As I stood in my kitchen, the aroma of garlic and zesty lime filled the air, instantly transporting me to the vibrant streets of Peru. This week, I’m thrilled to share my take on Peruvian Chicken with Green Sauce, a dish that’s as bright as it is delicious. Its tender, marinated chicken pairs perfectly with a creamy aji verde that adds a refreshing twist to any plate. Not only is it incredibly easy to prepare, making it a go-to for busy weeknights, but it also brings the flavors of Latin American cuisine right to your table—a true crowd-pleaser! Whether you’re hosting a gathering or simply craving something exceptional, this recipe is sure to delight. Curious how to whip up this eye-catching dish? Let’s dive in!
Why is this Peruvian Chicken a Must-Try?
Irresistible Flavors: This dish combines marinated chicken with a zesty, creamy sauce that will have everyone asking for seconds.
Versatile Cuts: Feel free to use different chicken cuts or even make meatballs, ensuring there’s something for everyone.
Quick and Simple: Ready in no time, this recipe is perfect for busy weeknights without sacrificing flavor.
A Touch of Peru: Experience authentic Peruvian cuisine right at home, making you the star of your next gathering.
Allergy-Friendly: Easily adapt the recipe to be gluten-free by swapping soy sauce for tamari or using Greek yogurt in the sauce.
For side-dish inspiration, consider pairing this dish with Chopped Chicken Bacon or a fresh salad!
Peruvian Chicken with Green Sauce Ingredients
• Get ready to create a flavor sensation!
For the Chicken
- Chicken Thighs – Boneless, skinless for easy cooking and tender results.
- Garlic – Fresh is preferred to add the most aroma and flavor.
- Soy Sauce – Provides umami; substitute with tamari for a gluten-free option.
- Lime Juice – Freshly squeezed adds the best acidity and brightness.
- Extra Virgin Olive Oil – Choose quality oil to enhance moisture and richness.
- Cumin – Adds an earthy depth; coriander can be used for a different twist.
- Paprika – Use smoked paprika for a subtle smokiness you’ll love.
- Dried Oregano – Adds herbal notes; feel free to use fresh oregano for even more flavor.
- Black Pepper – Freshly ground pepper enhances overall taste.
For the Aji Verde Sauce
- Jalapeños – Key for the sauce’s heat; adjust quantity for desired spice level.
- Fresh Cilantro – Essential for brightness; substitute with parsley if needed.
- Green Onions – Only the green parts offer a mild onion flavor.
- Mayonnaise – Creates a creamy base; Greek yogurt can lighten it up.
- Greek Yogurt – Use for tanginess in the sauce; sour cream is a substitute.
- Salt – Adjust to your taste to enhance the overall flavor.
This Peruvian Chicken with Green Sauce recipe is not just delicious; it’s an uplifting experience that brings comfort and excitement to your dining table! Enjoy cooking!
Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce
Step 1: Marinate the Chicken
Start by blending fresh garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and black pepper in a mixing bowl until smooth. Place the chicken thighs in a zip-top bag, pour the marinade over, and seal tightly while pushing out excess air. Refrigerate for at least 8 hours or up to 24 hours to let the flavors deeply infuse into the chicken, ensuring a mouthwatering Peruvian Chicken with Green Sauce.
Step 2: Prepare the Green Sauce
In a blender, combine jalapeños, fresh cilantro, green onions, and a small clove of garlic. Blend until finely chopped, then slowly drizzle in olive oil while blending to create a smooth emulsion. Once fully combined, check the consistency and taste for seasoning adjustments with salt. Transfer the tangy, vibrant aji verde to a bowl and chill it in the refrigerator until you’re ready to serve, ensuring a refreshing complement to your chicken.
Step 3: Cook the Chicken
Preheat your grill to medium-high heat or set your oven to 500°F. Once hot, remove the chicken from the marinade and place it on the grill grates or a baking sheet. Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F and you see a nice char on the outside. If roasting in the oven, expect it to take about 30-45 minutes for the same cooking temperature and doneness.
