Peruvian Chicken with Creamy Green Sauce: A Flavorful, Zesty Favorite

Craving a bold, zesty chicken recipe that delivers on flavor and ease? This Peruvian Chicken with Creamy Green Sauce is a standout dish perfect for grilling season or a cozy oven roast. The rich, garlicky marinade seeps into tender chicken thighs, while the vibrant aji verde (green sauce) adds a tangy, spicy, and creamy kick. Whether you’re hosting friends or meal-prepping for the week, this dish brings Peruvian flair to your kitchen with minimal effort and unforgettable taste.

Why This Peruvian Chicken is Your New Weeknight Hero

This Peruvian Chicken with Creamy Green Sauce hits every mark—easy, flavorful, and family-friendly. Not only is the marinade quick to prepare, but it also transforms boneless chicken thighs into juicy, deeply seasoned bites. It’s ideal for grilling, baking, or even air frying.

Furthermore, the creamy green sauce—made with jalapeños, cilantro, and lime—balances richness with spice and freshness. Together, this combination creates a restaurant-quality meal in under an hour (with most of it being hands-off marinating). As a bonus, the leftovers are just as tasty the next day.

This recipe is also highly adaptable. Whether you’re catering to gluten-free diets, low-carb eaters, or spice lovers, it easily fits the bill.

What You Need for This Flavor Bomb

Peruvian Chicken Marinade Ingredients

• Chicken Thighs: Juicy and flavorful, perfect for absorbing the marinade
• Garlic: Adds pungent depth and aroma
• Soy Sauce: Brings umami and saltiness
• Lime Juice: Offers brightness and acidity
• Olive Oil: Helps bind the marinade and tenderize
• Cumin: Earthy and smoky spice foundation
• Paprika: Adds color and subtle sweetness
• Oregano: Boosts herbal complexity
• Black Pepper: A little heat and sharpness

Creamy Green Sauce (Aji Verde) Ingredients

• Jalapeños: Fresh heat, adjustable based on preference
• Cilantro: Herbal brightness and signature flavor
• Green Onions: Mild onion flavor with a pop of freshness
• Garlic: Essential sharpness
• Mayonnaise: Creaminess and body
• Greek Yogurt: Tangy richness, adds body without heaviness
• Lime Juice: Brightens and balances richness
• Olive Oil: Adds smooth texture and emulsifies the sauce
• Salt & Black Pepper: Essential seasoning

Ingredient Swaps and Dietary Options Peruvian Chicken with Creamy Green Sauce

If you’re missing a key ingredient, don’t worry—there are plenty of easy substitutions.

• No Cilantro? Try parsley or a mix of parsley and mint for a fresh twist.
• Dairy-Free? Use all mayo or substitute dairy-free yogurt for the Greek yogurt.
• More Heat? Add a serrano pepper or a spoon of aji amarillo paste for authentic Peruvian flair.
• No Soy Sauce? Use coconut aminos or tamari for a gluten-free option.
• Out of Chicken Thighs? Swap in chicken breasts, drumsticks, or even tofu.

Additionally, you can enhance the sauce’s flavor by adding a pinch of cumin or a clove of roasted garlic for a deeper profile.

How to Make Peruvian Chicken with Creamy Green Sauce

1. Marinate the Chicken:
   First, blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. Then pour the mixture over chicken thighs in a zip-top bag or bowl. Marinate in the fridge for 8 to 24 hours.
2. Make the Green Sauce:
   Next, in a blender, combine jalapeños, cilantro, green onions, garlic, mayo, Greek yogurt, lime juice, salt, and pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil to emulsify. Chill in the refrigerator.
3. Cook the Chicken (Three Ways):
   • Grill: Preheat to medium-high. Grill chicken 5–6 minutes per side, until the internal temperature reaches 165°F.
   • Oven Roast: Preheat to 500°F. Place chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and bake another 15 minutes.
   • Air Fryer: Preheat to 360°F. Cook chicken in a single layer for 12–15 minutes, flipping halfway through.
4. Serve and Enjoy:
   Finally, plate the Peruvian chicken and drizzle generously with the creamy green sauce. Optionally, garnish with fresh lime wedges or chopped herbs.

Expert Tips to Elevate Your Dish

To make the most out of this dish, consider the following tips:

• Marinate Overnight: The longer the chicken sits, the more intense the flavor becomes.
• Blend Thoroughly: Let the blender run an extra 30 seconds for an ultra-smooth, emulsified green sauce.
• Control the Heat: If you prefer milder sauces, remove all seeds and ribs from the jalapeños.
• Cook to Temperature: Always use a digital thermometer—chicken thighs should reach 165°F.
• Double the Sauce: It keeps for up to five days and is excellent on tacos, roasted vegetables, or even sandwiches.

Moreover, if you’re prepping ahead, the sauce and marinade can be made a day in advance to save time on cooking day.

What to Serve with Peruvian Chicken

Because the dish is rich and zesty, it pairs well with light and textured sides:

• Cilantro-Lime Rice: Keeps with the zesty theme
• Grilled Corn: Adds sweetness and crunch
• Sweet Potato Fries: Balances the spice of the sauce
• Crispy Plantains: A fun nod to Latin American cuisine
• Simple Cucumber Salad: Cooling and fresh

Alternatively, try stuffing the Peruvian chicken into tacos or grain bowls. It also works well over quinoa with black beans and avocado for a healthy, filling option.

When entertaining, consider pairing it with a glass of Vinho Verde. Its bright acidity complements the creamy green sauce beautifully.

A Global Classic with Local Ease

Peruvian cuisine is globally loved for its bold spices, citrusy notes, and fresh herbs. Traditionally known as Pollo a la Brasa, this chicken is often cooked rotisserie-style and served with spicy, herbaceous sauces. Fortunately, this home-friendly version keeps those essential flavors but simplifies the technique.

Whether you grill, roast, or air fry it, Peruvian Chicken with Creamy Green Sauce brings excitement and flavor to your dinner table. It’s a recipe worth repeating—easy enough for weeknights, yet impressive enough for guests.

Conclusion: Why This Dish Deserves a Spot in Your Weekly Rotation

In summary, Peruvian Chicken with Creamy Green Sauce is more than just a flavorful meal—it’s a vibrant expression of Latin American cuisine that’s surprisingly easy to make at home. Thanks to the punchy marinade and the addictive aji verde, every bite delivers a balance of spice, tang, and rich umami. Whether you’re grilling for a weekend gathering or baking indoors for a weeknight dinner, this dish brings big flavor with minimal effort. Make it once, and you’ll quickly see why it’s a recipe worth repeating.

Frequently Asked Questions About Peruvian Chicken with Creamy Green Sauce

1. Can I make the green sauce ahead of time?

Absolutely. The creamy green sauce can be prepared up to five days in advance and stored in an airtight container in the refrigerator. In fact, letting it sit overnight enhances the flavor as the ingredients meld.

2. Is this recipe spicy?

The spice level is moderate, thanks to the jalapeños. However, you can easily adjust the heat. Remove the seeds and veins for a milder sauce or add an extra pepper (or use serrano) if you love heat.

3. What other cuts of chicken can I use?

While boneless, skinless thighs are ideal for juiciness and quick cooking, this recipe works equally well with chicken breasts, wings, or drumsticks. Just be sure to adjust the cooking time accordingly and always check for a 165°F internal temperature.

4. Can I freeze the marinated chicken?

Yes, the marinated chicken freezes well. Simply place the chicken and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge before cooking. However, the green sauce should be made fresh, as it does not freeze well due to the mayo and yogurt base.

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