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Herby, garlicky, spice-rubbed Peruvian-inspired chicken is roasted until golden and paired with a vibrant, creamy green sauce. An easy, crowd-pleasing dinner that’s ideal for weeknights or casual entertaining.
January can sometimes feel like a quiet, colorless month. We’re deep in winter, the days are short, and sunshine feels limited. But I actually love this time of year because it’s when I shift from cozy holiday recipes to dishes that are still comforting — just a little more vibrant and nourishing.
Right now, I’m feeling so inspired to cook with fresh herbs, colorful fruits and vegetables, and lots of warming spices. That midwinter shift always sparks new creativity and feels refreshing in the best way.
Last week, I created this herby, garlicky, Peruvian-inspired chicken after my brother mentioned the idea of a chicken bowl with a creamy green sauce. I immediately loved the sound of it.
I tossed mixed chicken pieces with garlic, herbs, and spices, then roasted them until tender and juicy. While the chicken cooked, I whipped up the sauce, cooked a pot of rice, and chopped fresh mango and avocado.
Everything came together quickly, and the end result was colorful, cozy, and deeply flavorful. It’s satisfying, great for meal prep, and somehow even better the next day.
These are the details
Ingredients – for the chicken
- chicken thighs or breast – I use boneless
- olive oil or melted butter
- garlic cloves
- jalapeño
- ground cumin
- smoked paprika
- salt and pepper
- cilantro and parsley
- mango, chopped
- avocado, chopped
Ingredients – for the creamy green sauce
- mayo
- plain Greek yogurt
- fresh cilantro
- fresh parsley
- jalapeños
- garlic cloves
- lime juice
- toasted sesame oil
What you need in the kitchen
I use a casserole dish to bake the chicken. You’ll also need a blender or food processor to make the creamy sauce. Aside from that, a cutting board, knife, and some utensils are all you need!
The Steps
Step 1: Prepare the chicken
In a baking dish, toss together the chicken pieces. I like to use a mix of chicken thighs and chicken breasts. Add olive oil, garlic, cumin, smoked paprika, and a chopped jalapeño. Finish with equal amounts of chopped cilantro and parsley.
If cilantro isn’t your thing, use parsley only, or swap in parsley and basil instead.
Step 2: Bake the chicken
Bake the chicken for about 25 minutes. I use a casserole-style baking dish so the chicken can cook gently in the oil without drying out.
Once the chicken is tender and lightly crisping around the edges, remove it from the oven.
Step 3: Make the sauce
Add all of the sauce ingredients to a blender and blend until smooth and creamy. I use a mix of yogurt and mayo along with cilantro, lime juice, and sea salt.
Step 4: Serve
Serve the chicken and sauce over rice. Top with mango and avocado, or use fresh pineapple instead. Both fruits are common in Peruvian cooking and pair beautifully with the fresh, spicy flavors.
Altogether, this takes less than an hour — closer to 40 minutes, depending on your pace.
We’ve made this a few times over the past week, and we all agree the sauce is what really makes the bowl. So good!
Looking for other busy weeknight recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this Peruvian Chicken with Creamy Green Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peruvian Chicken with Creamy Green Sauce
Ingredients
- 6-8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon each salt and pepper
- 1/4 cup chopped cilantro and/or parsley
- 1 mango, chopped
- 1 avocado, chopped
Creamy Green Herb Sauce
- 1/2 cup mayo
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
- 1. Preheat oven to 425°F.2. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley - season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. 3. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. 4. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.5. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yummmm! The sauce is incredible! Sadly no left overs for lunch tomorrow. A definite keeper in the rotation.
Made as directed with 8 boneless chicken thighs- turned out perfect.
Hi Aunt Liz,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Everything was good, but I did not care for the toasted sesame oil in it at all. At that quantity, it was noticeable, and was an unneeded ingredient and flavor.
Hi Bethany,
I appreciate you trying this dish and sharing your feedback, sorry to hear about the sesame oil!
Hi I made this last night and my family ate every last bite. The sauce was so good. I served it over couscous to mix it up from rice. It was fantastic and super easy. Will make a gain and it would also be great shredded or cut up in pieces for tacos.
Hey Michelle,
Awesome!! So glad to hear your family enjoyed this recipe, thanks for making it!
Hello, this looks great! I don’t have an oven. How would you recommend making this using an instant pot? Thanks!
Thanks so much, Kayla! I haven’t tested this, but I would do high pressure for 15 minutes.
I hope you love this recipe, let me know if you give it a try!
I don’t have toasted sesame oil just regular. Is that okay to use?
Hi Julie,
Yes, that will be okay for you to use.
Let me know if you give this recipe a try!
I don’t have enough garlic cloves for the sauce. Should I use granulated garlic or just omit? What are your suggestions?
Hi Julie,
You could add some granulated garlic:) I hope you love this dish, let me know how it turns out for you!
Is it boneless chicken?
Hi Sandra,
Yes, I used boneless chicken for this recipe. Please let me know if you have any other questions!
Have a great Tuesday!
Do you think the marinade could be used with tofu? I’d love to make this, but half of my family is vegetarian. So I don’t want to leave them out 🙂
Hey Kimberly,
Totally, that will work nicely for you! I hope your family loves this dish!
everyone loved this meal, flavorful and easy to make. perfect for meal prep with teenage boys too.
Thanks so much, Carmen!! Love to hear this dish was enjoyed by your family. Thanks for giving it a try!
So delicious!! The green sauce is to die for!
Hey Liz,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
I am not a fan of Greek yogurt at all. I can handle sour cream if itis incorporated into a sauce. What are my other options? Thanks!
Hi Andrea,
Sour cream would work nicely here!
Please let me know if you have any other questions, I hope you love this recipe!
looks easy and delicious
Thanks so much, Deborah! I hope you love this recipe!
Oh my gosh!!!! This is now a staple in our rotation!!! Soooo good! I did blank on the sauce and did yogurt and sour cream, still tasty!!! Delish!!!
Hey Margaret,
Yay!! So glad to hear you enjoyed this dish, thanks a bunch for making it!
Have a great week!
Whole breasts/thighs or cut into pieces before baking?
Hi Andrea,
Whole breasts and thighs, no need to cut them:)
Please let me know if you have any other questions!
Could you please approve my question so I can attempt this recipe? There is mint pictured above in several pictures, but it is not on the ingredient list so I am trying to figure out how much mint to use.
Hi Amber,
I just used the mint as garnish, it is not in the recipe. You can certainly add some if you like!
I hope you love this recipe!
Is the garlic meant to be whole or chopped in the marinade?
Hi Jennifer,
You can leave the garlic whole. Please let me know if you have any other questions!
Have a great week!