Name: Peruvian Chicken with Green Sauce That's Bursting with Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 525 min
Ingredients: 1.5 lbs Chicken Thighs (boneless, skinless) (Substitute with chicken breasts for a leaner option.); 5 cloves Garlic (peeled) (Essential for aromatic depth.); 1/3 cup Soy Sauce (Opt for low-sodium for a lighter touch.); 2 tablespoons Lime Juice (Fresh is best!); 1 tablespoon Extra Virgin Olive Oil (Avocado oil is a great alternative.); 2 teaspoons Cumin (Coriander works as a substitute if desired.); 1 teaspoon Paprika (Smoked paprika gives extra flavor.); 1/2 teaspoon Dried Oregano (Fresh can be used if available.); to taste Black Pepper (Finishing touch for seasoning.); 3 Jalapeños (seeded and chopped) (Adjust based on heat preference.); 1 cup Fresh Cilantro Leaves (Parsley is a mild alternative.); 2 Green Onions (chopped - green parts only) (Subtle onion flavor.); 2 cloves Garlic (peeled) (More garlicky goodness.); 1/2 cup Mayonnaise (Greek yogurt gives a tangy twist.); 1/4 cup Greek Yogurt (Substitute with sour cream for a different flavor.); 1 tablespoon Additional Lime Juice (Boosts freshness in the sauce.); 1/2 teaspoon Salt (Adjust to taste.); 1/4 teaspoon Black Pepper (Perfects the seasoning.)

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The aroma of marinated chicken wafting through the air transports me straight to the heart of Peru, a land brimming with vibrant flavors and culinary traditions. Today, I’m excited to share my version of Peruvian Chicken with Green Sauce, a dish that has become a staple in my home. This recipe features succulent chicken thighs, marinated to juicy perfection, paired with a creamy, zesty aji verde sauce that elevates the entire meal. It’s perfect for busy weeknights or when entertaining guests, guaranteeing smiles around the table. Not only is this dish quick to prepare, but it also offers a delightful twist on traditional chicken recipes. Ready to unlock the wonders of Peruvian cuisine? Let’s dive in!

Why is this chicken recipe a must-try?

Juicy Perfection: The marinating process ensures the chicken thighs are incredibly tender and packed with flavor.
Creamy Contrast: The aji verde adds a rich and zesty twist, making each bite a delightful experience.
Quick Prep Time: This recipe is easy to execute, perfect for those busy weeknights when you want something special.
Crowd-Pleasing: Serve it with rice or salad, and watch your family and friends rave about this spectacular meal! You can also explore variations like Tandoori Chicken Tikka to keep things exciting.
Nutritional Boost: With a hearty protein content, this dish provides the energy needed for busy schedules.
Get ready to impress with flavors that transport you right to Peru!

Peruvian Chicken with Green Sauce Ingredients

• For those eager to recreate this vibrant dish at home.

For the Chicken Marinade

Chicken Thighs (boneless, skinless) – The star protein; feel free to substitute with chicken breasts for a leaner option.
Garlic (5 cloves, peeled) – Essential for aromatic depth in the marinade; no substitutes recommended.
Soy Sauce (1/3 cup) – Provides umami and saltiness; opt for low-sodium for a lighter touch.
Lime Juice (2 tablespoons) – Brightens the dish and aids marination; fresh is best!
Extra Virgin Olive Oil (1 tablespoon for chicken) – Adds richness; avocado oil is a great alternative.
Cumin (2 teaspoons) – Introduces a warm, earthy flavor; coriander works well as a substitute if desired.
Paprika (1 teaspoon) – Enhances depth; smoked paprika gives an extra layer of flavor.
Dried Oregano (1/2 teaspoon) – Adds an herbaceous note; feel free to use fresh if available.
Black Pepper – A finishing touch to enhance overall seasoning.

For the Creamy Green Sauce

Jalapeños (3, seeded and roughly chopped) – Infuse spiciness; adjust based on your heat preference.
Fresh Cilantro Leaves (1 cup) – Adds vibrant freshness; parsley is a mild alternative.
Green Onions (2, chopped – green parts only) – Offers a subtle onion flavor without overpowering.
Garlic (2 cloves, peeled) – More garlicky goodness; no substitutes recommended.
Mayonnaise (1/2 cup) – Serves as the creamy base; Greek yogurt gives a tangy twist.
Greek Yogurt (1/4 cup) – Adds creaminess and tang; substitute with sour cream for a different flavor.
Additional Lime Juice (1 tablespoon) – Boosts freshness in the sauce.
Salt (1/2 teaspoon) – Balances flavors; taste and adjust as needed.
Black Pepper (1/4 teaspoon) – Perfects the seasoning for a delightful finish.

