Name: Peruvian Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice (about 1 medium lime); 6 cloves garlic (roughly chopped); 1 tablespoon kosher salt (divided); 0.5 teaspoon ground black pepper; 2 teaspoons ground cumin; 0.5 teaspoon chili powder; 2 teaspoons paprika; 1 teaspoon dried oregano; 1 teaspoon sriracha or Sambal (adjust to taste); 1 tablespoon white vinegar; 0.5 teaspoon honey; 4 pounds bone-in, skin-on chicken thighs and breasts (about 4 thighs and 1 split chicken breast); 3 jalapeño peppers (roughly chopped, about 7 oz); 1 cup packed cilantro (about 1 ounce); 2 cloves garlic (roughly chopped); 0.5 cup whole milk plain Greek yogurt (substitute mayo for dairy-free version); 0.5 cup extra-virgin olive oil; 2 tablespoons lime juice (about 1 medium lime); 1 teaspoon white vinegar; 1 teaspoon kosher salt; 1 teaspoon honey

Jump to Recipe Print Recipe

Peruvian Chicken is a vibrant, flavorful dish that bursts with zesty citrus, smoky spices, and a subtle heat that perfectly complements juicy, tender chicken. This recipe brings the authentic taste of Peru right into your kitchen, using a blend of fresh ingredients like lime juice, garlic, and a variety of spices including paprika, cumin, and oregano. What makes this dish truly special is the marinade, which infuses the chicken with layers of complex flavors and ensures every bite is juicy and packed with aroma. Whether you are cooking for a family dinner or a special gathering, Peruvian Chicken is a crowd-pleaser that pairs beautifully with simple sides or more adventurous dishes.

Reasons to Love Peruvian Chicken

There are countless reasons to fall in love with Peruvian Chicken. First, the marinade strikes a perfect balance between tangy, smoky, and spicy notes, creating a taste that’s both exciting and comforting. The use of fresh lime juice and garlic brightens the dish, while paprika and cumin add a deep, earthy warmth. It’s incredibly versatile — great for grilling, roasting, or even cooking in a skillet. Plus, the skin-on, bone-in chicken ensures moist, flavorful meat that stays juicy throughout cooking.

Beyond taste, this recipe is straightforward and accessible, requiring ingredients you can find in most grocery stores. It’s a great way to experiment with new flavors without overwhelming your pantry. The recipe is also naturally gluten-free, making it suitable for a wide range of dietary preferences. And, if you love dishes like Smoky Paprika Chicken Rice One Pot, this Peruvian Chicken will fit right into your recipe rotation with its complementary smoky and spicy profile.

What We’re Using

2 tablespoons extra-virgin olive oil – for richness and to help the marinade coat the chicken evenly.
2 tablespoons lime juice (about 1 medium lime) – adds zesty brightness and helps tenderize the meat.
6 garlic cloves, roughly chopped – for pungent, aromatic depth.
1 tablespoon kosher salt, divided – enhances flavor and helps the chicken retain moisture.
½ teaspoon ground black pepper – adds a subtle heat and complexity.
2 teaspoons ground cumin – brings earthy warmth and a slightly smoky flavor.
½ teaspoon chili powder – provides gentle heat and depth.
2 teaspoons paprika – essential for that smoky, vibrant red color and flavor.
1 teaspoon dried oregano – adds an herbal note that balances the spices.
1 teaspoon sriracha or Sambal – for a touch of spicy kick (adjust to taste).
1 tablespoon white vinegar – sharp acidity to brighten the marinade.
½ teaspoon honey – balances acidity with a hint of sweetness.
4 pounds bone-in, skin-on chicken thighs and breasts (about 4 thighs and 1 split chicken breast) – the star protein, juicy and full of flavor.
3 roughly chopped jalapeño peppers (about 7 oz) – adds fresh heat; see notes below on adjusting spice level.
1 cup packed cilantro (about 1 ounce) – fresh herbaceous flavor.
2 cloves garlic, roughly chopped – for the vibrant green sauce.
½ cup whole milk plain Greek yogurt – for creaminess in the sauce; substitute mayo for a dairy-free version.
½ cup extra-virgin olive oil – adds richness to the green sauce.
2 tablespoons lime juice (about 1 medium lime) – brightens the sauce.
1 teaspoon white vinegar – balances flavors.
1 teaspoon kosher salt – seasoning.
1 teaspoon honey – for subtle sweetness in the sauce.