Step 4: Serve
Once your Peruvian Chicken has cooked to perfection, transfer it to a serving platter. Generously drizzle the creamy green sauce over the chicken or serve it on the side for dipping. This vibrant dish is a delightful combination of juicy chicken and zesty sauce, perfect for making any meal feel special. Add a side of rice or a fresh salad, and get ready to savor this amazing culinary experience!
What to Serve with Peruvian Chicken with Creamy Green Sauce
The perfect companions for this flavorful dish can elevate your dining experience, bringing balance to its bold flavors.
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Fluffy White Rice: The subtle texture of rice absorbs the creamy green sauce, creating a delicious harmony on your plate. It’s a comforting staple that enhances every bite.
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Quinoa Salad: Nutty quinoa provides a nutritious contrast, while a fresh salad of tomatoes and cucumbers brightens the meal. It’s both colorful and refreshing, making each spoonful delightful!
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Grilled Corn on the Cob: Sweet and smoky, grilled corn offers a satisfying crunch. Its natural sweetness perfectly complements the savory chicken and zesty sauce—pure summer vibes!
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Tortillas: Soft flour or corn tortillas are perfect for scooping up the juicy chicken and vibrant sauce. They add a fun, interactive element, making your meal more enjoyable.
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Roasted Vegetables: A medley of seasonal vegetables adds a delightful crunch and earthy flavors. They balance the creaminess of the sauce and add a touch of healthiness to the plate.
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Margaritas: A refreshing, citrusy margarita pairs wonderfully with the tang of the aji verde. The cool drink balances the heat and makes you feel like you’re dining on the coast of Peru.
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Choclo (Peruvian Corn): This large, sweet corn variety adds a unique texture and sweetness that complements the dish beautifully, bringing authenticity to your meal.
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Key Lime Pie: For dessert, a slice of key lime pie brings a refreshing and tart finish. It’s a delightful way to cleanse the palate after the savory explosion of flavors!
Each suggestion not only complements Peruvian Chicken with Creamy Green Sauce but makes for a balanced, flavorful feast that your family will love!
Expert Tips for Peruvian Chicken with Green Sauce
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Marinate Well: Ensure the chicken is evenly coated in the marinade for optimal flavor absorption. Aim for at least 8 hours to deepen the taste.
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Use a Meat Thermometer: Check doneness with a meat thermometer to avoid overcooking. The chicken should reach 165°F for perfect juiciness.
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Blend Gradually: When preparing the green sauce, drizzle in the olive oil gradually while blending to achieve a smooth emulsion.
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Adjust Spice Level: Customize the heat of your aji verde by altering the quantity of jalapeños used, making it as spicy or mild as you like.
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Don’t Waste Marinade: Leftover marinade should be discarded or cooked to make a sauce, but never reused raw to ensure safety.
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Enjoy Variations: Experiment with different chicken cuts or vegetarian options like meatballs for a versatile twist on this Peruvian Chicken with Green Sauce.
How to Store and Freeze Peruvian Chicken with Green Sauce
Fridge: Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Be sure to separate the green sauce to maintain its creamy texture.
Freezer: For longer storage, freeze the marinated chicken before cooking or the cooked chicken without the sauce for up to 3 months. Thaw in the fridge before cooking or reheating.
Reheating: To reheat, place the chicken in a preheated oven at 350°F for about 20-25 minutes or until heated through. The Peruvian Chicken with Green Sauce can also be reheated on the grill for added flavor.
Green Sauce Storage: Keep the aji verde in a sealed container in the fridge for up to 1 week. Stir well before serving to restore creaminess and freshness.
Peruvian Chicken with Green Sauce Variations
Feel free to get creative with these twists to make this dish uniquely yours!
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Different Cuts: Use chicken breasts, wings, or legs for diverse textures and flavors while keeping the marinated goodness intact.
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Chicken Meatballs: Ground chicken or turkey can be shaped into meatballs. Bake and serve with the green sauce for an easy appetizer.
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Vegetarian Delight: Replace chicken with grilled vegetables like zucchini, bell peppers, or eggplant, coated in the zesty green sauce for a vibrant vegetarian dish.
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Herb Infusion: Toss in different herbs such as mint or dill into the green sauce for an aromatic twist that adds depth and freshness.
