If you’re craving a dish bursting with vibrant flavor and irresistibly creamy sauce, look no further than this Peruvian Chicken with Creamy Green Sauce Recipe. Juicy chicken thighs roasted to golden perfection soak in a blend of smoky paprika, cumin, and fresh herbs, while a luscious, zesty green sauce made from cilantro, avocado, and a hint of jalapeño elevates every bite. It’s a feast for the senses and a guaranteed crowd-pleaser that feels both exotic and comforting all at once.
Ingredients You’ll Need
The magic behind this Peruvian Chicken with Creamy Green Sauce Recipe lies in simple, fresh ingredients that come together beautifully. Each one adds a distinct dimension—from the smoky warmth of paprika to the refreshing brightness of cilantro and the creamy richness of avocado and Greek yogurt.
- 6-8 chicken thighs or breasts: Choose bone-in for extra juiciness or boneless for quicker cooking.
- 1/3 cup olive oil or melted butter: This keeps the chicken moist and adds a subtle richness.
- 6 cloves garlic: Essential for that signature savory punch in both the chicken and sauce.
- 1 jalapeño, seeded if desired and chopped: Adds a gentle heat that can be adjusted to taste.
- 1 tablespoon ground cumin: Brings earthy depth and a touch of warmth.
- 1 tablespoon smoked paprika: Infuses the chicken with a beautiful smoky aroma and color.
- 1 teaspoon each salt and pepper: Enhances all the other flavors perfectly.
- 1/4 cup chopped cilantro and/or parsley: Fresh herbs brighten the marinade and layering of flavors.
- 1 mango, chopped: Sweet, juicy chunks that beautifully contrast the spice.
- 1 avocado, chopped: Adds creaminess and subtle buttery flavor.
- 1/2 cup mayo: Helps create the rich texture of the green sauce.
- 1/2 cup plain Greek yogurt: Provides tanginess and lightness to balance the creaminess.
- 1/2 cup fresh cilantro: The green sauce’s vibrant backbone.
- 1/4 cup fresh parsley: Adds fresh herbal brightness and color.
- 2 jalapeños, seeded if desired: For a lively kick in the sauce.
- 2 cloves garlic: More garlic ensures a bold sauce flavor.
- 3 tablespoons fresh lime juice: Adds zesty acidity to brighten the creamy sauce.
- 2 tablespoons toasted sesame oil: A nutty finish that adds complexity and aroma.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Preheat and Prepare the Chicken
Begin by heating your oven to 425°F. This high temperature helps the chicken develop a beautiful, crispy exterior while locking in juices. In a large casserole or baking dish, combine the chicken with olive oil or butter, garlic, chopped jalapeño, smoked paprika, cumin, cilantro, parsley, salt, and pepper. Toss everything together until the chicken is thoroughly coated in this fragrant spice blend. If you have a little extra time, let it marinate for an hour or even overnight to infuse the flavors deeper.
Step 2: Roast the Chicken
Place the seasoned chicken in the oven and bake for roughly 25 to 30 minutes. Keep an eye on it—the chicken should be cooked through with juices running clear, and the edges should turn golden and slightly crisp. This roasting method seals in the smoky, herby flavor that defines this dish.
Step 3: Whip Up the Creamy Green Sauce
While the chicken roasts, make your sauce. Combine mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil in a food processor or blender. Blend until perfectly smooth and creamy. Taste and add salt if needed. This sauce is bright, tangy, and just spicy enough to balance the rich chicken.
Step 4: Assemble and Serve
Serve your roasted chicken over a bowl of fluffy rice, generously drizzled with the creamy green sauce. Top with vibrant chunks of mango and avocado for a sweet and buttery contrast that brings the whole dish together with color and texture. It’s a guaranteed showstopper on any table.
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
A sprinkle of fresh cilantro leaves or chopped parsley adds a fresh pop of green and a hint of herbaceous aroma. You can also toss some thinly sliced red onions or a wedge of lime on the side for an extra zing. These simple garnishes elevate the dish’s presentation and enhance the flavor experience.
