This Peruvian-style roast chicken has a crisp, golden skin and bright, tangy green sauce. It’s simple to make, full of bold flavors from garlic, cumin, smoked paprika, and fresh herbs, and great for a family meal or a casual dinner with friends. If you like easy chicken recipes with a punch, this one will become a go-to.
Try this with other weeknight favorites like grilled chicken satay bowls for more meal ideas.
What makes this Peruvian chicken stand out
This recipe balances a savory, spiced chicken marinade and a cool, creamy green sauce. The marinade soaks into the meat and gives you deep flavor. Roasting the chicken on a rack keeps the skin crispy. The creamy green sauce (aji verde style) adds freshness, heat, and acidity that brightens every bite.
Step-by-step: How to cook Best Peruvian Chicken with Creamy Green Sauce Recipe
Follow the marinade and roast steps below. The chicken cooks in the oven with minimal hands-on time, while you blend the sauce. Keep things simple and taste as you go.
Ingredients for the chicken and sauce
For the Chicken Marinade:
- 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
For the Creamy Green Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro (packed)
- 1/4 cup fresh parsley
- 2 jalapeños (seeds removed for less heat)
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
If you want other creamy chicken ideas, check this creamy garlic parmesan chicken pasta for inspiration.
Directions — how to roast and finish the dish
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight. The longer the chicken marinates, the more flavorful it becomes.
Step 2: 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. This allows air to circulate and the skin to get crispy.
Step 3: Roast the Chicken
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Step 4: Make the Creamy Green Sauce
While the chicken roasts, prepare the 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 and vibrant green. Taste and adjust seasoning or heat as desired.
Step 5: Serve and Savor
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.
Best ways to serve Best Peruvian Chicken with Creamy Green Sauce Recipe
Serve the chicken hot with the green sauce on the side for dipping. Good sides:
- Roasted baby potatoes or fries
- Steamed rice or cilantro-lime rice
- A crisp salad with lettuce, tomatoes, and red onion
- Grilled vegetables or corn
How to keep and reheat leftovers
Store cooled chicken and sauce separately in airtight containers. Refrigerate up to 3–4 days. Freeze chicken (without sauce) up to 2 months. Reheat chicken in a 350°F (175°C) oven until warmed through to keep skin crisp. Thaw frozen chicken in the fridge before reheating. Reheat sauce gently at room temperature or in the fridge—do not heat mayonnaise-based sauce.
Smart tips to make this recipe successful
- Marinate longer (overnight) for deeper flavor.
- Use bone-in, skin-on pieces for juicier results.
- Place chicken on a rack so air circulates and skin crisps.
- Check internal temp with a thermometer for doneness (165°F / 74°C).
- Adjust jalapeño amount for milder or hotter sauce.
- If the sauce is too thick, add a teaspoon of water or more lime juice to thin it.
For more recipe ideas and desserts to serve after this meal, you can look at this brownie cheesecake to finish on a sweet note.
Simple variations to try
- Grilled version: Use the same marinade and grill the chicken over medium-high heat until cooked.
- Herb swap: Replace parsley with more cilantro, or add basil for a different herb note.
- Dairy-free sauce: Use plain yogurt or a vegan mayo in place of sour cream and mayo.
Estimated nutrition per serving (approximate)
Per serving (one chicken thigh or drumstick + sauce portion):
- Calories: ~500 kcal
- Protein: ~35 g
- Fat: ~36 g
- Carbohydrates: ~3–5 g
(Values are estimates and vary by exact ingredients and portion sizes.)
Family-friendly serving ideas
- Make a family platter with chicken, a big bowl of rice, roasted potatoes, and a bowl of sauce for dipping.
- Serve smaller portions with a simple veggie side for kids.
- Use leftover chicken to top salads, tacos, or sandwiches the next day.
What to pair with this meal
- Drinks: Crisp lager, Sauvignon Blanc, or a citrusy sparkling water.
- Sides: Cilantro-lime rice, roasted sweet potatoes, simple green salad.
- Sauces: Extra green sauce, a spicy chili sauce, or a mild yogurt dip.
Frequently Asked Questions
Q: Can I use boneless chicken for this recipe?
A: Yes. Boneless pieces cook faster, so check them earlier. Aim for 165°F (74°C) internal temperature.
Q: How spicy is the creamy green sauce?
A: Heat depends on jalapeños and whether you include seeds. Remove seeds for mild heat; add seeds or extra jalapeño for more kick.
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce up to 2 days ahead and keep it refrigerated. Stir before serving.
Q: Is there a way to make this gluten-free?
A: The recipe is naturally gluten-free if you use gluten-free mayonnaise and check seasoning labels.
Q: Can I bake this at a different temperature?
A: You can roast at 400°F but expect a slightly longer cooking time and a different crisp level. Higher heat (425°F) gives crispier skin.
Conclusion
For more recipes and ideas for Peruvian chicken and its famous green sauce, see these guides: Peruvian Chicken with Green Sauce (Aji Verde), Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde …), and Peruvian Chicken with Green Sauce – Once Upon a Chef.
Peruvian Roast Chicken
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs You can substitute with other bone-in pieces.
- 4 pieces bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Creamy Green Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh parsley
- 2 pieces jalapeños, seeds removed Adjust for spicier sauce.
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
Preparation
- In a large bowl, whisk together olive oil, lime juice, 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 the best flavor.
Roasting
- 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.
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Creamy Green Sauce
- While the chicken roasts, prepare the sauce by blending mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
- Taste and adjust seasoning or heat as desired.
Serving
- Remove the chicken from the oven and let it rest for a few minutes.
- Serve hot with a generous drizzle or bowl of creamy green sauce on the side.
