Jump to Recipe Print RecipeThe first time I tasted Peruvian Chicken with Green Sauce, I could hardly believe how one bite could transport me to vibrant streets filled with culinary magic. This dish brings together succulent, marinated chicken thighs and a lively, creamy aji verde that dances with flavors of fresh herbs and a kick of spice. What I adore most about this recipe is how effortlessly it transforms any gathering into a festive occasion—perfect for summer barbecues or cozy weeknight dinners. Not only is it packed with protein, but the quick prep time allows you to spend less time in the kitchen and more time enjoying the company of your friends and family. Are you ready to elevate your dining experience with this flavorful adventure? Why is this Peruvian Chicken a must-try? Bold Flavors: This dish boasts a tantalizing blend of spices and herbs, ensuring every bite bursts with excitement. Quick and Easy: With minimal prep time and a simple marinade, you’ll have a feast ready in no time. Versatile Options: Swap chicken thighs for other cuts like wings or meatballs, making it perfect for any occasion. Crowd Pleaser: Whether it’s a family dinner or a gathering, this recipe guarantees compliments all around! Serve it with a side of rice or even a fresh salad for an unforgettable meal that feels special without the fuss. Peruvian Chicken with Green Sauce Ingredients • Dive into the vibrant flavors of this dish with the following ingredients! For the Chicken Marinade Chicken Thighs – The star of the dish; boneless and skinless for easier preparation. Garlic – Offers a depth of flavor; feel free to add more if you’re a garlic lover. Soy Sauce – Adds umami; substitute with tamari for a gluten-free option. Lime Juice – Brightens up the marinade; always use fresh for the best taste. Extra Virgin Olive Oil – Provides richness; can be swapped for avocado oil if preferred. Cumin – Adds earthy warmth; swap for coriander for a different twist. Paprika – Infuses color and a hint of sweetness; smoked paprika can deepen the flavor. Dried Oregano – Bring in the herbal aroma; fresh is an excellent upgrade if available. Black Pepper – Adds spice; adjust to taste for your personal heat preference. For the Creamy Green Sauce (Aji Verde) Jalapeños – Key spicy ingredient; remove seeds to control the heat level. Fresh Cilantro Leaves – Brings vibrant freshness; parsley can be used for a milder flavor. Green Onions – Provides subtle onion notes; can be skipped if not on hand. Mayonnaise – Ensures creaminess; substitute with avocado or yogurt for a lighter sauce. Greek Yogurt – Adds a tangy touch; regular yogurt or sour cream works as a replacement. Salt – Enhances all flavors; adjust according to your dietary requirements. Embrace the bold flavors of Peruvian Chicken with Green Sauce and let each bite transport you to a culinary paradise! Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce Step 1: Marinate the Chicken Start by blending together garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a food processor until smooth. Once combined, place your boneless chicken thighs in a resealable bag and pour in the marinade. Seal the bag, ensuring all chicken pieces are well-coated, and refrigerate for at least 8 hours or up to 24 hours for maximum flavor infusion. Step 2: Prepare the Green Sauce While the chicken is marinating, prepare the vibrant creamy green sauce known as aji verde. In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth and creamy, then slowly drizzle in olive oil while blending until fully incorporated. Once ready, chill the sauce in the refrigerator until you are ready to serve. Step 3: Cook the Chicken When you’re ready to cook the chicken, preheat your grill to medium-high heat, achieving around 350°F. Shake off excess marinade from the chicken thighs before placing them on the grill. Cook each side for approximately 5-6 minutes, flipping once until the chicken is nicely charred and has reached an internal temperature of 165°F. Step 4: Serve and Enjoy Once cooked, remove the chicken from the grill and allow it to rest for a few minutes before slicing. Serve the grilled Peruvian chicken alongside the chilled green sauce, which can be drizzled or used as a dip. This delicious pairing enhances the flavors beautifully, making it a perfect dish for any gathering or family meal. Make Ahead Options These delicious Peruvian Chicken with Creamy Green Sauce dishes are perfect for busy home cooks! You can marinate the chicken thighs up to 24 hours in advance for maximum flavor; simply blend the