Description
This Peruvian Chicken with Creamy Green Sauce is a flavorful and vibrant dish featuring tender, oven-roasted chicken thighs or breasts marinated in a blend of garlic, jalapeño, cumin, smoked paprika, and fresh herbs. Served with a luscious, tangy green sauce made from cilantro, parsley, jalapeños, Greek yogurt, mayo, and avocado, this recipe brings a perfect balance of smoky, spicy, and creamy flavors ideal for a satisfying family dinner.
Ingredients
Chicken and Marinade
- 6-8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic, minced
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro and/or parsley
Green Sauce
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken.
- Prepare the Marinade and Chicken: In a casserole or baking dish, combine the chicken with olive oil or melted butter, minced garlic, chopped jalapeño, ground cumin, smoked paprika, chopped cilantro and/or parsley. Season generously with salt and pepper. Toss well to coat all the chicken pieces evenly. For best flavor, marinate the chicken for 1 hour or up to overnight in the refrigerator.
- Roast the Chicken: Place the marinated chicken in the preheated oven and bake for 25-30 minutes until the chicken is cooked through and the skin starts to crisp. The internal temperature should reach 165°F (75°C).
- Make the Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, seeded jalapeños, garlic cloves, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Taste and season with salt as needed.
- Serve: Serve the roasted chicken over bowls of cooked rice and top with generous spoonfuls of the creamy green sauce. Garnish with extra mango and avocado chunks if desired. Enjoy this vibrant and flavorful Peruvian-inspired meal!
Notes
- For extra heat, leave the jalapeño seeds in the sauce or add an additional jalapeño.
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use chicken thighs for juicier meat; breasts can be used but may cook faster.
- This dish pairs well with white rice, quinoa, or roasted vegetables.
- The creamy green sauce can be made a day ahead and refrigerated.
