Roasted Peruvian Chicken with Green Sauce

This roasted Peruvian chicken is tender, bursting with flavor & makes the BEST chicken dinner! Chicken thighs are marinated in a savory mix of garlic, cilantro, soy & spices then roasted to perfection & served with a creamy Peruvian green sauce!

A close up photo of roasted Peruvian chicken thighs drizzled in homemade aji verde (Peruvian green sauce)

I’ll be honest, I still have no clue how this recipe “came to be” in our family’s repertoire of dinners.😂 It just kinda showed up one day and we’ve been making it ever since – but I’m so glad it did! Garlic and citrus marinated chicken thighs are roasted and paired with a creamy zesty green sauce! It’s juicy, citrusy, full of bold flavors and incredibly easy to make! You’re going to love this Peruvian chicken dinner!

What is Peruvian Chicken?

Peruvian chicken, or Pollo a las Brasas, is a type of rotisserie chicken dinner originating in Peru. It’s traditionally made by roasting a whole chicken that’s been marinated in lots of spices and is always served with a spicy Peruvian green sauce called Aji Verde. The sauce is usually a mixture of cilantro, aji amarillo, huacatay and cheese that make it rich, creamy and the perfect compliment to your roasted chicken!

How is mine different? The biggest difference is this recipe doesn’t include amarillo paste or aji amarillo. (Aji amarillo is a type of Peruvian chili pepper.) Since it’s a little difficult to find these ingredients where we live, we’ve had to supplement. Instead, we’ve replaced them with jalapeño and cilantro to mimick the the chili pepper flavor and still get some heat.

Ingredients used to make roasted Peruvian chicken thighs

Ingredients You’ll Need

Chicken thighs: Use boneless skinless chicken thighs for fast and easy cooking. (Bone-in chicken thighs can be used instead but you’ll need to adjust your cooking time. See the “Let’s Talk Chicken” section below.)

Soy sauce: I recommend using low sodium soy sauce for this recipe. (It adds just the right amount of salt without being overly salty.)

Cilantro: Use the leaves and stems for maximum flavor! (The stems have all the flavor!😉)

Garlic: You’ll need 6 cloves of garlic for your chicken marinade!

White vinegar: 3 tablespoons of white vinegar go into the marinade to make it zippy, tangy and delicious!

Olive oil: You’ll need 1½ tablespoons of oil for your marinade.

Spices: Cumin, paprika, dried oregano and a touch of cayenne are needed to spice up your chicken!

A food processor photographed from above filled with a chicken marinade made with soy sauce, cilantro, garlic, olive oil, white vinegar, cumin, dried oregano, paprika and cayenne
A metal sheet pan filled with Peruvian marinated boneless skinless chicken thighs ready to be baked in the oven

How To Make Roasted Peruvian Chicken

1. Prepare the marinade. Add your marinade ingredients to a food processor and blend them together until smooth.

2. Marinate the chicken. Then place your chicken thighs in a large bowl or plastic bag and pour your marinade over the top. Cover the bowl or seal the bag and let the chicken marinate for 30 minutes to overnight.

3. Make the Peruvian green sauce. While your chicken marinates, add your sour cream, jalapeño, garlic, cilantro, lime juice, red wine vinegar, olive oil, cotija cheese, salt and pepper to a food processor and blend until smooth. Keep your sauce stored in the refrigerator until you’re ready to serve.

4. Bake. Once your chicken is done marinating, preheat your oven to 400 degrees and spray a large baking dish with cooking spray. Then place your chicken thighs in the pan and pour your remaining marinade over the top. Bake the chicken for 20-22 minutes or until it reach an internal temperature of 165 degrees.

5. Serve! Serve your chicken thighs immediately with your green sauce and enjoy!

This Peruvian roasted chicken will become a family favorite meal in no time!

Roasted Peruvian chicken thighs sitting on a metal baking sheet next to a small bowl of creamy green sauce and fresh lime wedges

Let’s Talk Chicken!

This recipe isn’t just for boneless skinless chicken thighs! You can make it with a variety of chicken cuts too! (The only difference is in your baking time.)

