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
Scale
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.
