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A close up photo of roasted Peruvian chicken thighs drizzled in homemade aji verde (Peruvian green sauce)
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5 from 9 votes

Roasted Peruvian Chicken with Green Sauce

Chicken thighs marinated in a savory mix of garlic, cilantro, soy & spices then roasted to perfection & served with a creamy Peruvian green sauce! It's juicy, full of flavor & makes the best chicken dinner!
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: 12 pieces
Author: Caitlin


  • 1½-2 lbs. chicken thighs (boneless & skinless)
  • ½ cup soy sauce
  • ¾ cup cilantro, roughly chopped (leaves & stems are ok)
  • 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)


  • Add your soy sauce, cilantro, garlic, white vinegar, 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 to overnight. 
  • Once the chicken is done marinating, preheat your oven to 400 degrees and spray a 9x13 pan with cooking spray.
  • Then place your chicken thighs in the prepared pan and pour the marinade from the bowl 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.


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