When it comes to weeknight dinners, it’s easy to fall into a rut of the same old recipes. But with a little culinary creativity, you can transform a simple chicken dish into an extraordinary taste experience. Enter the Peruvian Chicken with Creamy Green Sauce – a flavor-packed meal that will have your taste buds dancing.
Originating from the vibrant cuisine of Peru, this dish marries tender, juicy chicken with a bold, zesty green sauce that will make your mouth water. Whether you opt for the grilled or baked preparation method, the end result is a showstopping meal that’s bursting with South American flair.
1. Peruvian Chicken with Creamy Green Sauce
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Green Sauce
- 3 jalapeños, seeded, ribs removed, and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
In a large resealable bag or shallow dish, combine the chicken, garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Marinate for 30 minutes to 1 hour.
Remove the chicken from the marinade and discard the marinade.
Grill Method
- Preheat grill to medium-high heat.
- Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
- Transfer the grilled chicken to a serving platter.
Bake Method
- Preheat oven to 400°F (200°C).
- Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
- Transfer the baked chicken to a serving platter.
Green Sauce
- In a food processor or blender, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
- With the motor running, slowly drizzle in the olive oil and blend until the sauce is creamy and emulsified.
- Transfer the green sauce to a serving bowl.
Serve the grilled or baked Peruvian chicken warm, with the creamy green sauce on the side for dipping or drizzling. Enjoy!
Tips & Substitutions
You can leave the mayo out of the green sauce. Just use more Greek yogurt in its place or swap in some sour cream or Mexican crema.
If you aren’t sure if the chicken thighs are cooked, use a meat thermometer to measure the internal temperature. Boneless chicken thighs are fully cooked when their internal temperature reads 165ºF.
If you really like spice, substitute the jalapenos in the green sauce for serrano peppers.
If the green sauce is too spicy, use only 1 or 2 jalapenos and make sure to remove the seeds and veins from inside the pepper first.
You can make this recipe with a whole chicken, breasts, legs, wings, or any cut of chicken you prefer.
Make the green sauce with aji amarillo (Peruvian yellow pepper) paste instead of jalapenos for a more authentic flavor.
