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Peruvian Chicken with Creamy Green Sauce

A flavorful dish featuring marinated chicken thighs and drumsticks, served with a creamy green sauce that delights the taste buds.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces bone-in, skin-on chicken thighs Can be replaced with chicken breasts.
  • 4 pieces bone-in, skin-on chicken drumsticks
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lime juice Freshly squeezed is best.
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika Important for flavor.
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
For the Creamy Green Sauce
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, packed Can substitute with parsley but won't have the same flavor.
  • 1/4 cup fresh parsley
  • 2 pieces jalapeños, seeds removed Adjust based on your heat preference.
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice Freshly squeezed is best.
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add chicken thighs and drumsticks to the marinade and toss until well coated.
  3. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Preheat and Prepare
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with foil.
  2. Place a wire rack on top of the baking sheet.
  3. Arrange the marinated chicken skin-side up on the rack.
Roast the Chicken
  1. Roast the chicken for about 40-45 minutes until it reaches an internal temperature of 165°F (74°C).
  2. For extra crispiness, broil for the last 3 minutes, watching carefully.
Make the Creamy Green Sauce
  1. In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt.
  2. Blend until smooth and adjust seasoning as desired.
Serve and Savor
  1. Let the chicken rest for a few minutes after roasting to retain juiciness.
  2. Serve hot with the creamy green sauce on the side or drizzled on top.
  3. Accompany with roasted potatoes, rice, or a fresh salad.

Notes

Use a meat thermometer to ensure chicken is cooked properly. Pair with quinoa or homemade tortillas for a great meal.