Peruvian Chicken with Creamy Green Sauce – Best 50-Minute

Peruvian chicken with creamy green sauce earns a permanent spot in my weekly rotation because it tastes like a restaurant plate but comes together on one sheet pan with a blender sauce on the side. The chicken gets a garlic-and-cumin rub that crisps the skin beautifully, and the green sauce cools every smoky bite.

The sauce is the real star here: jalapeño, cilantro, lime, and a little mayo whirled until silky. It takes two minutes and keeps for days, so you can spoon it over rice bowls, eggs, or grilled vegetables all week.

I keep the spice mix simple on purpose so the chicken stays juicy rather than crusted. If you have five extra minutes, let the rubbed chicken sit while the oven heats; it makes a noticeable difference.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)

Bone-in thighs stay juicier than boneless; if you only have boneless, reduce the roast time by about 10 minutes and check at 165F (74C). Pat the skin very dry before rubbing so it crisps.

4 garlic cloves, finely grated

Fresh garlic gives the strongest flavor; jarred minced garlic works in a pinch but use 2 teaspoons since it is milder. Grate on a microplane so it disappears into the rub.

2 teaspoons ground cumin

Cumin is the backbone of Peruvian seasoning; if yours has sat in the cabinet for years, toast it 30 seconds in a dry pan to wake it up.

1 1/2 teaspoons smoked paprika

Smoked paprika adds color and depth; sweet paprika is a fine swap but the finished chicken will be a little less smoky.

1 teaspoon dried oregano

Crush it between your palms before adding; Mexican oregano is brighter, but any dried oregano you have will do.

2 teaspoons kosher salt, plus more for the sauce

Kosher salt seasons evenly; if using fine table salt, start with 1 1/4 teaspoons and taste before adding more.

2 tablespoons olive oil

Olive oil helps the rub cling and the skin brown; avocado oil or melted butter both work and butter browns even faster.

1 jalapeño, stemmed (seeds left in for heat)

Leave seeds in for real zip; for a milder sauce, scrape them out, or swap in half a serrano for a sharper bite.

1 cup fresh cilantro leaves and tender stems, packed

Tender stems carry plenty of flavor, so use them; if cilantro tastes soapy to you, flat-leaf parsley is the closest substitute.

1/3 cup mayonnaise

Mayo makes the sauce creamy and stable; Greek yogurt is a tangier, lighter swap, though the sauce will be slightly thinner.

2 tablespoons fresh lime juice (about 1 lime)

Fresh lime is essential here; bottled juice tastes flat. Roll the lime on the counter before squeezing to get more juice.

1/4 cup crumbled cotija or feta cheese

Cotija is salty and crumbly and classic; feta is the easiest swap, and Parmesan works if you want a sharper sauce.

Tips & Tricks

Dry the skin thoroughly

Moisture is the enemy of crisp skin, so blot the thighs with paper towels and let them sit uncovered in the fridge for 20 minutes if you can.

Season the sauce last

Blend the green sauce after the chicken goes in the oven so it stays bright and fresh-tasting instead of sitting out.

Use an instant-read thermometer

Pull the chicken at 175F (79C) in the thickest part, not 165F, because thighs stay more tender when cooked a little further.

Rest before slicing

A 5-minute rest lets the juices redistribute so they end up on your plate, not the cutting board.

Step-by-Step Instructions

1. Heat the oven and dry the chicken

Heat the oven to 425F (220C) and line a sheet pan with parchment. Pat the chicken thighs completely dry with paper towels, focusing on the skin.

2. Mix the spice rub

In a small bowl, stir together the grated garlic, cumin, smoked paprika, oregano, 2 teaspoons kosher salt, and olive oil until it forms a loose paste.

3. Rub and arrange

Rub the paste all over the chicken, working some under the skin without tearing it. Arrange the thighs skin-side up on the pan with a little space between them.

4. Roast until golden

Roast for 30 to 35 minutes, until the skin is deep golden brown and an instant-read thermometer in the thickest part reads 175F (79C). If the skin needs more color, broil 2 minutes more.

5. Blend the green sauce

While the chicken roasts, blend the jalapeño, cilantro, mayonnaise, lime juice, cotija, and a pinch of salt until smooth, scraping down the sides once. Taste and add salt or lime as needed.

6. Rest the chicken

Move the chicken to a plate and let it rest 5 minutes so the juices settle. Spoon a little of the pan drippings over the top if you like.

7. Serve with plenty of sauce

Serve the chicken hot with the creamy green sauce spooned over or alongside, plus rice and lime wedges.

Delicious Variations

Spicy Aji Version

Swap the jalapeño for 1 to 2 tablespoons of aji amarillo paste for a fruity, authentic Peruvian heat.

Grilled Summer Style

Cook the thighs on a grill over medium-high heat for 6 to 7 minutes per side instead of roasting for a smoky char.

Herby Yogurt Sauce

Replace the mayo with full-fat Greek yogurt and add a handful of mint for a lighter, fresher sauce.

How to Store Peruvian Chicken with Creamy Green Sauce

Frequently Asked Questions

Give this Peruvian chicken with creamy green sauce a try this week and watch the sauce disappear first. Cook it your way, and tell me how it went.

Peruvian Chicken with Creamy Green Sauce

Juicy, garlicky Peruvian chicken roasted with smoky spices and served with a tangy creamy green sauce you'll want to spoon on everything.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 4 garlic cloves, finely grated
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt, plus more for the sauce
• 2 tablespoons olive oil
• 1 jalapeño, stemmed (seeds left in for heat)
• 1 cup fresh cilantro leaves and tender stems, packed
• 1/3 cup mayonnaise
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup crumbled cotija or feta cheese

📋 Instructions

1. 1Heat the oven and dry the chicken — Heat the oven to 425F (220C) and line a sheet pan with parchment. Pat the chicken thighs completely dry with paper towels, focusing on the skin.
2. 2Mix the spice rub — In a small bowl, stir together the grated garlic, cumin, smoked paprika, oregano, 2 teaspoons kosher salt, and olive oil until it forms a loose paste.
3. 3Rub and arrange — Rub the paste all over the chicken, working some under the skin without tearing it. Arrange the thighs skin-side up on the pan with a little space between them.
4. 4Roast until golden — Roast for 30 to 35 minutes, until the skin is deep golden brown and an instant-read thermometer in the thickest part reads 175F (79C). If the skin needs more color, broil 2 minutes more.
5. 5Blend the green sauce — While the chicken roasts, blend the jalapeño, cilantro, mayonnaise, lime juice, cotija, and a pinch of salt until smooth, scraping down the sides once. Taste and add salt or lime as needed.
6. 6Rest the chicken — Move the chicken to a plate and let it rest 5 minutes so the juices settle. Spoon a little of the pan drippings over the top if you like.
7. 7Serve with plenty of sauce — Serve the chicken hot with the creamy green sauce spooned over or alongside, plus rice and lime wedges.

👨‍🍳 Chef's Note: If the skin looks pale at the end, a quick 2-minute broil fixes it, but never walk away from the broiler. And if the sauce tastes flat, it almost always needs one more pinch of salt and a squeeze of lime.

Servings: 6

Cuisine: Peruvian

Course: Main Course

Nutrition (per serving): 412 kcal · 29g protein · 4g carbs · 31g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.