marinade and coat the chicken in a resealable bag before refrigerating. The creamy green sauce can also be prepared up to 3 days ahead—just blend all the sauce ingredients and keep it chilled in an airtight container. When you’re ready to serve, grill the marinated chicken as directed, and enjoy knowing that the vibrant flavors have had time to develop, making the meal just as delicious with minimal effort. This way, you can enjoy a hassle-free cooking experience! Storage Tips for Peruvian Chicken with Green Sauce Fridge: Store leftovers in an airtight container for up to 3 days. The chicken will maintain its flavor and moisture, while the creamy green sauce should also be kept chilled. Freezer: For longer storage, freeze marinated chicken for up to 3 months. Simply place it in a freezer-safe bag, removing as much air as possible. Thaw in the refrigerator before cooking. Reheating: Reheat the chicken in the oven at 350°F until heated through, about 15-20 minutes. You can also reheat in a skillet over medium heat. Serve with the chilled green sauce for a refresher on flavors. Make-Ahead: Marinate the chicken a day in advance and prepare the green sauce a few hours early for best results, allowing flavors to meld beautifully in your Peruvian Chicken with Green Sauce. Peruvian Chicken with Green Sauce Variations Feel free to get creative and personalize your Peruvian Chicken with Green Sauce to match your taste or dietary needs! Different Cuts: Swap boneless chicken thighs for whole chicken, breasts, wings, or even meatballs for a fun twist. Each cut will offer a unique texture and richness. Spice Level: Adjust the heat by using different peppers in the green sauce. Try serranos for extra heat or poblanos for a milder flavor. Customize it to suit your preference! Citrus Swap: Replace lime juice with lemon juice for a different tang. The bright flavor will still shine through in the marinade and sauce. Creamy Alternatives: For the sauce, use Greek yogurt as a lighter substitute for mayonnaise. It adds a tangy touch and keeps the creaminess you crave. Herbal Twist: Switch out cilantro for fresh parsley in the green sauce. This gives a different flavor profile and makes it enjoyable for those who may not love cilantro. Vinegar Kick: Consider adding a splash of vinegar to the marinade for an additional acidity that complements the flavors beautifully, creating a more complex sauce. Flavorful Oils: Use avocado oil instead of olive oil in the marinade for an equally rich and delightful taste, ideal for enhancing the overall dish. Quick Cooking Method: Instead of grilling, sear the marinated chicken in a hot skillet for a quick dinner option. This method results in a delicious, crispy outside and juicy inside. For sides, pair your chicken with a refreshing salad or with a plate of Chicken Green Bean. Consider also trying the Garlic Chicken Thighs for a delightful twist on flavors! What to Serve with Peruvian Chicken with Creamy Green Sauce Elevate your culinary experience with a selection of delightful side dishes that harmonize beautifully with this vibrant main course. Fluffy Rice: Serves as a perfect canvas to soak up the flavorful juices, making every bite satisfying and delicious. Quinoa Salad: This protein-packed option adds a nutty flavor and light texture, complementing the boldness of the chicken and sauce. Fresh Green Salad: Crisp, mixed greens drizzled with a light vinaigrette offer a refreshing contrast to the creamy green sauce. Roasted Vegetables: Seasoned roots or seasonal vegetables bring caramelized sweetness and color, enhancing the dish’s overall appeal. Warm Tortillas: Soft, warm tortillas are not only traditional but inviting, perfect for scooping up chicken and sauce for a delightful bite. Grilled Corn on the Cob: The sweet smokiness of grilled corn pairs seamlessly with the spices in the chicken—it’s a summer staple that everyone loves. Chilled White Wine: A crisp, chilled Sauvignon Blanc refreshes the palate, providing a lovely balance to the meal’s rich flavors. Every option makes your gathering that much more special, turning the already delicious Peruvian Chicken into an unforgettable feast! Expert Tips for Peruvian Chicken with Green Sauce Marinating Essentials: Ensure the chicken is fully coated in the marinade to maximize flavor. A longer marination (up to 24 hours) enhances taste. Perfect Temperature: Use a digital thermometer to confirm the chicken reaches an internal temperature of 165°F for safe and juicy results. Creamy Green Sauce: Prepare the aji verde ahead of time to