slice or serve the chicken whole, with a generous drizzle of green sauce. Serve alongside your favorite rice, roasted veggies, or salad.

For a hands-off approach, bake the chicken at 400°F for 25–30 minutes, or air fry at 375°F for 15–18 minutes.

Recommended Tools and Equipment for Success

• Mixing bowls
• Blender or food processor
• Grill pan or skillet
• Tongs
• Knife and cutting board
• Measuring spoons and cups

Want to expand your cooking toolbox? These gadgets also come in handy when making recipes like vegetarian pasta primavera or creamy mushroom pasta.

Tips for Perfectly Marinated Chicken Thighs

• Time is flavor: Marinate overnight if possible. The acid from the lime and vinegar tenderizes the chicken and infuses flavor.
• Use thighs: Boneless, skinless thighs stay juicier than breasts, especially when grilled.
• Don’t crowd the pan: Cook in batches if necessary to get a nice sear.
• Rest before slicing: Let the chicken rest for 5 minutes after cooking to keep juices locked in.

For another simple marinated favorite, try our baked chicken legs—flavorful, crispy, and family-friendly.

Peruvian Rice and Green Chili Rice: Side Dishes That Shine

You can’t talk about Peruvian chicken without mentioning the perfect side: Peruvian rice. It’s usually white rice cooked with garlic and a touch of oil. You can jazz it up with vegetables or herbs, or take it in a spicier direction with green chili rice.

Here’s a quick idea:

Green Chili Rice:

• Sauté chopped onion and garlic in olive oil
• Add 1 cup rice, 1 3/4 cups chicken broth, 1–2 chopped green chilies
• Simmer until fluffy and top with chopped cilantro

Add roasted veggies like those in our garlic herb roasted potatoes, carrots, and zucchini for a full meal.

How to Store and Reheat Leftovers

This recipe is perfect for meal prep and makes excellent leftovers.

• Refrigerator: Store chicken and sauce separately in airtight containers for up to 4 days.
• Freezer: Freeze marinated raw chicken or cooked chicken for up to 2 months. Thaw before reheating.
• Reheat: Warm in a skillet, oven, or microwave until heated through.

Serve leftovers over a salad, in wraps, or with rice for an easy lunch. Try stuffing it into croissant breakfast boats for a next-day brunch win.

Serving Suggestions and Presentation Tips

• Family-style: Serve sliced chicken on a platter with a bowl of green sauce for dipping.
• Bowls: Make Peruvian chicken bowls with rice, greens, avocado, and plantains.
• Tacos or wraps: Use the chicken as a filling in tortillas with cabbage slaw.
• Appetizer idea: Slice into small skewers and serve as bites with dipping sauce.

For another fun dinner-night idea, pair with cheesy zucchini bread or apple crisp with oatmeal for dessert.

Variations and Ingredient Swaps

• Make it spicy: Add extra jalapeños or a pinch of cayenne to the sauce.
• Dairy-free: Use avocado or a vegan mayo and yogurt substitute for the sauce.
• Grill it: Cook the chicken outdoors for added smoky flavor.
• Try wings: Use the same marinade on chicken wings for an incredible appetizer.

If you like experimenting, try a Peruvian twist on stuffed acorn squash by adding chopped Peruvian chicken and green sauce to the filling.

Common Mistakes to Avoid When Making Peruvian Chicken

• Not marinating long enough: Short marinating times limit flavor depth.
• Overcooking: Chicken thighs are forgiving, but still watch the temperature.
• Blending green sauce too long: Over-blending can dull the vibrant green color.
• Skipping lime: Lime is essential for both the marinade and the sauce!

Want more globally inspired comfort food? Don’t miss our creamy sun-dried tomato vegan pasta for another bold-flavored favorite.

Save

FAQs About Peruvian Chicken and Green Sauce

Can I use chicken breasts instead of thighs?
Yes, but they may be less juicy. Slice them thinly or pound to even thickness before marinating.

Can I make the green sauce ahead of time?
Yes! It keeps well in the fridge for up to 5 days.

Is this dish spicy?
Mildly. You control the heat by adjusting the amount of jalapeño and whether you leave the seeds in.

Can I bake this chicken instead of grilling?
Absolutely. Bake at 400°F for 25–30 minutes, or until cooked through.

What can I serve with it besides rice?
Roasted vegetables, sweet potatoes, or a quinoa salad all make great sides.

Try More Easy Chicken and Peruvian Recipes

If you’re loving this dish, there’s more where that came from. Explore:

• Ground turkey and peppers stir fry for a spicy skillet meal
• Creamy marry me chickpeas for a vegetarian option
• Keto meatball parmesan casserole for another comfort classic
• Pumpkin chicken chili if you’re craving fall flavors

Final Thoughts: Bring Peruvian Flavor to Your Table

This Peruvian Chicken With Green Sauce is more than a recipe—it’s an experience. From the zesty marinade to the creamy, herby sauce, each bite is bursting with bold, bright flavor. Whether you’re serving it with green chili rice, wrapping it in tortillas, or plating it with roasted veggies, it’s a dish that delivers.

Ready to add it to your weekly rotation? Share this recipe with friends, and don’t forget to subscribe to the blog for more globally inspired and easy chicken dinners!

Print