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Peruvian Chicken with Green Sauce

Zesty Peruvian Chicken with Green Sauce You'll Crave

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Experience the vibrant flavors of Peruvian Chicken with Green Sauce, a meal that elevates weeknight dinners with zesty, creamy aji verde and juicy chicken.
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Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds chicken thighs feel free to swap in breasts or whole chicken
  • 4 cloves garlic adjust quantity based on preference
  • 1/4 cup soy sauce can substitute tamari for gluten-free option
  • 1/4 cup lime juice always use fresh lime juice
  • 1/4 cup extra virgin olive oil avocado oil can be used as alternative
  • 2 teaspoons cumin don't skip this spice
  • 2 teaspoons paprika opt for smoked paprika for extra flavor
  • 1 teaspoon dried oregano fresh oregano works well if available
  • 1 teaspoon black pepper taste and adjust to liking
For the Green Sauce (Aji Verde)
  • 2 medium jalapeños substitute with Serrano peppers for more spice
  • 1 cup fresh cilantro leaves parsley is a mild alternative
  • 1/4 cup green onions can be omitted or replaced with chives
  • 1/2 cup mayonnaise can substitute with Greek yogurt or avocado
  • 1/2 cup Greek yogurt sour cream is a suitable substitute
  • 1 teaspoon salt adjust to dietary needs
  • 1 teaspoon black pepper adjust to dietary needs

Equipment

  • blender
  • Food Processor
  • grill
  • Oven
  • Air fryer
  • Roasting Pan
  • ziplock bag

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Pour marinade into a ziplock bag with chicken thighs, coat well, seal, and refrigerate for 8-24 hours.
  2. Make the Green Sauce: Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a food processor until smooth. Drizzle in olive oil while blending to emulsify.
  3. Cook the Chicken on the Grill: Preheat grill to medium-high heat. Grill chicken thighs for 5-6 minutes on each side until internal temperature reaches 165°F.
  4. Cook the Chicken in the Oven: Preheat oven to 500°F. Place marinated chicken in a roasting pan with a bit of water, bake uncovered for 30 minutes, cover with foil, and bake for an additional 15 minutes.
  5. Cook the Chicken in the Air Fryer: Preheat air fryer to 360°F. Cook marinated chicken thighs for about 12-15 minutes, flipping halfway through for even cooking.
  6. Serve the Dish: Let cooked chicken rest, slice, and serve with the chilled green sauce. Enjoy with rice, grilled veggies, or tortillas.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

For best flavor, marinate the chicken for 24 hours. Adjust the jalapeño quantity based on your spice preference.

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