allow flavors to meld together, making the sauce even more vibrant. Grilling Tips: When grilling indoors, ensure proper ventilation to avoid smoke buildup. Using a grill pan can help achieve great results. Serving Suggestions: Pair the Peruvian Chicken with Green Sauce alongside rice, quinoa, or a fresh salad for a complete and delightful meal. Peruvian Chicken with Green Sauce Recipe FAQs What type of chicken is best for this recipe? Absolutely! While boneless chicken thighs are traditionally used for their juiciness and flavor, you can also use other cuts such as chicken breasts, wings, or even whole chickens. Each cut will provide a slightly different texture and taste, so choose your favorite! How should I store leftover chicken and green sauce? Store any leftovers in airtight containers: the chicken will stay fresh in the fridge for up to 3 days, and the green sauce can be kept chilled for the same duration. To ensure maximum flavor retention, I recommend storing them separately until you’re ready to enjoy them again! Can I freeze the marinated chicken? How do I do it? Yes, you can freeze the marinated chicken! Place the marinated chicken in a freezer-safe bag, removing as much air as possible. Label the bag with the date and freeze for up to 3 months. When you’re ready to cook, simply thaw it in the refrigerator overnight and follow the cooking instructions as usual. What should I do if I find the green sauce too spicy? Very! If the heat from the jalapeños is too intense for your taste, remove the seeds and membranes before blending, as that’s where most of the heat resides. Alternatively, you can balance the spice by adding more Greek yogurt or mayonnaise to the sauce, which will tone down the heat while maintaining creaminess. Are there any dietary considerations for this recipe? Absolutely! This Peruvian Chicken with Green Sauce is naturally gluten-free; just ensure your soy sauce is gluten-free or swap it out for tamari. If you have allergies to specific ingredients like garlic or soy, you can adjust the recipe by using alternatives such as garlic powder or coconut aminos for a soy-free version. Always cater the recipe to meet your dietary needs! How do I ensure the chicken is cooked properly and not dry? To avoid dry chicken, first, marinate it for at least 8 hours, or ideally up to 24. When cooking, use a digital thermometer to check that the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes after cooking; this lets the juices redistribute, keeping the meat tender and juicy. Peruvian Chicken with Green Sauce: A Flavorful Feast Experience the vibrant flavors of Peruvian Chicken with Green Sauce, a dish that transforms gatherings into festive occasions. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsMarinating Time 12 hours hrsTotal Time 12 hours hrs 35 minutes mins Servings: 4 servingsCourse: ChickenCuisine: PeruvianCalories: 360 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade4 pieces Boneless Skinless Chicken Thighs4 cloves Garlic more if you love garlic1/4 cup Soy Sauce or tamari for gluten-free2 tablespoons Lime Juice fresh2 tablespoons Extra Virgin Olive Oil or avocado oil1 teaspoon Cumin or coriander1 teaspoon Paprika smoked paprika for deeper flavor1 teaspoon Dried Oregano fresh is better if available1/2 teaspoon Black Pepper adjust to tasteFor the Creamy Green Sauce (Aji Verde)2 medium Jalapeños seeds removed for less heat1 cup Fresh Cilantro Leaves or parsley2 stalks Green Onions can be skipped1/2 cup Mayonnaise or avocado/yogurt1/2 cup Greek Yogurt or regular yogurt/sour cream1/2 teaspoon Salt to taste Equipment Food processorBlenderGrillairtight container Method Marinating and PreparationBlend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a food processor until smooth. Marinate chicken thighs in the mixture for at least 8 hours or up to 24 hours. In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth, then add olive oil gradually while blending until combined. Chill the sauce. CookingPreheat grill to medium-high heat (around 350°F). Remove excess marinade from chicken thighs and grill each side for 5-6 minutes, until charred and internal temperature reaches 165°F. ServingRemove chicken from grill, allow resting for a few minutes before slicing. Serve with the chilled green sauce. Nutrition Serving: 1servingCalories: 360kcalCarbohydrates: 8gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg NotesFor best results, marinate chicken a day in advance and prepare the green sauce a few hours ahead of serving. Tried this recipe?Let us know how it was!
