If you are craving vibrant, flavor-packed poultry with a luscious twist, you absolutely cannot miss this Peruvian Chicken with Creamy Green Salsa Recipe. It brings together juicy, tender chicken roasted to perfection alongside a brilliantly fresh and silky green sauce that balances smoky, spicy, and tangy notes effortlessly. Every bite delivers a beautiful harmony of textures and colors, making it a perfect centerpiece for family dinners or lively gatherings. This dish captures the soul of Peruvian cuisine with simplicity, freshness, and warmth in every mouthful.

A vibrant flat lay of Peruvian chicken ingredients arranged neatly on a clean, light wooden surface. Centered are juicy raw chicken thighs with a slight sheen from olive oil or melted butter in a small glass bowl nearby. Surrounding the chicken are whole garlic cloves and two piles of freshly chopped garlic, their creamy white texture contrasting beautifully with the warm red tones of ground smoked paprika and golden-brown ground cumin, each in small ceramic spoons. A bright green jalapeño, sliced and whole, adds a pop of color alongside fresh cilantro and parsley sprigs with rich green leaves, some chopped finely in a small bowl. Nearby, a halved ripe avocado with its creamy green flesh and dark bumpy skin rests beside vibrant chunks of golden yellow mango. Small bowls hold creamy white mayo and thick plain Greek yogurt. A small glass container of toasted sesame oil with a glossy amber hue and a dish of fresh lime wedges add freshness. Scattered black peppercorns and a touch of coarse salt crystals enhance the textural detail. Soft natural daylight highlights the vivid colors and varied textures, with subtle shadows adding depth, styled minimally with rustic linen napkins and a wooden spoon for warmth. overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

The magic of this Peruvian Chicken with Creamy Green Salsa Recipe lies in a handful of simple yet essential ingredients. Each one plays a vital role in building layers of flavor, adding texture, and contributing a pop of color that makes the plate irresistible.

6-8 chicken thighs or breasts: Choose bone-in for more flavor or boneless for quicker cooking with juicy results.
1/3 cup olive oil or melted butter: Adds richness and helps the chicken develop a beautiful, golden crispiness.
6 cloves garlic: Infuses the chicken with aromatic depth and a touch of warmth.
1 jalapeño, seeded if desired and chopped: Brings a fresh, mild heat that’s key to the Peruvian flavor profile.
1 tablespoon ground cumin: Provides earthiness and subtle smokiness that complements the paprika.
1 tablespoon smoked paprika: Offers a vibrant color and smoky sweetness to the seasoning.
1 teaspoon each salt and pepper: Essential for perfectly balanced seasoning.
1/4 cup chopped cilantro and/or parsley: Adds herbaceous brightness and freshness.
1 mango, chopped: Sweet, juicy chunks that contrast beautifully with the spicy and tangy elements.
1 avocado, chopped: Creamy texture to mellow and enrich every bite.
1/2 cup mayo: Provides silkiness and body to the creamy green salsa.
1/2 cup plain Greek yogurt: Adds a tangy freshness and lightens the sauce.
1/2 cup fresh cilantro: Boosts the green salsa’s herbaceous punch.
1/4 cup fresh parsley: Balances flavors in the salsa with mild, slightly peppery notes.
2 jalapeños, seeded if desired: For a bright, invigorating heat in the sauce.
2 cloves garlic: Essential garlic kick in the green salsa to tie it all together.
3 tablespoons fresh lime juice: Injects a zesty, acidic lift that wakes up all the flavors.
2 tablespoons toasted sesame oil: Adds a subtle nutty richness and an unexpected depth.

How to Make Peruvian Chicken with Creamy Green Salsa Recipe

Step 1: Prep and Marinate the Chicken

Start by preheating your oven to 425°F, which will ensure the chicken crisps up beautifully. In a casserole dish, combine the chicken with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, cumin, salt, pepper, and your chopped herbs. Toss everything together thoroughly so each piece is evenly coated with that fragrant marinade. If you have time, letting the chicken sit in the fridge for an hour or even overnight will deepen the flavors, making every bite more vibrant and juicy.

