Peruvian Chicken with Green Sauce Recipe

If you’ve ever dreamed of capturing the vibrant taste of Peru right in your own kitchen, this Peruvian Chicken with Green Sauce Recipe is your golden ticket. It’s a delightful harmony of juicy, marinated chicken thighs rich with garlic, smoky paprika, and fresh lime, paired with a zesty, creamy green sauce bursting with cilantro and jalapeño. The flavors marry beautifully to create a dish that’s both bold and comforting, making it an absolute favorite that everyone will be asking for again and again.

Ingredients You’ll Need

Simple yet purposeful, the ingredients for this dish combine to create a masterpiece of flavor and texture. Each element plays a crucial role, whether it’s enhancing the chicken’s tenderness or injecting the vibrant zest and creaminess of the green sauce.

• 2.2 lbs boneless skinless chicken thighs: Provides a tender and juicy base for grilling
• 5 cloves garlic: Aromatic base for the marinade
• ¼ cup low sodium soy sauce: For umami and depth
• 2 tablespoon sesame oil: Adds a rich, nutty flavor
• 1 teaspoon smoked paprika: For a smoky touch
• 1 teaspoon cumin: Earthy flavor
• 1 teaspoon oregano: Herbaceous undertones
• 2.2 teaspoon honey: Adds subtle sweetness
• ½ lime juiced: For a zesty tang
• 2 jalapeños deseeded: Provides heat without overwhelming
• ½ cup cilantro: Freshness and herbal flavor
• ¼ cup green onions roughly chopped: Sharp and savory
• 3 cloves garlic: Enhances the flavor profile
• ½ cup mayonnaise: Creamy base for the sauce
• ¼ cup cojita cheese or parmesan cheese: Rich salty finish
• Juice of 1 lime: Brightens the sauce
• Salt and pepper to taste: Season to balance the flavors

How to Make Peruvian Chicken with Green Sauce Recipe

Step 1: Prepare the Marinade

Begin by mashing or finely mincing the garlic cloves, then whisk them together with soy sauce, sesame oil, smoked paprika, cumin, oregano, honey, and the fresh lime juice in a bowl. This marinade is the heart of the dish, blending smoky, sweet, and tangy flavors that will infuse every bite of chicken.

Step 2: Marinate the Chicken

Place your boneless, skinless chicken thighs in a large container or zip-lock bag and pour in the marinade. Make sure each piece is well coated. Refrigerate for at least 2 hours, or for best results, overnight. This deep soak ensures the chicken becomes irresistibly tender and packed with flavor.

Step 3: Grill the Chicken

Heat your grill or grill pan to medium-high and cook the chicken thighs for about 6-8 minutes per side, or until the internal temperature reaches 165°F. The marinade will caramelize beautifully, creating a slightly smoky, juicy chicken that melts in your mouth.

Step 4: Prepare the Green Sauce

While the chicken grills, blend the deseeded jalapeños, cilantro, green onions, garlic, mayonnaise, cojita or parmesan cheese, lime juice, salt, and pepper in a food processor until smooth and creamy. This sauce is bright, tangy, and perfectly creamy with just the right kick to complement the smoky chicken.

How to Serve Peruvian Chicken with Green Sauce Recipe

Garnishes

Top the grilled chicken with a generous drizzle of the vibrant green sauce and sprinkle with extra fresh cilantro or crumbled cojita cheese to add a fresh pop and subtle texture contrast.

Side Dishes

This dish pairs wonderfully with simple sides like fluffy white rice, roasted potatoes, or a crisp green salad. Each side complements the rich flavors in the chicken and sauce without overpowering them.

Creative Ways to Present

For a festive twist, serve the Peruvian Chicken with Green Sauce Recipe on skewers as street food-style kebabs, or wrap it in warm tortillas for irresistible Peruvian-inspired wraps. Either presentation makes it a crowd-pleaser at any gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover chicken and green sauce separately in airtight containers. They’ll stay fresh in the refrigerator for up to 3 days, making for quick and flavorful meals on the go.

Freezing

You can freeze cooked chicken for up to 2 months by wrapping it tightly and storing in freezer-safe containers. Freeze the green sauce separately to maintain its creamy texture, thawing it overnight in the fridge before serving.

Reheating

Reheat chicken gently in a low oven or skillet to avoid drying it out, and warm the green sauce just slightly or serve it cold for that perfect creamy refreshment alongside the warmed-up chicken.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can work if you prefer leaner meat, but thighs offer more juiciness and flavor, especially with this marinade. Just be careful not to overcook breasts since they dry out faster.

How spicy is the green sauce?

The heat level is mild to moderate because the jalapeños are deseeded, so it adds a pleasant kick without being overwhelming. You can always adjust the number of jalapeños based on your spice tolerance.

Is this recipe gluten-free?

With a quick substitution for soy sauce (like tamari or coconut aminos), this Peruvian Chicken with Green Sauce Recipe is naturally gluten-free, so it’s friendly for most dietary preferences.

Can I make the green sauce vegan?

For a vegan twist, substitute the mayonnaise with a plant-based alternative and omit the cheese or use a vegan cheese. The fresh herbs and lime will still deliver great flavor.

What’s the best way to serve leftovers?

Leftover chicken and sauce are fantastic chopped up in sandwiches, salads, or even grain bowls. The green sauce brings back all that fresh vibrancy no matter how you choose to enjoy it!

Final Thoughts

Trust me, once you try this Peruvian Chicken with Green Sauce Recipe, it will quickly become one of your culinary staples. Its vibrant flavors, juicy chicken, and creamy sauce come together in a way that’s both comforting and exciting. Share it with friends or simply treat yourself—you won’t regret it!

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