If you’ve ever craved a dish that bursts with flavor and color, this Peruvian Chicken with Green Sauce Recipe is your new best friend in the kitchen. Tender, juicy chicken thighs roasted to golden perfection get a bright, creamy kick from the vibrant green sauce known as aji verde. This combination creates a harmony of smoky, zesty, and fresh notes that make every bite a celebration. Once you get a taste, you’ll understand why this recipe is a standout favorite among lovers of Latin American cuisine and anyone who appreciates a well-balanced plate.
Ingredients You’ll Need
Getting your ingredients together for this dish is delightfully simple, yet each one plays an essential role in crafting the irresistible taste and texture. From the aromatic spices that perfume the chicken to the fresh herbs that brighten the sauce, everything contributes something special.
- 2 pounds bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven, locking in juicy flavor.
- 2 tablespoons olive oil: Adds richness and helps the spices stick to the chicken perfectly.
- 1 tablespoon lime juice: Brings a fresh citrus tang that brightens the marinade.
- 4 cloves garlic, minced: Garlic provides a savory depth that elevates the dish’s complexity.
- 1 tablespoon ground cumin: Offers a warm, earthy flavor that’s classic in Peruvian cooking.
- 2 teaspoons smoked paprika: Infuses the chicken with a subtle smokiness and vibrant color.
- 1 teaspoon dried oregano: Adds a herbaceous touch that complements the spices.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds mild heat and balances the spices.
- For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed: The star herb in the green sauce, bringing freshness and color.
- 1/2 cup mayonnaise: Creates creaminess and a luscious texture in the sauce.
- 1/4 cup sour cream: Adds a tangy smoothness that brightens the green sauce.
- 1 jalapeño pepper, seeded: Provides gentle heat without overwhelming the flavors.
- 2 cloves garlic: Enhances the sauce’s savory punch.
- 1 tablespoon lime juice: Adds acidity and lifts the flavors to a new level.
- 1 tablespoon olive oil: Smooths out the sauce and brings richness.
- 1/4 teaspoon salt: Balances the ingredients perfectly.
- 1–2 tablespoons water (as needed for blending): Adjust consistency for that perfect pourable sauce.
How to Make Peruvian Chicken with Green Sauce Recipe
Step 1: Marinate the Chicken
Start by creating a vibrant marinade that will infuse every bite with bold, savory notes. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and black pepper until well combined. Toss the chicken thighs in this marinade, making sure every piece is thoroughly coated. Cover and refrigerate for at least one hour to allow the flavors to penetrate deeply, or if you have time, let it marinate overnight for maximum taste.
Step 2: Roast the Chicken
Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs skin-side up on a foil- or parchment-lined baking sheet. Roast for about 35 to 40 minutes until the skin crisps to a gorgeous golden brown and the internal temperature hits 165°F (74°C). The high heat ensures the skin gets irresistibly crispy while locking in all that juicy goodness inside.
Step 3: Prepare the Green Sauce (Aji Verde)
While the chicken roasts, let’s make the luscious green sauce that really sets this recipe apart. In a blender or food processor, combine the fresh cilantro, mayonnaise, sour cream, seeded jalapeño, garlic, lime juice, olive oil, and salt. Blend everything until smooth and creamy. Add water a tablespoon at a time to reach your desired consistency. This sauce is a beautiful balance of fresh, tangy, and spicy, and it will elevate your chicken to new heights.
How to Serve Peruvian Chicken with Green Sauce Recipe
Garnishes
To add a little extra flair and freshness to your plate, sprinkle chopped cilantro or thinly sliced green onions over the top. A wedge of lime on the side invites guests to add a bright squeeze just before eating, enhancing all the flavors and adding a pop of vibrant color.
Side Dishes
This Peruvian Chicken with Green Sauce Recipe deserves sides that complement its bold flavors without overpowering them. Roasted potatoes tossed in garlic and herbs are a classic choice, perfectly crispy and earthy. A simple fluffy white rice or even a light, fresh salad with avocado makes a wonderful counterpoint to the rich chicken and creamy sauce.
