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Peruvian chicken, rice, avocado and green sauce in a pink bowl.
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Peruvian Chicken Thighs

Easy Peruvian Chicken Thighs are made with simple supermarket ingredients, yet deliver bold, irresistible flavor. Serve them with the creamy, vibrant green sauce that takes it to the next level—you’ll want to drizzle it on everything! Perfect for the air fryer or the grill.
Course Dinner
Cuisine American
Keyword peruvian chicken, peruvian chicken thighs
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 4 hours
Total Time 4 hours 45 minutes
Servings 4 Servings
Calories 556kcal
Author Maria Doss

Equipment

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 2 teaspoons soy sauce
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon ground coriander

Sauce

  • 2 large jalapenos remove seeds & ribs
  • 2 scallions use only the green part
  • 1 cup cilantro
  • 1 large garlic
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste

Instructions

  • Place chicken in a large bowl and add all remaining ingredients (under chicken).
    chicken thighs in a glass bowl.
  • Mix well until thoroughly combined. Place in the refrigerator and allow to marinate for 6 to 12 hours.
    peruvian chicken thighs in a glass bowl.

Air fry

  • Preheat air fryer to 380°F. Place the chicken, smooth side down and cook for 5 minutes. Flip the chicken and continue cooking for 6 additioanl minutes.
    3 chicken thighs in an air fryer basket.

Grill

  • Preheat a grill to medium-high heat. Place chicken, smooth side down and cook for about 6 minutes. Flip and continue cooking for an additional 5 to 7 minutes or until chicken reaches 165°F.
    3 chicken thighs on a grill pan.

Sauce

  • Add all the sauce ingredients to a blender and blend until well combined. For best results, don’t over-blend—the sauce is more flavorful and visually appealing with tiny specks of green still visible.
    green sauce in a blender.
  • Serve the chicken with a generous drizzle of the vibrant green sauce—I paired mine with cilantro lime rice, and it was a perfect match!
    Peruvian chicken, rice, avocado and green sauce in a pink bowl.

Notes

Use more or less jalapenos based on your spice tolerence.
Not sure if the chicken’s done? Use a meat thermometer—thighs are fully cooked at 165ºF.
The sauce can be refrigerated for up to a day.

Nutrition

Serving: 1 Serving | Calories: 556kcal | Carbohydrates: 6g | Protein: 47g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 1140mg | Potassium: 740mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 3mg