With the sun setting in golden hues, the aroma of marinated chicken sizzling on the grill transports me straight to the streets of Lima. Embracing the essence of Peruvian cuisine, this Peruvian Chicken with Green Sauce features succulent chicken thighs coated in a rich, zesty marinade that will elevate your dinner table. The star of the show is the creamy aji verde sauce, blending jalapeños, fresh cilantro, and Greek yogurt into a velvety experience that perfectly balances heat and freshness. Not only is this recipe a crowd-pleaser, but it also simplifies meal prepping—perfect for busy weeknights or festive gatherings. Imagine serving this vibrant dish beside a colorful salad or fluffy quinoa, creating a feast that dazzles the senses. Are you ready to discover how to make this irresistible combination shine on your dinner plate?
Why Is This Chicken Recipe Irresistible?
Bold flavors come alive in this Peruvian Chicken, with a zesty marinade that infuses each bite with intensity. Quick and easy to prepare, it’s a perfect choice for busy families craving homemade goodness. Creamy green sauce brings a delightful kick, striking a balance between spicy and tangy. Versatile enough to pair with rice, quinoa, or tacos, it keeps mealtimes fresh and exciting. If you love crowd-pleasers, this dish will become your go-to, just like my Carrabbas Copycat Chicken or Cheesy Dynamite Chicken. Each serving is a fiesta of taste!
Peruvian Chicken with Green Sauce Ingredients
• Ready to create a flavorful feast? Dive into this delicious recipe!
For the Chicken Marinade
- Chicken thighs – The perfect cut for juicy, succulent bites; feel free to swap with breasts, wings, or legs!
- Garlic – Infuses depth and aroma into the marinade; always opt for fresh, peeled cloves for the best flavor.
- Soy sauce – Adds a rich umami kick, enhancing the overall taste of the dish.
- Lime juice – Provides a fresh acidity that brightens the flavors; freshly squeezed is a must for an authentic zing.
- Extra virgin olive oil – Helps bind the marinade while keeping the chicken moist as it cooks.
- Cumin – Brings warm, earthy notes that infuse the chicken with complexity.
- Paprika – Offers a hint of color and a mild flavor that deepens the marinade.
- Dried oregano – Elevates the herbal profile, giving a lovely aromatic touch.
- Black pepper – Adds a hint of spice; adjust to taste according to your heat preference.
For the Aji Verde Sauce
- Jalapeños – The star of the green sauce, delivering that signature spice; seed them for a milder kick.
- Fresh cilantro leaves – Essential for a fresh flavor burst that defines the sauce.
- Green onions – Introduces a mild onion flavor and additional freshness to the sauce.
- Mayonnaise – Creates a rich creaminess; consider using Greek yogurt for a lighter alternative.
- Greek yogurt – Adds tanginess and more creaminess to the mix, balancing the flavors perfectly.
- Salt – Enhances the overall flavor; don’t skip this key ingredient!
- Black pepper – Further seasons the sauce, giving it just the right amount of kick.
- Extra virgin olive oil (for the sauce) – Used for emulsifying the sauce, lending a velvety texture.
With these ingredients in hand, you’re on your way to crafting an unforgettable Peruvian Chicken with Green Sauce that’ll delight your palate and impress your guests!
Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce
Step 1: Prepare Marinade
In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth and well mixed, which should take about 30 seconds. This flavorful marinade will infuse the chicken with a zesty kick, so set it aside while you prepare the chicken.
Step 2: Marinate Chicken
Place the boneless chicken thighs in a resealable Ziploc bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag and refrigerate for 8 to 24 hours, allowing the flavors to deeply penetrate the meat. Remember to turn the bag occasionally for even marination, which will result in delicious, tender Peruvian chicken.
Step 3: Make Green Sauce
In a clean blender, combine the seeded jalapeños, fresh cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until the mixture is smooth and vibrant, taking about 1-2 minutes. Slowly drizzle in extra virgin olive oil while blending to achieve a creamy and velvety consistency for the aji verde sauce. Refrigerate until ready to serve.
