Peruvian Chicken with Cilantro Green Sauce Recipe
This authentic Peruvian Chicken recipe features juicy, marinated chicken thighs infused with garlic, cumin, and lime juice, complemented by a creamy, spicy green sauce made from jalapeños, cilantro, and Greek yogurt. Perfectly cooked on the grill or baked in the oven, this dish offers bold, bright flavors and a delightful blend of smoky and tangy notes.
- Prep Time: 15 minutes
- Cook Time: 30-60 minutes (depending on grilling or baking)
- Total Time: 8 hours 45 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Chicken Marinade
- 2 pounds chicken thighs (boneless, skinless)
- 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)
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
Instructions
- Prepare chicken marinade: In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and a pinch of black pepper until smooth to create the marinade.
- Marinate chicken: Place the chicken thighs in a large ziplock bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours to allow the flavors to penetrate the meat thoroughly.
- Make the green sauce: Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. With the blender running, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
- Grill the chicken (preferred method): Preheat grill to medium-high heat (about 350°F). Remove chicken from the marinade, shaking off excess. Place the thighs directly on the grill grates, cover, and cook for 5-6 minutes. Flip with tongs and cook another 5-6 minutes until fully cooked, checking that the internal temperature reaches 165°F.
- Alternatively, bake the chicken: Preheat the oven to 500°F. Place the chicken pieces in a 13×9 inch roasting pan and add 1 cup water to the pan. Bake uncovered for 30 minutes, tent the pan with foil, and bake an additional 15 minutes until the chicken reaches an internal temperature of 165°F.
- Serve: Plate the cooked chicken alongside the chilled green sauce for dipping or drizzling. Enjoy your flavorful Peruvian-style chicken meal!
Notes
- Marinating the chicken for at least 8 hours enhances the depth of flavor and tenderness.
- The green sauce can be made a day ahead to let flavors meld.
- If you prefer less heat, reduce the number of jalapeños or omit the seeds completely.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- Grilling adds a nice smoky flavor, but baking is a great indoor alternative.
