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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce That's Bursting with Flavor

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A delectable Peruvian Chicken with Green Sauce featuring marinated chicken thighs and a creamy, zesty aji verde sauce. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 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.
For the Creamy Green Sauce
  • 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.

Equipment

  • blender
  • grill
  • Ziploc bag
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: 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 Ziploc bag, pour the marinade over, and seal. Refrigerate for 8 hours or overnight.
  2. Make the Green Sauce: In a blender, add jalapeños, cilantro, green onions, and garlic. Blend until finely chopped, then add mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend again until smooth and drizzle olive oil while blending.
  3. Cook the Chicken: Preheat grill to medium-high. Remove chicken from marinade, grill for 5-6 minutes per side until cooked through (internal temperature 165°F). Alternatively, bake at 500°F for 30 minutes.
  4. Serve and Enjoy: Slice chicken and serve on a platter with the creamy green sauce. Garnish with cilantro or lime wedges. Enjoy the flavors that burst with delight!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Allow marinating overnight for maximum flavor. Both chicken and sauce can be prepared a day in advance.

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