Simple Peruvian Chicken Marinade

I’ve been making this Peruvian chicken marinade on repeat lately, and I’m honestly obsessed with how the cumin and garlic create such an incredible flavor. It’s one of those recipes that looks fancy but comes together in minutes, and the marinade does all the heavy lifting to give you juicy, flavorful chicken every single time. Trust me, once you try this, it’ll become your new go-to weeknight dinner!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 170-190 g
• Fat: 110-125 g
• Carbohydrates: 15-25 g

Ingredients

For the chicken:

• 2 lb chicken thighs

For the marinade:

• 6 garlic cloves (freshly minced)
• 1/3 cup soy sauce
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1/2 tsp black pepper
• 1 tsp honey

For the green sauce:

• 3 jalapeños (seeded and roughly chopped)
• 1 cup fresh cilantro
• 2 green onions
• 3 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 tsp granulated sugar

Step 1: Prepare the Peruvian Marinade and Green Sauce

• 6 garlic cloves, minced
• 1/3 cup soy sauce
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1/2 tsp black pepper
• 1 tsp honey
• 3 jalapeños, seeded and roughly chopped
• 1 cup fresh cilantro
• 2 green onions
• 3 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 tsp granulated sugar

Start by making the flavorful marinade that will be the foundation of your dish.

Mince 6 garlic cloves finely and combine them in a blender with soy sauce, 3 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and black pepper.

Blend until smooth, then stir in the honey until fully incorporated.

In a separate bowl, prepare the green sauce by blending 3 garlic cloves, seeded jalapeños, fresh cilantro, and green onions until you reach a chunky-textured sauce.

Whisk together mayonnaise, Greek yogurt, 2 tablespoons lime juice, salt, black pepper, and granulated sugar, then slowly drizzle in 2 tablespoons olive oil while whisking to emulsify.

Fold the blended jalapeño-cilantro mixture into the mayo base until combined.

I like to make both the marinade and sauce ahead of time so they're ready to use when you need them.

Step 2: Marinate the Chicken

• 2 lb chicken thighs
• Peruvian marinade from Step 1

Pat the 2 lb chicken thighs dry with paper towels to help the marinade adhere better.

Place the chicken in a large zip-top bag or container and pour the Peruvian marinade from Step 1 over it, making sure all pieces are coated.

Seal the bag and refrigerate for at least 8 hours, though 24 hours will give you deeper, more developed flavors.

If using a container, turn the chicken pieces halfway through marinating to ensure even coverage.

Step 3: Cook the Chicken (Grill or Oven Method)

• marinated chicken thighs from Step 2

Remove the marinated chicken from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature.

For grilling: Heat your grill to 350°F, then grill the chicken thighs 5-6 minutes per side until the internal temperature reaches 165°F.

For baking: Preheat your oven to 500°F, transfer the chicken and marinade to a baking pan with 1 cup water, bake uncovered for 30 minutes, then cover tightly with foil and bake for 15 minutes more until the internal temperature reaches 165°F.

I find that the oven method keeps the chicken more consistently juicy, while grilling gives you better browning and char flavor.

Step 4: Rest and Serve

• cooked chicken thighs from Step 3
• green sauce from Step 1

Let the cooked chicken rest for 5 minutes before serving—this allows the juices to redistribute and keeps the meat tender.

Serve the chicken warm with the green sauce from Step 1 on the side for dipping or drizzled over the top.

Simple Peruvian Chicken Marinade

Delicious Simple Peruvian Chicken Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the chicken

• 2 lb chicken thighs

For the marinade

• 6 garlic cloves (freshly minced)
• 1/3 cup soy sauce
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1/2 tsp black pepper
• 1 tsp honey

For the green sauce

• 3 jalapeños (seeded and roughly chopped)
• 1 cup fresh cilantro
• 2 green onions
• 3 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 tsp granulated sugar

Instructions

 

• Start by making the flavorful marinade that will be the foundation of your dish. Mince 6 garlic cloves finely and combine them in a blender with soy sauce, 3 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth, then stir in the honey until fully incorporated. In a separate bowl, prepare the green sauce by blending 3 garlic cloves, seeded jalapeños, fresh cilantro, and green onions until you reach a chunky-textured sauce. Whisk together mayonnaise, Greek yogurt, 2 tablespoons lime juice, salt, black pepper, and granulated sugar, then slowly drizzle in 2 tablespoons olive oil while whisking to emulsify. Fold the blended jalapeño-cilantro mixture into the mayo base until combined. I like to make both the marinade and sauce ahead of time so they're ready to use when you need them.
• Pat the 2 lb chicken thighs dry with paper towels to help the marinade adhere better. Place the chicken in a large zip-top bag or container and pour the Peruvian marinade from Step 1 over it, making sure all pieces are coated. Seal the bag and refrigerate for at least 8 hours, though 24 hours will give you deeper, more developed flavors. If using a container, turn the chicken pieces halfway through marinating to ensure even coverage.
• Remove the marinated chicken from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. For grilling: Heat your grill to 350°F, then grill the chicken thighs 5-6 minutes per side until the internal temperature reaches 165°F. For baking: Preheat your oven to 500°F, transfer the chicken and marinade to a baking pan with 1 cup water, bake uncovered for 30 minutes, then cover tightly with foil and bake for 15 minutes more until the internal temperature reaches 165°F. I find that the oven method keeps the chicken more consistently juicy, while grilling gives you better browning and char flavor.
• Let the cooked chicken rest for 5 minutes before serving—this allows the juices to redistribute and keeps the meat tender. Serve the chicken warm with the green sauce from Step 1 on the side for dipping or drizzled over the top.