Craving something bold, fresh, and vibrant for dinner? Let me introduce you to Peruvian Chicken with Green Sauce, a knockout meal that’s full of flavor and personality. Imagine tender chicken infused with tangy lime, spices, and smoky paprika, paired with a zippy, creamy cilantro sauce—it’s seriously addictive! Whether you’re grilling it up for a weeknight meal or serving it at your next gathering, this dish never fails to impress. I can’t wait to share this fantastic recipe with you; it’s about to become your new favorite way to spice up chicken night!
Ingredients You’ll Need
The magic of Peruvian Chicken with Green Sauce comes from a handful of straightforward ingredients, each bringing a unique flair to the dish. From rich, earthy spices to lively fresh herbs, here’s exactly what makes this recipe so unforgettable—and trust me, every element has its special role.
- Chicken thighs or breasts: Juicy chicken forms the perfect canvas for all the vibrant flavors and stays tender whether baked or grilled.
- Olive oil: Adds richness to the marinade and helps the chicken become beautifully golden and moist during cooking.
- Soy sauce: Deepens the umami and creates those crave-able savory undertones in the marinade.
- Lime juice: Gives a bright, tangy kick that livens up both the chicken and the sauce.
- Garlic: Adds aromatic depth and a little punch—don’t skimp out!
- Ground cumin: Earthy and warm, cumin brings that authentic Peruvian foundation to the flavor profile.
- Smoked paprika: Lends a subtle smokiness and gorgeous color to the chicken.
- Dried oregano: Layers in a touch of herbaceousness that complements the cilantro in the green sauce.
- Salt & black pepper: Essential for seasoning and balancing all the bold flavors.
- Cilantro: The star of the green sauce—super fresh, citrusy, and vibrant.
- Mayonnaise: Gives the green sauce its luscious, creamy body.
- Sour cream: Adds tang and smoothness while softening the sauce’s heat.
- Jalapeño: Brings just the right amount of heat; seed it if you prefer things milder.
- White vinegar: Sharpens the sauce with acidity and brightness.
How to Make Peruvian Chicken with Green Sauce
Step 1: Marinate the Chicken
Start by whisking together the olive oil, soy sauce, lime juice, garlic, cumin, smoked paprika, oregano, salt, and black pepper in a bowl. Pop your chicken pieces into a large resealable bag or bowl, pour the marinade over, and mix it all up so every piece gets nicely coated. Set it in the fridge to marinate for at least one hour—if you have time, let it soak overnight for even more flavor. This simple step is really what makes Peruvian Chicken with Green Sauce so irresistibly tasty!
Step 2: Prepare the Green Sauce (Aji Verde)
While the chicken is soaking up all those beautiful spices, let’s make the green sauce. In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, white vinegar, and a pinch of salt. Blend until everything is super smooth and vivid green. This sauce is the signature element of Peruvian Chicken with Green Sauce, and it keeps well, so feel free to make it ahead—the flavors get even better as they meld in the fridge!
Step 3: Cook the Chicken
When you’re ready to cook, preheat your oven to 425°F or fire up your grill over medium-high heat. Take the chicken out of the marinade and cook it until both sides are golden and the pieces are fully cooked through—this typically takes about 5 to 6 minutes per side on the grill or 20 to 25 minutes in the oven. Let the chicken rest for a few minutes before slicing to keep all those delicious juices inside.
Step 4: Serve and Enjoy
Arrange your beautifully cooked chicken on a serving platter, either drizzled with the green sauce or with a generous bowl of sauce on the side for dipping. Every bite offers a magical combo of smoky, juicy chicken and creamy, herby zing—no one can resist! You’ve officially created Peruvian Chicken with Green Sauce that tastes as stunning as it looks.
How to Serve Peruvian Chicken with Green Sauce
Garnishes
Sprinkle chopped fresh cilantro over the top or add a few lime wedges around the platter for a punch of color and flavor. A dusting of smoked paprika or some sliced jalapeños can also make the dish really pop visually and give it a touch of extra excitement.
