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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce: A Flavorful Family Feast

This Peruvian Chicken with Green Sauce recipe transforms chicken thighs into a flavorful feast with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 8 hours
Total Time 9 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Thighs Tender and juicy; substitute with whole chicken, breasts, or meatballs for variations.
  • 4 cloves Garlic Fresh cloves add a robust aroma; avoid powdered garlic for best results.
  • 1/4 cup Soy Sauce Offers umami flavor; use tamari for a gluten-free option.
  • 1/4 cup Lime Juice Brightens up the dish; fresh limes are recommended.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and depth; avocado oil works well too.
  • 1 teaspoon Cumin Provides an earthy warmth; swap with coriander for a different taste.
  • 1 teaspoon Paprika Adds vibrant color and sweetness; smoked paprika gives extra depth of flavor.
  • 1 teaspoon Dried Oregano Enhances herbaceous tones; fresh oregano can elevate the dish even more.
  • 1/2 teaspoon Black Pepper Freshly cracked enhances seasoning.
For the Green Sauce
  • 2 medium Jalapeños For heat and flavor; remove seeds for a milder sauce.
  • 1 cup Fresh Cilantro Vital for a fresh, herbal taste; can be mixed with parsley for variety.
  • 2 stalks Green Onions Offers a mild onion flavor; use the green parts for optimal taste.
  • 1/2 cup Mayonnaise Creates a creamy base; substitute with yogurt for a lighter version.
  • 1/2 cup Greek Yogurt Adds tanginess; can swap for sour cream if preferred.
  • 1 teaspoon Salt Essential for balancing flavors; adjust to taste.
  • 1/2 teaspoon Black Pepper Complements the sauce seasoning; fresh cracked is best.
  • 2 tablespoons Extra Virgin Olive Oil Adds smoothness; replace with a neutral oil if desired.

Equipment

  • blender
  • grill
  • roasting pan
  • ziplock bag
  • digital thermometer

Method
 

Step-by-Step Instructions
  1. In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth, creating a fragrant marinade that infuses the chicken with intense flavor.
  2. Place your chicken thighs in a large ziplock bag and pour the marinade over the top, ensuring they’re well-coated. Seal the bag, removing excess air, and refrigerate for at least 8 hours, or overnight for optimal flavor infusion.
  3. In a clean blender, combine jalapeños, fresh cilantro, green onions, a clove of garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth and creamy, then slowly drizzle in extra virgin olive oil while blending until combined.
  4. Choose your preferred cooking method: For grilling, preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill each thigh for about 5-6 minutes per side until they reach an internal temperature of 165°F.
  5. Once the chicken is perfectly cooked and beautifully charred, plate it and serve alongside the cooled green sauce for dipping or drizzling.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate your chicken thighs for at least 24 hours for the most intense flavor infusion. Always use a digital thermometer to ensure the chicken reaches 165°F for safe consumption.

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