If you love vibrant, bold flavors that excite your palate and bring a taste of South America right to your kitchen, then this Peruvian Chicken with Creamy Green Salsa Recipe is an absolute must-try. Juicy, perfectly roasted chicken thighs infused with zesty spices pair brilliantly with a luscious, herb-packed creamy green salsa that’s both fresh and indulgent. It’s a dish that’s as beautiful on the plate as it is satisfying to the soul, perfect for weeknight dinners or impressing friends at a weekend gathering.

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

These ingredients might be simple, but each one plays an essential role in crafting the perfect balance of flavors, textures, and colors that make this dish truly unforgettable. From the tender, spiced chicken to the creamy salsa bursting with herbs and citrus, every component shines.

6-8 chicken thighs or breasts: The star protein, rich and juicy, perfect for soaking up spices.
1/3 cup olive oil or melted butter: Adds moisture and helps crisp the chicken skin beautifully.
6 cloves garlic: Infuses deep, aromatic flavor that enhances every bite.
1 jalapeño, seeded if desired and chopped: Brings a mild heat that warms without overpowering.
1 tablespoon ground cumin: Earthy and slightly smoky, a cornerstone of Peruvian seasoning.
1 tablespoon smoked paprika: Adds a rich smokiness and vibrant color to the chicken.
1 teaspoon each salt and pepper: Essential to balance and season perfectly.
1/4 cup chopped cilantro and/or parsley: Fresh herbs to brighten the marinade and salsa alike.
1 mango, chopped: Sweet, juicy fruit that adds a tropical contrast when served.
1 avocado, chopped: Creamy texture that pairs beautifully with the salsa and chicken.
1/2 cup mayo: Creates richness and binds the creamy green salsa smoothly.
1/2 cup plain Greek yogurt: Adds tang and lightness to the creamy green salsa.
1/2 cup fresh cilantro: Key herb for the fresh, zesty flavor in the salsa.
1/4 cup fresh parsley: Provides a slightly peppery freshness that balances cilantro.
2 jalapeños, seeded if desired: Amp up the salsa’s green heat to complement the chicken.
2 cloves garlic: Essential pungency to round out the salsa’s flavor.
3 tablespoons fresh lime juice: Adds citrus brightness that wakes up the salsa.
2 tablespoons toasted sesame oil: Gives a subtle nutty depth to the creamy green salsa.

How to Make Peruvian Chicken with Creamy Green Salsa Recipe

Step 1: Prepare and Marinate the Chicken

Start by preheating your oven to 425°F to ensure it’s hot enough for roasting. In a casserole dish, toss the chicken thighs or breasts with olive oil or melted butter, minced garlic, chopped jalapeño, ground cumin, smoked paprika, and the chopped cilantro and parsley. Don’t forget to season generously with salt and pepper. If you have time, let the flavors marinate for at least an hour or, even better, overnight inside the fridge. This allows the spices and herbs to deeply penetrate the chicken for maximum flavor.

Step 2: Roast the Chicken

Place your marinated chicken in the preheated oven and roast for 25 to 30 minutes. You’ll want to cook it until the chicken is thoroughly cooked through and the skin starts to crisp up beautifully. The high heat helps lock in juices while developing that irresistible golden color and slight char that makes this dish special.

Step 3: Make the Creamy Green Salsa

While the chicken bakes, it’s time to blend up the signature creamy green salsa. In a food processor or blender, combine the mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic cloves, fresh lime juice, and toasted sesame oil. Blend until smooth, creating a vibrant and luscious sauce bursting with freshness and just the right amount of heat. Taste and season with salt as needed to balance all the flavors perfectly.

Step 4: Assemble and Serve

Once the chicken is out of the oven, it’s time to bring everything together. Serve the golden Peruvian chicken on a bed of fluffy rice, then generously drizzle with the creamy green salsa. Top the plate with juicy chunks of fresh mango and creamy avocado to add texture and sweetness. Dig in immediately for a flavor-packed experience!

How to Serve Peruvian Chicken with Creamy Green Salsa Recipe

Garnishes

This dish shines even brighter when garnished thoughtfully. Fresh cilantro leaves or a sprinkle of extra chopped parsley add a pop of color and herbal brightness. Thin lime wedges on the side offer diners the option to squeeze on a fresh burst of citrus that complements the creamy salsa. For a touch of crunch, toasted sesame seeds or finely chopped green onions make wonderful finishing touches.

Side Dishes

While the chicken and salsa are the stars, the right sides can elevate the meal. Simple steamed white or yellow rice is traditional and perfect for soaking up all those flavorful juices. A light quinoa salad or roasted vegetables like sweet potatoes or asparagus lend balance with subtle sweetness or earthiness. For a fresh crunch, serve alongside a cucumber and tomato salad with a quick vinaigrette to cut through the richness.

Creative Ways to Present

If you want to jazz things up visually, try serving the chicken sliced and arranged on a large platter with spoons of creamy green salsa scattered artistically on top. Layer the avocado and mango chunks around the edges for bursts of color. For a casual vibe, make individual bowls with rice, shredded chicken, salsa, and toppings so everyone can customize their own. Either way, this Peruvian Chicken with Creamy Green Salsa Recipe always impresses both the eyes and the taste buds.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover chicken and creamy green salsa in airtight containers in the refrigerator. The chicken will stay juicy and flavorful for up to three days, while the salsa keeps its vibrancy and creaminess within the same timeframe. Keeping them separate helps preserve the best texture for each.

Freezing

If you want to save some for longer, you can freeze the cooked chicken without the salsa. Wrap tightly in plastic wrap or place in a freezer-safe container for up to two months. When ready to enjoy, thaw the chicken overnight in the fridge. Because the creamy green salsa contains dairy and fresh herbs, it’s best made fresh rather than frozen to maintain its bright flavor and texture.

Reheating

Reheat the chicken gently in a 350°F oven or on the stovetop until warmed through, taking care not to overcook and dry it out. For the salsa, simply give it a stir and serve chilled or at room temperature alongside the reheated chicken for the best experience.

FAQs

Can I use chicken breasts instead of thighs for this Peruvian Chicken with Creamy Green Salsa Recipe?

Absolutely! Chicken breasts can be used, though thighs are preferred for their juiciness and richer flavor. Just watch the cooking time closely as breasts can dry out faster.

Is the creamy green salsa spicy?

The salsa has a pleasant mild heat from the jalapeños, but you can adjust the spiciness by removing seeds or adding more peppers according to your taste.

Can I make the creamy green salsa dairy-free?

Yes, you can swap the mayo and Greek yogurt for dairy-free alternatives like vegan mayo and coconut yogurt to make it suitable for dairy-free diets.

How long can I marinate the chicken for the best flavor?

While 1 hour is sufficient to develop good flavor, marinating overnight really enhances the taste, making the chicken even more delicious and tender.

What can I serve with the leftovers for a quick meal?

Leftover chicken works great in wraps, salads, or even tacos with a dollop of the creamy green salsa to freshen up the flavors.

Final Thoughts

This Peruvian Chicken with Creamy Green Salsa Recipe is one of those dishes that feels like a celebration every time you make it. The harmony of spices, herbs, creaminess, and fresh tropical touches offers something truly special. Trust me, once you try it, this vibrant plate will quickly become a beloved favorite in your home too. So go ahead, gather the ingredients, and treat yourself to a delicious adventure in flavor!