Why I Love This Recipe

Bright, fresh, and packed with flavor, this is one of those dinners that never gets old. The chicken marinates in garlic, lime juice, soy sauce, paprika, cumin, and oregano, giving it a smoky, citrusy flavor with perfectly charred edges once it’s cooked. But the creamy green sauce is what keeps me coming back. Blended with cilantro, jalapeños, Greek yogurt, garlic, and fresh lime juice, it’s creamy, herby, a little spicy, and honestly good enough to drizzle on everything. Add a crisp veggie slaw on the side, and you have a colorful, high-protein meal that feels fresh, filling, and anything but boring.

Enjoying The Leftovers

This recipe is perfect for meal prep because every component holds up well in the fridge. Slice the chicken for salads, grain bowls, or wraps, and keep plenty of extra green sauce on hand because you’ll want to drizzle it over everything.

Storing

Store the chicken, green sauce, and slaw in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the vegetables stay crisp and the sauce fresh.

Reheating

Serve with rice, roasted potatoes, or warm tortillas for a heartier meal. Finish with extra green sauce, fresh cilantro, and a squeeze of lime for the best flavor.

Crispy grilled chicken sitting on top of a cutting board.
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Peruvian Chicken With Green Sauce and Veggie Slaw

This Peruvian Chicken with Green Sauce and Veggie Slaw features juicy chicken marinated in garlic, lime, soy sauce, and warm spices, paired with a creamy cilantro jalapeño sauce and a crisp veggie slaw. It's a fresh, flavor-packed, high-protein dinner that's perfect for busy weeknights or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • juice of 1/2 lime
  • 4 cloves garlic, minced
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the green sauce
  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup mayo
  • 1 cup cilantro
  • 3 green onions, green parts only
  • 2 jalapeños
  • 2 cloves of garlic
  • juice of 1/2 lime
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the slaw
  • 2 cups shredded green cabbage
  • 2 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 1/2 tbsp olive oil
  • 1 tbsp greek yogurt
  • 1 tsp honey
  • 1 small clove garlic, finely minced
  • salt and pepper to taste
For serving
  • Cooked rice or cauliflower rice
US – M

Instructions

  • In a small bowl, add all of the chicken marinade ingredients and whisk until combined. Place the chicken in a zip-lock bag or large bowl and pour the marinade over the top. Toss until the chicken is fully coated. Cover and refrigerate for at least 20 minutes to marinate.
  • While the chicken marinates, make the green sauce. Add all of the green sauce ingredients to a blender or food processor and blend on high until smooth. Pour into a bowl and set aside.
  • Once the chicken is done marinating, preheat a large skillet over medium-high heat. When hot, add the chicken, shaking off excess marinade. Cook for 4 to 5 minutes per side, undisturbed, until cooked through and nicely charred. Transfer to a cutting board and let rest.
  • To make the slaw, add the green cabbage, purple cabbage, carrots, red onion, and cilantro to a large bowl. In a separate small bowl, whisk together the lime juice, olive oil, Greek yogurt, honey, garlic, salt, and pepper. Pour the dressing over the veggies and toss until evenly coated.
  • Slice the chicken into strips. Assemble the bowls with rice (if using), a generous scoop of slaw, sliced chicken, and a drizzle of green sauce. Enjoy!

Equipment

mixing bowls
measuring cups
blender
cutting board
saute pan

Nutrition Per Serving

Calories: 468kcal | Carbohydrates: 18g | Protein: 39g | Fat: 27g | Fiber: 5g