Step 4: Cook Chicken
Preheat your grill to medium-high heat, about 400°F. Remove the marinated chicken from the bag and discard the marinade. Grill the chicken thighs for 5–6 minutes on each side, until they develop grill marks and reach an internal temperature of 165°F. Alternatively, if baking, preheat your oven to 500°F and cook on a baking sheet for 30 minutes, then tent with foil for 15 minutes.
Step 5: Serve
Once cooked to perfection, remove the chicken from the grill or oven and let it rest for a few minutes. Serve the juicy Peruvian chicken on a platter with the creamy aji verde sauce on the side. This dish pairs wonderfully with fluffy rice, quinoa, or a fresh salad, creating a delightful meal that will wow your taste buds.
Peruvian Chicken with Green Sauce Variations
Feel free to bring your own flair to this vibrant dish with these creative twists!
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Chicken Breasts:
Use boneless, skinless chicken breasts instead of thighs for a leaner option. They will still soak up that delicious marinade. -
Kebab Style:
Cut chicken into cubes and thread onto skewers for fun, flavorful kebabs. Perfect for grilling at parties or family cookouts. -
Smoky Flavor:
Swap regular paprika for smoked paprika to give your chicken a deep, smoky flavor. This adds an exciting depth to the dish that pairs beautifully with the tangy sauce. -
Extra Creamy:
Add diced avocado to the green sauce for a velvety texture and subtle buttery flavor. This will take the creaminess to new heights! -
Mild Heat:
For a milder sauce, use poblano peppers instead of jalapeños. They will provide flavor without overwhelming heat, making it kid-friendly. -
Citrus Twist:
Change up the flavor profile by adding orange juice and zest to the aji verde sauce. It’ll lend a sweet and citrusy note you won’t forget! -
Herb Boost:
Mix in fresh parsley or basil to the green sauce to brighten the flavor. This adds a fresh garden twist that complements the spices perfectly. -
Taco Night:
Serve the chicken shredded in tortillas with the green sauce drizzled on top for a delightful taco night. Pair it with fresh veggies for a complete meal.
Whether you’re sticking to tradition or exploring new flavors, these variations will keep your dinners exciting and delicious! For more easy chicken recipes, check out my Poblano Chicken Tortilla or Chicken Taquitos Crunchy for new spins on your favorite poultry dishes.
Storage Tips for Peruvian Chicken with Green Sauce
- Fridge: Store marinated chicken in an airtight container for up to 24 hours before cooking to maintain flavor and freshness.
- Freezer: For longer storage, freeze marinated chicken for up to 3 months. Thaw in the fridge overnight before cooking.
- Aji Verde Sauce: Keep leftover green sauce in an airtight container in the fridge for up to one week; it’s perfect for adding flavor to future meals.
- Reheating: Reheat cooked chicken in the oven at 350°F or on the grill until warmed through. Serve with additional aji verde sauce for that delicious kick!
What to Serve with Peruvian Chicken with Green Sauce
Elevate your dinner experience with irresistible sides that complement the vibrant flavors of this dish.
- Fluffy Rice: A classic choice, rice soaks up the aji verde sauce, enhancing every bite with its creamy tang.
- Quinoa Salad: Light and nutty, a quinoa salad tossed with fresh veggies brightens the meal while adding a satisfying texture.
- Roasted Vegetables: Caramelized over high heat, seasonal roasted veggies bring a sweet contrast that balances the spicy marinade beautifully.
- Corn Tortillas: Soft, warm tortillas are perfect for wrapping around the chicken; they offer a delightful hand-held experience showcasing the flavors.
- Crispy Plantains: Sweet and savory, these golden treats add a delicious crunch alongside your chicken, making every bite an adventure.
- Chilled Cucumber Salad: Crisp, refreshing cucumber with a drizzle of lime pairs perfectly to cool off the palate after a bite of spicy chicken.
