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.  

Peruvian Chicken with Green Cilantro Sauce

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. The spice level can be easily adjusted to accommodate all tastes. You can easily adjust the spice level by using a small piece of jalapeno or taking it out completely. The chicken should marinate for a minimum of 4 hours and can be left in the refrigerator overnight.

Ingredients Needed 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

Notes for success~

• Chicken thighs are the best for roasting, but if you prefer, you can substitute the chicken breast for the thighs.
• Try to 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. 
• You can store your Peruvian chicken with green cilantro sauce in an airtight container in the refrigerator for up to 4 days.

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 my Peruvian Chicken 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!

Print Recipe

5 from 4 votes

Peruvian Chicken with Green Cilantro Sauce

Add some flavor to your dinner with this tasty, tender baked chicken recipe. Top the Peruvian chicken with the spicy cilantro green sauce and you will want to make this dish again and again.

Prep Time4 hours hrs

Cook Time45 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Author: Jennifer Struss

Ingredients

Peruvian Chicken Marinade

• 4 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

• ½ Cup Mayonnaise
• 1 Jalapeno
• ½ Juice from Half a Lime
• 2 Cloves of Garlic
• 1 Cup or a Large Handful of Fresh Cilantro
• 1 tbsp Red Wine Vinegar

Instructions

• 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 process and blend until smooth. Season with salt and pepper to taste. Alternatively, you can mix ingredients in a bowl.
• 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.
• After the chicken has marinated. Preheat the oven to 425 degrees. Place chicken on a foil-lined baking sheet and bake for 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
• 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.
• Remove the chicken out of the oven and let it rest for 10 minutes before serving. Serve with green cilantro sauce and enjoy!

Notes

The longer the chicken has to marinade the more flavorful it will come out. Don’t let your chicken Marinade longer than 24 hours. Your chicken may take longer or shorter to cook depending on the size of your chicken and oven. Start checking the internal temperature of the chicken for around 40 minutes if the internal temperature reads 165 degrees F your chicken is done. If you don’t love spice remove the ribs and seeds from the jalapeno before you add it to your green sauce.