Recipe by Sima Kazarnovsky

Peruvian Chicken with Jalapeño Green Sauce

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Meat Meat
Easy Easy
4-6 Servings


- Egg

The sauce is definitely the main character in this story. Don’t drizzle — pour this stuff all over your chicken. When you’re done, pour it on your salad tomorrow for lunch. And when it comes to snack time, use it as a dip for your veggies. And when it runs out, cry. I’m kidding, don’t cry. Just make some more.


Peruvian Chicken

  • 6 skinless chicken thighs

  • 24 ounces (680 grams) fresh or Beleaves Frozen Cauliflower

  • 2 large red onions, cut into chunks

  • 5 tablespoons Gefen Olive Oil

  • 3–4 tablespoons freshly squeezed lemon juice

  • 1 tablespoon onion powder

  • 1 tablespoon oregano

  • 1 teaspoon smoked paprika

  • 1 teaspoon paprika (add an additional teaspoon if not using smoked paprika)

  • 1/2 teaspoon cayenne pepper

  • 1 and 1/2 teaspoons salt

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

Jalapeño Green Sauce

  • 1/2 cup chopped cilantro leaves or 12 cubes frozen cilantro

  • 1/2–1 jalapeño pepper (deseed it if you don’t like it too spicy)


Prepare the Peruvian Chicken


Place the chicken, cauliflower, and onions in a large bowl. Set aside.


Place the rest of the ingredients in a bowl and mix. Pour over the chicken and vegetables and toss until everything is coated. Marinate for at least one hour (longer is better).


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).


Place chicken and vegetables on a sheet pan and spread out in one layer. If you need to separate it between two sheet pans, do so. Bake for one hour, shaking the pan halfway through to get an even char.

Prepare the Jalapeño Green Sauce


Place all ingredients in a jar.


Using an immersion blender, blend until the sauce is completely smooth.

To Serve


Heavily drizzle everything in the sheet pan with the jalapeño green sauce. Alternatively, use the sauce as a dip. Or do both!


Feel free to use chicken on the bone for the Peruvian chicken. Just make sure to bake it for longer.


Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.

Peruvian Chicken with Jalapeño Green Sauce

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Karen Johnson
Karen Johnson
7 days ago

I made this with boneless Turkey thigh pieces and it was beyond delicious. I de-seeded the jalapeño because we don’t like spicy food and the sauce was perfect. I wish I doubled it. It enhanced the meat (we we ate over rice) but it was also good as a dip for challah or on rice without the meat. This was really so, so good. A flavor bomb with a really fresh, different combination. Kid and adult approved, highly recommend