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
Scale
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.
