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
Scale
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
