There’s something dazzling about the deep, smoky aroma of freshly grilled chicken paired with a zesty, verdant sauce—especially when it comes to Peruvian Chicken with Green Sauce. This beloved dish brings bold layers of flavor: succulent marinated chicken, charred just right, and a creamy cilantro-driven green sauce with a delightful little kick. It’s quick enough for a weeknight, impressive enough for guests, and 100 percent crave-worthy from the very first bite. If you’re ready to shake up your dinner routine, this is your new go-to!
Ingredients You’ll Need
You may be amazed at how a modest list of ingredients can create such a vivid, delicious meal. Each ingredient for Peruvian Chicken with Green Sauce has a specific job, whether it’s lending tenderness to the chicken, imparting smokiness, or building that iconic emerald sauce. Here’s what you’ll need—and why.
- Chicken thighs: Juicy, flavorful, and perfect for high-heat cooking; chicken thighs stay moist and soak up the marinade beautifully.
- Olive oil: Provides richness for both marinade and sauce, plus ensures a gorgeous sear on the grill or skillet.
- Lime juice: Adds brightness and tang, while also tenderizing the chicken for optimal juiciness and shine in the sauce.
- Ground cumin: Earthy, warm, and essential for capturing true Peruvian-inspired flavor in every bite.
- Smoked paprika: Lends a deep, smoky backbone that evokes the traditional roasted style.
- Dried oregano: Brings a subtle herbal aroma and depth to the seasoning blend.
- Garlic cloves (minced): Fresh garlic delivers punch to both the chicken and green sauce—don’t skip it!
- Salt: Responsible for waking up every other ingredient, ensuring the final dish sings.
- Black pepper: Adds balanced mild heat that marries the savoriness of the chicken.
- Fresh cilantro leaves: The heart and soul of the green sauce, giving it that vibrant color and herby flavor.
- Mayonnaise: Provides a creamy, smooth base in the sauce, mellowing the herbs and spice.
- Sour cream: Adds tang and silkiness to the green sauce, complementing the punchy cilantro.
- Jalapeño: Brings just the right amount of heat; seed it if you prefer a milder sauce.
- Lime juice (for the sauce): Keeps the flavors bright and cuts through the richness of the mayo and sour cream.
- Olive oil (for the sauce): Gives the sauce a luscious texture and helps blend the flavors.
- Salt (for the sauce): A pinch rounds out the sauce and highlights the bold flavors.
How to Make Peruvian Chicken with Green Sauce
Step 1: Make the Marinade
Start by whisking together olive oil, lime juice, cumin, smoked paprika, oregano, minced garlic, salt, and black pepper in a bowl. These seasonings are the foundation, infusing the chicken with irresistible warmth and savory notes. Once well combined, toss in the chicken thighs and work the marinade into every nook and cranny—your hands are the best tool for this! A good marinade means you’re already halfway to amazing Peruvian Chicken with Green Sauce.
Step 2: Marinate the Chicken
Let the chicken soak up all those bold flavors for at least 30 minutes—longer if you have the time, up to four hours in the fridge. The lime juice gently tenderizes the meat, while spices infuse their magic. If you’re planning ahead, you can even marinate in the morning for super-flavorful chicken by dinnertime.
Step 3: Cook the Chicken
Heat your grill or a heavy skillet over medium-high. Drizzle with just a touch of oil if necessary, then lay the chicken thighs down in a single layer. Cook each side for about 5–6 minutes, or until the outside is beautifully charred and the inside is fully cooked through. The aroma filling your kitchen will be a surefire sign you’re close to Peruvian Chicken with Green Sauce perfection!
Step 4: Make the Green Sauce
While the chicken is sizzling away, blend your green sauce. Place fresh cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, and salt into a food processor or blender. Puree until the mixture is completely smooth and brilliantly green. Taste and adjust salt, or add more lime juice if you love it extra citrusy. This sauce is the tangy, herbaceous crowning glory of the dish!
Step 5: Serve and Enjoy
Once the chicken is finished, let it rest for a few minutes before slicing or serving whole. Arrange on a platter and either drizzle with green sauce or serve sauce on the side for dipping. Stand back and admire those vibrant colors—you’ve just made authentic Peruvian Chicken with Green Sauce right in your own kitchen!
