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Homemade Peruvian Chicken photo

Peruvian Chicken

Peruvian Chicken bursts with zesty citrus and smoky spices for juicy, tender meat and vibrant cilantro sauce. A flavorful, crowd-pleasing dish perfect for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 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
For the Cilantro Sauce
  • 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

Equipment

  • Large mixing bowl
  • Food processor or blender
  • Baking sheet or roasting pan
  • Meat thermometer
  • Sharp knife
  • Measuring spoons and cups

Method
 

Prepare the Marinade
  1. 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.
Marinate the Chicken
  1. 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.
Roast the Chicken
  1. 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.
Make the Cilantro Sauce
  1. 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.
Serve
  1. Serve the roasted Peruvian Chicken hot, drizzled generously with the fresh cilantro sauce. Pair with simple sides like roasted potatoes, rice, or a crisp salad.

Notes

  • Marinate the chicken overnight for the best flavor and tenderness.
  • Pat chicken skin dry before roasting to achieve extra crispy skin.
  • Adjust the number of jalapeños and remove seeds to control the spice level.
  • Store leftover chicken and cilantro sauce separately to maintain freshness; reheat gently in the oven or skillet.
  • Substitute mayonnaise for Greek yogurt in the cilantro sauce for a dairy-free option.