Creative Ways to Present
For a lovely presentation, serve the chicken atop a bed of rice or quinoa, drizzling a generous amount of the green sauce over and around the chicken. You could also serve everything family-style on a large platter, allowing guests to help themselves to chicken, sides, and sauce. Wrapping the chicken in warm tortillas with sauce and fresh veggies transforms this dish into a fun, casual meal perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken and green sauce separately in airtight containers in the refrigerator. This keeps the skin from getting soggy and preserves the bright flavor of the sauce. They will stay fresh for up to three days.
Freezing
For longer storage, freeze the cooked chicken thighs in a sealed container or freezer bag for up to three months. Freeze the green sauce separately in a smaller container, although keep in mind that the texture may change slightly after thawing. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat the chicken, gently warm it in the oven at 350°F (175°C) to regain crispiness. Microwaving works too but can soften the skin. Reheat the sauce at room temperature or briefly in the microwave, stirring to restore its smooth texture. Avoid overheating the sauce to keep its vibrant flavors intact.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs are preferred for their juiciness and flavor. If using breasts, monitor the cooking time closely to avoid drying them out and consider marinating longer for extra tenderness.
How spicy is the green sauce?
The spice level is moderate and can be adjusted by the amount of jalapeño you add. Removing the seeds keeps it mild, but including them or adding extra jalapeños will pack more heat.
Is the green sauce suitable for those avoiding mayonnaise?
You can swap mayonnaise for Greek yogurt to make a lighter, tangier sauce that still tastes fantastic. This is a great option for anyone looking to reduce fat or add a probiotic boost.
Can I grill the chicken instead of roasting?
Absolutely! Grilling the marinated chicken adds a wonderful smoky element and crispy char that pairs beautifully with the green sauce. Just keep an eye on the heat to ensure even cooking.
What can I serve instead of potatoes or rice?
Try serving the chicken with quinoa, couscous, or even a crunchy slaw to add texture and variety. Roasted vegetables also make a delicious and healthy side that complements the dish.
Final Thoughts
This Peruvian Chicken with Green Sauce Recipe is guaranteed to become a favorite in your home, thanks to its harmonious blend of spices, vibrant sauce, and comforting roasted chicken. It’s the kind of meal you’ll want to make again and again and share with loved ones for good reason. So grab your ingredients, dive in, and enjoy every flavorful bite!
Print
Peruvian Chicken with Green Sauce Recipe
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten Free
Description
This Peruvian Chicken with Green Sauce recipe features succulent, bone-in, skin-on chicken thighs marinated in a flavorful blend of olive oil, lime juice, garlic, cumin, smoked paprika, oregano, and spices. The chicken is roasted until golden and crispy, then served with a vibrant, creamy Aji Verde green sauce made from cilantro, jalapeño, mayonnaise, and sour cream. Perfect for a main course with your favorite sides, this dish embodies authentic Peruvian flavors.
Ingredients
Chicken Marinade
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Sauce (Aji Verde)
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño pepper, seeded for less heat
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1–2 tablespoons water, as needed for blending
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat them evenly. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to overnight for enhanced flavor and tenderness.
- Preheat the Oven: Set your oven to 425°F (220°C) and allow it to fully preheat while the chicken marinates to ensure proper roasting temperature.
- Roast the Chicken: Line a baking sheet with foil or parchment paper. Arrange the marinated chicken thighs skin-side up on the prepared sheet. Roast in the preheated oven for 35 to 40 minutes until the skin turns golden and crispy and the inner temperature of the chicken reaches 165°F (74°C). Remove from oven and let rest briefly.
- Prepare the Green Sauce (Aji Verde): While the chicken is roasting, combine fresh cilantro, mayonnaise, sour cream, seeded jalapeño, garlic cloves, lime juice, olive oil, and salt in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve the desired smooth consistency. Taste and adjust seasoning if necessary.
- Serve: Plate the roasted chicken thighs hot, and generously drizzle with the freshly prepared green sauce. Accompany with your favorite sides such as roasted potatoes, rice, or a fresh salad for a complete meal.
Notes
- You may grill the chicken for a smokier flavor instead of roasting it.
- Swap mayonnaise with Greek yogurt in the green sauce for a lighter, tangier alternative.
- For extra heat, leave the jalapeño seeds in the sauce or add a second jalapeño pepper.
