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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.
I made this for my family and they loved it! I served it with pineapple and avocado since mango isn’t really in season right now. I also added quick Japanese pickled cucumbers on top as well. My kid who “doesn’t like chicken” said it was delicious and that I definitely need to make it again. So yummy!
Hey Brandy,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Stay warm!
When is the avacado and mango added? I don’t see anywhere in the recipe or comments. Thanks
Hi Debra,
The avocado and mango is added in step 5. Please let me know if you have any other questions!
Wow!!!! I loved this and will be making it again soon. I did take the seeds out of my jalapeños and glad I did. It was all so flavorful. I did both breast and thighs, next time I will do just thighs. They reheat better for me. I served with Jasmine rice and roasted brussels. What a treat. And many servings for me since I did not want to share!!!
Hi Valerie,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
I recommend cutting the toasted sesame oil down to 2 TEAspoons. it’s so strong with that amount. I can only imagine the full amount.
Thanks for sharing your feedback, Zack!!
How long does the sauce stay good for?
Hi Carly,
The sauce is good for 2 weeks in the fridge. Please let me know if you have any other questions!
This looks great – going to try it tonight.
Questions: 1. If using a mix of thighs and breasts, will the thighs be overdone by the time the breasts reach temp? 2. Does the chicken need to be in one layer in the Pyrex or can it be kind of overlapping and piled in there?
Thanks for any help!
Hey Erin,
I would recommend that the chicken be in one layer, not overlapping. As long as your chicken pieces are around the same size they should cook nicely together. I hope you love this dish!
Thanks for the tips. Made it for dinner tonight and it was a huge hit for all 5 of us! Putting this in our rotation, thanks!!
Thanks so much, Erin!!
Thank you very much for the recipe
I will do it
It’s looks so delicious 👌❤️😋😊
Hey Irma,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
I made this for dinner and it was so good! My family has not stopped telling me how excellent it was! Definitely a keeper! Thank you!!
Hey Michelle,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
1- you need to add if the garlic is chopped in the chicken marinade part of the recipe.
2- I think the toasted sesame oil is out of place & overpowering in the sauce.
Hi Brooklyn,
Thanks for sharing your feedback! The garlic is not chopped, which is why it’s written the way it is:) Sorry to hear you did not enjoy the toasted sesame oil.
Thanks for giving the recipe a try!
Excellent and quick dish! Agree, the sauce really makes it. But even the chicken itself was very flavorful.
Thanks so much:) Love to hear you enjoyed this dish, I appreciate you making it!
omg so good. i swapped wf’s super grains for the white rice but otherwise followed exactly — this is so good i can’t wait for leftovers tomorrow — TG!
Hey Erika,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
We love this. Would the sauce freeze well?
Thanks so much, Mary! Yes, you can totally freeze the sauce! Have a great week:)
Can the sauce be made ahead and kept in the fridge?
Hey Nina,
Totally, that would be perfectly okay for you to do! I hope you love this dish, let me know how it turns out!
Everyone loved it! We can’t wait to use the leftover sauce on anything and everything! It’s delicious!
Thanks so much, Nina! Love to hear this!
Delicious! My family loved this dish!
Hey Sara,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
If I’m going to cook this in a glass pyrex casserole dish, would the cooking time be the same?
Hi Jessica,
You bet! I hope you love this dish, please let me know if you give it a try!
The sauce and mango were the stars for me, an amazing recipe. It worked well with firm tofu for the vegetarians in the family.
Thanks so much, Kimberly! I appreciate you making this dish and your feedback!
Have a great week ahead!