Side Dishes
Peruvian Chicken with Green Sauce pairs like a dream with fluffy white rice, crispy fries, or a crisp green salad. Want to go all out? Try serving with roasted vegetables or garlic butter corn—each of these options complements the flavors of the chicken and sauce without overshadowing them.
Creative Ways to Present
If you’re entertaining, slice the chicken and arrange it on sliders or pile it into soft tortillas for a Peruvian-inspired taco night. The green sauce is also incredible as a dip for veggies, or you can drizzle it over grain bowls for a vibrant lunch—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Have leftovers from your Peruvian Chicken with Green Sauce? Lucky you! Store the chicken and green sauce separately in airtight containers in the refrigerator for up to 4 days. The chicken stays juicy, and the sauce actually gets even zestier after a day or two.
Freezing
For longer storage, you can freeze the cooked chicken. Wrap it tightly in foil or place it in an airtight container—it keeps well for up to 2 months. The green sauce isn’t ideal for freezing because of the dairy content, but it’s so easy to whip up fresh that you won’t mind!
Reheating
To reheat the chicken, gently warm it in a covered skillet over low heat or microwave using short bursts to keep it moist. Stir your green sauce before serving, and you’re set to recapture all the fresh flavors of Peruvian Chicken with Green Sauce.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both cuts work beautifully. Thighs tend to be juicier, but breasts soak up the marinade just as well—just keep an eye on cooking time to avoid drying them out.
What if I don’t have smoked paprika?
No worries! You can substitute with regular paprika for color and flavor, or try a pinch of chipotle powder for a smokier touch. The unique taste of Peruvian Chicken with Green Sauce will still shine through.
How spicy is the green sauce?
It’s got a gentle kick, but not overwhelming at all. Seed your jalapeño for a milder sauce, or leave some seeds in for extra heat. You can adjust it to your taste every time you make it!
Can I make the green sauce a day in advance?
Yes, and honestly, it gets even tastier after some time in the fridge as the flavors have a chance to blend. Just keep it chilled until you’re ready to serve—perfect for prepping ahead!
What other proteins work with this marinade and sauce?
Try fish, shrimp, or even tofu if you’d like a twist. The marinade and sauce from this Peruvian Chicken with Green Sauce recipe are deliciously versatile, making it fun to experiment with new flavors.
Final Thoughts
Peruvian Chicken with Green Sauce might just become the dish your family or friends keep asking for again and again! With its vibrant flavors, ease of preparation, and impressive presentation, it’s truly a recipe worth sharing. Give it a try soon—you’ll love how something so simple can taste so spectacular!
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Peruvian Chicken with Green Sauce Recipe
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian Chicken with Green Sauce recipe combines tender, flavorful chicken with a zesty, herbaceous sauce that will elevate your mealtime. Perfect for a weeknight dinner or a special occasion, this dish is easy to make and bursting with delicious Peruvian flavors.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 3 cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro (packed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño (seeded for less heat)
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- pinch of salt
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt, and pepper. Place chicken in a resealable bag or bowl, pour marinade over it, and mix to coat. Marinate in the refrigerator for at least 1 hour, up to overnight.
- Make the Green Sauce: Combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, vinegar, and salt in a blender. Blend until smooth and refrigerate until ready to serve.
- Cook the Chicken: Preheat oven to 425°F or heat a grill over medium-high heat. Remove chicken from marinade and cook until golden and cooked through (about 5–6 minutes per side on the grill or 20–25 minutes in the oven). Let rest for a few minutes before slicing. Serve with the green sauce on the side or drizzled over top.
Notes
- This dish is traditionally served with rice, fries, or a simple salad.
- The green sauce keeps well in the fridge for up to 5 days and also works great as a dip or sandwich spread.
- 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: 320
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