  • Boneless Skinless Chicken Thighs: Bake for 400 degrees for 20-22 minutes depending on the size.
  • Bone-In Chicken Thighs: Bake at 400 degrees for 35-45 minutes depending on the size.
  • Boneless Chicken Breasts: Bake at 400 degees for 20-22 minutes depending on the size.
  • Chicken Drumsticks: Bake at 400 degrees for 35-45 minutes depending on the size.
Peruvian chicken thighs drizzled with creamy green sauce sitting on a dark serving tray surrounded by fresh cilantro and lime wedges

FAQ’s

  • What does Peruvian chicken taste like? One word: Delicious!😉 The chicken itself is heavy on soy and cumin flavors then balanced out with vinegar and freshness from the cilantro. When paired with your jalapeno cilantro green sauce, it becomes an explosion of flavors that are spicy, creamy, tangy and everything in between!
  • Can I prep any ingredients in advance? Yes! The green sauce and marinade can both be made 1 day beforehand. Keep both mixtures stored in the refrigerator in separate containers until you’re ready to use them.
  • How long should I marinate my Peruvian chicken for? I recommend marinating your chicken for at least 30 minutes to overnight. (The longer your chicken marinates, the more flavorful it will be!)
  • How do I reheat my leftover chicken? The best way to reheat your Peruvian chicken is in the oven. Place your chicken thighs in an oven safe dish and pour in enough water to just cover the bottom of the pan. Then cover the pan with aluminum foil and place it in the oven at 350 degrees for 8-15 minutes or until the it reaches your desired temperature.

Why you’ll love this Peruvian chicken recipe!

  • Bold flavors! Lots of garlic, citrus, cilantro & spices! This chicken dinner is perfect for those who love big bold spicy flavors!
  • So easy to make! Just blend, marinate & bake! Because the mariande and sauce can easily be made beforehand, whipping up this chicken dinner takes no time at all!
  • Not your average baked chicken recipe! No boring chicken dinner over here! This recipe goes hard on flavor with a creamy dipping sauce that’s fun & zesty!

Need it gluten free? Use tamari or liquid aminos in place of soy sauce in the marinade!

Need it dairy free? Use dairy free sour cream and your favorite dairy free shredded parmesan in the green sauce! (The marinade is already dairy free!😉) Our favorite dairy free parmesan is from Trader Joe’s.

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

A close up photo of roasted Peruvian chicken thighs drizzled in homemade aji verde (Peruvian green sauce)
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5 from 11 votes

Roasted Peruvian Chicken with Green Sauce

This roasted Peruvian chicken is tender, bursting with flavor & makes the BEST chicken dinner! Chicken thighs are marinated in a savory mix of garlic, cilantro, soy & spices then roasted to perfection & served with a creamy Peruvian green sauce!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Peruvian
Keyword: baked chicken, chicken recipes, chicken thighs, peruvian chicken, Peruvian green sauce, roasted chicken
Servings: 4 servings
Author: Caitlin

Ingredients

  • 1½-2 lbs. chicken thighs (boneless & skinless)
  • ½ cup soy sauce
  • ¾ cup cilantro, roughly chopped (leaves & stems)
  • 6 garlic cloves
  • 3 Tbsp white vinegar
  • Tbsp olive oil
  • tsp paprika
  • 1 tsp ground cumin
  • ¾ tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 batch Peruvian green sauce (See notes section)

Instructions

  • Prepare the marinade. Add the soy sauce, cilantro, garlic, white vinegar, oil, cumin, paprika, oregano and cayenne to a food processor and blend until smooth. Set it aside once done.
  • Marinate the chicken. Clean the chicken thighs and place them in a large bowl with the marinade. Cover and let them marinate for 30 minutes – overnight.
  • Make the green sauce. While the chicken marinates, make a batch of Peruvian green sauce. Keep the sauce stored in the refrigerator until you're ready to serve.
  • Bake. Once the chicken is done marinating, preheat the oven to 400 degrees and spray a large baking dish with cooking spray. Place the chicken thighs in the dish and pour the leftover marinade over the top. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.
  • Serve. Serve immediately with your green sauce and enjoy!

Notes

My Peruvian Green Sauce recipe. (Aji Verde)
The marinade and green sauce can be made a day in advance to cut down on prep time!

More chicken recipes you might like:

38 Comments

  1. It was sooo hood! My husband and I just absolutely loved this recipe. Will defined become a staple for us. Perfect balance of flavors. Thank you so much!

  2. I’m actually currently making this right now! First time. Recipe was easy to follow and the kitchen smells very good. I can’t wait to taste it. Thank you for the recipe! I found you from Pinterest 🥰

  3. I just made this for dinner tonight after I marinaded the chicken thighs overnight. I did not have cayenne pepper I just keep forgetting to grab some when I am out. It was very good but I am wondering why mine looked more like balsamic vinegar and not like your photos. Was it just the cayenne that made it red in color? My son said it tasted like chipotle so win for me! I am not used to using thighs I prefer breasts so maybe I will use them next time. Everything else I followed exactly and it was very good!

    • Hi Abby! The paprika also gives it it’s red color. Did you happen to leave that out too? And this would definitely work with chicken breasts! I’m glad you still enjoyed the recipe! 🙂

  4. I have made this dish twice now and wow, it’s absolutely amazing! It’s like eating in a really good restaurant, cannot get enough of it! Thank you so much for sharingl the recipe 🤗

  5. Hi Caitlin! This looks delicious. I am wondering what type of side dishes you recommend serving alongside the chicken. Thank you!

    • Hi Sophia! Thank you so much! We ususally serve some type of veggie (like broccoli or asparagus) with roasted potatoes or corn. It’s so good with so many things! I hope this helps! 🙂

  6. the flavor of both the chicken and the sauce is spectacular—if i had the talent for it, i would write a song.

  7. Just for clarification, are you pouring the marinade the chicken has been sitting in over the raw chicken to bake? Or, are you reserving some of the marinade to pour over the chicken before baking?

    • Hi there! You’ll be pouring the marinade the chicken was sitting in over the raw chicken when you put it in the pan. Thanks for checking! I’ll see if I can reword that a little bit better in the recipe. I hope this helps! 🙂

  8. I’m making this right now! Chicken has been marinating for an hour and a half and I’m about to pop it in the oven! Can’t wait! I’ll update once it’s done 😋

  9. I can’t wait to try these!!

  10. I would really like to make these on the grill. Do you have any suggestions for that? Should I hate with the marinade since I can’t cook the chicken in it? Thanks!!

    • Hi there! Great question! I would suggest boiling the marinade on high for 5 minutes to make a “basting sauce”. Then you can brush the sauce over your chicken every few minutes while it cooks. I hope this helps! 🙂

  11. My husband has declared this one of his top 3 favorite meals I’ve made! Amazing!!

  12. Can I marinade the chicken overnight and while I’m at work to make for dinner when I get home?

  13. This recipe was a breeze to make. Used tamari in lieu of soy sauce for the marinade. Holy smokes! What an amazing dinner. Will be putting this one in the regular rotation. Husband declared this the best chicken he has ever had. Can’t wait to have the left over sauce with egg scramble tomorrow.
    Thank you so much for making cooking & eating fun and delicious!

    • Aww Rachel! You just made my day! I’m so happy it was a hit! 🙂 (BTW I love your idea to use the sauce on scrambled eggs, that sounds so good!)

  14. Trevor Kauer

    Have you ever cooked them in the airfryer? Does it work? Or is the marinade too wet?

    • Hi there! I personally haven’t tried cooking them in the air fryer yet but I imagine it would still work. I would suggest shaking off any excess marinade before placing them in the air fryer basket. I hope this helps!

  15. I loved this!! I followed the exact recipe and it was fantastic. It’s been awhile since I found a new recipe to be excited about!

  16. I’ve been saving this recipe with plans to make it for quite a while, and tonight was the night! The flavor profiles marry so well together. We had it with grilled veggies on the side. Everyone raved about it! Kudos to you! Definitely a repeat meal for our house.

  17. This recipe has quickly become a staple in my meal prep menu! Even my husband who “doesn’t like chicken thighs” raves about the flavor. It’s absolutely delicious (and so easy!) with or without the sauce. Highly recommend!

  18. Cynthia Ruiz

    Made this for meal prep this past Sunday and WOW. So good! Will be making again very soon. I doubled the green sauce because I knew my family wouldn’t do with just a drizzle. hahaha

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