Now you’re ready to embark on the culinary adventure of creating Peruvian Chicken with Green Sauce that’s both mouthwatering and satisfying!

Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce

Step 1: Marinate the Chicken
Begin by creating the marinade for the Peruvian Chicken with Green Sauce. In a blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. Place the chicken thighs in a large Ziploc bag, pour the marinade over, ensuring the chicken is well-coated. Seal the bag and refrigerate for a minimum of 8 hours, preferably overnight for optimal flavor.

Step 2: Make the Green Sauce
While the chicken marinates, prepare the creamy aji verde sauce. In a blender, add the jalapeños, cilantro, green onions, and garlic. Blend until the mixture is finely chopped, then add the mayonnaise, Greek yogurt, additional lime juice, salt, and black pepper. Blend again until smooth. Slowly drizzle in the olive oil while blending to achieve a creamy texture. Transfer to a container and refrigerate until ready to serve.

Step 3: Cook the Chicken
When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken thighs from the marinade and place them directly on the grill. Cook for about 5-6 minutes per side, until you see lovely grill marks and the internal temperature reaches 165°F. If you prefer baking, preheat your oven to 500°F and bake the marinated chicken for 30 minutes. Tent with foil and let rest for an additional 15 minutes.

Step 4: Serve and Enjoy
Once the chicken is cooked to perfection, slice it and arrange it on a serving platter alongside the creamy green sauce. This vibrant Peruvian Chicken with Green Sauce pairs beautifully with rice, quinoa, or a fresh salad. Garnish with extra cilantro or lime wedges for an added touch. Now, gather your loved ones around the table and savor this delicious dish that bursts with flavor.

Peruvian Chicken with Green Sauce Variations

Feel free to tailor this vibrant dish to your taste and pantry! The possibilities are endless, and your kitchen is your creative playground.

Chicken Breasts: Use boneless, skinless chicken breasts instead of thighs for a leaner option. They’ll still be deliciously marinated and flavorful.
Whole Chicken: (for family style): Try using a whole chicken, spatchcocked for even cooking. The marinade will penetrate beautifully, ensuring juicy, tender meat throughout.
Dairy-Free: Substitute all creamy elements with dairy-free alternatives like coconut yogurt, making it suitable for those avoiding dairy while enjoying the richness of the sauce.
Spicy Twist: Add an extra jalapeño or a dash of cayenne pepper in the green sauce for those who like a bit more heat. Each bite will ignite the taste buds!
Smoky Flavor: Switch to smoked paprika in the marinade and sprinkle some chipotle powder into the green sauce. This will add a delightful smoky depth, transporting your taste buds to a different dimension.
Herb Variations: If cilantro isn’t your favorite, swap it out for fresh parsley or even dill. Each herb will give the sauce its own unique twist, so feel free to experiment and see what you love best.
Add Crunch: Sprinkle some toasted pumpkin seeds or crushed tortilla chips on top of the chicken when serving. They’ll add a delightful crunch that contrasts beautifully with the creamy sauce.
Citrus Boost: Incorporate zest from a lime or lemon into the marinade or sauce for an extra pop of citrus flavor. This will brighten the dish and compliment the spices perfectly.

As you explore these variations, consider pairing your Peruvian Chicken with sides like a fresh salad or fluffy rice. If you’re looking for a different take on chicken, don’t forget to check out my recipe for Rainbow Chicken Salad or indulge in some spicy Moo Shu Chicken for a change!

Make Ahead Options

These Peruvian Chicken with Green Sauce are perfect for busy home cooks looking to save time during the week! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to penetrate and ensure juicy tenderness. Just place the chicken in the marinade, seal it in a Ziploc bag, and refrigerate. The creamy green sauce can also be made up to 3 days ahead; simply blend the ingredients as instructed and store it in an airtight container in the refrigerator. When you’re ready to serve, just grill or bake the marinated chicken and enjoy the same delicious results with minimal effort—making your meal planning a breeze!

Storage Tips for Peruvian Chicken with Green Sauce

Fridge: Store leftover Peruvian chicken in an airtight container for up to 3 days. Ensure it cools to room temperature before covering to maintain freshness.

