Peruvian Chicken with Green Cilantro Sauce

Get ready to fall in love with this spicy and super tender oven-baked Peruvian Chicken with green cilantro sauce. The chicken is already bursting with flavor and comes out so juicy, then you top or dip into the creamy cilantro and jalapeno sauce it’s so good.  

Charchol Chicken

Peruvian chicken can also be referred to as Pollo a la Brasa, pollo asado, blackened chicken, or charcoal chicken. Typically, the Peruvian dish is cooked using the rotisserie chicken method, giving the chicken an even bake and allowing the skin to get nice and crispy. Unfortunately, not many people have a large rotisserie set up in their home kitchens, so we will go with the oven-baked method. 

You CAN handle the spice

I call this chicken spicy, but I mean that the chicken contains lots of spices. The spice level can be easily adjusted to accommodate all tastes. Don’t let the amount of spices scare you. You can easily adjust the spice level by using a small piece of jalapeno or taking it out completely. I used chicken thighs, but if dark meat is not your jam, feel free to substitute chicken breast or wings. The chicken should marinate for a minimum of 4 hours and can be left in the refrigerator overnight. Try not to skimp on the marinating, if possible, the longer the chicken thighs can soak up the marinade the more flavorful your Peruvian Chicken will turn out. 

Ingredients you will need to make Peruvian Chicken with green cilantro sauce

For the chicken

• Chicken Thighs Soy sauce 
• White sugar 
• Apple cider Vinegar 
• Olive oil
• Lime Juice
• Smoked Paprika
• Chili Powder  
• Garlic 
• Dried Oregano
• Salt and Pepper

for the green cilantro sauce

• Mayo
• Cilantro
• Jalapeno
• Lime Juice
• Red Wine Vinegar
• Salt and Pepper

How to make Peruvian chicken and green cilantro sauce step by step

STEP 1: Begin by making the marinade, combine soy sauce, white sugar, apple cider vinegar, olive oil, lime juice, smoked paprika, chili powder, garlic, dried oregano, salt, and pepper in a blender or food processor and blend until smooth. Alternatively, you can mix ingredients in a bowl.

STEP 2: Place the chicken in the bowl and toss the chicken in the marinade. Cover the bowl and place in the refrigerator for a minimum of 4 hours and up to 24 hours or overnight. 

STEP 3: After the chicken has marinated, preheat the oven to 425 degrees. Place the chicken on a foil-lined baking sheet and bake for 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit. 

STEP 4: While the chicken is baking make the green cilantro sauce by adding garlic, mayo, cilantro, jalapeno, and red wine vinegar into a food processor and blend until a smooth sauce forms. Season with Salt and Pepper to taste.

STEP 5: Take the chicken out of the oven and let rest for 5 minutes before serving. Serve with green cilantro sauce and enjoy!

notes for success

Chicken thighs are the best for roasting but if you prefer you can substitute the chicken breast for the thighs, the dish will come out great. Try and leave the chicken in the marinade for 4 hours or up to 12 hours. If you notice the skin on your chicken starting to char and burn you can cover your Peruvian chicken with a piece of foil. Taste your jalapeno before you add it to the green cilantro sauce. Jalapenos tend to be all over the board. They can either be fiery or super mild. 

storage

You can store your Peruvian chicken with green cilantro sauce in an airtight container for up to 4 days in the refrigerator.

Looking for more Chicken Recipes? Here are some more~

Sheet Pan Chicken Teriyaki with Broccoli

Sweet Thai Chicken and Peanuts

Chicken meatballs and orzo in Red Pepper Sauce

If you make this Peruvian Chicken with Green Cilantro Sauce recipe, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!