Description
This Peruvian Chicken with Green Sauce recipe features juicy, flavorful marinated chicken thighs cooked to perfection by grilling, roasting, or stovetop searing. The highlight is a vibrant, creamy green sauce made from fresh cilantro, jalapeño, and lime that adds a zesty and spicy kick. Perfect for a crowd-pleasing dinner or weekend meal, this dish combines traditional Peruvian spices with easy-to-follow cooking methods and a luscious, tangy sauce.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or whole chicken, cut into pieces)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
For the Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- 2 cloves garlic
- 1 jalapeño (seeds removed for less heat)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- Water, as needed to thin out the sauce
Instructions
- Marinate the Chicken: In a large bowl, combine the olive oil, ground cumin, paprika, garlic powder, onion powder, turmeric, dried oregano, salt, and pepper to create the marinade.
- Add Liquids: Stir in the white vinegar, soy sauce, and lime juice to the marinade mixture and mix thoroughly.
- Coat and Refrigerate: Coat the chicken pieces evenly with the marinade, cover, and refrigerate for at least 1 hour or overnight to allow flavors to develop deeply.
- Preheat Cooking Equipment: Prepare your grill, oven (preheat to 400°F / 200°C), or stovetop grill pan to medium-high heat for cooking the chicken.
- Cook the Chicken – Grill or Roast: If grilling, cook the chicken for 25-30 minutes, flipping halfway to ensure even cooking and crispy skin. If roasting in the oven, cook for 35-40 minutes until cooked through and skin is crisp.
- Cook the Chicken – Stovetop Sear: Alternatively, sear the chicken in a hot pan with a little oil for 5-7 minutes per side until golden brown and fully cooked.
- Prepare the Green Sauce: In a food processor or blender, combine cilantro leaves, garlic cloves, jalapeño, mayonnaise, sour cream (or Greek yogurt), lime juice, olive oil, and white vinegar.
- Blend to Desired Consistency: Blend the ingredients until smooth. Gradually add water as needed to achieve a creamy but pourable sauce.
- Season the Sauce: Taste and season with salt, pepper, and additional jalapeño if more heat is desired.
- Serve: Plate the cooked chicken and drizzle generously with the green sauce or serve it on the side for dipping.
- Garnish: Finish with freshly chopped cilantro for a bright, fresh touch before serving.
Notes
- Marinating overnight will enhance the flavor dramatically.
- Adjust the jalapeño quantity in the green sauce to control the level of spiciness.
- If you prefer a lighter sauce, substitute Greek yogurt for mayonnaise and sour cream.
- Make sure to flip the chicken if grilling to ensure even cooking and crisp skin.
- The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