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Heat Adjustment: For extra kick, include a dash of hot sauce or add more jalapeños to your green sauce.
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Add Nuts: Blend in toasted nuts like pine nuts or walnuts into the green sauce for a nutty creaminess that elevates the flavor profile.
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Quinoa Base: Serve the chicken over quinoa instead of rice for a nutty flavor boost while also making it gluten-free.
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Spicy Variation: Incorporate roasted red peppers into the green sauce for a smoky heat that pairs beautifully with the chicken.
For more delightful ideas, check out my recipe for Chicken Alfredo Garlic or explore options like Street Corn Chicken for tasty side dishes!
Make Ahead Options
These Peruvian Chicken with Creamy Green Sauce are perfect for busy home cooks looking to save time! You can marinate the chicken thighs up to 24 hours in advance to enhance the flavor, simply blend the marinade ingredients and refrigerate the sealed bag with the chicken. Additionally, the aji verde sauce can be prepared and stored in the refrigerator for up to 3 days, ensuring freshness; just blend all the sauce ingredients and chill until serving. To maintain quality, ensure the chicken is tightly sealed in the marinade and chill the sauce in an airtight container. When ready to enjoy, just grill or roast the marinated chicken and serve it hot with the chilled sauce for a delightful, stress-free meal!
Peruvian Chicken with Green Sauce Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! When choosing jalapeños for the aji verde, look for firm peppers that are smooth and shiny without any dark spots or wrinkles. For garlic, select heads that are tight and not sprouting. Fresh limes should feel heavy for their size and have a slight give when squeezed, which is a sign of juiciness.
How should I store leftover Peruvian Chicken and green sauce?
To ensure the flavors stay fresh, store the cooked chicken in an airtight container in the refrigerator for up to 3 days. It’s best to keep the green sauce separate to maintain its creamy texture. If you have marinated chicken left, you can also keep that in the fridge for up to 24 hours before cooking.
Can I freeze Peruvian Chicken with Green Sauce?
Yes! You can freeze either the marinated chicken before cooking or the cooked chicken (without the sauce) for up to 3 months. To freeze, place it in a freezer-safe bag, removing as much air as possible. For the green sauce, store it in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Thaw both the chicken and sauce in the fridge before reheating.
What if my chicken is overcooked during grilling or roasting?
Very common! If your chicken tends to dry out, baste it with a little olive oil or chicken broth while cooking to help keep it moist. After cooking, if you find it has dried out, consider serving it sliced and drizzled with your creamy green sauce, as this will add moisture and flavor.
Are there any dietary considerations for this recipe?
Absolutely! This dish can be easily adapted to be gluten-free by substituting soy sauce with tamari. If you’re concerned about allergies, ensure that the mayonnaise or Greek yogurt has no added allergens. Additionally, you can replace any spicy ingredients with milder alternatives for those who are sensitive to heat.
How can I adjust the recipe for different chicken cuts?
If you’re using different cuts of chicken, such as breasts or legs, adjust the cooking time accordingly. Boneless, skinless breasts will cook faster, typically around 5-7 minutes per side on the grill, while bone-in pieces may take longer. Use a meat thermometer to ensure all cuts reach an internal temperature of 165°F for safety. Enjoy experimenting with variations for a family-loved twist on this Peruvian Chicken with Green Sauce!
Savor the Flavor: Peruvian Chicken with Green Sauce Delight
Ingredients
Equipment
Method
- Marinate the Chicken: Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a bowl until smooth. Place chicken in a zip-top bag, pour marinade over, seal, and refrigerate for 8-24 hours.
- Prepare the Green Sauce: In a blender, combine jalapeños, cilantro, green onions, and garlic. Blend until finely chopped, then drizzle in olive oil while blending. Adjust seasoning with salt and chill in the fridge.
- Cook the Chicken: Preheat grill to medium-high or oven to 500°F. Remove chicken from marinade, cook for about 5-6 minutes per side on the grill or 30-45 minutes in the oven until cooked through and charred.
- Serve: Transfer chicken to a platter, drizzle green sauce over or serve on the side. Add a side of rice or salad.