If you are craving something vibrant, flavorful, and utterly satisfying, then you have to try this Peruvian Chicken with Green Sauce Recipe. This dish brings juicy, perfectly seasoned chicken thighs together with a zesty and creamy cilantro-based green sauce that bursts with fresh, herbal notes and just the right amount of kick. Whether you grill or bake the chicken, this recipe captures the essence of Peruvian cuisine, delivering layers of complex flavors while remaining incredibly approachable for any home cook. It’s a guaranteed crowd-pleaser that feels fancy but comes together with ease.
Ingredients You’ll Need
The magic behind this recipe lies in a handful of simple, fresh ingredients that balance each other beautifully. Each element plays an important role, from the smoky spices that give the chicken its irresistible aroma to the vibrant green sauce that adds creaminess and brightness with a spicy twist.
- Chicken thighs (2 pounds): Boneless and skinless for quick cooking and tender bites, but bone-in works for extra juiciness.
- Olive oil (3 tablespoons): Keeps the chicken moist and helps the marinade penetrate deeply.
- Lime juice (1 tablespoon): Adds essential tang that balances the spices and brightens the entire dish.
- Garlic (3 cloves minced): A classic flavor booster that infuses the marinade with warmth.
- Ground cumin (1 tablespoon): Brings an earthy, aromatic depth crucial to Peruvian flavors.
- Smoked paprika (2 teaspoons): Adds a subtle smokiness that complements the grilled or baked chicken perfectly.
- Dried oregano (1 teaspoon): A herbaceous note that rounds out the spice blend beautifully.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Essential seasonings that elevate every bite.
- Fresh cilantro leaves (1 cup, packed): The star of the verde sauce, giving it that fresh, herbaceous, vibrant green color.
- Mayonnaise (1/2 cup): Provides creamy richness in the green sauce without overwhelming the flavors.
- Sour cream (1/4 cup): Adds tang and silkiness, balancing the heat.
- Jalapeño (1, seeded or not): Controls the heat level of the sauce; use seeds for more kick.
- Olive oil (1 tablespoon for sauce): Helps emulsify the green sauce and rounds out the flavor.
- Garlic (1 clove for sauce): Infuses a bit of punchy aroma to the green sauce.
- Salt to taste (for sauce): Needed to bring out the freshness and balance of the verde sauce.
How to Make Peruvian Chicken with Green Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper in a large bowl. Toss the chicken thighs in this marinade, making sure each piece is thoroughly coated. Cover and let it rest in the fridge for at least an hour — but if you can plan ahead, marinating overnight will deepen the flavor and make the chicken incredibly tender.
Step 2: Prepare the Green Sauce
While the chicken marinates, it’s time to make the green sauce that steals the show! Combine fresh cilantro, mayonnaise, sour cream, lime juice, olive oil, jalapeño, and garlic in a blender or food processor. Blend everything until perfectly smooth and creamy, tasting as you go to adjust the salt and the heat. The sauce should be vibrant and balanced, ready to bring a fresh kick to each bite.
Step 3: Cook the Chicken
Preheat your grill or oven to 400 degrees Fahrenheit (200 degrees Celsius). For grilling, place the chicken thighs over medium-high heat and cook 5 to 6 minutes per side until they develop those gorgeous char marks and reach an internal temperature of 165°F (74°C). If using the oven, arrange the chicken on a lined baking sheet and roast for 25 to 30 minutes until juicy and cooked through. Let the chicken rest for about five minutes before slicing to lock in those flavorful juices.
Step 4: Assemble & Serve
Slice the rested chicken and generously drizzle the luscious green sauce all over it. Don’t be shy — serve with extra sauce on the side because dipping makes the experience that much better. Your Peruvian Chicken with Green Sauce Recipe is ready to wow!
How to Serve Peruvian Chicken with Green Sauce Recipe
Garnishes
Fresh garnishes can elevate your dish to the next level. Sprinkle chopped cilantro leaves or thinly sliced green onions on top for extra color and freshness. A wedge of lime on the side encourages everyone to add an extra splash of zing right at the table.
Side Dishes
This Peruvian Chicken with Green Sauce Recipe pairs wonderfully with a range of sides. Fluffy white rice or coconut rice complements the bold flavors and helps soak up the sauce beautifully. Roasted potatoes add crispy heartiness, while a simple green salad with a light vinaigrette can balance the richness with some crispness and acidity.
