Why Make This Peruvian Chicken with Creamy Green Sauce
Peruvian Chicken with Creamy Green Sauce is a dish that brings vibrant flavors and colors to your table. This succulent chicken, marinated in a zesty blend of spices, offers a beautiful balance of savory and tangy notes. The creamy green sauce, made with fresh ingredients, adds a refreshing kick that elevates the dish to new culinary heights. Perfect for a weeknight dinner or a weekend barbecue, this recipe is sure to impress family and friends alike. It combines simplicity with exotic appeal, allowing you to enjoy a taste of Peru right from your kitchen!
How to Make Peruvian Chicken with Creamy Green Sauce
Creating Peruvian Chicken with Creamy Green Sauce is straightforward and rewarding. Start by preparing a delicious marinade that infuses the chicken with flavor. Simply blend garlic, soy sauce, lime juice, and spices until smooth. Let the chicken soak in this flavorful mixture for at least 8 hours to fully absorb all the goodness. While the chicken marinates, whip up the creamy green sauce with jalapeños, cilantro, garlic, and a touch of creamy mayonnaise and Greek yogurt for added depth. Once you’re ready to cook, grill or bake the chicken until it’s juicy and perfectly cooked. Serve it warm, generously drizzled with the vibrant green sauce.
Ingredients:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper (or to taste)
- 3 jalapeños (seeded, ribs removed, and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped, green parts only)
- 2 cloves garlic (peeled, for green sauce)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice (freshly squeezed, for green sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (for green sauce)
- 2 tablespoons extra virgin olive oil (for green sauce)
Directions:
- Add garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper to a blender. Blend on high for 30-45 seconds until completely smooth with no garlic chunks visible.
- Place the chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag and massage gently to ensure all pieces are coated. Refrigerate for 12 hours (or between 8 to 24 hours), flipping the bag halfway through for even marinating.
- To make the green sauce, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a clean blender. Blend until smooth, about 45 seconds. With the motor running on low, slowly drizzle in olive oil through the top opening. Transfer to a bowl, cover, and refrigerate. This sauce can be made up to 2 days ahead.
- Preheat your grill to medium-high heat (around 350°F). Remove the chicken from the marinade and shake off excess liquid until glossy but not dripping. Place the chicken on the grill grates and close the lid. Cook for 5-6 minutes without moving it.
- Flip the chicken thighs using tongs and cook another 5-6 minutes with the lid closed. Use a digital thermometer to verify that the internal temperature reaches 165°F. Let the chicken rest for 3-4 minutes before serving with the green sauce.
- Alternative oven method: Preheat your oven to 500°F. Place the chicken in a 13×9-inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then tent with foil and cook for an additional 15 minutes until the internal temperature reaches 165°F.
Nutritional Information
Per Serving (approx. 1 chicken thigh with sauce):
- Calories: 410
- Total Fat: 26g
- Saturated Fat: 4g
- Cholesterol: 150mg
- Sodium: 760mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 37g
How to Serve Peruvian Chicken with Creamy Green Sauce
Serve this dish hot off the grill or straight from the oven, garnished with extra cilantro and lime wedges for a pop of freshness. Pair it with a side of fluffy rice or quinoa to soak up the creamy green sauce. A crisp green salad or roasted vegetables also complement the flavors beautifully, making it a well-rounded meal for any occasion.
How to Store Peruvian Chicken with Creamy Green Sauce
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. The creamy green sauce can also be kept in the fridge for the same duration. To reheat the chicken, simply place it in the oven or microwave until warmed through. Be careful not to overcook it when reheating.
Expert Tips for Perfect Peruvian Chicken with Creamy Green Sauce
- Marination Time: For the best flavor, marinate the chicken for the full 24 hours if time allows.
- Grilling Tip: Make sure your grill is preheated to ensure a good sear on the chicken.
- Sauce Consistency: If you want a thinner sauce, feel free to add a splash of water or extra lime juice.
- Spice Level: Adjust the number of jalapeños in the sauce based on your heat preference—fewer peppers result in a milder sauce.
Delicious Variations
- Vegetarian Option: Substitute chicken with firm tofu or portobello mushrooms, marinating and cooking them the same way.
- Spicy Twist: For a spicier dish, add diced serrano peppers to the marinade or more jalapeños in the green sauce.
- Herbaceous Flavor: Experiment with fresh parsley or dill mixed into the green sauce for a different herbal note.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Make sure to monitor the cooking time closely.How can I make this dish gluten-free?
Substitute soy sauce with tamari, a gluten-free alternative that maintains the same savory flavor.Can I freeze the chicken and sauce?
Yes, both the marinated chicken and the green sauce can be frozen. Just be mindful that the texture of the mayonnaise in the sauce may change slightly after freezing.
Conclusion
Peruvian Chicken with Creamy Green Sauce is not just a meal; it’s an experience bursting with flavor and freshness. This dish is easy to prepare and sure to satisfy every palate, making it a perfect addition to your recipe roster. We encourage you to try it for your next family dinner or gathering and watch everyone come back for seconds! Happy cooking, and don’t forget to share your results or any personal twists you add to this delicious recipe!
Peruvian Chicken with Creamy Green Sauce
Ingredients
Method
- Add garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper to a blender. Blend on high for 30-45 seconds until completely smooth with no garlic chunks visible.
- Place the chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag and massage gently to ensure all pieces are coated. Refrigerate for 12 hours (or between 8 to 24 hours), flipping the bag halfway through for even marinating.
- To make the green sauce, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a clean blender. Blend until smooth, about 45 seconds. With the motor running on low, slowly drizzle in olive oil through the top opening. Transfer to a bowl, cover, and refrigerate.
- Preheat your grill to medium-high heat (around 350°F). Remove the chicken from the marinade and shake off excess liquid until glossy but not dripping. Place the chicken on the grill grates and close the lid. Cook for 5-6 minutes without moving it.
- Flip the chicken thighs using tongs and cook another 5-6 minutes with the lid closed. Use a digital thermometer to verify that the internal temperature reaches 165°F. Let the chicken rest for 3-4 minutes before serving with the green sauce.
- Alternative oven method: Preheat your oven to 500°F. Place the chicken in a 13x9-inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then tent with foil and cook for an additional 15 minutes until the internal temperature reaches 165°F.