Peruvian Chicken Thighs with Green Cilantro Sauce
Peruvian Chicken Thighs with Green Cilantro Sauce is a bold and flavorful dish that brings together warm spices, citrus, and a creamy herb sauce. The chicken is marinated in garlic, lime, and spices, then baked until tender with lightly charred edges. The result is juicy and packed with flavor in every bite.
Peruvian Chicken Thighs with Green Cilantro Sauce
The green cilantro sauce adds a fresh and creamy contrast that balances the spices perfectly. It is bright, slightly tangy, and just a little spicy from the jalapeno. This combination makes the dish ideal for both weeknight dinners and meal prep since it holds up well and tastes even better the next day.
Ingredients Needed to Make Peruvian Chicken Thighs with Green Cilantro Sauce
- 4 boneless, skinless chicken thighs
- 2 tbsp Soy Sauce
- 2 tbsp white sugar
- 1 Juice from 1 lime
- 1 tbsp Apple Cider Vinegar
- 4 Cloves of garlic, minced
- 1 tsp Dried or Fresh Oregano
- 2 tsp Smoked Paprika
- 1 tbsp Chili Powder
- 2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Green Cilantro Sauce
- 1 tbsp Red Wine Vinegar
- ½ Cup Mayonnaise
- 1 Jalapeno
- ½ Juice from Half a Lime
- 2 Cloves of Garlic
- 1 Cup or a large handful of Fresh Cilantro
Notes for Success~
✔️ Marinate the chicken longer for deeper flavor, at least 4 hours and up to 36 hours.
✔️ Use fresh lime juice for the best brightness.
✔️ Adjust the amount of jalapeno in the sauce to control the spice level and blend the sauce until completely smooth for the best texture.
✔️ Do not overcook the chicken to keep it juicy and let it rest for 3-5 minutes after cooking and before serving.
🍽️ How to Serve Peruvian Chicken Thighs with Green Cilantro Sauce
- Serve this dish as a main course with a crisp Ranch Kale Salad or a refreshing Greek Salad to balance the bold flavors.
- Pair with rice, mashed potatoes, or Sesame Focaccia Bread for a complete and satisfying meal.
- Add grilled or roasted vegetables on the side for extra color and texture.
- Slice the chicken and serve it in bowls with grains and vegetables for an easy meal prep option.
- This recipe is great for leftovers since the chicken stays flavorful and reheats well in the oven or microwave.
If you make my Peruvian Chicken Thighs with Green Cilantro Sauce recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
Peruvian Chicken Thighs with Green Cilantro Sauce
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp white sugar
- Juice from 1 lime
- 1 tbsp apple cider vinegar
- 4 cloves garlic minced
- 1 tsp oregano dried or fresh
- 2 tsp smoked paprika
- 1 tbsp chili powder
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
For the Green Cilantro Sauce
- 1 tbsp red wine vinegar
- 1/2 cup mayonnaise
- 1 jalapeno
- Juice from half a lime
- 2 cloves garlic
- 1 cup fresh cilantro
Instructions
- In a bowl, combine the soy sauce, sugar, lime juice, apple cider vinegar, garlic, oregano, smoked paprika, chili powder, olive oil, salt, and pepper.2 tbsp soy sauce, 2 tbsp white sugar, Juice from 1 lime, 1 tbsp apple cider vinegar, 4 cloves garlic minced, 1 tsp oregano dried or fresh, 2 tsp smoked paprika, 1 tbsp chili powder, 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper
- Add the chicken thighs to the marinade and mix until fully coated. Let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator.4 boneless, skinless chicken thighs
- Preheat your oven to 425 degrees. Place the marinated chicken on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes or until the chicken is fully cooked and slightly charred on the edges.
- While the chicken is cooking, prepare the cilantro sauce. Add the red wine vinegar, mayonnaise, jalapeno, lime juice, garlic, and cilantro to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.1 tbsp red wine vinegar, 1/2 cup mayonnaise, 1 jalapeno, Juice from half a lime, 2 cloves garlic, 1 cup fresh cilantro
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Serve the chicken with a generous drizzle of green cilantro sauce.
Notes
✔️ Use fresh lime juice for the best brightness.
✔️ Adjust the amount of jalapeno in the sauce to control the spice level and blend the sauce until completely smooth for the best texture.
✔️ Do not overcook the chicken to keep it juicy and let it rest for 3-5 minutes after cooking and before serving.