Step 2: Roast the Chicken to Perfection

Place the marinated chicken in the oven and bake for 25 to 30 minutes, until the exterior starts to crisp while the inside remains tender and juicy. The high heat helps develop that signature roasted flavor and golden-brown finish that makes this dish stand out. Keep an eye on the chicken so it doesn’t overcook – you want moist, succulent meat with just the right amount of charred goodness.

Step 3: Create the Creamy Green Salsa

While the chicken roasts, blend together the sauce ingredients – mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil. Use a food processor or blender to achieve a smooth and creamy texture that still tastes fresh and zesty. Taste and adjust seasoning with salt if needed. This sauce is the heart of the Peruvian Chicken with Creamy Green Salsa Recipe, bringing a perfectly balanced flavor contrast to the smoky chicken.

Step 4: Assemble and Serve

Once the chicken is roasted to golden perfection, serve it over bowls of fluffy rice. Spoon generous amounts of the creamy green salsa over the chicken, then sprinkle with juicy mango and creamy avocado chunks. This colorful presentation looks as delightful as it tastes, making every plate a feast for both the eyes and the palate.

How to Serve Peruvian Chicken with Creamy Green Salsa Recipe

Garnishes

Bright fresh herbs like extra cilantro or parsley zest up the look and flavor. Thin lime wedges are a great add-on so everyone can squeeze extra zing onto their chicken. A scatter of toasted sesame seeds also lends a subtle crunch and visual appeal. These garnishes elevate the dish’s freshness and texture beautifully.

Side Dishes

This main shines when paired with simple sides such as cilantro-lime rice, roasted sweet potatoes, or even a crisp cucumber salad. These options offer complimentary textures and flavors without stealing the spotlight from the star chicken and its creamy green salsa. Such pairings keep the meal balanced and vibrant.

Creative Ways to Present

For a fun twist, serve the chicken in tortillas as tacos or alongside warm arepas for a Peruvian-inspired street food vibe. Alternatively, plate it over quinoa or mixed greens to make it a fresh, hearty bowl meal. These creative presentations are sure to impress guests and make the recipe feel fresh every time you make it.

Make Ahead and Storage

Storing Leftovers

Place any leftover cooked chicken and sauce in airtight containers and refrigerate promptly. Properly stored, the chicken remains juicy and tender for up to 3 days, while the sauce keeps its creamy vibrancy when chilled. Keeping components separate helps maintain the best textures.

Freezing

This Peruvian Chicken with Creamy Green Salsa Recipe freezes well if you want to save portions for later. Wrap the cooked chicken tightly or freeze it in sealed containers. Freeze the sauce separately to preserve its texture and freshness. When thawed, both retain their excellent flavor.

Reheating

Warm the chicken gently in the oven or microwave, covering to avoid drying out. Avoid overheating to keep it juicy. The creamy green salsa is best served cold or at room temperature, so add it fresh after reheating for the best taste experience.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat. Just keep an eye on cooking time as breasts can dry out faster; marinating longer helps keep them juicy.

Is the creamy green salsa spicy?

The salsa has a gentle heat from jalapeños, but you can adjust spice levels by including or removing the seeds. The creamy base also helps tame the heat, making it flavorful but approachable.

Can I make this recipe gluten-free?

Yes, this Peruvian Chicken with Creamy Green Salsa Recipe is naturally gluten-free as long as you ensure mayonnaise and yogurt used do not contain hidden gluten ingredients.

How long can I marinate the chicken?

If time allows, marinate for at least one hour for a quick flavor boost. For even deeper taste, marinate overnight in the fridge, but no longer than 24 hours to prevent texture changes.

What can I substitute if I don’t have sesame oil?

If you don’t have toasted sesame oil, try using a mild nut oil like walnut or just leave it out. The sauce will still be delicious but a bit less nutty in flavor.

Final Thoughts

This Peruvian Chicken with Creamy Green Salsa Recipe is one of those dishes that feels like a warm hug on a plate — bursting with bold, fresh, and comforting flavors. Whether you’re cooking for a cozy family meal or a lively dinner party, this recipe promises to impress and delight. Give it a try and enjoy the vibrant taste of Peru right in your own kitchen!