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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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.
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.
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.
More Chicken Thigh Recipes We Love
- Huli Huli Chicken
- Grilled Chicken Thighs
- Honey Balsamic Chicken Thighs
- Baked Chicken and Rice
- Cajun Butter Chicken
- Lemongrass Chicken
- Harissa Chicken
Peruvian Chicken with Green Sauce
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.
Awesome recipes, thanks. You put so much work into this. Instruction #3 for the green sauce, says to’add a tablespoon or two to thin the sauce out’. Should include, ‘of water’, right? Love your site. Thanks,
Best,
dave b
The Peruvian chicken sounds great. Although I was wondering if there is a way to cut the sodium.
Excellent recipe, the sauce was A1!
Thank you, Tim!
The green sauce is absolutely addictive, being sweet, and creamy with a little heat.
Thanks for stopping by, JoAnn!
I loved this recipe so much and so did my family! We’ll be putting this in our cookbook as a regular. I try so many recipes that are fails with flavor but this one did not disappoint!! I didn’t change anything because I liked the ingredients and had everything recipe called for. If you want it spicy, just add more Serrano pepper. Excellent recipe!!
Thanks for stopping by and sharing, Cindy!
One of my most favorite recipes to date! This is part of our healthy diet menu and bursting with flavor from the chicken to the green sauce!!
I’m so glad you enjoyed it, Cindy!
This recipes has quickly become a definite goto an family favorite in my house OMG this is to die for I cook it in an air frier oven and WOW so juicy and the skin is amazing so much flavor and perfect with jasmine rice Fantastic oh and if you marinate the nite before in a ziplock bag this will be quick and hassle free !!!10 outta 10 100%
I’m so happy to hear you love it, Taylor!!
I just got an air fryer combo thing (ninja)—what setting did you use? Time and temp?
Never made chicken thighs before. Went with skin on, bone in thighs. My On Sale option. Removed the skin & followed step by step. Required a little more cooking time but no issue. After searing, put in the oven at 400 while next batch finished. Did not add pan drippings & deglaze as it was rather burnt & oily. Didn’t have the need. Chicken was sooo flavorful and juicy. Family Loved It! Definitely will make again!! 4 stars only bc the pan deglazing wasn’t necessary.
I’m happy to hear you enjoyed it, Jamie!
I made this tonight for dinner, I halved the chicken recipe. It turned out great! Best chicken I’ve had in a long time.
The green sauce was really great as well. I don’t like cilantro so I halved the amount of cilantro, but kept the same amount of the rest of ingredients. I used almond milk yogurt instead.
Really yummy. Served with coconut milk rice.
I’m so happy to hear you enjoyed this recipe, Melissa!
Literally just made this dish today and OMG, it is AMAZING! Even my daughter wanted to steal more leftovers before she went home!
I’m so happy to hear it was a hit, Stephanie!