Home Chicken Dinners Peruvian Chicken with Green Sauce
Becky Hardin
4.65 from 106 votes
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Peruvian Chicken with Green Sauce is a freshly flavored entree that’s perfect for both parties and easy weeknight dinners with the family! Tender chicken thighs are made delicious with fresh lime juice and a medley of bold herbs and spices. The spicy cilantro sauce on the side is what really sends it over the top!
What’s in this Peruvian Chicken Recipe
Chicken thighs are marinated in a bold combination of ingredients that creates the most tender, mouthwatering results every time!
- Garlic Coves: You should only be using fresh garlic here, not pre-minced.
- Lime: For the very best flavor, use freshly squeezed lime juice and not the bottled alternative.
- Paprika: You can use smoked paprika instead if you’d like a subtle smokey flavor.
- Oregano: This is what gives the chicken a slight herbaceous flavor.
- Salt: Try to use kosher (coarse) or flaky sea salt.
- Cumin: The warm earthiness of this spice really does wonder for the chicken!
- Olive Oil: Try to use a good quality extra virgin olive oil for the best flavor.
- Chicken Thighs: For this Peruvian chicken recipe, I only ever use boneless skinless chicken thighs.
- Water
PRO TIP: You can also use skin-on chicken thighs, just know they will release much more fat. Drain most of the fat before you add the water and scrape up all the brown bits from the bottom of the pan.
What’s in the green sauce?
The main stars of the show here are the serrano pepper (which keeps things on the spicier side), two full cups of cilantro, lime juice, and Greek yogurt for the creamy consistency. There are a few more additions like honey and olive oil to help balance all of those powerful ingredients!
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Can I make this recipe with chicken breasts?
I like to use boneless skinless chicken thighs for this recipe. They have a slightly higher fat content and stay nice and juicy.
You can use chicken breasts too if that’s what you have, just be aware that they will cook through in less time, so take care not to overcook them.
Is the green sauce spicy?
There is a serrano pepper in the mix, though it’s tamed by the medley of other ingredients like Greek yogurt, honey, and cilantro. If you think the serrano may lend a bit too much heat for your tastes, swap it with a jalapeño which is much milder.
How long do I marinate Peruvian chicken?
I’ve found that the perfect marinating time for this easy chicken thigh recipe is just 1 hour! That gives the marinade enough time to tenderize the chicken and infuse it with flavor.
How to Store and Reheat
Leftovers will keep well in the fridge for up to 4 days. They can be served cold or warmed through in the oven at 350°F.
How to Freeze
Let the chicken cool to room temperature before transferring it to an airtight container and popping it in the freezer. Properly stored, it’ll stay fresh for up to 3 months.
Serving Suggestions
I like to serve this Peruvian chicken with rice, or you can keep it low-carb by serving it with cauliflower rice. If you have leftovers, these can be served cold with a fresh salad.
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4.65 from 106 votes
Peruvian Chicken with Green Sauce
So easy, but loaded with fresh and vibrant flavors, this Peruvian chicken is one delicious dinner. Marinated with lime, spices, and herbs, then drizzled with a cilantro green sauce, this chicken thigh recipe is a must-try!
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Marinate: 1 hour hour
Servings: 4 people
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Ingredients
For the Chicken:
- 2 large garlic cloves grated
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¼ cup olive oil divided
- 2 pounds boneless skinless chicken thighs
- ¼ cup water
For the Green Sauce:
- 1 serrano pepper seeds and stems removed
- 2 cups cilantro
- 1 large garlic clove
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- ½ teaspoon salt
- 1-2 tablespoons water
Instructions
Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of olive oil to a large plastic bag. Add the chicken. Seal the bag and massage the marinade into the chicken. Marinate for 1 hour.
2 large garlic cloves, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ¼ cup olive oil, 2 pounds boneless skinless chicken thighs
While the chicken marinates, make the green sauce. Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside.
1 serrano pepper, 2 cups cilantro, 1 large garlic clove, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, ½ cup Greek yogurt, ½ teaspoon salt, 1-2 tablespoons water
When the chicken has finished marinating, heat a large skillet to medium-high heat. Add remaining 2 tablespoons of olive oil.
¼ cup olive oil
Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches so you don't overcrowd the skillet.
Sear the chicken on side until browned, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and continue searing on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165℉ on an instant-read thermometer. Remove chicken from the pan and set on a platter.
Reduce heat to low, and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan (deglaze). Pour liquid over the chicken.
¼ cup water
Serve chicken with green sauce, and rice, beans, or potatoes if desired.
Notes
You can use skin-on chicken thighs instead, but they will release more fat. So after cooking the chicken, drain most of the fat from the pan, before adding the water to deglaze.
Storage: Store Peruvian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store green sauce in an airtight container, in the refrigerator for 4-6 days.
Nutrition Facts
Peruvian Chicken with Green Sauce
Amount Per Serving
Calories 485Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Cholesterol 217mg72%
Sodium 1090mg47%
Potassium 668mg19%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 47g94%
Vitamin A 1175IU24%
Vitamin C 7mg8%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:South American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
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Fiona says
This was so good! I had to make a few substitutions just based on what I had on hand, but even with lemon juice instead of limes, cottage cheese instead of yogurt, and jalapeños and Thai basil instead of cilantro and seranos, this was delicious!!Reply
Becky Hardin says
Thanks so much for sharing what substitutions worked for you, Fiona!
Reply
Maya says
I had an issue with the chicken coming to temp in time but it was still yummy. I didn’t do the sauce though because I didn’t have all the ingredients. Paired it with fire roasted corn and riceReply
Becky Hardin says
I’m glad you enjoyed this recipe, Maya! Hope you’re able to try the sauce soon!
Reply
Peter says
When are we supposed to use the water? The recipe never specifies.
Reply
Becky Hardin says
Hi Peter, so sorry for the confusion! Add the water in step 3 if needed!
Reply
Stacey says
This was really delicious. We grilled the marinated chicken. The marinade gave it such great flavor. My green sauce was a bit thin (not sure what I did) and it made a lot so I used half as dressing for coleslaw. Amazing! I will absolutely be making this again.Reply
Becky Hardin says
I’m so glad to hear you loved it, Stacey!
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