So easy, but loaded with fresh and vibrant flavors, this Peruvian chicken is one delicious dinner. Marinated with lime, spices and herbs and drizzled with a cilantro green sauce, this chicken thigh recipe is a must!
Peruvian Chicken Recipe
I know that you are going to love this delicious chicken thigh recipe! Simple to make and bursting with flavor, this recipe packs a punch!
Finished in a creamy zesty, tangy and sweet green sauce, the marinated chicken thighs are perfectly juicy and crispy.
Why You’ll Love this Peruvian Chicken Recipe:
- Skillet recipe: The chicken is cooked in a skillet so it gets the most wonderfully crispy outside and stays nice and juicy on the inside.
- Easy: There’s nothing complicated about this recipe, simply marinate the chicken, make the sauce in a blender, cook and serve!
- Healthy: These Peruvian chicken thighs are high in protein, low carb and low in saturated fat. They are a great addition to a well balanced diet.
How to make Peruvian chicken with green sauce
Be sure to see the recipe card below for full ingredients & instructions!
- Marinate the chicken.
- Make the green sauce in a blender and set aside.
- Cook the marinated chicken thighs in a hot skillet, on both sides, until crusty and browned.
- Set the chicken on plates.
- Deglaze the pan and pour over the chicken.
- Serve with the green sauce drizzled on top.
Can you 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.
Can you make them ahead of time?
The chicken needs to be marinaded for one hour before cooking, so be sure to allow for that time. It’s best not to marinate it for more than a couple of hours, as the acid will start to break down the chicken too much.
Leftovers will keep well in the fridge for up to 4 days. They can be served cold, or warmed through in the oven at 350F.
What do you serve with it?
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.
Recipe Tips and Notes
- 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.
- Don’t overcrowd the skillet when you cook the chicken thighs. Cook them in a couple of batches if you need to.
More Chicken Thigh Recipes
- Air Fryer Chicken Thighs
- Teriyaki Chicken Thighs
- Blood Orange Chicken Thighs
- Roasted Balsamic Chicken Thighs
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Peruvian Chicken with Green Sauce
For the Chicken
- 2 large garlic cloves grated
- Juice of ½ lime
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp kosher salt
- 1 tsp ground cumin
- ¼ cup olive oil divided
- 2 lbs 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 tbsp lime juice
- 1 tsp honey
- 2 tbsp olive oil
- ½ cup Greek yogurt
- ½ tsp salt
- 1-2 tbsp water
- Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of the olive oil to a large plastic bag. Add the chicken. Zip it up and massage the marinade into the chicken. Marinate for 1 hour.
- 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 to thin the sauce out. Season with salt and pepper and set aside.
- Once the chicken has marinated, heat a large skillet to a medium-high heat. Add remaining 2 tablespoons of 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 as you don’t want to overcrowd the skillet. Sear the chicken until crusty and grown, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and do the same on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165 degrees on an instant-read thermometer.
- Remove the chicken from the skillet on to a platter. Turn the heat on 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. Pour over the chicken.
- Serve chicken with green sauce and rice if desired.