If you are craving a dish bursting with bold flavors that come together beautifully, you have to try this Peruvian Chicken with Spicy Cilantro Green Sauce Recipe. This meal is all about juicy, perfectly seasoned chicken paired with a vibrant, tangy green sauce that brings a fresh kick to every bite. It’s a true celebration of Peruvian cuisine, combining spices, herbs, and a silky sauce to create a wholesome dish that’s incredibly satisfying and easy to prepare. Whether you’re hosting friends or simply spicing up a weeknight dinner, this recipe will quickly become your new favorite.

Peruvian Chicken with Spicy Cilantro Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Peruvian Chicken with Spicy Cilantro Green Sauce Recipe is carefully chosen to contribute depth, color, and texture to the dish. The spice blend ensures a beautifully savory crust on the chicken, while the green sauce provides creamy, tangy brightness that perfectly complements every bite.

Chicken thighs (4 bone-in, skin-on): Perfectly juicy and flavorful, ideal for grilling or roasting.
Olive oil (3 tablespoons): Helps the spices adhere and keeps the chicken moist during cooking.
Ground cumin (1 tablespoon): Adds a warm earthiness, a classic Peruvian spice note.
Paprika (1 tablespoon): Delivers a smoky, sweet depth to the marinade.
Garlic powder (1 teaspoon): Boosts savoriness and layers of flavor.
Onion powder (1 teaspoon): Enhances the overall umami of the chicken.
Ground turmeric (1 teaspoon): Gives a subtle earthiness and beautiful golden color.
Dried oregano (1 teaspoon): Infuses herbal complexity into the marinade.
Salt and pepper: Essential seasonings to balance and bring out flavors.
White vinegar (2 tablespoons): Adds tang and tenderizes the chicken.
Soy sauce (1 tablespoon): Introduces subtle umami depth.
Lime juice (1 tablespoon): Brightens and lifts flavors with citrusy freshness.
Fresh cilantro (1 tablespoon, chopped): For garnish and an herby burst.
Cilantro leaves (1 cup, packed): The star of the green sauce, fresh and vibrant.
Garlic cloves (2): Adds pungency and mellow heat to the sauce.
Jalapeño (1, seeds removed): Brings the right amount of spicy kick without overwhelming heat.
Mayonnaise (1/2 cup): Creates a creamy, luscious base for the sauce.
Sour cream or Greek yogurt (1/4 cup): Adds tangy creaminess and balances the heat.
Olive oil (2 tablespoons, for the sauce): Enriches the sauce’s texture and mouthfeel.

How to Make Peruvian Chicken with Spicy Cilantro Green Sauce Recipe

Step 1: Marinate the Chicken

Start by creating a flavorful marinade that will infuse the chicken with classic Peruvian spices. Combine olive oil, ground cumin, paprika, garlic powder, onion powder, turmeric, oregano, salt, and pepper in a large bowl. This blend creates a beautifully fragrant base that will develop into a crisp, savory crust once cooked.

Step 2: Add Acidic Elements

Next, stir in the white vinegar, soy sauce, and lime juice. These acidic components are crucial, as they help tenderize the chicken and balance the richness of the spices with bright, zesty notes.

Step 3: Coat and Refrigerate

Thoroughly coat the chicken pieces in the marinade, ensuring every nook and cranny is covered. Refrigerate the chicken for at least one hour, or overnight if you have time. This marinating step is key to achieving deep, layered flavors that will truly sing when cooked.

Step 4: Prepare to Cook

Preheat your choice of cooking method: a grill, an oven set to 400°F (200°C), or a stovetop grill pan. The choice depends on your preference, but each method will yield delicious results with slightly different textures.

Step 5: Cook the Chicken

If grilling, cook the chicken on medium-high heat for about 25-30 minutes, flipping halfway to ensure an even, crispy skin. For oven roasting, arrange the marinated chicken on a baking sheet and roast for 35-40 minutes until the skin is golden and the juices run clear. If using a skillet, sear the chicken pieces in a hot pan with a little oil, about 5-7 minutes per side, until fully cooked.

Step 6: Make the Spicy Cilantro Green Sauce

While the chicken cooks, blend together the sauce ingredients: fresh cilantro leaves, garlic cloves, jalapeño (seeds removed for milder heat), mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and white vinegar. Blend until perfectly smooth and creamy. Add a splash of water as needed to reach a pourable consistency. Taste and season well with salt and pepper, adjusting the jalapeño if you’d like more heat.

Step 7: Serve with Style

Once the chicken is beautifully cooked and golden brown, plate it and either drizzle generously with the green sauce or serve the sauce on the side for dipping. Top with a sprinkle of fresh chopped cilantro for a fresh herbal touch.

How to Serve Peruvian Chicken with Spicy Cilantro Green Sauce Recipe

Garnishes

Fresh, bright cilantro leaves are ideal as a garnish to emphasize the green sauce’s vibrant flavors. You might also consider a few lime wedges on the side for an extra squeeze of citrus, enhancing the dish’s refreshing profile.

Side Dishes

This savory, spicy chicken pairs wonderfully with simple sides like fluffy steamed rice, roasted vegetables, or even a crisp salad. Traditional Peruvian sides such as roasted potatoes or corn on the cob also complement the dish beautifully, balancing the richness of the chicken and sauce.

Creative Ways to Present

For an inviting meal, serve the chicken and sauce family-style on a large platter allowing everyone to help themselves. Alternatively, slice the chicken and arrange it over a bed of rice or quinoa, then drizzle with the spicy cilantro green sauce for a colorful, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and green sauce in airtight containers and refrigerate within two hours of cooking. The chicken will stay delicious for up to four days, making it great for quick lunches or dinners later in the week.

Freezing

You can freeze the cooked chicken pieces without the sauce for up to three months. Wrap well in freezer-safe packaging to prevent freezer burn. For best taste, thaw overnight in the refrigerator before reheating.

Reheating

Reheat chicken gently in the oven or a skillet to retain its crispy skin texture. The green sauce is best served fresh, so only reheat small portions of sauce if necessary, using a microwave at low power to avoid breaking the emulsion.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely, while chicken thighs offer more flavor and juiciness, chicken breasts can be used for a leaner option. Just be mindful of shorter cooking times to avoid drying them out.

How spicy is the Peruvian Chicken with Spicy Cilantro Green Sauce Recipe?

The heat level is moderate and customizable—removing the jalapeño seeds reduces the spiciness, and you can always add more if you prefer it hotter.

Can I make the green sauce vegan?

Yes, substitute the mayonnaise and sour cream with plant-based alternatives like vegan mayo and coconut yogurt to keep the sauce creamy but dairy-free.

Is this recipe gluten-free?

Yes, naturally! Just be sure to use gluten-free soy sauce to make the marinade gluten-free.

What’s the best way to store the green sauce?

Keep the sauce in a sealed container in the refrigerator; it will stay fresh for about 3-4 days. Stir well before using as it may separate slightly.

Final Thoughts

This Peruvian Chicken with Spicy Cilantro Green Sauce Recipe is the kind of dish that makes you want to invite friends over just to share the joy of eating something truly special. Its bold, fresh flavors and easy preparation bring warmth and excitement to your kitchen. Don’t hesitate to give it a try—you’re guaranteed to fall in love with this vibrant, delicious meal!