Peruvian Chicken with Creamy Green Sauce
This authentic Peruvian chicken recipe combines tender, marinated chicken with a zesty, creamy green sauce. The chicken features a unique blend of spices and herbs that create bold, vibrant flavors, while the Aji Verde sauce adds a perfect zesty touch. Whether you're an experienced cook or just starting out, this recipe brings Peru's lively flavors right to your home.
Equipment
- Food processor or blender
- Roasting pan or baking sheet
- Roasting rack
- Meat thermometer
- Mixing bowls
- Airtight container for sauce storage
Ingredients
For the Chicken Marinade:
- 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 1/4 cup lime juice about 1 lime
- 2 teaspoons minced garlic about 3 cloves
- 1 tablespoon soy sauce
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- Fresh cilantro chopped
For the Aji Verde (Green Sauce):
- 1 cup fresh cilantro leaves
- 2 jalapeño peppers seeds removed for less heat
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup grated Cotija or Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine sea salt
Instructions
Chicken Preparation:
- Pat the chicken thighs dry with paper towels.
- Make small cuts in the chicken to help the marinade penetrate.
Marination Process:
- In a bowl, combine olive oil, lime juice, minced garlic, soy sauce, smoked paprika, cumin, oregano, salt, and black pepper.
- Gently massage the marinade under the chicken skin for maximum flavor absorption.
- Place the chicken in a resealable bag or container with the marinade.
- Refrigerate for at least 4 hours, preferably overnight.
Cooking the Chicken:
- Preheat the oven to 375°F (190°C).
- Remove chicken from marinade and place on a roasting rack.
- Roast for 30-35 minutes, or until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before serving.
Preparing the Green Sauce:
- Add cilantro, jalapeños, garlic, mayonnaise, sour cream, cheese, olive oil, lime juice, and salt to a food processor or blender.
- Blend until smooth, about 2 minutes.
- Taste and adjust seasonings as needed.
- Transfer to an airtight container and refrigerate until ready to serve.
Notes
For extra crispy skin, pat the chicken completely dry before marinating.
The green sauce can be made ahead and stored in the refrigerator for up to 5 days.
For a spicier sauce, leave some jalapeño seeds in.
While oven roasting is described here, you can also cook this chicken using a rotisserie, grill, or air fryer.
Serve with traditional sides like french fries (papas fritas), rice, or a fresh salad.
For dairy-free green sauce, omit the cheese and add an extra tablespoon of olive oil.
The green sauce can be made ahead and stored in the refrigerator for up to 5 days.
For a spicier sauce, leave some jalapeño seeds in.
While oven roasting is described here, you can also cook this chicken using a rotisserie, grill, or air fryer.
Serve with traditional sides like french fries (papas fritas), rice, or a fresh salad.
For dairy-free green sauce, omit the cheese and add an extra tablespoon of olive oil.
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 28gFat: 32gCholesterol: 145mgSodium: 820mgPotassium: 310mgFiber: 1gSugar: 0.5gVitamin A: 750IUVitamin C: 15mgCalcium: 70mgIron: 2mg
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