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.

Peruvian Chicken with Green Sauce: Easy, Creamy Delight

Name: Peruvian Chicken with Green Sauce
Prep time: 8 h
Cook time: PT-488412H45M11S
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

Description

Peruvian Chicken with Green Sauce (Aji Verde) is a flavorful and vibrant dish made with marinated chicken served alongside a creamy, tangy green sauce. The chicken is marinated in a mixture of garlic, soy sauce, cumin, and lime juice, while the sauce is a zesty blend of jalapeños, cilantro, Greek yogurt, and lime juice, making it the perfect addition to any dinner or barbecue.

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 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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Instructions

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 deeper flavor.
Make the Green Sauce (Aji Verde): In a blender, 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. Alternatively, roast the chicken in a 500°F oven 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 portion of the creamy green sauce.

Notes

If you prefer a non-dairy version of the green sauce, you can swap out the mayonnaise with avocado for a creamy alternative.
For spicier sauce, use more jalapeños or substitute them with serrano peppers.
Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
This recipe can be made ahead of time by marinating the chicken and preparing the sauce the day before.

Prep Time: 8 hours (or up to 24 hours for marinating)
Cook Time: 15-30 minutes (depending on cooking method)
Category: Main Course
Method: Grilled, Roasted, or Air Fried
Cuisine: Peruvian

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 731
Sugar: 2g
Sodium: 1691mg
Fat: 60g
Saturated Fat: 12g
Unsaturated Fat: 48g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 39g
Cholesterol: 155mg