Each of these pairings creates a symphony of flavors and textures that will have your family coming back for seconds!
Tips for the Best Peruvian Chicken
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Marinate Longer: For the best flavor, marinate the chicken for at least 24 hours. This allows the spices to penetrate deeply.
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Use Fresh Ingredients: Opt for fresh garlic and lime juice for the marinade; they provide unbeatable flavor compared to packaged alternatives.
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Perfect Grill Marks: Ensure your grill is hot enough, about 400°F, before placing the chicken on it for beautifully charred grill marks.
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Watch the Temperature: Always check that the internal temperature of the chicken reaches 165°F for safety. A digital thermometer does wonders!
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Smooth Aji Verde: Slowly drizzle in olive oil while blending the green sauce to achieve that creamy, velvety consistency that complements your Peruvian chicken perfectly.
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Store Wisely: Keep any leftover aji verde sauce in an airtight container in the refrigerator for up to one week, making for a quick flavor boost in future meals.
Make Ahead Options
Prepping the Peruvian Chicken with Green Sauce in advance is a game-changer for busy weeknights! You can marinate the chicken thighs up to 24 hours in advance to allow the flavors to deepen; just remember to turn the bag occasionally to ensure even coating and flavor absorption. The creamy aji verde sauce can also be made up to 3 days ahead—simply blend the ingredients, refrigerate in an airtight container, and give it a good stir before serving. This method preserves the vibrant flavors and ensures your meal is just as delicious as when freshly made. When ready to cook, grill or bake as directed, and you’ll have a satisfying, flavor-packed dish with minimal effort!
Peruvian Chicken with Green Sauce Recipe FAQs
What type of chicken works best for this recipe?
Absolutely! Boneless chicken thighs are perfect for this Peruvian Chicken with Green Sauce as they remain juicy and flavorful during cooking. However, you can easily substitute with chicken breasts, wings, or legs if you prefer. Just adjust cooking times accordingly, as breast meat cooks quicker.
How should I store leftover chicken and aji verde sauce?
You can store marinated chicken in an airtight container in the fridge for up to 24 hours before cooking—it holds all that wonderful flavor! For leftovers, keep cooked chicken in the refrigerator for 3 to 4 days. The aji verde sauce can be stored separately in an airtight container for up to one week, making it great for adding a flavor boost to future meals.
Can I freeze the marinated chicken?
Yes, you can! For longer storage, freeze marinated chicken in a resealable bag or airtight container for up to 3 months. To thaw, simply place it in the fridge overnight before cooking. This way, you can always have a delicious meal ready to go in no time!
What should I do if my chicken is dry after cooking?
Very! If your chicken turns out dry, it might be overcooked. Always use a digital thermometer to check that it has reached an internal temperature of 165°F. To retain moisture, let the chicken rest for a few minutes before slicing—this allows the juices to redistribute for a more succulent bite.
Is this recipe suitable for individuals with allergies?
Absolutely! This dish is gluten-free, but be cautious if anyone has soy allergies, as soy sauce is a key ingredient. You can use gluten-free soy sauce or coconut aminos as a substitute. Always double-check ingredient labels to ensure safety for those with dietary restrictions.
Can I make this dish spicy or adjust the heat level?
Yes! The heat in the aji verde sauce primarily comes from the jalapeños. If you prefer a milder sauce, you can seed the jalapeños and remove the ribs, as that’s where the heat is concentrated. Alternatively, if you love a kick, consider adding extra jalapeños or even a dash of cayenne pepper to elevate the spice level!
Savory Peruvian Chicken with Green Sauce to Wow Your Taste Buds
Ingredients
Equipment
Method
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.
- Place chicken thighs in a Ziploc bag and pour marinade over. Seal and refrigerate for 8 to 24 hours.
- In a clean blender, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Drizzle olive oil while blending.
- Preheat grill to medium-high heat, and grill chicken thighs for 5–6 minutes on each side, until cooked through.
- Let chicken rest after cooking, then serve with aji verde sauce on the side.
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