Why Make This Recipe
Peruvian Chicken with Creamy Green Sauce is a flavorful and satisfying dish that brings a taste of Peru right to your kitchen. The marinated chicken is tender and juicy, while the creamy green sauce offers a spicy and refreshing kick. This recipe is perfect for family dinners, gatherings, or meal prep, making it a versatile choice for any occasion. Plus, it’s easy to follow, so even if you’re a beginner cook, you can impress everyone at the table.
How to Make Peruvian Chicken with Creamy Green Sauce
Ingredients:
- 2 pounds chicken thighs (boneless, skinless)
- 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
- 3 jalapenos (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
Directions:
- Puree 5 cloves garlic, soy sauce, 2 Tablespoons lime juice, 1 Tablespoon olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add the marinade. Marinate in the refrigerator for 8 to 24 hours.
- For the green sauce, blend together jalapenos, cilantro, green onions, 2 cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Gradually drizzle in 2 Tablespoons olive oil while blending and then refrigerate until ready to serve.
- To grill, preheat grill to medium-high heat. Remove chicken from marinade, shake off extra marinade, and grill for 5-6 minutes on each side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat oven to 500°F, place chicken in a roasting pan with 1 cup water, and bake uncovered for 30 minutes. Tent with foil and cook for an additional 15 minutes until the chicken reaches 165°F.
How to Serve Peruvian Chicken with Creamy Green Sauce
Serve the chicken hot, drizzled with the creamy green sauce on top. Pair it with rice, quinoa, or a fresh salad for a complete meal. You can also serve extra sauce on the side for dipping.
How to Store Peruvian Chicken with Creamy Green Sauce
Store any leftover chicken and sauce in airtight containers in the refrigerator. They should be consumed within 3-4 days. To reheat, warm the chicken in the oven or stovetop until heated through, and serve the sauce cold or at room temperature.
Tips to Make Peruvian Chicken with Creamy Green Sauce
- Marinating the chicken for longer will enhance the flavor, so consider marinating it for the full 24 hours.
- If you prefer a milder sauce, reduce the number of jalapenos.
- Feel free to add more spices or herbs to the marinade if you want to experiment with flavors.
Variation
For a different twist, you can use grilled vegetables as a side or add avocado to the green sauce for extra creaminess.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but be aware that they may be less juicy compared to thighs.
2. Is the green sauce spicy?
The spiciness comes from the jalapenos. If you want it less spicy, remove the seeds and ribs, or use fewer jalapenos.
3. Can I prepare the sauce ahead of time?
Absolutely! You can make the creamy green sauce a day in advance and store it in the fridge until you’re ready to serve it.
Peruvian Chicken with Creamy Green Sauce
Ingredients
For the Chicken
- 2 pounds chicken thighs (boneless, skinless)
- 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
For the Creamy Green Sauce
- 3 jalapenos (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
Preparation
- Puree 5 cloves garlic, soy sauce, 2 Tablespoons lime juice, 1 Tablespoon olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add the marinade. Marinate in the refrigerator for 8 to 24 hours.
- For the green sauce, blend together jalapenos, cilantro, green onions, 2 cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth.
- Gradually drizzle in 2 Tablespoons olive oil while blending and then refrigerate until ready to serve.
Cooking
- To grill, preheat grill to medium-high heat. Remove chicken from marinade, shake off extra marinade, and grill for 5-6 minutes on each side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat oven to 500°F, place chicken in a roasting pan with 1 cup water, and bake uncovered for 30 minutes.
- Tent with foil and cook for an additional 15 minutes until the chicken reaches 165°F.
Serving
- Serve the chicken hot, drizzled with the creamy green sauce on top. Pair it with rice, quinoa, or a fresh salad for a complete meal.
- You can also serve extra sauce on the side for dipping.