Name: Peruvian Chicken with Cilantro Green Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs (boneless, skinless); 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; 3 jalapeños (seeded, ribs removed and roughly chopped); 1 cup fresh cilantro leaves; 2 green onions (green parts only, chopped); 2 cloves garlic (peeled); 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

Jump to Recipe

Picture this: the irresistible aroma of garlicky, smoky chicken sizzling on the grill, mingling with the bright, herbaceous notes of fresh cilantro swirling in a creamy green sauce. As you take your first bite, the juicy, tender meat melts in your mouth, perfectly balanced by the zesty tang of lime and a subtle kick of cumin and paprika. This Peruvian Chicken with Cilantro Green Sauce Recipe isn’t just dinner—it’s a celebration of bold, vibrant flavors that come together effortlessly, dazzling your taste buds and impressing everyone at your table.

This recipe is a true gem for anyone craving a crowd-pleaser that feels exotic but is surprisingly easy to make. Whether you’re hosting friends, feeding your family, or just indulging yourself in a restaurant-quality meal at home, this dish hits all the marks. Get ready to fall head over heels for this juicy, flavorful chicken paired with the freshest, creamiest green sauce you can imagine.

Why You’ll Love This Peruvian Chicken with Cilantro Green Sauce Recipe

Ready in 30 minutes: Once marinated, the chicken grills or bakes quickly, perfect for weeknights or last-minute dinner plans.
Uses simple ingredients: Most items are pantry staples or easy finds, making this recipe approachable for any cook.
Perfect for beginners: No complicated techniques, just straightforward steps that guarantee delicious results.
Impressive presentation: The vibrant green sauce creates a stunning contrast against the golden-brown chicken, turning dinner into a feast for the eyes.
Customizable: Spice levels and flavors can be tweaked to suit your palate, making it your own signature dish.

Why This Peruvian Chicken with Cilantro Green Sauce Recipe Works

This recipe masterfully blends marinade magic with a fresh, creamy green sauce to deliver unforgettable flavors. Marinating the chicken in a vibrant mixture of garlic, soy sauce, lime, and spices deeply infuses the meat, ensuring every bite bursts with tangy, savory goodness. Slow blending the cilantro green sauce creates an irresistibly smooth, zesty accompaniment that brightens and balances the dish perfectly. Using simple grilling or baking techniques locks in juicy tenderness while developing a beautifully caramelized crust. The harmony of these elements elevates this recipe from everyday chicken to an exotic delight.

Large white round platter fully arranged with grilled chicken thighs glazed to a golden brown, topped with dollops of creamy green cilantro sauce, garnished with fresh lime wedges, sliced jalapeños, and sprigs of cilantro, accompanied by a small white bowl of vibrant green dipping sauce on the side, photographed from a 3/4 angle on a white marble countertop, natural lighting, professional food magazine hero shot photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients combine humble pantry staples with fresh herbs and spices to create a dish packed with vibrant flavors that feel both comforting and exciting.

Chicken thighs (boneless, skinless): Juicy and flavorful, perfect for marination and grilling or baking.
Garlic cloves: Provides that fragrant, pungent base that infuses every bite.
Soy sauce: Adds umami richness and saltiness to the marinade.
Lime juice: Brings bright acidity to balance the savory elements.
Extra virgin olive oil: Adds richness and helps carry flavors in the marinade and sauce.
Cumin: Earthy and warm, a key Peruvian spice that lends depth.
Paprika: Adds mild smokiness and vibrant color.
Dried oregano: Herbal notes that blend seamlessly with the spices.
Black pepper: For a subtle bite and warmth.
Jalapeños: Fresh heat that can be adjusted to taste.
Fresh cilantro leaves: The star of the green sauce, delivering fresh herbal brightness.
Green onions: Mild onion flavor to add layers.
Mayonnaise: Creamy base that adds richness without overpowering.
Greek yogurt: Provides tangy creaminess and lightens the sauce.
Salt: Enhances all the vibrant flavors.

Ingredient Substitutions & Tips

Chicken thighs: You can use chicken breasts, but thighs stay juicier and more forgiving to cook.
Jalapeños: Substitute with serrano peppers for more heat, or omit for a milder sauce.
Mayonnaise: Try avocado oil mayo for a healthier twist or use all Greek yogurt to lighten it further.
Soy sauce: Use tamari or coconut aminos for a gluten-free option with similar umami depth.

👨‍🍳 Pro Tips for Perfect Results

Use bone-in chicken: If time allows, this adds extra flavor and juiciness.
Marinate longer: For maximum flavor penetration, marinate chicken overnight or up to 24 hours.
Don’t skip the rest: Let cooked chicken rest 5 minutes before slicing to retain juices.
Adjust green sauce thickness: Add more yogurt or olive oil to reach your favorite consistency.
Grill with lid closed: Keeps heat steady for even cooking and char development.

How to Make Peruvian Chicken with Cilantro Green Sauce Recipe

Step 1: Prepare the Marinade

Start by blending together garlic cloves, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth. This fragrant marinade is the heart of the dish, infusing each bite with tangy, smoky, and herbal layers.

💡 Pro Tip: Use fresh garlic for the brightest, most vibrant flavor—avoid powdered or pre-minced garlic for this.

Step 2: Marinate the Chicken

Place boneless skinless chicken thighs in a large ziplock bag or shallow dish, and pour in the marinade. Seal it tight, making sure the chicken is evenly coated. Refrigerate for at least 8 hours or up to 24 for the deepest flavor and tender texture.

