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Peruvian Chicken Drumsticks Recipe – Easy Oven-Baked with Spicy Avocado Sauce

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Juicy, oven-baked Peruvian chicken drumsticks marinated in smoky spices and citrus, served with a creamy, spicy avocado cilantro sauce. This easy recipe brings bold, comforting flavors to your table with minimal prep and simple ingredients.

Ingredients

Scale
  • 2 lbs (about 8) chicken drumsticks, skin-on
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • Juice and zest of 2 limes (about 4 tbsp juice)
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp ground coriander (optional)
  • 1–2 tsp sugar or honey
  • For the Spicy Avocado Cilantro Sauce:
  • 1 ripe avocado, pitted and peeled
  • 1 cup packed fresh cilantro leaves and stems
  • 1 small jalapeño or 1/2 serrano chili, seeded
  • 2 garlic cloves
  • Juice of 1 lime (about 2 tbsp)
  • 3 tbsp plain Greek yogurt or sour cream (or dairy-free yogurt)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt (plus more to taste)
  • 2–3 tbsp water (to thin, as needed for blending)

Instructions

  1. In a large bowl, whisk together olive oil, minced garlic, lime juice and zest, cumin, smoked paprika, dried oregano, salt, black pepper, chili powder, coriander (if using), and sugar or honey.
  2. Add chicken drumsticks and toss to coat well. Cover and marinate in the fridge for at least 30 minutes, or up to 12 hours. (A quick 15-minute soak works if short on time.)
  3. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. If using, place a wire rack on top and lightly grease it.
  4. Remove chicken from marinade, letting excess drip off. Arrange drumsticks in a single layer on the prepared baking sheet.
  5. Bake for 35–40 minutes, turning once halfway, until skin is deep golden and juices run clear (internal temp should reach 175°F/80°C). Broil for 2–3 minutes at the end if extra crispiness is desired.
  6. While chicken bakes, combine avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, olive oil, and salt in a blender or food processor. Blend until smooth, scraping down sides as needed.
  7. Add water, 1 tbsp at a time, until sauce is pourable but thick. Taste and adjust salt or lime juice as needed. For more heat, add chili seeds or a pinch of cayenne.
  8. Transfer baked drumsticks to a platter. Drizzle with avocado cilantro sauce or serve sauce on the side. Garnish with extra cilantro or lime wedges if desired.

Notes

For best flavor, marinate chicken overnight. Pat drumsticks dry before marinating for crispier skin. If you don’t have a wire rack, flip drumsticks halfway for even browning. Sauce can be made ahead and kept airtight with plastic wrap pressed onto the surface. Adjust chili in sauce for desired heat. Substitute parsley for cilantro if needed. For dairy-free, use coconut yogurt in the sauce.

Nutrition

Keywords: Peruvian chicken, oven-baked drumsticks, spicy avocado sauce, easy chicken recipe, gluten-free, weeknight dinner, cilantro sauce, healthy chicken, Latin American, family meal

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