Why Make This Best Peruvian Chicken with Creamy Green Sauce Recipe
This scrumptious Best Peruvian Chicken with Creamy Green Sauce will transport your taste buds straight to the heart of Peru. It’s a vibrant dish packed with flavor, thanks to the delightful marinade and a luxuriously creamy sauce. Perfect for dinner gatherings, family meals, or a cozy weeknight, this recipe is a guaranteed crowd-pleaser. The smoky, spiced chicken, paired with the zesty and herbaceous green sauce, creates a harmony of flavors that’s simply irresistible.
How to Make Best Peruvian Chicken with Creamy Green Sauce Recipe
Making this incredible dish is straightforward and enjoyable! You’ll start by marinating juicy pieces of chicken to infuse them with flavor. Once marinated, you’ll roast them to perfection, resulting in tender meat with a crispy skin. Meanwhile, whip up the creamy green sauce that brings a refreshing twist, balancing the savory chicken beautifully. Follow the detailed steps below, and you’ll be on your way to enjoying this delectable meal!
Ingredients:
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Creamy Green Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro (packed)
- 1/4 cup fresh parsley
- 2 jalapeños (seeds removed for less heat)
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Directions:
Step 1: Marinate the Chicken
In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss them thoroughly to coat. Cover the bowl and let the chicken marinate for at least 4 hours or, for the best results, overnight. The longer the marinade sits, the more flavorful your chicken will be.
Step 2: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack. This setup allows air to circulate around the chicken, ensuring the skin turns beautifully crispy.
Step 3: Roast the Chicken
Bake the chicken in the preheated oven for 40–45 minutes or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. For an extra burst of flavor, you can broil it for the last 3 minutes to add a perfect char and crunch.
Step 4: Make the Creamy Green Sauce
While the chicken roasts, prepare your creamy green sauce. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until you achieve a smooth and vibrant green sauce. Taste and adjust the seasoning or heat as you prefer.
Step 5: Serve and Savor
Once the chicken is ready, remove it from the oven and let it rest for a few minutes. Serve the chicken hot alongside the creamy green sauce. It pairs wonderfully with roasted potatoes, fluffy rice, or a fresh salad. Enjoy every delicious bite!
Nutritional Information
- Serving Size: 1 chicken thigh with sauce
- Calories: 370
- Total Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 125mg
- Sodium: 620mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 27g
How to Serve Best Peruvian Chicken with Creamy Green Sauce Recipe
This dish shines at family dinners or casual gatherings. Serve it with sides like roasted vegetables, quinoa, or a light green salad. For a festive feel, consider adding some corn on the cob or grilled plantains. The creamy green sauce isn’t just for dipping; use it as a dressing for salads, too!
How to Store Best Peruvian Chicken with Creamy Green Sauce Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until heated through, ensuring it retains its crispy skin. The green sauce can be stored for about a week in the fridge.
Expert Tips for Perfect Best Peruvian Chicken with Creamy Green Sauce Recipe
- Marination: If you can, let the chicken marinate overnight. It enhances the flavor significantly.
- Crispy Skin: Using a wire rack when roasting keeps the chicken elevated and makes the skin extra crispy.
- Adjusting Heat: If you prefer a spicier sauce, leave some jalapeño seeds in the mixture!
- Ingredient Substitutions: You can swap sour cream for Greek yogurt for a lighter version. For a dairy-free option, use olive oil and a dairy-free mayonnaise.
Delicious Variations
- Herb Infusion: Add fresh herbs like dill or mint to the creamy green sauce for a unique twist.
- Citrus Zest: Mix some lime or lemon zest into the marinade for added brightness.
- Vegetable Option: Use the marinade to flavor grilled vegetables like bell peppers and zucchini for a vegetarian dish.
Frequently Asked Questions
1. Can I use boneless chicken instead?
Yes, boneless chicken pieces can be used. However, reduce the cooking time to about 25–30 minutes, as they will cook faster.
2. Is the green sauce spicy?
The sauce has a mild heat due to the jalapeños. If you prefer it less spicy, make sure to remove the seeds, or omit the jalapeños altogether for a milder flavor.
3. Can I make the marinade in advance?
Absolutely! You can prepare the marinade a day ahead and store it in the fridge. Just add the chicken when you’re ready to marinate.
Conclusion
This Best Peruvian Chicken with Creamy Green Sauce recipe is not only flavorful and easy to make, but it’s also a fantastic dish to impress your family and friends. The crispy chicken paired with the creamy, zesty green sauce creates a delightful experience that everyone will love. So, roll up your sleeves and give it a try! Don’t forget to share your experience and any variations you make! Happy cooking!
Best Peruvian Chicken with Creamy Green Sauce
Ingredients
Method
- In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss them thoroughly to coat. Cover the bowl and let the chicken marinate for at least 4 hours or overnight for best results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.
- Bake the chicken in the preheated oven for 40–45 minutes or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
- For an extra burst of flavor, broil it for the last 3 minutes to add a perfect char and crunch.
- While the chicken roasts, prepare your creamy green sauce by blending the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth.
- Let the chicken rest for a few minutes and serve hot alongside the creamy green sauce.
- Pairs wonderfully with roasted potatoes, fluffy rice, or a fresh salad.