Peruvian Chicken with Sauce

This hearty Peruvian Chicken with Creamy Green Sauce has transformed my weeknight dinner routine with its bold flavors and impressive presentation. The tender marinated chicken paired with a vibrant cilantro sauce creates a restaurant-quality meal right in your backyard.

I first made this Peruvian chicken for a summer gathering where I wanted something beyond basic barbecue. The green sauce had everyone asking for the recipe, and now it's requested at nearly every family gathering.

Ingredients

• Boneless skinless chicken thighs: Provides juicier results than breast meat and stays tender even when slightly overcooked
• Garlic cloves: Essential for authentic flavor in both the marinade and sauce
• Soy sauce: Creates deep umami notes and helps tenderize the meat
• Lime juice: Brightens the flavor profile and helps break down proteins for tenderness
• Cumin and paprika: Classic Peruvian spice combination that gives the dish its distinctive flavor
• Jalapeños: Provide customizable heat level in the green sauce
• Fresh cilantro: The star ingredient that gives the green sauce its vibrant color and flavor
• Greek yogurt: Creates a tangy base for the sauce with less fat than using all mayonnaise

Step-by-Step Instructions

Prepare the marinade:

Process garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano and black pepper in a blender until completely smooth. The marinade should have a thick consistency that will cling well to the chicken. Take time to ensure all spices are fully blended for even flavor distribution.

Marinate the chicken:

Place chicken thighs in a large zipper bag and pour the marinade over them. Press out excess air before sealing. Massage the bag to ensure each piece is fully coated. Refrigerate for at least 8 hours or up to 24 hours for maximum flavor penetration. Turn the bag occasionally if possible.

Make the green sauce:

Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt and pepper in a blender. Process until completely smooth, stopping to scrape down the sides as needed. With the blender running, slowly add the olive oil in a thin stream to create an emulsion. Transfer to a serving bowl and refrigerate until serving time. The flavors develop beautifully with time.

Grill the chicken:

Preheat your grill to medium high heat around 350°F. Remove chicken from marinade, letting excess drip off. Place thighs on clean, oiled grates. Close the lid and cook undisturbed for 5 to 6 minutes. Flip once with tongs and cook another 5 to 6 minutes until the internal temperature reaches 165°F. Look for nice grill marks and caramelization.

Rest and serve:

Let chicken rest for 5 minutes before slicing. This allows juices to redistribute for maximum tenderness. Serve with generous spoonfuls of the chilled green sauce for dipping or drizzling.

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The creamy green sauce is absolutely the star of this dish. I discovered this recipe during a cooking class where the instructor mentioned this style of sauce is called "aji verde" in Peru. My family now puts it on everything from eggs to roasted vegetables.

Flavor Variations

The Peruvian chicken recipe offers fantastic flexibility. For a spicier version, leave some jalapeño seeds in your green sauce or substitute hotter peppers like serranos. If you prefer a milder experience, remove all seeds and membranes from the jalapeños or substitute poblanos instead. The cilantro can be partially replaced with fresh mint or parsley for a different herbaceous note.

Indoor Cooking Method

No grill? No problem. This chicken converts beautifully to oven cooking. Simply preheat your oven to 500°F and arrange marinated chicken in a roasting pan with a cup of water. The high temperature creates wonderful caramelization while the water prevents smoking. Bake uncovered for 30 minutes, then tent with foil for 15 more minutes until fully cooked. The results are nearly as delicious as grilled.

Serving Suggestions

Transform this Peruvian chicken into a complete meal with thoughtful sides. Serve alongside cilantro lime rice and black beans for a traditional Latin American presentation. For a lighter option, slice the chicken and serve over mixed greens with the green sauce as dressing. The leftovers make incredible tacos or grain bowls the next day. My family particularly enjoys stuffing the chicken and sauce into warm pita bread with crisp vegetables.

Make Ahead Tips

Both components of this recipe benefit from advance preparation. The chicken actually improves with longer marination, developing deeper flavor profiles. The green sauce can be made up to three days ahead and stored in an airtight container in the refrigerator. If serving for a party, grill the chicken up to two hours ahead, then cover loosely with foil. Serve at room temperature with the cold sauce for a delicious temperature contrast.

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Frequently Asked Questions

→ How long should I marinate the chicken?

Marinate the chicken for at least 8 hours or up to 24 hours to ensure the flavors penetrate the meat.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Adjust cooking time to avoid drying out the meat.

→ How spicy is the green sauce?

The green sauce has a mild kick from jalapeños, but you can adjust the heat by leaving in the seeds or adding more peppers.

→ What side dishes pair well with this dish?

Try serving it with rice, a fresh salad, or grilled vegetables for a well-rounded meal.

→ Can I make the green sauce ahead of time?

Yes, the green sauce can be made a day in advance and stored in the refrigerator for best flavors.