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One plate of Peruvian roast chicken: two charred golden-red spiced chicken thighs with roasted potato chunks, a lime wedge and a small ramekin of pale green creamy jalapeño sauce (AI-generated photo)

Takeout remakes · Peruvian

Peruvian Chicken with Green Sauce

Garlic-cumin roast chicken and creamy green sauce.

50 min total20 min activeMakes 4 plates
High-proteinMethod in Pro

Peruvian chicken shops marinate their birds in garlic, cumin, paprika and lime, then roast them until the edges char. Boneless thighs and potatoes on one sheet pan get you there in under an hour. The green sauce, jalapeño and cilantro whizzed with yogurt and a little mayo, is the part people come back for.

Ingredients

For 4 plates.

Chicken and potatoes

  • 2 lb boneless skinless chicken thighs
  • 1 1/2 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 2 tablespoons canola oil
  • 4 cloves garlic, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt

Green sauce

  • 2 jalapeños, roughly chopped
  • 1 cup fresh cilantro, packed
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 oz cotija cheese, crumbled
  • 1 tablespoon fresh lime juice
  • 1 clove garlic

Method

  1. Heat the oven to 450°F. Stir the oil, garlic, cumin, paprika, oregano, soy sauce, lime juice and salt together. Toss half with the potatoes on a sheet pan and the rest with the chicken.

  2. Roast the potatoes alone for 10 minutes.

    Oven 450°F

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Tips

  • The marinade can sit on the chicken overnight in the fridge for even more flavour.
  • Seed one jalapeño and leave the other whole for a sauce with medium heat.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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