This sheet pan Peruvian chicken thigh recipe is a weeknight-friendly spin on our beloved Peruvian Roast Chicken with Green Sauce—all the flavor, way less fuss. Marinate the night before, and dinner practically makes itself the next day!
An easier version of an iconic dish
Okay, let me take you back. Growing up, my dad used to bring home takeout from a Peruvian chicken spot near his work, and honestly? It was a BIG deal.
That juicy, deeply marinated chicken paired with rice, beans, plantains, and that tangy, spicy green sauce… I mean, come on. Everyone could agree on it (including my mom, who has always been biased towards Chinese food and can be very critical of any other cuisine), and it was just THE meal.
So when we posted our whole Peruvian Roast Chicken recipe back in 2016, it was a full circle moment. It remains one of my most-made recipes on the site—for weeknight family dinners, for friends coming over, and even for parties. I keep coming back to it, because it’s the kind of dish that feels special and impressive without being complicated.
That said, I get it—working with a whole chicken on a Tuesday night after work isn’t always the move. And that’s exactly where the humble bone-in, skin-on chicken thigh swoops in to save the day. It’s my favorite cut of chicken, full stop. They crisp up beautifully in the oven, stay incredibly juicy, and that golden, crackling skin? Chef’s kiss. Oh, and they’re cheaper than chicken breast.
I started shortcutting my own roast chicken recipe this way years ago—sometimes swapping in chicken leg quarters (they include the drumstick and are even more affordable). The sheet pan approach just makes everything easier and just as delicious.
I’m sharing this version because I really, truly want all of you to experience the magic of Peruvian chicken in all its glory—no excuses, no barriers.
Making This Dinner a Total Cinch
Ten minutes of prep the night before is all it takes. Mix together a handful of pantry spices with some vinegar and lemon juice—no chopping, no fuss—toss in your chicken thighs, and let the fridge do the work overnight.
The next day, the chicken goes on a sheet pan with some sliced onion and straight into the oven. While that’s roasting away and making your whole kitchen smell incredible, you’ve got enough time to get the rice going, blitz together the green sauce in the blender, and warm up some beans. Canned refried beans heated up on the stove? Also valid. No judgment here.
And just like that—a vibrant, satisfying, flavorful dinner is on the table. This is a regular in our rotation for a reason, and I genuinely think it’ll become one in yours too!
Sheet Pan Peruvian Chicken Recipe Instructions
In a large bowl, combine the garlic, cumin, paprika, oregano, salt, pepper, olive oil, vinegar, and both the zest and juice of the lemon. Add the chicken thighs to the bowl, and toss to coat. Cover the bowl with a plate, transfer to the fridge, and marinate overnight.
When ready to cook, preheat your oven to 400°F/200°C. Cover a baking sheet with foil for easy clean-up, and line it with parchment paper. Spread the onions out in one layer, and top with the marinated chicken thighs. Roast for 45 minutes.
While the chicken is roasting, prepare the sauce. Combine jalapeños, cilantro, garlic, mayonnaise, olive oil, lime juice, and vinegar in a blender or food processor. Turn on high speed and mix until smooth, scraping down the sides as necessary. Season to taste with salt and pepper.
Serve the chicken with the green sauce and onions, along with some steamed rice and stewed beans! Be sure to drizzle everything with some of the juices from the roasting pan.
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Recipe
Sheet Pan Peruvian Chicken Thighs
Ingredients
For the chicken:
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 lemon
- 8-10 bone-in skin-on chicken thighs (3.5-4 pounds)
- 1 large onion (sliced)
For the sauce:
- 2 whole jalapeños (roughly chopped)
- 1 cup fresh cilantro (leaves and stems)
- 2 cloves garlic
- ½ cup mayonnaise
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon distilled white vinegar
- salt and freshly ground black pepper
Instructions
- In a large bowl, combine the garlic, cumin, paprika, oregano, salt, pepper, olive oil, vinegar, and both the zest and juice of the lemon. Add the chicken thighs to the bowl, and toss to coat. Cover the bowl with a plate, transfer to the fridge, and marinate overnight.
- When ready to cook, preheat your oven to 400°F/200°C. Cover a baking sheet with foil for easy clean-up, and line it with parchment paper. Spread the onions out in one layer, and top with the marinated chicken thighs. Roast for 45 minutes.
- While the chicken is roasting, prepare the sauce. Combine jalapeños, cilantro, garlic, mayonnaise, olive oil, lime juice, and vinegar in a blender or food processor. Turn on high speed and mix until smooth, scraping down the sides as necessary. Season to taste with salt and pepper.
- Serve the chicken with the green sauce and onions, along with some steamed rice and stewed beans!