Tools of the Trade

Large mixing bowl – to mix and marinate the chicken thoroughly.
Food processor or blender – to create the fresh cilantro sauce.
Baking sheet or roasting pan – perfect for oven-roasting the chicken evenly.
Meat thermometer – to ensure the chicken is cooked perfectly and safely.
Sharp knife – for chopping garlic, jalapeños, and cilantro.
Measuring spoons and cups – for precise seasoning and marinade ratios.

The Method for Peruvian Chicken

Step 1: Prepare the Marinade

In a large mixing bowl, combine 2 tablespoons extra-virgin olive oil, lime juice, roughly chopped garlic cloves, half of the kosher salt, black pepper, cumin, chili powder, paprika, oregano, sriracha (or Sambal), white vinegar, and honey. Whisk these ingredients thoroughly until well blended and aromatic.

Step 2: Marinate the Chicken

Pat the chicken thighs and breasts dry with paper towels. Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the spices and lime juice to deeply penetrate the meat, tenderizing it and boosting flavor.

Step 3: Roast the Chicken

Preheat your oven to 425°F (220°C). Line a baking sheet or roasting pan with foil or parchment paper for easy cleanup. Arrange the marinated chicken pieces skin side up on the pan, ensuring they are spaced apart. Roast for 35-45 minutes, until the skin is crispy and a meat thermometer reads 165°F (74°C) at the thickest part of the chicken.

Step 4: Make the Cilantro Sauce

While the chicken roasts, prepare the vibrant green sauce. In a food processor or blender, combine the chopped jalapeños, cilantro, garlic, Greek yogurt, ½ cup extra-virgin olive oil, lime juice, white vinegar, salt, and honey. Blend until smooth and creamy. Taste and adjust seasoning or lime juice as needed.

Step 5: Serve and Enjoy

Serve the roasted Peruvian Chicken hot, drizzled generously with the fresh cilantro sauce. This dish pairs beautifully with simple sides like roasted potatoes, rice, or a crisp salad. For a delightful meal that explores complementary spice profiles, try pairing it with dishes like Harissa Honey Chicken Thighs With Lemon Couscous.

Budget & Availability Swaps

If bone-in chicken thighs or breasts are hard to find, use boneless, skin-on chicken thighs or drumsticks for a quicker cook time.
Use bottled lime juice in a pinch, but fresh lime juice is recommended for the best flavor.
Swap out jalapeños for milder peppers like Anaheim or poblano if you prefer less heat, or remove seeds to reduce spice.
If you don’t have Greek yogurt or prefer a dairy-free option, mayonnaise works well for the cilantro sauce’s creaminess.
Smoked paprika can be substituted with regular paprika; just note that the smoky flavor will be milder.

Chef’s Notes

Marinating time: The longer you marinate, the more intense the flavors. Overnight is ideal, but even 4 hours will produce a delicious result.
Skin crispiness: Patting the chicken skin dry before roasting helps it get extra crispy.
Spice level: Adjust the amount and seeds of the jalapeños to control heat. Removing seeds significantly reduces spiciness.
Serving suggestions: This dish is fantastic served alongside roasted vegetables, rice, or a fresh green salad for a balanced meal.

Storage & Reheat Guide

Store leftover Peruvian Chicken in an airtight container in the refrigerator for up to 3 days. Keep the cilantro sauce separate to maintain its vibrant flavor and texture. To reheat, warm the chicken gently in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through, to preserve moisture and crisp skin. You can also reheat in a skillet over medium heat. Avoid microwaving if possible, as it can make the skin soggy. Serve with freshly made cilantro sauce for best results.

Keep Cooking

Smoky Paprika Chicken Rice One Pot – a comforting meal with smoky, savory notes.
Harissa Honey Chicken Thighs With Lemon Couscous – for those who love a sweet and spicy flavor combo.

In Closing

Peruvian Chicken is a delightful dish that combines fresh ingredients and bold spices to create an unforgettable meal. Its versatility and ease make it perfect for weeknight dinners or weekend entertaining. With a juicy, tender interior and crispy skin, paired with a vibrant cilantro sauce, this recipe brings the spirit of Peruvian cuisine to your table in a flavorful, approachable way. Enjoy experimenting with the spice levels and sides to make it your own signature dish.

Share on Pinterest