Creative Ways to Present
Want to impress your guests or family? Serve your chicken over a bed of quinoa or alongside grilled vegetables for a colorful, nutrient-packed plate. You could also turn the leftovers into a killer sandwich or wrap with extra greens and sauce for a tasty lunch that keeps the Peruvian vibe alive.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Chicken with Green Sauce Recipe keeps really well in the fridge. Store the chicken and green sauce separately in airtight containers to maintain the freshness of each. You can expect the chicken to stay juicy and flavorful for up to 3 days.
Freezing
If you want to freeze, it’s best to freeze the cooked chicken without the sauce. Wrap tightly in foil or place in freezer bags to avoid freezer burn. The green sauce doesn’t freeze well because of the mayo and sour cream but you can make a fresh batch quickly when you thaw the chicken.
Reheating
To reheat, warm chicken gently in the oven at 325°F (160°C) or in a skillet over medium heat to prevent drying out. Avoid microwaving too long as it can toughen the meat. Once hot, drizzle with fresh or leftover green sauce and enjoy like it’s freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but keep in mind they cook faster and can dry out more easily than thighs. Adjust cooking time accordingly and consider marinating longer for tenderness.
Is the green sauce spicy?
The heat level depends on how much jalapeño you use and whether you include the seeds. You can easily adjust it to your taste by removing seeds for mild or keeping them for a spicier kick.
Can this recipe be made dairy-free?
Yes! Simply substitute the sour cream with more mayonnaise or a dairy-free alternative to keep the green sauce creamy and delicious without any dairy.
What is the best way to serve leftovers?
Leftover chicken is great in salads, sandwiches, or wraps. Just add more green sauce to bring back that fresh vibrant flavor and you’ve got an easy, tasty next-day meal.
Can I prepare the green sauce in advance?
Definitely! In fact, making the green sauce a day ahead allows the flavors to meld beautifully. Just keep it covered in the fridge, and stir well before serving.
Final Thoughts
If you haven’t yet tried this Peruvian Chicken with Green Sauce Recipe, now is the perfect time to dive in. It’s a wonderful introduction to Peruvian flavors and an uplifting way to enjoy juicy chicken with a fresh, bright sauce that will keep you coming back for more. Once you make it, this recipe is destined to become one of your favorite go-to dishes, whether for weeknights or special gatherings. Enjoy every bite of this unforgettable meal!
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Peruvian Chicken with Green Sauce Recipe
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Peruvian Chicken with Green Sauce is a flavorful main course featuring juicy, marinated chicken thighs grilled or baked to perfection and served with a vibrant, creamy cilantro-based green sauce. This dish offers a perfect balance of smoky, tangy, and spicy notes, making it a delicious and authentic Latin American meal ideal for family dinners or gatherings.
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs (or bone-in thighs)
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 jalapeño (seeded for mild, keep seeds for heat)
- 1 clove garlic
- Salt to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat them evenly. Cover the bowl and refrigerate for at least 1 hour, though marinating overnight is recommended for deeper flavor.
- Prepare the Green Sauce: Place fresh cilantro, mayonnaise, sour cream, lime juice, olive oil, jalapeño, and garlic into a blender or food processor. Blend the ingredients until you achieve a smooth, creamy consistency. Taste the sauce and season with salt as needed. Refrigerate the sauce until you are ready to serve, allowing the flavors to meld.
- Cook the Chicken: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, place the marinated chicken on the grill and cook for 5 to 6 minutes on each side until the chicken is fully cooked through and has a slightly charred exterior. If baking, place the chicken on a lined baking sheet and bake in the oven for 25 to 30 minutes until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken and allow it to rest for 5 minutes. This helps retain juices so each bite is tender and flavorful. Slice the chicken as desired and serve with generous drizzles of the green sauce, reserving extra sauce on the side for dipping.
Notes
- This Peruvian chicken pairs excellently with rice, roasted potatoes, or a fresh salad to complete the meal.
- For a dairy-free version of the green sauce, substitute the sour cream with additional mayonnaise.
- Oven roasting the chicken on a sheet pan is a convenient alternative to grilling and makes cleanup easier.
