Peruvian chicken with green sauce is one of my absolute favorite totally unique meals to make. I marinate tender chicken thighs with fresh lime juice and a medley of bold herbs and spices, then sear it to juicy perfection. The spicy cilantro-based green sauce is what really sends this dish over the top, though. It has such a beautiful color and the flavor truly wows.
Peruvian Chicken Recipe with Green Sauce
Made with just 10 ingredients, this mouthwatering Peruvian chicken is way simpler to make than I ever expected. Just marinate the chicken, blend the sauce, cook the chicken, and serve!
The chicken is so good, but the green sauce is the real star of the show. Serrano peppers make it nice and spicy, while loads of cilantro make it taste so fresh. Tangy Greek yogurt makes it super creamy, and a touch of honey balances out the flavor. So yummy!
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How to Store and Reheat
Store leftover Peruvian chicken with green sauce in an airtight container in the refrigerator for up to 3 days. The green sauce will keep for 4-6 days. Serve cold or warm 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.
Notes and Tips
- I only ever use boneless skinless chicken thighs. 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.
- 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.
- For a milder sauce, swap the serrano pepper for a jalapeño pepper instead.
Top Reader Review
“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!!” -Cindy J.
Peruvian Chicken with Green Sauce
Ingredients
For the Chicken:
- 2 cloves garlic grated
- 2 tablespoons lime juice
- 2 teaspoons ground paprika
- 1 teaspoon dried 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 fresh cilantro
- 1 clove garlic
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- ½ teaspoon kosher 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 cloves garlic, 2 tablespoons lime juice, 2 teaspoons ground paprika, 1 teaspoon dried 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 fresh cilantro, 1 clove garlic, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, ½ cup Greek yogurt, ½ teaspoon kosher 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.
Notes
How to Make Peruvian Chicken Step by Step
Marinate the Chicken: Add 2 large grated garlic cloves, 2 tablespoons of lime juice, 2 teaspoons of ground paprika, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, and 2 tablespoons of olive oil to a large plastic bag. Add 2 pounds of boneless, skinless chicken thighs. Seal the bag and massage the marinade into the chicken. Marinate for 1 hour
Make the Green Sauce: Add 1 serrano pepper, 2 cups of cilantro, 1 large garlic clove, 2 tablespoons of lime juice, 1 teaspoon of honey, 2 tablespoons of olive oil, ½ cup of Greek yogurt, and ½ teaspoon of kosher 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.
Cook the Chicken: When the chicken has finished marinating, heat a large skillet to medium-high heat. Add the 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 so you don’t overcrowd the skillet. Sear the chicken on the 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.
Serve the Chicken: Reduce the heat to low, and add ¼ cup of 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. 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!