💡 Pro Tip: Flip or massage the bag halfway through marinating to redistribute the juices evenly.

Step 3: Prepare the Cilantro Green Sauce

Combine jalapeños (seeded for less heat), fresh cilantro leaves, green onions, garlic cloves, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Blend until smooth, then slowly drizzle in olive oil with the motor running to create a creamy, luscious sauce. Chill until serving.

💡 Pro Tip: Taste and adjust the heat by adding more jalapeño or a pinch of salt to brighten the flavors before chilling.

Step 4: Cook the Chicken

Preheat your grill to medium-high heat, about 350°F. Remove chicken from marinade and shake off excess. Place on the grill grates and cook covered for 5-6 minutes per side until an internal thermometer reads 165°F. Alternatively, bake at 500°F in a roasting pan with a splash of water for 30 minutes uncovered, then tent with foil and bake 15 more minutes.

💡 Pro Tip: Use tongs to flip the chicken gently to keep it intact and juicy.

Step 5: Serve and Enjoy

Plate your grilled or baked chicken and generously drizzle the vibrant cilantro green sauce over the top. This sauce adds freshness and a creamy zip that transforms the dish into something unforgettable.

💡 Pro Tip: Garnish with extra cilantro leaves or lime wedges for a beautiful touch.

Common Mistakes to Avoid

Learn from these common pitfalls:

Skipping the marinade time: Leads to bland, less tender chicken.
Using high heat only: Cooking on scorching heat can burn the outside while leaving the inside undercooked.
Too much sauce drizzle before serving: Over-saturating the chicken can make it soggy instead of succulent.
Not removing seeds from jalapeños: Can make the sauce too spicy for some palates.
Over-blending the sauce: Can cause the sauce to separate or lose its fresh consistency.
Neglecting to rest the chicken: Juices escape if sliced immediately, leaving meat dry.

Delicious Variations to Try

Once you’ve mastered the classic version, experiment with these fun twists:

Spicy Peruvian Chicken

Add extra jalapeño or a dash of cayenne in the marinade for a fiery kick that wakes up the palate.

Lemon Herb Green Sauce

Swap lime juice for lemon juice, and add fresh parsley to the green sauce for a lighter herbal flavor.

Avocado Cilantro Sauce

Blend in ripe avocado with the green sauce ingredients for an ultra-creamy, buttery texture and milder taste.

Roasted Garlic Version

Roast the garlic before blending into the marinade and sauce to add deep, sweet richness.

Peruvian Chicken Salad

Slice leftover chicken and toss with mixed greens, cherry tomatoes, and the green sauce as dressing for a quick, flavorful salad.

How to Serve Peruvian Chicken with Cilantro Green Sauce Recipe

Single white plate featuring one grilled chicken thigh with charred edges and glistening seasoning, accompanied by a wedge of lime and a small dollop of vibrant green herb sauce, close-up angled shot highlighting the juicy texture and crispy skin, set on a white marble background with natural lighting, styled as a ready-to-eat plated serving, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro leaves, thinly sliced red onions, lime wedges, and a sprinkle of smoked paprika brighten the presentation and flavors.

Side Dishes

Pair with fluffy white rice, roasted potatoes, or a vibrant corn salad to soak up all those delicious juices and sauce.

Creative Ways to Present

Serve atop grilled flatbreads or inside warm pita pockets with a handful of crunchy slaw for a delightful twist on Peruvian street eats.

Make Ahead and Storage

Storing Leftovers

Keep cooked chicken and green sauce stored separately in airtight containers in the fridge for up to 3 days to preserve texture and flavor.

Freezing

Freeze marinated raw chicken in a sealed bag for up to 2 months. After cooking, leftovers can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Warm chicken gently in the oven or on the stovetop to keep it juicy, and reheat green sauce at room temperature or chilled for the best texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are recommended for juiciness and flavor. If using breasts, watch cooking time closely to avoid dryness.

How spicy is this dish?

The heat level is mild to medium from jalapeños, but you can adjust by removing seeds or adding more peppers.

Can I make the green sauce without mayonnaise?

Absolutely! Substitute with all Greek yogurt or avocado for a lighter, dairy-based sauce.

Is it okay to marinate longer than 24 hours?

It’s best not to exceed 24 hours as the acids in the marinade can start to break down the chicken texture too much.

Can I cook the chicken indoors if I don’t have a grill?

Yes, baking in a hot oven as described in the recipe works wonderfully to achieve tender, well-cooked chicken.

What can I serve instead of rice?

Try quinoa, roasted sweet potatoes, or even a light salad to keep the meal balanced and flavorful.

How long does the cilantro green sauce keep?

Stored in the fridge, it stays fresh and flavorful for up to 3 days.

Can I prepare this dish for meal prep?

Definitely! It keeps well and tastes delicious as leftovers or packed lunches throughout the week.

Final Thoughts

There’s something truly special about this Peruvian Chicken with Cilantro Green Sauce Recipe—it brings together bold, vibrant flavors with ease and creates moments of pure joy at the dining table. Whether it’s the sizzle of the grill, the creamy brightness of the sauce, or the sheer satisfaction of a perfectly cooked chicken thigh, this recipe invites you to celebrate good food and good company.

Have you tried this Peruvian Chicken with Cilantro Green Sauce Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍽️