Chicken thighs are marinated in a savory mix of garlic, cilantro, soy and spices then roasted to perfection & served with a creamy spicy Peruvian green sauce! This is not your average chicken dinner – it’s BETTER!
To be completely honest, I have no clue how this recipe “came to be” in our family’s repertoire of dinners.😂 It just kinda showed up one day randomly and we’ve been making it ever since – but I’m so glad that it! This roasted Peruvian chicken recipe is now a staple in our house and once you taste it, it’s so easy to see why! Big bold flavors, incredibly tender and moist chicken AND the best green sauce to dip your chicken in that you can literally use for everything! Trust me, you’re going to want to make this easy dinner asap!
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 jalapeno, cilantro, sour cream, garlic, cotija or parmesan cheese and a few other ingredients that make it rich, creamy and the perfect compliment to your roasted chicken!
How is mine different? The biggest difference is for this recipe we’re not cooking the whole chicken. (It just takes wayy too long to cook and let’s be honest, no one has time for that.😉) Instead we’re using chicken thighs so your chicken will still be incredibly moist and have a ton of flavor!
Ingredients For Peruvian Chicken
- 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 “Cooking Times For 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.) Need a gluten free version? Try using tamari or liquid aminos!
- Cilantro: Use the leaves and stems for the best results. Since we’re blending the mariande ingredients it’s ok to use the stems. (Besides, the stems are where all the flavor is at!😉)
- 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: Every marinade recipe needs a splash of oil!
- Spices: Cumin, paprika, dried oregano and a touch of cayenne are all you need for this chicken recipe!
How To Make Roasted Peruvian Chicken
- Prepare your marinade and chicken thighs. Add your marinade ingredients to a food processor and blend until smooth. 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 – 6 hours.
- Make your Peruvian green sauce. While your chicken marinates, add your sour cream, jalapeno, 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 fridge until you’re ready to serve.
- Bake. Once your chicken is done marinating, preheat your oven to 400 degrees and spray a large baking dish with non-stick 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.
- Serve! Serve your chicken thighs immediately with your green sauce and enjoy!
Cooking Times For Chicken
This recipe isn’t just for boneless skinless chicken thighs! You can also make it with a variety of chicken cuts! (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 for 20-22 minutes depending on the size.
- Chicken Drumsticks: Bake at 400 degrees for 35-45 minutes depending on the size.
- 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. Once it’s 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 beforehand. Keep both mixtures stored in the fridge 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 30 minutes – 6 hours. (The longer your chicken marinates, the more flavorful it will become.)
- How do I reheat my leftover chicken? The best way to reheat your Peruvian chicken is in the oven. Simply 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 chicken reaches your desired temperature.
Why you’ll love this Peruvian chicken recipe
- Bold flavors! Lots of soy, cilantro, cumin & garlic! 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 dish will take no time at all! (Plus it’s perfect for serving a large group too!)
- Not your average baked chicken recipe! No boring chicken dinner here! This recipe goes hard on flavor & is fun & interactive with a creamy flavorful dipping sauce!
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.
More chicken recipes you might like:
- Apple & Brie Stuffed Chicken Breast
- Lemon Oregano Chicken with Avocado Greek Salsa
- Sun-Dried Tomato & Artichoke Stuffed Chicken Breast
- Crispy Cajun Chicken Wings (in the Air Fryer)
- Guacamole Chicken Salad
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Roasted Peruvian Chicken with Green Sauce
- 12 boneless skinless thighs
- ½ cup soy sauce*
- ¾ cup cilantro, leaves & stems are ok
- 6 garlic cloves
- 3 Tbsp white vinegar
- 1½ Tbsp olive oil
- 1 tsp ground cumin
- 1½ tsp paprika
- ¾ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 batch Peruvian green sauce (Aji Verde – See notes section)
- Add your soy sauce, cilantro, garlic, white vinegar, olive oil, cumin, paprika, oregano and cayenne to a food processor and blend until smooth. Then set it aside.
- Next clean your chicken thighs and place them in a large plastic bag or bowl and pour your marinade over the top. Seal the bag or cover the bowl and let your chicken marinate for 30 minutes – 6 hours.
- Once the chicken is done marinating, preheat your oven to 400 degrees and spray a 9×13 inch pan with cooking spray.
- Then place your chicken thighs in the prepared pan and pour your remaining marinade over the top. Place the pan in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Serve immediately with your Peruvian green sauce.