There’s absolutely nothing like gathering around a platter of bold, juicy Peruvian Chicken with Green Sauce—this colorful and downright mouthwatering dish is a guaranteed crowd-pleaser. Juicy chicken thighs marinated in warm spices and lavished with a creamy, punchy cilantro sauce (called aji verde in Peru) come together in a celebration of Latin flavor you just won’t want to miss. Whether you’re firing up the grill or roasting in the oven, each bite is crave-worthy, especially when paired with the signature, zippy green sauce. Let’s dive into what makes this a must-try for weeknight dinners or festive weekends alike!
Ingredients You’ll Need
The beauty of Peruvian Chicken with Green Sauce lies in its fresh but pantry-friendly ingredients—each one chosen for a purpose. Expect to find pops of color from herbs, earthy warmth from spices, and plenty of vibrancy in the sauce. These ingredients work together to create something far greater than the sum of their parts!
- Chicken thighs: Use boneless for easy eating or bone-in for extra juiciness—either delivers a rich, tender bite.
- Olive oil: Essential for both marinating the chicken and enriching the creamy sauce.
- Lime juice: Fresh lime brings a citrusy, slightly tart note that brightens every element.
- Garlic: Minced garlic infuses deep, aromatic flavor into both the marinade and the spicy sauce.
- Ground cumin: Brings that authentic, earthy warmth every Peruvian-style marinade needs.
- Smoked paprika: Adds a subtle smokiness and gorgeous color—don’t skip this flavorful spice!
- Dried oregano: Lends mild, herbal undertones that round out the spices in the marinade.
- Salt: Vital for bringing out all the vibrant flavors—be generous, but taste as you go.
- Black pepper: Provides a little kick and depth, balancing the other seasonings.
- Fresh cilantro leaves: A whole cup, packed! Cilantro is the superstar herb that gives the green sauce its vivid hue and flavor.
- Mayonnaise: The creamy base that makes the sauce ultrasmooth and irresistible.
- Sour cream: For tang and extra creaminess—swap with more mayo for a dairy-free version.
- Jalapeño: Seed for mild sauce or leave the seeds in if you love it spicy.
How to Make Peruvian Chicken with Green Sauce
Step 1: Marinate the Chicken
Start by whisking together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Add your chicken thighs and turn them so they’re completely coated in that irresistible marinade. Cover and let it marinate in the fridge for at least 1 hour—overnight, if you’re planning ahead, is even better for maximum flavor payoff.
Step 2: Whip Up the Signature Green Sauce
While the chicken soaks in its flavorful bath, make the vibrant sauce that defines Peruvian Chicken with Green Sauce. Combine cilantro, mayo, sour cream, lime juice, olive oil, jalapeño, and garlic in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and add a pinch of salt for balance, then stash in the fridge to let those flavors mingle.
Step 3: Grill or Bake the Chicken
When you’re ready to cook, preheat your grill or oven to 400°F (200°C). To grill, lay the chicken thighs on medium-high heat and cook 5–6 minutes per side until beautifully charred and cooked through. For the oven, arrange the chicken on a lined baking sheet and roast for 25–30 minutes until the internal temperature hits 165°F (74°C). Let the chicken rest for 5 minutes before serving so it stays nice and juicy.
Step 4: Serve with the Green Sauce
Slice or serve your chicken thighs whole and arrange them on a platter. Generously drizzle with that creamy, tangy green sauce, offering extra on the side for enthusiastic dipping. Each bite delivers smoky, herby, and citrusy flavors, all tied together by the unmistakable zest of Peruvian Chicken with Green Sauce!
How to Serve Peruvian Chicken with Green Sauce
Garnishes
Sprinkle freshly chopped cilantro or thinly sliced green onions over the top for added vibrancy. A few lime wedges not only look beautiful but allow everyone to add a bit of extra tang if they like. For a restaurant-worthy touch, try a light dusting of smoked paprika or a few thin jalapeño slices right over the sauce.
