Description
Peruvian Chicken with Creamy Green Sauce is a bold, zesty dish featuring marinated chicken thighs paired with a vibrant, spicy green sauce called aji verde. This easy-to-make meal is perfect for grilling, roasting, or air frying, and delivers authentic Peruvian flavor with minimal effort.
Ingredients
Scale
- 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)
- 3 jalapeños (seeded, ribs removed and chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 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
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.
- Place chicken thighs in a zip-top bag. Pour marinade over the chicken, seal the bag, and refrigerate for 8 to 24 hours.
- To make the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper 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.
- Preheat grill to medium-high heat. Remove chicken from marinade and shake off excess.
- Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F. Alternatively, roast at 500°F for 30 minutes, then tent with foil and bake an additional 15 minutes.
- Serve hot with the creamy green sauce on the side or drizzled on top.
Notes
- Marinate chicken overnight for maximum flavor.
- For a milder sauce, remove all seeds and ribs from the jalapeños.
- You can substitute Greek yogurt with sour cream or Mexican crema.
- The green sauce keeps well in the fridge for up to 5 days.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill or Bake
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 731
- Sugar: 2g
- Sodium: 1691mg
- Fat: 60g
- Saturated Fat: 12g
- Unsaturated Fat: 46g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 155mg
Keywords: Peruvian Chicken, Aji Verde, Grilled Chicken, Spicy Green Sauce, Easy Chicken Recipe, Latin American Cuisine, Pollo a la Brasa