If you’re craving a dish that bursts with vibrant flavors and a touch of tropical sunshine, this Peruvian Chicken with Cilantro Green Sauce Recipe is exactly what you need. Juicy, perfectly seasoned chicken thighs get a bold makeover thanks to a marinade packed with aromatic spices like cumin, paprika, and turmeric. What truly sets this recipe apart is the luscious cilantro green sauce – creamy, tangy, and just the right amount of spicy. It’s the kind of meal that’s both comforting and exciting, guaranteed to impress anyone at your table while feeling like a warm hug from the heart of Peru.
Ingredients You’ll Need
This recipe shines because of its simple, essential ingredients—each one playing a crucial role in bringing those signature Peruvian flavors to life. From the spices that make the chicken irresistible to the fresh herbs and creamy elements in the sauce, every item adds depth, texture, or a pop of color to the dish.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully, locking in juicy flavor.
- 3 tablespoons olive oil: Adds richness and helps the marinade soak in evenly.
- 1 tablespoon ground cumin: A key spice that lends warmth and earthiness.
- 1 tablespoon paprika: Provides a smoky color and subtle sweetness.
- 1 teaspoon garlic powder: Brings a mellow, savory garlic flavor.
- 1 teaspoon onion powder: Adds a gentle depth without overpowering.
- 1 teaspoon ground turmeric: Gives the chicken a beautiful golden hue and a hint of bitterness.
- 1 teaspoon dried oregano: Adds an herbal note that balances the spices.
- Salt and pepper, to taste: Essential for enhancing every flavor layer.
- 2 tablespoons white vinegar: A tangy note that tenderizes the chicken.
- 1 tablespoon soy sauce: Adds umami richness and depth.
- 1 tablespoon lime juice: Brings a fresh, zesty brightness.
- 1 cup fresh cilantro leaves (packed): The star herb for the creamy green sauce.
- 2 cloves garlic: Garlic’s fresh punch is crucial in the green sauce.
- 1 jalapeño (seeds removed for less heat): Gives a balanced kick without overpowering.
- 1/2 cup mayonnaise: Provides creaminess and richness to the sauce.
- 1/4 cup sour cream or Greek yogurt: Adds tang and smooth texture.
- 2 tablespoons olive oil: Helps emulsify the sauce, making it silky smooth.
- 1 tablespoon white vinegar: Brightens the sauce with acidity.
- Water, as needed: Used to perfect the sauce’s consistency.
How to Make Peruvian Chicken with Cilantro Green Sauce Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, cumin, paprika, garlic powder, onion powder, turmeric, oregano, salt, and pepper in a large bowl. This blend of spices is the heart of the dish, infusing the chicken with vibrant color and a layered, aromatic profile. Add white vinegar, soy sauce, and lime juice to give the marinade a beautifully balanced tang and depth. Coat each piece of chicken thoroughly, making sure every nook and cranny is covered. Pop it into the fridge to marinate for at least an hour—or even better, overnight. The longer soak allows the flavors to penetrate deeply and tenderize the meat for a juicy result.
Step 2: Cook the Chicken
Whether you’re grilling, roasting, or searing on the stovetop, the goal is a crispy, golden-brown exterior packed with flavor. For grilling, heat your grill to medium-high and cook for 25-30 minutes, turning halfway to ensure even cooking and beautiful grill marks. If choosing the oven route, preheat it to 400°F and roast the chicken for 35-40 minutes until the skin is irresistibly crispy and the juices run clear. Pan-searing works wonderfully too—just heat a little oil in a pan and cook each side for 5-7 minutes until golden. This step locks in juiciness while creating that crave-worthy crisp skin.
Step 3: Prepare the Cilantro Green Sauce
This sauce is wildly addictive and surprisingly simple to make. Combine fresh cilantro, garlic, and jalapeño in your blender or food processor, then add mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and white vinegar. Blend until the sauce is perfectly smooth and creamy, then thin it out a bit with water if it feels too thick. Salt and pepper help round out the flavors, and you can adjust the heat with extra jalapeño if you want more kick. This sauce is where the magic happens, elevating your chicken to unforgettable heights.
Step 4: Serve
Once the chicken is cooked to perfection, plate it up and either drizzle generously with the cilantro green sauce or serve it on the side to dive into. A sprinkle of fresh cilantro on top adds a pop of color and freshness that makes each bite extra special. The combination of the spicy, smoky chicken and cool, creamy sauce is a match made in heaven.
How to Serve Peruvian Chicken with Cilantro Green Sauce Recipe
Garnishes
Freshly chopped cilantro is a classic finishing touch, adding brightness and visual appeal. For a little crunch, sprinkle toasted sesame seeds or thinly sliced radishes over the top. A wedge of lime on the side invites an extra squeeze of zesty flavor that perfectly complements the spices.
