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.
This was so good! I had to make a few substitutions just based on what I had on hand, but even with lemon juice instead of limes, cottage cheese instead of yogurt, and jalapeños and Thai basil instead of cilantro and seranos, this was delicious!!
Thanks so much for sharing what substitutions worked for you, Fiona!
I had an issue with the chicken coming to temp in time but it was still yummy. I didn’t do the sauce though because I didn’t have all the ingredients. Paired it with fire roasted corn and rice
I’m glad you enjoyed this recipe, Maya! Hope you’re able to try the sauce soon!
When are we supposed to use the water? The recipe never specifies.
Hi Peter, so sorry for the confusion! Add the water in step 3 if needed!
This was really delicious. We grilled the marinated chicken. The marinade gave it such great flavor. My green sauce was a bit thin (not sure what I did) and it made a lot so I used half as dressing for coleslaw. Amazing! I will absolutely be making this again.
I’m so glad to hear you loved it, Stacey!