This Peruvian Chicken Recipe is spiced with cumin and paprika and served with a crisp arugula-corn salad and a green sauce.
author’s note
Restaurant Flavor With Weeknight Ease!
I have a favorite spot for Peruvian chicken. The first time I had it, I could not stop thinking about the char, the spices, and that dreamy green sauce. I wanted the same vibe at home without roasting a whole bird (pollo a la brasa), so I built this quick, Peruvian-inspired version around boneless chicken and a blender sauce.
I tested the spice blend a few times until the cumin and paprika hit just right. I kept the green sauce creamy with a kick. Then I tossed arugula with corn for a sweet crunch. I knew it was a keeper when I found myself making it again two nights in a row.
How To Make This Peruvian Chicken Recipe
- Chicken: Pound chicken to make sure it’s even thickness so it cooks evenly.
- Make Green Sauce: Make it ahead of time. Letting it sit brings out the flavors.
- Grill Chicken: Oil the grill to prevent sticking.
- Prep Salad: Add dressing just before serving to keep it crisp.
- Serve: Serve chicken with salad and green sauce.
Featured Comment
We have eaten this out at restaurants before but I never thought I would be able to replicate the flavor and boy was I wrong! This recipe knocks it out of the park. It’s so good, thank you!
– Jen
The Best Green Sauce
- Jalapeños: Remove seeds and ribs for a milder sauce.
- Cilantro: You can use stems as well as the leaves, they blend well and add flavor.
- Garlic: Use fresh garlic for the best flavor.
- Olive Oil: Look for a extra virgin olive oil.
- Mayo: Regular or light mayo both work well.
- Yellow Mustard: Don’t skip, it balances the sauce.
- Lime Juice: Fresh-squeezed lime juice tastes best.
- Sour Cream: Greek yogurt can be swapped in a pinch.
How To Make It
Blend all ingredients until smooth. Let it sit for 15–30 mins to really bring out the flavor before serving.
Peruvian Chicken Recipe Tips For Success
- Pound the chicken so it cooks evenly and stays juicy.
- Chill the sauce for at least 15 minutes. It thickens and blooms.
- Dress the salad last so it stays crisp.
- Let the chicken rest under foil before slicing to keep the juices in.
- Salt to taste at the end. Lime and salt make the flavors pop.
Quick Tip
To keep grilled corn kernels from scattering, use a Bundt pan. Stand the cob in the center hole and slice downward—the kernels will collect in the pan!
Peruvian Side Dishes
- Try serving this Peruvian Chicken recipe over rice instead of with the salad!
- Add a hard-boiled egg (see my tutorial on this deviled egg recipe) to the dish.
- Add a side of beans.
- For a starchy side dish, try boiled potatoes tossed with butter and parsley (papitas al perejil).
- Another starchy side option: fries!
Storage
Store leftover Peruvian chicken, salad, and sauce separately in airtight containers. Refrigerate for up to 3 days.
Reheat chicken before serving, and toss the salad fresh to keep it crisp.
More Delicious Chicken Meals:
Flavorful Peruvian Chicken Recipe
Ingredients
- 2 ears fresh corn
- 1 large red bell pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 2 teaspoons honey
- 2 tablespoons olive oil
- 3 to 4 ounces arugula
- Cotija cheese optional
- 1 large avocado optional, thinly sliced or chopped
- 2 to 3 large jalapeños coarsely chopped, see note 1
- 1 cup cilantro lightly packed and coarsely chopped; some stems are fine
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1/2 cup mayo
- 1/2 tablespoon yellow mustard
- 1 tablespoon lime juice
- 1/4 cup sour cream
Instructions
- In a small bowl, whisk together lime juice, honey, 1 clove of minced garlic, olive oil, smoked paprika, ground cumin, and dried oregano. Season to preference with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (not super flat, just even in thickness). Place prepared chicken in a large plastic bag and pour the marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If possible, make the green sauce now too, so it has a chance to sit and flavors can intensify.
- Preheat a grill or grill pan to medium-high heat (about 400°F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Grill pan: add 1 tablespoon oil to the pan. Place marinated chicken on the grill. Discard any leftover marinade. Grill 10–12 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is 165°F.
- Salad: Grill the corn on the cob and red pepper (see note 2). In a mason jar, add red wine vinegar, lime juice, honey, olive oil, and salt/pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Shake to combine. In a bowl, toss the arugula, corn cut off the grilled cob (slightly cooled), and chopped bell pepper. Add dressing right before serving (you may not use all the dressing, but I like a generous amount). Toss to combine and taste for seasoning.
- Sauce: In a high-powered blender, add jalapenos, cilantro, garlic, olive oil, mayo, mustard, lime juice, and sour cream. Season to taste with salt and pepper (I add 1/2 teaspoon salt and a pinch of pepper). Blend until smooth. Taste and adjust to preference. Note: the heat increases as the sauce sits.
- Serve grilled chicken alongside a generous helping of salad. Sprinkle cheese on top. Add sliced avocado if desired. Serve with a side of green sauce or drizzle it over everything.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for a phenomenal recipe! Making this on repeat with my own twists. In green sauce I reduce cilantro add green onion so my cilantro hater can partake and swap out the mayo for half greek yogurt half sour cream to cut back fat. For the salad I toss my corn in sweetner, salt & pepper and skip the dressing to simplify since we have the green sauce to top with and use romaine, cilantro, cucumber & cherry tomato instead of arugula & roasted pepper. For the protein I do love it with the chicken breasts as written but skinless salmon is also phenomenal prepared with this marinade for a change. I serve with roasted sweet potato wedges with flakey sea salt and rolls for my kids.
Delish! I am so thrilled to hear this! Thanks so much for your comment Emiline! 🙂
Tasty chicken marinade. I didn’t make all the elements of this recipe, just the chicken part. It was super flavorful and such a great lime tast to it.
So thrilled to hear this! Thanks Jenn! 🙂