15-Minute Peruvian Chicken with Creamy Avocado Green Sauce

Name: 15-Minute Peruvian Chicken with Creamy Avocado Green Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Pounds Boneless Skinless Chicken Thighs; 3 Cloves Garlic (minced); 1 Lime (juiced); 2 Tablespoons Paprika; 1 ½ Teaspoon Cumin; 1 ½ Teaspoon Kosher Salt; 1 Teaspoon Ground Black Pepper; 3 Tablespoons Extra Virgin Olive Oil; 1 ¼ Cups Non Fat Plain Greek Yogurt; 1 Avocado; 2 Limes (juiced); ½ cup Fresh Cilantro (handful!); 1 Jalapeno (roughly chopped and seeds removed); ½ Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper

This 15-Minute Peruvian Chicken with Creamy Avocado Green Sauce is juicy, warmly spiced, and ready in under 15 minutes thanks to the air fryer (oven instructions included too). The tangy, protein-packed green sauce really takes it over the top, whether you pour it over the chicken, use it as a dip, or spoon it over rice. It’s going into my weekly rotation, and I have a feeling it’ll end up in yours too.

A platter of seasoned chicken pieces garnished with cilantro and lime wedges, served with a bowl of green dipping sauce and a fork on the side.

Friends, if you know me, you know I’m all about meals that don’t require a ton of effort but still deliver on flavor, and this Peruvian Chicken is exactly that. The chicken gets coated in a warm, smoky spice blend, and the whole thing goes straight into the air fryer while I throw the sauce together in the blender. Fifteen minutes later, dinner’s done.

The green sauce is a real winner here. It’s got that tangy, herby, slightly spicy thing going on thanks to the cilantro and jalapeño, and the Greek yogurt keeps it creamy while adding a solid protein boost. I make extra to keep in the fridge all week and end up putting it on grain bowls, eggs, and roasted veggies too.

And if stovetop meals stress you out when you’ve got people coming over, this is a good one to have on hand. Both the air fryer and oven methods are hands-off once the chicken goes in, so you’re not standing over a pan while your guests are in the kitchen. Set a timer, make the sauce, and you’re done.

Raw chicken, spices, garlic, olive oil, limes, cilantro, avocado, jalapeño, salt, pepper, and a bowl of yogurt are arranged on a pink countertop with a yellow checkered napkin. — *To make this, you’ll need chicken thighs, garlic, lime juice, paprika, cumin, kosher salt, black pepper, olive oil, non fat plain greek yogurt, avocado, cilantro, and jalapeno.*

A bowl of creamy green sauce with a spoon, surrounded by lime halves, garlic, cilantro, spices, and jalapeno on a pink surface. — *To make this, you’ll need chicken thighs, garlic, lime juice, paprika, cumin, kosher salt, black pepper, olive oil, non fat plain greek yogurt, avocado, cilantro, and jalapeno.*

What You Need to Make This 15-Minute Peruvian Chicken with Creamy Avocado Green Sauce

Chicken Thighs: Boneless, skinless chicken thighs stay juicy and tender even with a quick cook time, unlike chicken breast, which can dry out fast in the air fryer. You’ll need roughly 6-8 thighs depending on size.
Garlic: Fresh minced garlic adds a punch of savory flavor to the chicken marinade.
Lime Juice: You’ll need fresh lime juice for both the chicken marinade and the green sauce, and it adds the perfect bright, tangy contrast to the warm spices.
Paprika: Paprika gives the chicken that classic Peruvian-inspired color and a warm, slightly smoky flavor without adding heat.
Cumin: Cumin adds an earthy, slightly nutty depth that pairs perfectly with the paprika.
Kosher Salt: You’ll need kosher salt for both the chicken and the sauce to bring all the flavors together.
Black Pepper: Adds a little bite that balances out the richer, creamier elements of this dish.
Olive Oil: Olive oil helps the spices stick to the chicken and keeps everything from drying out in the air fryer.
Non-Fat Plain Greek Yogurt: This is where a lot of the protein in this recipe comes from. It keeps the sauce creamy without needing any mayo or sour cream.
Avocado: Avocado adds richness and that classic creamy texture to the green sauce.
Cilantro: A full handful of fresh cilantro is what gives this sauce its signature herby, vibrant flavor.
Jalapeño: Roughly chopped jalapeño (seeds removed) adds a gentle kick to the sauce without overwhelming it. Leave a few seeds in if you like things spicier.

A hand sprinkles seasoning onto raw, marinated chicken pieces in a glass bowl on a kitchen counter with a yellow checkered cloth, spices, and a citrus reamer nearby. — *In a large bowl, combine the chicken thighs with the garlic, lime juice, paprika, cumin, salt, pepper, and olive oil. Toss everything together until the chicken is well coated in the seasoning.*

How to Make This 15-Minute Peruvian Chicken

Start by making the sauce, since it needs no cook time and can hang out in the fridge while the chicken cooks. Add the Greek yogurt, avocado, lime juice, cilantro, jalapeño, salt, and pepper to a food processor or small blender. Blend until smooth and creamy, then taste and adjust the seasoning as needed. Set it aside.

Next, make the chicken. In a large bowl, combine the chicken thighs with the garlic, lime juice, paprika, cumin, salt, pepper, and olive oil. Toss everything together until the chicken is well coated in the seasoning.

For the air fryer method: arrange the chicken thighs in a single layer in the air fryer basket and cook at 400°F for 10-12 minutes, until cooked through and slightly charred at the edges.

For the oven method: line the chicken up on a parchment-lined baking sheet and bake at 375°F for 15-16 minutes. Finish it off by broiling on high for 1-2 minutes at the end to get a little color and char.

Once the chicken is done, serve it warm with the creamy avocado green sauce poured on top or on the side for dipping.

Seasoned raw chicken thighs arranged on a metal rack, ready for cooking. Fresh limes, cilantro, a yellow-checked napkin, and bowls are visible around the rack on a light-colored surface. — *For the air fryer method: arrange the chicken thighs in a single layer in the air fryer basket and cook at 400°F for 10-12 minutes*.

A platter of grilled chicken garnished with cilantro and lime wedges, with a hand dipping a piece into a bowl of creamy green sauce. — *For the air fryer method: arrange the chicken thighs in a single layer in the air fryer basket and cook at 400°F for 10-12 minutes*.

Frequently Asked Questions

Can I make any of this ahead of time?

Yes! The chicken can be marinated up to 24 hours in advance. The green sauce also holds up well in the fridge for up to 3 days, so you can make it ahead and just cook the chicken when you’re ready to eat.

Can I make the sauce dairy-free?

Yes, you can swap the Greek yogurt for a plain, unsweetened dairy-free yogurt alternative. The texture will be slightly different, but it’ll still be creamy and delicious.

How spicy is the green sauce?

It’s mild to medium, depending on your jalapeño. Removing the seeds keeps it gentle, so if you want more heat, leave a few seeds in or add a second jalapeño.

What should I serve this with?

This chicken is great over rice, in a bowl with roasted veggies, tucked into a wrap, or even on top of a salad. The sauce makes almost anything taste better.

How do I store and reheat leftovers?

Store the chicken and sauce separately in airtight containers in the fridge for up to 4 days. Reheat the chicken in the air fryer or a skillet to keep it from drying out, and add the sauce fresh once it’s warmed.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!