Peruvian Chicken with Spicy Green Cilantro Sauce Recipe

Introduction

Peruvian Chicken is a vibrant and flavorful dish known for its zesty marinade and creamy green sauce. This recipe combines bold spices with fresh ingredients to create a delicious meal perfect for grilling or roasting.

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 (to taste)
• 3 jalapeños (seeded, ribs removed, 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 (for the green sauce)

Instructions

1. Step 1: In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth. Place the chicken thighs in a large zip-top bag and pour in the marinade. Seal and refrigerate for 8 to 24 hours to develop flavor.
2. Step 2: For the green sauce, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. While the blender is running, slowly drizzle in the olive oil to emulsify. Transfer the sauce to a bowl and refrigerate until ready to serve.
3. Step 3: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F.
4. Step 4: Alternatively, preheat your oven to 500°F. Place the chicken on a baking sheet and bake for 30 minutes. Then tent the chicken with foil and bake for an additional 15 minutes to finish cooking evenly.
5. Step 5: Serve the grilled or baked chicken with the chilled green sauce for a fresh, spicy accompaniment.

Tips & Variations

• For extra smoky flavor, add a few drops of liquid smoke to the marinade or cook the chicken over charcoal.
• If you prefer less heat, reduce the number of jalapeños or leave the seeds in for milder spice.
• To make the green sauce dairy-free, substitute the mayonnaise and Greek yogurt with avocado and a splash of olive oil.
• Marinate the chicken overnight for deeper flavor and juicier meat.

Storage

Store leftover chicken and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave, and serve the green sauce cold or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, bone-in thighs or chicken breasts can be used. Adjust cooking times accordingly to ensure the chicken reaches an internal temperature of 165°F.

Is it possible to make this recipe without a grill?

Absolutely. Baking the chicken in the oven at 500°F as described in the instructions yields excellent results if a grill is not available.

Peruvian Chicken with Spicy Green Cilantro Sauce Recipe

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★★★★★

4.8 from 64 reviews

This vibrant Peruvian Chicken recipe features juicy, marinated chicken thighs infused with bold flavors like garlic, cumin, and paprika. Paired with a refreshing and creamy green sauce made from jalapeños, cilantro, and Greek yogurt, this dish offers a perfect balance of smoky, spicy, and tangy notes. Ideal for grilling or baking, it promises moist and flavorful chicken that’s perfect for a quick weeknight dinner or weekend BBQ.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

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)

Green Sauce

• 3 jalapeños (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

1. Prepare the Marinade: In a blender, puree 5 cloves of peeled garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth to create a flavorful marinade.
2. Marinate the Chicken: Place the chicken thighs into a large Ziploc bag and pour in the marinade. Seal the bag and massage to coat the chicken evenly. Refrigerate for 8 to 24 hours to allow the flavors to deeply penetrate the meat.
3. Make the Green Sauce: Combine jalapeños (with seeds and ribs removed), fresh cilantro leaves, chopped green onion greens, garlic cloves, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. While the blender is running, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 5 to 6 minutes on each side, or until the internal temperature reaches 165°F ensuring juicy and perfectly cooked chicken.
5. Alternative Baking Method: If grilling is unavailable, preheat your oven to 500°F. Place the marinated chicken on a baking sheet and bake for 30 minutes. Afterward, tent the chicken with foil and continue baking for an additional 15 minutes to retain moisture.
6. Serve: Plate the grilled or baked chicken alongside the chilled green sauce. Enjoy this delicious Peruvian dish with your favorite sides!

Notes

• Marinating the chicken for a full 24 hours intensifies flavor and tenderness, but a minimum of 8 hours will still yield great results.
• Removing seeds and ribs from jalapeños reduces the heat in the green sauce. Adjust according to your heat preference.
• If you don’t have a grill, the oven baking method is a great alternative and still produces a nicely cooked chicken.
• Use boneless, skinless thighs for the best texture and ease of cooking.
• The green sauce can be made a day ahead and stored refrigerated, allowing flavors to meld beautifully.

Keywords: Peruvian chicken, grilled chicken, green sauce, chicken thighs, spicy sauce, marinated chicken