Side Dishes
Peruvian chicken loves company from vibrant sides like crispy roasted potatoes or golden yucca fries. A fresh green salad with avocado and tomatoes brings a refreshing balance, while fluffy white rice or quinoa soak up every last bit of that luscious green sauce, making sure nothing goes to waste.
Creative Ways to Present
Impress guests by serving this dish family-style on a large platter with bowls of the cilantro green sauce and sides around it for everyone to help themselves. Or, for individual flair, plate one chicken thigh with a drizzle of sauce artistically swirled around the edge of the plate alongside colorful veggies. This dish also works beautifully deconstructed in tacos or in a wrap for a fresh, handheld meal option full of Peruvian flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and green sauce separately in airtight containers in the fridge. The flavors actually deepen overnight, making for an even tastier meal the next day. Leftover chicken stays tender and juicy for up to 3 days in the fridge.
Freezing
This Peruvian Chicken with Cilantro Green Sauce Recipe freezes well. Freeze cooked chicken in sealed freezer bags or containers for up to 2 months. The green sauce can be frozen too, though the texture may change slightly on thawing, so give it a good stir before serving.
Reheating
Reheat the chicken gently in the oven at 350°F until warmed through to keep the skin somewhat crispy. Microwave works fine for the sauce—just bring it to room temperature first if frozen, then heat briefly. Avoid overheating to maintain that creamy, fresh flavor of the cilantro green sauce.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts work fine, though bone-in, skin-on pieces offer more flavor and juiciness. Just adjust the cooking time accordingly to ensure they’re cooked through without drying out.
Is the cilantro green sauce very spicy?
The heat level is gentle and can be tailored by removing jalapeño seeds or adding less. If you want more kick, you can leave the seeds in or add more jalapeño. The creamy base balances the spice so it’s never overwhelming.
Can I make the green sauce ahead of time?
Yes, it actually tastes better after resting a few hours or overnight as the flavors meld beautifully. Just keep it refrigerated in an airtight container and stir before serving.
What can I substitute for mayonnaise in the sauce?
If you prefer a lighter or dairy-free option, try using extra Greek yogurt or a combination of avocado and yogurt for creaminess. The texture and flavor will be slightly different but still delicious.
Is this recipe suitable for outdoor grilling?
Definitely! Grilling the chicken adds a lovely smoky char that pairs perfectly with the fresh, creamy cilantro green sauce for an authentic and irresistible taste.
Final Thoughts
There’s something truly special about this Peruvian Chicken with Cilantro Green Sauce Recipe—it’s a journey of bold, vibrant flavors wrapped up in tender, juicy chicken and topped with a sauce that’s both creamy and zesty. Whether you’re cooking for family, friends, or just treating yourself, this recipe will quickly become a favorite in your kitchen. So grab those ingredients, fire up your grill or oven, and get ready to indulge in one of the most delicious meals you’ll ever make. You won’t regret it!
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Peruvian Chicken with Cilantro Green Sauce Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
Description
Peruvian Chicken with Green Sauce is a flavorful Latin American dish featuring succulent, marinated chicken thighs cooked to crispy perfection and served with a vibrant, creamy cilantro-based green sauce. This recipe combines aromatic spices and fresh ingredients, making it a perfect meal for any occasion.
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, cumin, paprika, garlic powder, onion powder, turmeric, oregano, salt, and pepper. Add the white vinegar, soy sauce, and lime juice to the bowl and mix well. Coat the chicken pieces thoroughly in the marinade and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat cooking equipment: Preheat your grill, oven (to 400°F/200°C), or stovetop grill pan to medium-high heat.
- Cook the chicken: If grilling, place chicken on the grill and cook for 25-30 minutes, flipping halfway through, until fully cooked with crispy skin. If roasting in the oven, cook the chicken for 35-40 minutes until cooked through and crispy. If using the stovetop, sear chicken in a hot pan with a little oil for 5-7 minutes per side until golden brown and cooked through.
- Prepare the green sauce: In a food processor or blender, combine cilantro, garlic, jalapeño, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and white vinegar. Blend until smooth. Add water gradually to reach a creamy but pourable consistency. Season with salt and pepper to taste. Adjust spiciness with more jalapeño if desired.
- Serve: Once the chicken is cooked and golden, serve it drizzled with the green sauce or with the sauce on the side for dipping. Garnish with freshly chopped cilantro if desired.
Notes
- Marinate the chicken overnight for best flavor.
- You can use a whole chicken cut into pieces instead of thighs.
- Adjust jalapeño quantity in the sauce based on your heat preference.
- If preferred, substitute sour cream with Greek yogurt for a tangier sauce.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- The green sauce can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
