Peruvian Chicken with Green Sauce: Easy, Creamy Delight

Name: Peruvian Chicken with Green Sauce
Prep time: 8 h
Cook time: PT-488396H14M13S
Total time: 8 h 15 min
Cuisine: Peruvian
Ingredients: 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 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

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Peruvian Chicken with Green Sauce, also known as “Pollo a la Brasa” paired with Aji Verde, is a flavorful, vibrant dish that brings bold and authentic Peruvian flavors to your table. With the easy-to-make marinade for the chicken and the zesty, creamy green sauce, this recipe offers a perfect combination of heat, tang, and freshness that will leave your taste buds craving more. Whether grilled, roasted, or air-fried, this chicken is a crowd-pleaser and a must-try for any culinary adventurer.

What Makes Peruvian Chicken with Green Sauce Special?

The beauty of Peruvian Chicken with Green Sauce lies in its layers of flavor. The chicken is marinated in a blend of garlic, cumin, soy sauce, and lime juice, which results in a savory and aromatic base. The star of the dish, however, is the creamy green sauce, also known as Aji Verde. Made with fresh cilantro, jalapeños, and Greek yogurt, this tangy sauce provides a perfect balance to the richness of the grilled chicken. The quick preparation, along with the ability to make much of the work ahead of time, makes this dish an excellent option for family dinners or casual entertaining.

Ingredients for Peruvian Chicken with Green Sauce

For the Chicken:

• Chicken Thighs: Boneless and skinless thighs are the best choice for this recipe, offering a juicy, flavorful base.
• Garlic: Adds depth and savoriness to the marinade.
• Soy Sauce: Imparts a salty umami flavor, enhancing the chicken’s taste.
• Lime Juice: The acidity from the lime helps tenderize the chicken and adds a fresh, citrusy note.
• Olive Oil: Helps to bring together the marinade ingredients while keeping the chicken moist during cooking.
• Cumin, Paprika, and Oregano: These spices bring a touch of warmth and aromatic depth to the marinade.
• Black Pepper: Adds a mild heat that complements the other flavors.

For the Green Sauce (Aji Verde):

• Jalapeños: The key ingredient for heat in the green sauce; you can adjust the amount depending on your spice preference.
• Cilantro: A fresh, herbaceous note that adds brightness and authenticity to the sauce.
• Green Onions: Their mild flavor works perfectly in the sauce without overpowering the other ingredients.
• Garlic: A touch of raw garlic enhances the overall depth of flavor in the sauce.
• Mayonnaise: Contributes to the creamy texture of the sauce, balancing the heat from the jalapeños.
• Greek Yogurt: Adds a tangy creaminess, making the sauce rich but not overly heavy.
• Lime Juice: Provides a tangy kick that brightens the green sauce.
• Olive Oil: Helps emulsify the sauce, making it smooth and creamy.
• Salt and Pepper: To taste, these seasonings enhance all the vibrant flavors in the sauce.

Alternative Ingredient Suggestions for Peruvian Chicken with Green Sauce

If you’re looking for ingredient swaps to fit your dietary preferences or limitations, here are some options:

• Mayonnaise: If you’re looking for a dairy-free version of the Aji Verde sauce, simply swap the mayonnaise with avocado for a creamy, plant-based alternative.
• Greek Yogurt: For those who prefer a non-dairy option, try using coconut yogurt or a cashew-based cream for a similar creamy texture.
• Chicken Thighs: While chicken thighs are recommended for their tenderness and flavor, you can easily substitute with chicken breasts, legs, or even wings for a different twist.

Step-by-Step Instructions for Peruvian Chicken with Green Sauce

Prepare the Marinade: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.
Marinate the Chicken: Place the chicken thighs in a resealable bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 8 hours, or up to 24 hours for a deeper flavor.
Make the Green Sauce (Aji Verde): In a blender or food processor, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, and lime juice. Blend until smooth. While blending, slowly drizzle in olive oil until fully incorporated. Transfer to a bowl and refrigerate.
Cook the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off excess liquid. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F. For roasting, preheat the oven to 500°F, bake the chicken for 30 minutes, then tent with foil and cook for an additional 15 minutes.
Serve: Once the chicken is fully cooked, serve hot with a generous dollop of the creamy green sauce.