Side Dishes
Peruvian Chicken with Green Sauce pairs perfectly with sides like fluffy rice, garlicky roasted potatoes, or a crisp garden salad. Consider sweet potato fries or steamed corn to round out the meal—each one soaks up the sauce in a different, delicious way.
Creative Ways to Present
Go family-style by slicing the chicken and plating it on a big serving dish with the green sauce drizzled in artistic zigzags. For gatherings, make sliders or wraps, letting guests build their own mini sandwiches with the chicken and sauce. Or, pile everything onto skewers for a fun, hand-held party appetizer that brings the spirit of Peruvian Chicken with Green Sauce front and center.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce make fantastic next-day lunches! Store the cooked chicken and green sauce in separate airtight containers in the fridge. The chicken will keep for up to 4 days, while the green sauce stays fresh for 3 days—just give it a stir before using again.
Freezing
You can freeze the marinated, uncooked chicken for up to 3 months for convenient meals down the road. Cooked chicken also freezes well—simply wrap tightly and freeze for up to 2 months. Avoid freezing the green sauce, as the texture may separate once thawed.
Reheating
To keep chicken juicy, reheat gently on the stovetop in a covered skillet, or in the oven, covered with foil, at 325°F until warmed through. For a quick fix, microwave in short bursts with a splash of water or broth. Always serve with freshly stirred green sauce for that just-made flavor!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work great, though they can be a bit leaner and may cook slightly faster. Just be careful not to overcook—check for an internal temperature of 165°F to keep them tender and juicy.
How spicy is the green sauce?
You control the heat. Use a jalapeño with the seeds removed for a milder kick, or keep the seeds in for more spice. You can even swap in a spicier chili pepper for extra fire if you’re adventurous!
Is there a dairy-free way to make the sauce?
Yes! Replace the sour cream with extra mayonnaise or your favorite dairy-free alternative. The sauce will remain creamy and vibrant—just as delicious as the original.
Can I make Peruvian Chicken with Green Sauce ahead of time?
Definitely. Both the marinated chicken and the green sauce can be prepared a day ahead. Simply store them separately in the fridge, and cook the chicken when you’re ready to serve for the freshest flavors.
What’s the best way to get a charred flavor if I use the oven?
After baking, place the chicken under the broiler for 2–3 minutes until the skin or surface gets beautifully charred and crispy. Watch closely to avoid burning, and you’ll have that authentic grilled flavor with oven convenience!
Final Thoughts
If you’re craving major flavor with minimal fuss, give Peruvian Chicken with Green Sauce a try—you won’t regret it! The bold seasoning, juicy chicken, and punchy cilantro sauce come together for a dish that feels as festive as it is comforting. Gather your friends and family, share generously, and enjoy every bite of this unforgettable meal!
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Peruvian Chicken with Green Sauce Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian Chicken with Green Sauce recipe is a flavorful and vibrant dish that combines tender chicken thighs with a zesty, herbaceous sauce. Perfect for a weeknight dinner or a special gathering, this dish is sure to impress with its bold flavors and easy preparation.
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, garlic, cumin, paprika, oregano, salt, and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- Prepare the green sauce: Combine cilantro, mayonnaise, sour cream, lime juice, olive oil, jalapeño, and garlic in a blender or food processor. Blend until smooth. Add salt to taste. Refrigerate until ready to use.
- Cook the chicken: Preheat grill or oven to 400°F (200°C). Grill chicken over medium-high heat for 5–6 minutes per side, or bake on a lined sheet for 25–30 minutes at 400°F (200°C) until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- Serve: Drizzle chicken with green sauce and serve with extra sauce on the side for dipping.
Notes
- This dish pairs well with rice, roasted potatoes, or a fresh salad.
- For a dairy-free version, use all mayo in the sauce.
- You can also roast the chicken on a sheet pan for easier cleanup.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 430
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg
