Why You’ll Love This Recipe
- Bold and zesty: The chicken is marinated in a tangy mixture of lime, soy sauce, and spices, giving it an amazing depth of flavor.
- Creamy and spicy green sauce: The creamy cilantro sauce with a hint of spice from jalapeños is the perfect complement to the juicy chicken.
- Versatile cooking options: Grill or bake the chicken, making it perfect for any cooking method you prefer.
- Make-ahead: The chicken can marinate ahead of time, making this a great option for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- ⅓ cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ 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)
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Directions
Step 1: Marinate the Chicken
- Prepare the marinade: In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper.
- Marinate the chicken: Place the chicken thighs in a large ziplock bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 8 hours, or up to 24 hours for more flavor.
Step 2: Make the Green Sauce
- Blend the sauce ingredients: In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Process until smooth.
- Add olive oil: With the blender running, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
Step 3: Grill the Chicken
- Preheat the grill: Heat the grill to medium-high (around 350°F).
- Grill the chicken: Remove the chicken from the marinade and shake off any excess marinade. Place the chicken on the grill grates and close the lid. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Tip: Use a digital thermometer to check the internal temperature to ensure it’s fully cooked.
OR – Bake the Chicken:
- Preheat the oven: Preheat the oven to 500°F.
- Prepare the chicken: Place the marinated chicken pieces in a 13×9-inch roasting pan. Add 1 cup of water to the pan.
- Bake: Bake uncovered for 30 minutes, then tent the pan with foil and bake for an additional 15 minutes, or until the chicken reaches 165°F.
Step 4: Serve
- Rest the chicken: Let the chicken rest for a few minutes after cooking.
- Serve: Serve the grilled chicken with a generous drizzle of the creamy green sauce. Garnish with extra cilantro, if desired.
Servings and timing
- Serves: 4
- Prep time: 15 minutes
- Cook time: 35 minutes
- Marinating time: 8 hours (or up to 24 hours)
- Total time: 8 hours 50 minutes
Variations
- Heat level: Adjust the number of jalapeños to your desired spice level in the green sauce.
- Cheese topping: Add a slice of melted cheese, such as pepper Jack or mozzarella, during the last minute of grilling for a cheesy twist.
- Vegetarian option: Substitute the chicken with grilled portobello mushrooms or tofu for a vegetarian version.
- Herb variation: Add a handful of fresh mint or parsley to the green sauce for a different flavor profile.
Storage/reheating
- Storage: Store leftover chicken and green sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in the microwave or oven until warmed through. If reheating in the oven, cover with foil to retain moisture.
- Freezing: You can freeze the cooked chicken for up to 3 months. Just store it in a freezer-safe container. Reheat in the oven before serving.
FAQs
1. Can I use bone-in chicken thighs instead of boneless?
Yes, bone-in thighs can be used. Just make sure to increase the cooking time and check the internal temperature to ensure they are fully cooked.
2. How do I know when the chicken is cooked through?
The internal temperature should reach 165°F for fully cooked chicken. Use a meat thermometer to check for accuracy.
3. Can I grill the chicken on a stovetop grill pan?
Yes, you can use a stovetop grill pan if you don’t have access to an outdoor grill. Preheat the pan and cook the chicken for about 5-6 minutes per side.
4. How do I make the green sauce spicier?
To make the sauce spicier, leave some of the seeds in the jalapeños or add an extra jalapeño or two to the mix.
5. Can I make the green sauce ahead of time?
Yes, the green sauce can be made in advance and stored in the refrigerator for up to 3 days. It will only get better as the flavors meld together.
6. Can I substitute the mayonnaise?
You can substitute the mayonnaise with Greek yogurt or a dairy-free alternative for a lighter or vegan option.
7. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
8. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though they may cook a little faster. Be sure to adjust the grilling or baking time accordingly.
9. What should I serve with this dish?
This chicken pairs wonderfully with rice, roasted vegetables, or a fresh salad for a complete meal.
10. Can I make this dish in the oven instead of grilling?
Yes, simply bake the marinated chicken in a preheated 500°F oven as mentioned in the recipe instructions.
Conclusion
Peruvian Chicken with Creamy Green Sauce is a vibrant, flavorful dish that’s perfect for a quick, satisfying meal with a bit of international flair. Whether grilled or baked, the tender chicken and creamy, spicy green sauce come together to create a delightful dish that’s sure to impress. Enjoy this dish with your favorite sides, and savor the delicious flavors!
Peruvian Chicken with Creamy Green Sauce: A Flavorful International Delight
- Total Time: 8 hours 50 minutes
- Yield: 4 servings
Description
Peruvian Chicken with Creamy Green Sauce is a flavorful, vibrant dish that brings international flair to your dinner table. The marinated chicken thighs are grilled to perfection and served with a tangy, creamy green sauce made from fresh cilantro, jalapeños, and Greek yogurt. It’s a dish that’s both bold and refreshing, perfect for your next barbecue or weeknight dinner.
Ingredients
2 pounds chicken thighs (boneless, skinless)
5 cloves garlic (peeled)
⅓ cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
Black pepper (to taste)
3 jalapeños (seeded, ribs removed and roughly chopped)
1 cup fresh cilantro leaves
2 green onions (chopped, green parts only)
2 cloves garlic (peeled)
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
Instructions
- Marinate the Chicken: In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Place the chicken thighs in a large ziplock bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 8 hours, or up to 24 hours for more flavor.
- Make the Green Sauce: In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Process until smooth. Slowly drizzle in olive oil with the blender running to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
- Grill the Chicken: Preheat the grill to medium-high (around 350°F). Remove the chicken from the marinade and shake off any excess marinade. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F. Alternatively, bake the marinated chicken in a preheated 500°F oven for 30-45 minutes, depending on thickness.
- Serve: Let the chicken rest for a few minutes, then serve with a generous drizzle of the creamy green sauce. Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Adjust the number of jalapeños for desired spice level.
Swap the chicken thighs for breasts or portobello mushrooms for a different texture.
Top with melted cheese during the last minute of grilling for a cheesy twist.
The green sauce can be made ahead and stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