Tips & Tricks for Perfect Peruvian Chicken with Green Sauce

• Temperature Check: For perfectly cooked chicken, always use a meat thermometer to check that the internal temperature reaches 165°F.
• Spice Level: Adjust the heat in the green sauce by adding more or fewer jalapeños. If you prefer less heat, be sure to remove the seeds and ribs from the peppers.
• Make Ahead: This recipe is perfect for preparing ahead of time. You can marinate the chicken and make the sauce a day before serving, which saves time on busy days.
• Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. The green sauce can be stored separately for up to 5 days.

Pairing Ideas and Variations for Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce pairs beautifully with a variety of side dishes. Here are some ideas:

• Side Dishes: Serve the chicken with rice, roasted vegetables, or a fresh salad for a complete meal. Peruvian-style potatoes or corn on the cob also complement the dish beautifully.
• Toppings: Top the chicken with a sprinkle of fresh cilantro or a squeeze of lime for extra freshness.
• Sauces: For a twist, try adding a spicy salsa or a drizzle of chimichurri for an extra layer of flavor.
• Make It Spicy: If you’re craving even more heat, use serrano peppers instead of jalapeños for a spicier green sauce.

Make Your Peruvian Chicken Even Better

To enhance the flavor of your Peruvian Chicken with Green Sauce, consider these simple adjustments:

• Grilled Vegetables: Grill bell peppers, onions, and zucchini alongside the chicken for a smoky, charred flavor.
• Add Aji Amarillo: For a more authentic touch, you can incorporate Aji Amarillo (Peruvian yellow chili paste) into the marinade or sauce. This will give the dish an extra layer of distinct flavor.

With its bold flavors, vibrant green sauce, and easy preparation, Peruvian Chicken with Green Sauce is the perfect dish to add some international flair to your cooking. Whether you’re grilling, roasting, or air frying, this recipe is sure to become a favorite in your kitchen.

Conclusion

Peruvian Chicken with Green Sauce is a deliciously bold dish that brings the flavors of Peru right into your kitchen. The combination of marinated chicken with a creamy, tangy Aji Verde sauce provides a unique and unforgettable taste experience. Whether you choose to grill, roast, or air fry the chicken, the vibrant green sauce adds a refreshing kick that perfectly complements the smoky and savory chicken. This dish is quick, easy, and can be prepared ahead of time, making it ideal for busy weeknights or casual entertaining. With its rich flavors and customizable options, Peruvian Chicken with Green Sauce is sure to become a favorite in your meal rotation.

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use chicken breasts, though they might not be as juicy as chicken thighs. To avoid dry chicken breasts, ensure they are marinated properly and don’t overcook them. The internal temperature should still reach 165°F.

Can I make the green sauce ahead of time?

Absolutely! The Aji Verde sauce can be made up to 2-3 days ahead of time and stored in the refrigerator. This gives the flavors a chance to meld together, enhancing the overall taste of the dish.

What if I can’t find jalapeños for the green sauce?

If you can’t find jalapeños, you can substitute them with serrano peppers for a spicier kick, or even try using poblano peppers for a milder heat. The key is to balance the heat level to your personal preference.

How can I make this dish spicier?

To increase the heat of your Peruvian Chicken with Green Sauce, you can add extra jalapeños to the sauce or even swap them out for hotter peppers like serranos. You can also include some Aji Amarillo (Peruvian yellow chili paste) for an authentic Peruvian spicy flavor.

More Relevant Recipes

Garlic Parmesan Crockpot Chicken and Potatoes: This slow-cooked dish features tender chicken paired with rich, creamy garlic parmesan potatoes, delivering a comforting and savory meal that’s easy to prepare. The simple yet flavorful ingredients make it a great alternative for fans of marinated chicken dishes like Peruvian Chicken with Green Sauce.
Apple Cider Thyme Grilled Chicken: Grilled chicken is enhanced with the subtle flavors of apple cider and thyme, making it a perfect option for those who love zesty, aromatic grilled dishes. This recipe offers a similar depth of flavor to the Peruvian Chicken with Green Sauce but with a sweet and herby twist.
Creamy Herb Chicken Recipe: For a creamy and flavorful chicken dish, this recipe combines a rich herb-infused sauce with tender chicken breasts. The creamy texture of the sauce complements the succulent chicken, similar to the creamy green sauce served with Peruvian Chicken, making it a perfect choice for those looking for a comforting chicken dish.