Freezer: If you have extra marinated chicken, freeze it in a sealed bag for up to 3 months. Thaw in the fridge before cooking to preserve texture and flavor.

Green Sauce: The creamy aji verde sauce can be stored in the fridge for up to a week. Keep it in a sealed container and stir before serving for optimum creaminess.

Reheating: Gently reheat chicken in the oven at 350°F until warmed through, about 15 minutes. For the green sauce, a quick stir and a few seconds in the microwave will bring back its delightful creaminess.

Tips for the Best Peruvian Chicken

Marinate Wisely: Allow chicken to marinate for at least 8 hours, preferably overnight, for maximum flavor absorption in your Peruvian Chicken with Green Sauce.
Temperature Check: Use a digital thermometer to ensure chicken reaches 165°F for food safety. This guarantees juicy, perfectly cooked chicken every time.
Adjust Spice Levels: Feel free to customize the spice level of your green sauce by adjusting the number of jalapeños. Start with fewer for a milder version.
Grill vs. Bake: Experiment with cooking methods—grilling gives a delightful char, while baking can be a time-saving alternative with equally delicious results.
Make Ahead: Both the marinated chicken and green sauce can be prepared a day in advance. This saves time and enhances flavors for your busy weeknights or gatherings.

What to Serve with Peruvian Chicken with Green Sauce

Create a feast that delights the senses with wonderful accompaniments!

Fluffy Rice: A classic side that soaks up the flavors of the chicken and sauce, turning each bite into a harmonious blend of tastes.
Quinoa Salad: Nutty and nutritious, this vibrant salad with fresh veggies adds texture and complements the creamy aji verde beautifully.
Grilled Vegetables: A colorful medley of seasonal vegetables brings a smoky sweetness to the plate, balancing the dish’s savory profiles.
Crispy Potato Wedges: Seasoned and baked until golden, these wedges offer a delightful crunch, perfect for dipping in the zesty green sauce.
Fresh Garden Salad: A light and refreshing side of greens drizzled with lime vinaigrette enhances the dish’s brightness and freshness.
Chilled White Wine: A crisp, chilled Sauvignon Blanc or Pinot Grigio pairs magnificently, enhancing the flavors and providing a refreshing contrast to the meal.
Chocolate Flan: For dessert, this creamy, rich treat provides a sweet ending to the meal, beautifully complementing the spices in your Peruvian chicken.

Let these pairing ideas bring out the best in your Peruvian Chicken with Green Sauce!

Peruvian Chicken with Green Sauce Recipe FAQs

How do I know if my chicken thighs are ripe for marinating?
Absolutely! Look for chicken thighs that are bright pink or light red without any dark spots or strong odors. The meat should feel firm but not feel overly sticky; these are signs that they are fresh and ready for that flavor-packed marinade.

What is the best way to store leftover Peruvian chicken?
To store your leftover Peruvian chicken, place it in an airtight container and refrigerate it for up to 3 days. Make sure it cools to room temperature before sealing the container to maintain its moisture and flavor. If you’re not consuming it within that time, consider freezing it!

Can I freeze marinated chicken thighs? If so, how?
Yes, you can freeze your marinated chicken thighs! Just transfer the chicken (still in the marinade) into a sturdy freezer bag, remove as much air as possible, and seal it tightly. This way, it can be stored in the freezer for up to 3 months. When it’s time to cook, thaw it in the refrigerator overnight for the best texture and flavor.

What if my green sauce separates after storing?
Very! If your creamy green sauce separates after being refrigerated, don’t worry. Just give it a good stir or a quick blend to bring it back together. If necessary, you can also add a teaspoon of water or more lime juice to adjust the consistency to your liking.

Is there a way to make this Peruvian Chicken recipe suitable for those with allergies?
Absolutely, there are a few adjustments you might consider! For soy sauce, a gluten-free tamari can be used for those with gluten allergies. If you’re allergic to eggs, substitute mayonnaise with a vegan version or additional Greek yogurt. Always check the ingredient labels for potential allergens to ensure everyone’s safety.

How can I tell when the chicken is cooked through?
The best way to check if your chicken is thoroughly cooked is to use a digital thermometer. Insert it into the thickest part of a thigh; it should read 165°F for safe consumption. If you don’t have a thermometer, you can cut into the chicken to ensure the juices run clear and there are no pink areas remaining.