Peruvian Chicken Thighs with Green Sauce

This Peruvian Chicken Thighs with Green Sauce recipe features a smoky citrus marinade, oven-roasted chicken, crispy potatoes, and a vibrant creamy aji verde sauce.

If you love bold, bright, can’t-stop-eating-it chicken dinners, then these Peruvian Chicken Thighs with Green Sauce need to be on your meal plan ASAP. The chicken is marinated in a smoky, citrusy Peruvian chicken marinade, roasted until caramelized and golden, and served with the most addictive creamy green sauce (aji verde) that completely makes the dish.

It’s easy enough for weeknights, impressive enough for guests, and one of the best Peruvian chicken recipes you can make at home. My family is obsessed – and I’m willing to bet yours will be too.

This version is written for the oven, but I’m also sharing variations for grilling, stovetop, and air fryer Peruvian chicken thighs so you can make it year-round.

• Everything cooks on one sheet pan
• The marinade takes just minutes to mix
• The sauce is creamy, herby, a little spicy, and ridiculously good
• Works with chicken thighs, chicken breasts, and can be made into Peruvian chicken tacos
• The leftovers make an amazing next-day lunch

For the Peruvian Chicken Thighs

• Chicken thighs (boneless, skinless)
• Olive oil
• Lime juice
• Soy sauce
• White vinegar
• Garlic
• Cumin
• Smoked paprika
• Oregano
• Chili powder or aji amarillo paste
• Salt & black pepper

For the Roasted Potatoes (optional but recommended)

• Baby gold potatoes
• Olive oil
• Garlic powder
• Smoked paprika
• Salt + pepper

For the Green Sauce (Aji Verde-Style)

• Fresh cilantro
• Jalapeño or serrano
• Garlic
• Mayonnaise or Greek yogurt
• Lime juice
• White vinegar
• Olive oil
• Parmesan cheese (optional)
• Salt

Check out the recipe card below for the full ingredient and quantity list.

Make the Peruvian Chicken Marinade

Whisk together the olive oil, lime juice, soy sauce, vinegar, minced garlic, cumin, smoked paprika, oregano, chili powder, salt, and pepper. This is the classic flavor base for Peruvian chicken thighs – smoky, tangy, garlicky, and deeply savory.

Add the chicken and toss to coat. Let it marinate for at least 30 minutes, or ideally overnight.

Prep the Potatoes

On a sheet pan, toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread into an even layer.

Add the Chicken Thighs

Nestle the marinated chicken thighs around the potatoes, pouring any extra marinade on top. This helps everything caramelize in the oven.

Roast

Bake at 425°F for 35–40 minutes, flipping the chicken once. The thighs should be golden, tender, and lightly charred on the edges. For extra crispiness, broil the last 2–3 minutes.

Blend the Green Sauce

In a blender, combine cilantro, jalapeño, garlic, mayo/yogurt, lime juice, vinegar, olive oil, Parmesan, and salt. Blend until smooth and vibrant green. Adjust with water for a thinner drizzle. This sauce is magic. Save extra for dipping potatoes, drizzling over bowls, or spooning onto tacos.

Serve

Plate the roasted chicken and potatoes, drizzle everything with green sauce, and serve with lime wedges. Add a simple salad or rice on the side for a complete meal.

Use thighs for maximum flavor

Thighs stay juicy and soak up the marinade beautifully, but you can easily make Peruvian chicken breasts if you prefer lighter meat (just reduce cooking time).

Don’t skip the lime

Acid is essential for authentic Peruvian-style chicken — it brightens the whole dish.

Blend the sauce on high

Aji verde should be smooth and creamy, not chunky.

Let the chicken marinate longer for deeper flavor

Overnight = restaurant-level results.

Air Fryer Peruvian Chicken Thighs

Air fry at 380°F for 14–16 minutes, flipping halfway. They get beautifully crispy with zero effort.

Grilled Peruvian Chicken

Grill over medium-high heat 5–6 minutes per side until charred and cooked through.

Stovetop Peruvian Chicken

Sear in a hot skillet until browned, then reduce heat and cover to finish cooking.

Peruvian Chicken Tacos

Slice the roasted chicken, tuck it into warm tortillas, add cabbage slaw, avocado, and plenty of green sauce.
(SO good.)

Swap the potatoes for rice or quinoa

Perfect for meal prep or bowls.

• Lime rice or coconut rice
• Roasted corn
• Grilled veggies
• Black beans
• Simple cucumber salad

• Refrigerate chicken up to 4 days
• Store green sauce separately
• Reheat gently in a skillet or 350°F oven
• Leftovers make incredible bowls or wraps

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Chicken Spiedini Skewers

Chicken Tender Tacos with Cilantro Lime Elote

Air-Fried Chicken Parmesan

Peruvian Chicken Thighs with Green Sauce

Taylor Jackzen

These Peruvian Chicken Thighs with Green Sauce are smoky, citrusy, perfectly tender, and served with the most addictive creamy aji verde. Marinated, oven-roasted, and paired with crispy potatoes, this easy Peruvian chicken recipe brings bold, restaurant-style flavor to your own kitchen.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4

Ingredients

  

For the Chicken

• 2-2.5 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 4 cloves garlic minced
• 1 tbsp cumin
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1-2 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper

For the Potatoes

• 1.5-2 lbs baby gold potatoes diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & pepper to taste

For the Green Sauce

• 1 cup cilantro packed
• 1 jalapeño seeded for mild, keep seeds for heat
• 1-2 cloves garlic
• ½ cup mayonnaise or Greek yogurt
• 2 tbsp lime juice
• 1 tbsp white vinegar
• 1-2 tbsp olive oil
• ¼ cup Parmesan cheese optional
• ¼ tsp salt more to taste

Instructions

 

• In a large bowl, whisk together olive oil, lime juice, soy sauce, vinegar, garlic, cumin, smoked paprika, oregano, chili powder/aji amarillo, salt, and pepper.
• Add chicken thighs and toss to coat. Marinate for at least 30 minutes (or up to overnight for deeper flavor).
• Preheat oven to 425°F.
• On a large sheet pan, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in an even layer.
• Nestle the marinated chicken thighs among the potatoes on the same sheet pan (or use two pans if crowded – you want everything to roast, not steam).
• Pour any extra marinade over the chicken.
• Roast for 35–40 minutes, flipping the chicken halfway, until the thighs are caramelized on the edges and the potatoes are golden and tender.
• For extra browning: broil for 2–3 minutes at the end.
• While everything roasts, blend all sauce ingredients until smooth: cilantro, jalapeño, garlic, mayo, lime juice, vinegar, olive oil, Parmesan, and salt.
• Plate the roasted chicken and potatoes and drizzle generously with green sauce. Serve extra sauce on the side for dipping.