• Step 1: In a large resealable bag or shallow baking dish, combine the chicken, olive oil, lime juice, garlic, cumin, oregano, salt, and pepper. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 24 hours.
• Step 2: Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a large, rimmed baking sheet, making sure they are not overcrowded.
• Step 3: Bake the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. Flip the chicken halfway through the cooking time for even browning.
• Step 4: While the chicken is baking, prepare the green sauce. In a food processor or blender, combine the cilantro, parsley, jalapeño, Greek yogurt, mayonnaise, lime juice, garlic, and salt. Blend until smooth and creamy.
• Step 5: Serve the baked Peruvian chicken warm, with the creamy green sauce on the side for dipping or drizzling over the top. Enjoy!