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Peruvian roasted chicken with creamy green cilantro sauce served on plate
Isaac blogger

Peruvian Chicken with Green Sauce

Juicy roasted chicken marinated with garlic, lime, and spices, served with a creamy cilantro green sauce. Bold, flavorful, and perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: dinner
Cuisine: Peruvian
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 4 bone-in skin-on chicken thighs or 1 butterflied whole chicken
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Green Sauce
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 1 cup fresh cilantro
  • 1 jalapeño, seeded if desired
  • 1 garlic clove
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoons grated Parmesan cheese (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a bowl, combine olive oil, lime juice, vinegar, soy sauce, garlic, cumin, paprika, oregano, salt, and pepper. Coat chicken thoroughly, cover, and refrigerate for at least 1 hour or up to overnight.
  4. Preheat oven to 425°F (220°C). Arrange chicken skin-side up on a lined baking sheet or roasting pan.
  5. Roast 35–45 minutes until skin is golden and the chicken reaches a safe internal temperature of 165°F (74°C).
  6. Blend all green sauce ingredients until smooth and creamy. Refrigerate briefly to develop flavor.
  7. Let chicken rest 5 minutes before serving. Slice and serve with sauce.

Notes

  • Marinate chicken up to 24 hours for deeper flavor, but avoid exceeding that time.
  • Pat chicken dry before cooking to help the skin crisp properly.
  • Do not overcrowd the pan; cook in batches if needed for even browning.
  • Cook chicken until it reaches an internal temperature of 165°F (74°C).
  • Let chicken rest 5–10 minutes before serving to retain juices.
  • Refrigerate leftovers within 2 hours and store chicken and sauce separately in airtight containers up to 3 days.
  • Reheat chicken in a 375°F oven until hot throughout before serving; stir sauce before serving.