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Peruvian Chicken Recipe

This Peruvian Chicken with Creamy Green Sauce is bold, vibrant, and packed with flavor. Boneless chicken thighs are marinated in a savory mix of garlic, soy sauce, lime juice, cumin, and spices, then grilled to perfection. Served alongside a zesty and creamy green sauce made from jalapeños, cilantro, and lime, this dish delivers authentic Peruvian-inspired flavor in every bite.

Why You’ll Love It

This dish is inspired by traditional Pollo a la Brasa, a popular Peruvian rotisserie-style chicken, but made simpler with boneless chicken thighs. The marinade is easy to prepare and gives the chicken incredible depth. The creamy green sauce—similar to Aji Verde and reminiscent of Mojo Sauce or Aji Amarillo—is refreshing, spicy, and the perfect accompaniment to the savory grilled meat.

Ingredients

For the Chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 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

For the Creamy Green Sauce (Aji Verde):

  • 3 jalapeños, seeded and ribs removed
  • 1 cup fresh cilantro leaves
  • 2 green onions (green parts only)
  • 2 cloves garlic
  • 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

Instructions

Marinate the Chicken:

  1. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
  2. Place chicken thighs in a large zip-top bag, pour in the marinade, seal, and refrigerate for 8 to 24 hours.

Make the Green Sauce:

  1. In a blender or food processor, combine all ingredients except olive oil. Blend until smooth.
  2. With the motor running, slowly drizzle in olive oil until fully incorporated.
  3. Transfer to a bowl and refrigerate until ready to use.

Grill the Chicken:

  1. Preheat grill to medium-high heat (around 350°F).
  2. Remove chicken from marinade and let excess drip off.
  3. Grill for 5-6 minutes with the lid closed, then flip and grill for another 5-6 minutes, or until internal temperature reaches 165°F.

Oven Method:

  1. Preheat oven to 500°F. Place marinated chicken in a 13×9-inch roasting pan with 1 cup water.
  2. Bake uncovered for 30 minutes, then tent with foil and bake another 15 minutes, or until chicken reaches 165°F internally.

Air Fryer Method:

  1. Preheat air fryer to 360°F. Place chicken in basket and cook 12-15 minutes, flipping halfway through.
  2. Check that internal temperature reaches 165°F.

Tips and Variations

  • No mayo? Use extra Greek yogurt, sour cream, or Mexican crema.
  • Prefer a spicier sauce? Swap jalapeños for serranos.
  • Sensitive to spice? Use only 1-2 jalapeños and remove all seeds and veins.
  • Try aji amarillo paste for authentic Peruvian flair.
  • Use any cut of chicken: breasts, wings, legs, or even meatballs!

What to Serve with Peruvian Chicken

  • Peas and Rice
  • Grilled Potato Salad
  • Grilled Peppers
  • Wedge Salad
  • Green Bean Fries
  • Air Fryer Shishito Peppers

Wine Pairing

Vinho Verde pairs beautifully with the tangy and creamy green sauce thanks to its bright acidity.

Final Thoughts

This Peruvian Chicken with Creamy Green Sauce is a quick, casual, and flavor-packed dish that’s perfect for easy weeknights or entertaining guests. Prep ahead and let the marinade do all the work, then serve with your favorite sides for a meal that tastes straight from a restaurant.