Side Dishes
This Peruvian Chicken with Creamy Green Sauce Recipe pairs wonderfully with fluffy white or cilantro-lime rice to soak up all those delicious juices. Light, crisp salads featuring cucumber or jicama add crunchy refreshing notes. Roasted potatoes or grilled vegetables also complement the smoky, creamy aspects beautifully.
Creative Ways to Present
For a fun twist, serve the chicken and sauce as a filling inside warm pita pockets or tortillas for a Peruvian-style taco or sandwich. You can also assemble a vibrant bowl combining the chicken, rice, mango, avocado, and sauce for a colorful, all-in-one meal. Presentation can be casual or elegant depending on your occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Keeping the sauce separate helps maintain its fresh texture and prevents the chicken from becoming soggy.
Freezing
You can freeze cooked chicken pieces wrapped tightly in foil or stored in freezer-safe containers for up to 2 months. The creamy green sauce is best made fresh, but if you have leftovers, freeze it in small portions for up to a month and thaw gently in the fridge.
Reheating
Reheat the chicken gently in the oven or microwave until warmed through to preserve its texture. Avoid reheating the green sauce; instead, stir it well and serve chilled or at room temperature alongside the warmed chicken for the best flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat, but be mindful to not overcook them since they can dry out faster than thighs. Marinating helps keep them juicy and flavorful.
How spicy is this recipe? Can I adjust the heat level?
The recipe offers a mild to moderate heat level thanks to the jalapeños, but you can remove the seeds to reduce spiciness or add more jalapeños if you like a kick. The creamy sauce also helps balance the heat beautifully.
Is the creamy green sauce dairy-heavy?
The sauce uses a combination of mayo and Greek yogurt, which gives it a creamy, tangy texture without being overly heavy. You can swap in dairy-free yogurt and vegan mayo if you want a dairy-free version.
Can I prepare this dish ahead of time for a dinner party?
Yes! Marinate the chicken the day before to deepen the flavors, then roast just before serving. Make the green sauce the morning of or right before your guests arrive for the freshest taste and vibrant color.
What can I substitute for toasted sesame oil?
If you don’t have toasted sesame oil on hand, a small drizzle of good-quality olive oil or a mild nut oil can work, though the sesame oil adds a unique nutty note that is worth seeking out for this recipe.
Final Thoughts
This Peruvian Chicken with Creamy Green Sauce Recipe is one of those dishes that feels special yet comes together with ease and everyday ingredients. It’s a burst of bold, smoky flavors balanced with bright, creamy, and fresh notes that make each bite delectable. Whether for a casual family dinner or a festive gathering, it’s sure to become a favorite you’ll return to again and again. Give it a try—you’ll fall in love with every mouthful!
Print
Peruvian Chicken with Creamy Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken with Creamy Green Sauce recipe features juicy, flavorful chicken baked to perfection and served with a vibrant, herbaceous sauce made from fresh cilantro, parsley, avocado, jalapeños, and a blend of creamy mayo and Greek yogurt. The dish is complemented with fresh mango and avocado chunks, making for a deliciously balanced and colorful meal perfect for family dinners or entertaining guests.
Ingredients
For the Chicken
- 6–8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic, minced
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro and/or parsley
For the Creamy Green Sauce
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Prepare Chicken Marinade: In a casserole dish, combine the chicken with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, ground cumin, chopped cilantro and/or parsley, salt, and pepper. Toss well to coat. For enhanced flavor, marinate the chicken in the refrigerator for 1 hour or overnight if time allows.
- Bake the Chicken: Place the casserole dish in the preheated oven and bake the chicken for 25-30 minutes, or until fully cooked through and the skin begins to crisp and brown.
- Make the Creamy Green Sauce: While the chicken is baking, combine all sauce ingredients—mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, jalapeños, garlic, lime juice, and toasted sesame oil—in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning with salt as needed.
- Serve: Serve the baked chicken over bowls of cooked rice, topped with generous spoonfuls of the creamy green sauce and garnished with fresh mango and avocado chunks. Enjoy immediately.
Notes
- Marinating the chicken overnight enhances the flavor but is optional.
- Adjust the number of jalapeños in the sauce depending on your preferred spice level.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Serve with steamed rice or quinoa for a complete meal.
- Leftover sauce can be refrigerated in an airtight container for up to 2 days.