How to Serve Peruvian Chicken with Green Sauce
Garnishes
A fresh sprinkle of chopped cilantro over the warm chicken brings brightness and emphasizes the herby notes in the green sauce. For a little extra zing, try lime wedges on the side—encouraging everyone to add a fresh burst right before eating. A final dusting of smoked paprika across the platter adds visual contrast and a hint more smoky flavor.
Side Dishes
Classic sidekicks for Peruvian Chicken with Green Sauce include fluffy white rice, roasted potatoes tossed in olive oil and herbs, or a crisp green salad to lighten things up. If you want to go traditional, serve with thick-cut yuca fries or sweet fried plantains. No one can resist scooping up extra green sauce with their sides!
Creative Ways to Present
Turn this dish into a showstopper by serving the chicken sliced on a vibrant wooden board with a bowl of green sauce for dipping. Or, stuff sliced chicken and a swirl of sauce into warm tortillas for a quick Peruvian taco night. For a picnic or summer gathering, offer bite-sized chicken pieces skewered with veggies, with the green sauce in tiny cups for dunking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peruvian Chicken with Green Sauce in an airtight container in the refrigerator for up to 3 days. The chicken stays tender and flavorful, while the green sauce may intensify in flavor as it sits—never a bad thing! Make sure the sauce is also stored separately to maintain its vibrant color and creamy texture.
Freezing
For longer storage, the chicken itself can be frozen. Arrange cooked, cooled chicken thighs in a freezer-safe bag and squeeze out any excess air. They’ll keep well for up to 2 months. While the green sauce doesn’t freeze as smoothly due to the creamy base, you can always whip up a fresh batch when you thaw your chicken!
Reheating
To reheat leftover Peruvian Chicken with Green Sauce, place chicken in a covered skillet over medium-low heat until just warmed through. You can also microwave, but do so gently to avoid drying out the meat. Always add the green sauce after reheating so it stays creamy and fresh.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer leaner meat. Just watch the cooking time closely, as breasts cook a bit faster and can dry out more easily than thighs. Either way, the marinade does a lot to keep things juicy.
How spicy is the green sauce?
The green sauce has a gentle kick, mostly from the fresh jalapeño. For less heat, simply remove the seeds or use just half the pepper. If you love spice, feel free to leave the seeds in or add another jalapeño!
Can I make the green sauce ahead of time?
Definitely! The green sauce for Peruvian Chicken with Green Sauce actually gets better after a few hours in the fridge. The flavors meld, and it thickens up slightly. Just give it a quick stir before serving.
What if I don’t have a grill?
No worries at all—a regular stovetop skillet or grill pan works beautifully. The smokiness from smoked paprika helps mimic that grilled flavor, so you won’t miss a beat.
Is Peruvian Chicken with Green Sauce gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check your mayonnaise and sour cream if you’re highly sensitive, but most are safely gluten-free out of the package.
Final Thoughts
If you’re craving a burst of flavor and color on your dinner table, you truly can’t go wrong with Peruvian Chicken with Green Sauce. It’s easy, fun to make, and endlessly satisfying—plus, that sauce absolutely steals the show. Give it a try and watch everyone fall in love with this irresistible, vibrant dish!
Print
Peruvian Chicken with Green Sauce Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Non-Vegetarian
Description
Tender and flavorful Peruvian chicken thighs with a zesty green sauce made of cilantro and jalapeño, perfect for grilling or pan-searing. This dish is a delightful combination of smoky, savory chicken with a bright and creamy sauce.
Ingredients
Chicken:
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño (seeded for less heat)
- 2 garlic cloves
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, lime juice, cumin, paprika, oregano, minced garlic, salt, and pepper. Add the chicken thighs and toss to coat well. Marinate for at least 30 minutes or up to 4 hours.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred.
- Prepare the Green Sauce: While the chicken is cooking, blend all the green sauce ingredients in a food processor or blender until smooth. Adjust seasoning to taste.
- Serve: Serve the chicken hot with the green sauce on the side or drizzled on top.
Notes
- This dish pairs well with rice, roasted potatoes, or a simple salad.
- The green sauce can be made ahead and refrigerated for up to 3 days.
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