I just made these Peruvian chicken thighs with creamy green sauce and I’m literally having a flavor explosion in my mouth – this is hands down the most exciting chicken dish I’ve made all year!
I stumbled across this recipe while scrolling through food videos and was immediately intrigued by that gorgeous green sauce, so I had to try it immediately.
The chicken gets this incredible crispy skin with all those amazing Peruvian spices, but that creamy cilantro-jalapeño sauce is what really steals the show – it’s tangy, creamy, and has just the right amount of heat!
I made extra sauce because I knew I’d want to put it on everything, and honestly, I’ve been dipping my fork directly into it between bites because it’s just that addictive.
Why You’ll Love This Recipe
There’s something magical about the way Peruvian chicken gets its flavor. The marinade is a mix of smoky spices, garlic, lime, and a little vinegar that makes the chicken tender and bold without being too heavy. Once it’s baked or grilled, the outside turns beautifully golden while staying juicy inside.
But the real star? That creamy green sauce. It’s zesty, garlicky, a little spicy, and totally addictive—I honestly find myself putting it on everything from roasted veggies to sandwiches. Together, the chicken and sauce make a dish that feels restaurant-worthy but is easy enough to whip up at home.
What You’ll Need
For the chicken:
- 2 lbs bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the creamy green sauce:
- 1 cup fresh cilantro, packed
- 1 jalapeño or serrano pepper (seeded for less heat)
- 2 cloves garlic
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- ¼ teaspoon salt
For serving:
- Lime wedges
- Extra cilantro for garnish
Pro Tips
- Marinate longer if you can. Even 2–3 hours gives the chicken deeper flavor, but overnight is best.
- Use bone-in, skin-on thighs. They stay juicier and get that irresistible crispy skin.
- Char under the broiler. A few minutes under high heat gives you that grilled look and flavor.
- Adjust the sauce heat. Remove pepper seeds for mild or leave them in for a spicy kick.
- Save the sauce. It’s amazing as a dip for fries, drizzled on tacos, or even on eggs the next morning.
Tools You’ll Need
- Mixing bowls
- Whisk or spoon
- Blender or food processor (for sauce)
- Baking sheet or grill
- Tongs
- Knife and cutting board
Substitutions and Variations
- Protein swap: Use chicken drumsticks, breasts, or even wings with the same marinade.
- Herbs: Swap cilantro in the sauce for parsley if you’re not a cilantro fan.
- Dairy twist: Mix in Greek yogurt with the mayo for extra tang.
- Spice levels: Use poblano for mild heat or add a second jalapeño if you like it spicy.
- Grill option: This recipe is amazing on the grill—just cook over medium heat until the thighs reach 165°F.
Make-Ahead Tips
- Marinate in advance: Prep the chicken the night before so all you need to do is bake or grill.
- Sauce storage: The green sauce can be made up to 3 days ahead and kept chilled in a sealed container.
- Meal prep: Cooked chicken and sauce store well for up to 4 days, making this perfect for lunch prep.
How to Make Peruvian Chicken Thighs with Creamy Green Sauce
Step 1: Marinate the chicken
In a bowl, whisk together olive oil, garlic, lime juice, vinegar, smoked paprika, cumin, oregano, salt, and pepper. Coat the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours (overnight if possible).
Step 2: Bake or grill
Preheat oven to 425°F. Place the marinated chicken thighs skin-side up on a baking sheet and roast for 35–40 minutes, until golden brown and the internal temp reaches 165°F. For extra crispiness, broil for 2–3 minutes.
Step 3: Make the green sauce
While the chicken cooks, blend together cilantro, jalapeño, garlic, mayo, lime juice, olive oil, vinegar, and salt until smooth and creamy. Taste and adjust seasoning.
Step 4: Serve
Serve the chicken hot with generous spoonfuls of the green sauce on the side. Garnish with lime wedges and extra cilantro.
Serving Suggestions
- Pair with white rice, quinoa, or roasted potatoes.
- Serve alongside a fresh salad or grilled veggies.
- Tuck into warm tortillas for a fun taco-style dinner.
- Add plantains or yuca fries for a true Peruvian-inspired spread.
Leftovers & Storage
- Fridge: Store chicken and sauce separately in airtight containers for up to 4 days.
- Reheat: Warm chicken in the oven at 350°F until heated through.
- Freezer: The chicken freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
- Sauce: Best fresh, but can be refrigerated up to 3 days.
Nutrition & Benefits
This recipe strikes a nice balance of protein-rich chicken and fresh, vibrant sauce. Cilantro and lime brighten up the flavors, while the spices add antioxidants and depth.
Using chicken thighs ensures juicy, satisfying results, and the green sauce adds a creamy, herb-packed kick without being overly heavy.
Recipe FAQ
1. Can I use boneless chicken thighs?
Yes, just reduce cooking time to about 25 minutes since they cook faster.
2. How spicy is the green sauce?
It’s mildly spicy with one seeded jalapeño. Keep the seeds in for more heat, or swap for a milder pepper.
3. Can I grill instead of baking?
Absolutely—grill over medium heat for 6–7 minutes per side until the chicken reaches 165°F.
4. What can I use instead of mayo in the sauce?
Greek yogurt works well for a lighter, tangier version.
5. Can I make this ahead for a party?
Yes! Marinate the chicken the day before, and prep the sauce. Cook fresh just before serving.
Juicy, Bold, and Perfect for Sharing
These Peruvian chicken thighs with creamy green sauce are one of those meals that just feels special without being complicated.
The chicken is smoky and flavorful, the sauce is zesty and addictive, and together they make a dish you’ll want to keep in your regular dinner rotation. Whether it’s for family dinner or a weekend get-together, this recipe is always a hit.