Peruvian Chicken

Why You’ll Love This Recipe

This Peruvian Chicken recipe is packed with bold flavors, thanks to the blend of cumin, paprika, and lime in the marinade. The chicken thighs remain juicy and tender, while the green sauce adds a tangy and spicy kick that elevates the entire dish. Perfect for any occasion, whether you’re hosting a family dinner or enjoying a flavorful weeknight meal, this recipe will bring a taste of Peru straight to your table.

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs
• 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)

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the chicken:
   In a food processor or blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.
   Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
2. Prepare the green sauce:
   In a food processor or blender, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
3. Cook the chicken:
   Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook the thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden and charred.
4. Serve:
   Arrange the grilled chicken on a serving platter and drizzle the green sauce over the top, or serve it on the side for dipping. Garnish with extra cilantro or lime wedges, if desired.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 1 hour (or up to overnight)
• Cook Time: 15 minutes
• Total Time: 30 minutes (not including marinating time)

Variations

• Spicier sauce: For a spicier green sauce, leave some of the seeds and ribs in the jalapeños or add extra chili peppers like serrano or habanero.
• Grilled vegetables: Serve the chicken with grilled vegetables like bell peppers, onions, and zucchini to complete the Peruvian-inspired meal.
• Vegetarian option: Use grilled portobello mushrooms or tofu as a substitute for chicken. Marinate and grill the mushrooms the same way to get a similar smoky flavor.

Storage/Reheating

• Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The green sauce can also be stored separately in the fridge for up to 1 week.
• Reheating: Reheat the chicken in the microwave or on a skillet over low heat until warmed through. If reheating on the stove, add a splash of water or broth to keep the chicken moist.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs, but they may dry out faster. If using breasts, make sure not to overcook them, and consider marinating them for a longer period to ensure they stay moist.

Can I make this dish in the oven instead of grilling?

Yes, you can bake the chicken in the oven. Preheat the oven to 400°F (200°C) and bake the chicken for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

How do I make the green sauce milder?

To make the green sauce milder, use fewer jalapeños or remove the seeds and ribs entirely. You can also substitute the jalapeños with milder peppers like poblano or Anaheim peppers.

Can I make the green sauce ahead of time?

Yes, the green sauce can be made ahead of time and stored in the refrigerator for up to 1 week. This allows the flavors to meld and intensify.

How can I make the chicken spicier?

To add more heat to the chicken, increase the amount of chili powder in the marinade, or add a dash of hot sauce to the marinade or green sauce.

Can I grill the chicken on a stovetop?

Yes, you can use a grill pan on the stovetop if you don’t have an outdoor grill. Just make sure to cook the chicken over medium-high heat and flip it halfway through for even grilling.

What can I serve with Peruvian Chicken?

This dish pairs wonderfully with rice, roasted potatoes, or a fresh salad. You can also serve it with traditional Peruvian sides like quinoa or a simple potato salad.

Can I freeze the leftover chicken?

Yes, leftover cooked chicken can be frozen for up to 3 months. Let it cool completely, then store in an airtight container or freezer bag. Reheat in the microwave or oven when ready to eat.

Can I make the sauce vegan?

To make the sauce vegan, replace the mayonnaise and Greek yogurt with plant-based alternatives, such as vegan mayo and dairy-free yogurt.

How can I make the chicken juicier?

To ensure juicy chicken, be careful not to overcook it. Marinating the chicken for a longer period can also help retain moisture and add flavor.

Conclusion

Peruvian Chicken with green sauce is a mouthwatering dish that offers a delicious blend of smoky, tangy, and spicy flavors. The marinated chicken stays tender and flavorful, while the creamy, zesty green sauce takes it to the next level. Whether you’re grilling for a weeknight dinner or a weekend gathering, this recipe is sure to impress your family and friends with its bold and vibrant flavors.

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