Best Peruvian Chicken with Creamy Green Sauce Recip

If you’re looking for a dish bursting with vibrant flavors, Peruvian chicken is a must-try. Known for its juicy, spice-infused meat and the iconic creamy green sauce, this dish is a delicious fusion of tangy, savory, and mildly spicy flavors. It’s perfect for family dinners, meal prep, or impressing guests with a meal that’s both simple and exotic.

Why You’ll Love This Recipe

• Packed with Flavor: The chicken is marinated in a bold blend of spices, garlic, and citrus.
• Creamy Green Sauce: This addictive sauce is the star, balancing spice, creaminess, and zest.
• Easy to Make: Simple ingredients and steps, yet it feels like gourmet dining.
• Versatile: Pair it with rice, roasted vegetables, or salad for a complete meal.

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Prepare the Marinade: In a large mixing bowl, combine olive oil, lime juice, minced garlic, vinegar, cumin, paprika, chili powder, turmeric, oregano, salt, and black pepper. Mix well to form a smooth marinade.
2. Coat the Chicken: Pat the chicken pieces dry with a paper towel, then place them in the bowl with the marinade. Massage the marinade into the chicken, ensuring every piece is fully coated.
3. Refrigerate: Cover the bowl with plastic wrap or transfer the chicken to a large resealable bag. Marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Step 2: Prepare the Creamy Green Sauce

1. Blend the Ingredients: In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeño, garlic, lime juice, vinegar, and salt. Blend until smooth and creamy.
2. Adjust Seasoning: Taste and adjust salt or lime juice as needed. For extra spice, add a few jalapeño seeds or a dash of chili powder.
3. Chill the Sauce: Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. This allows the flavors to meld beautifully.

Step 3: Cook the Chicken

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Place the chicken pieces skin-side down and sear for 3-4 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 2 minutes.
3. Roast the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
4. Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Step 4: Assemble and Serve

1. Plate the Chicken: Arrange the roasted chicken pieces on a platter or individual plates.
2. Drizzle the Sauce: Generously drizzle the creamy green sauce over the chicken or serve it on the side for dipping.
3. Add Sides: Pair with your choice of side dishes, such as roasted potatoes, steamed rice, or a crisp salad.

Tips for Success

1. Marinate Longer: The longer the chicken marinates, the more flavorful it becomes. Overnight marination is ideal.
2. Crispy Skin: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
3. Sauce Consistency: If the green sauce is too thick, thin it out with a splash of water or more lime juice.

Variations

• Grill the Chicken: Instead of roasting, grill the marinated chicken over medium-high heat for a smoky flavor.
• Boneless Chicken: Use boneless chicken thighs or breasts for a quicker cooking time.
• Extra Veggies: Roast vegetables like bell peppers, zucchini, or onions alongside the chicken.
• Dairy-Free Sauce: Substitute the mayonnaise and sour cream with dairy-free alternatives like vegan mayo or coconut yogurt.

Serving Suggestions

• Classic Pairing: Serve with roasted potatoes and a side salad for a complete meal.
• Low-Carb Option: Swap potatoes for roasted cauliflower or zucchini noodles.
• Peruvian-Inspired Feast: Add a side of creamy aji amarillo sauce and yucca fries.

Frequently Asked Questions

Q: Can I make this recipe spicier?
Yes! Add more jalapeño to the sauce or include a pinch of cayenne pepper in the marinade for extra heat.

Q: Can I use pre-made cauliflower rice instead of potatoes?
Absolutely! Cauliflower rice makes a fantastic low-carb side. Season it with garlic, cilantro, and lime for a Peruvian twist.

Q: Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your mayonnaise and spices are gluten-free certified.

Yield: 4

Best Peruvian Chicken with Creamy Green Sauce Recipe

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If you're looking for a dish bursting with vibrant flavors, Peruvian chicken is a must-try. Known for its juicy, spice-infused meat and the iconic creamy green sauce, this dish is a delicious fusion of tangy, savory, and mildly spicy flavors. It’s perfect for family dinners, meal prep, or impressing guests with a meal that's both simple and exotic.

Prep Time 15 minutes

Cook Time 1 hour

Marination Time 4 hours

Total Time 5 hours 15 minutes

Ingredients

• For the Peruvian Chicken
• 1 whole chicken (about 4 pounds), spatchcocked (or bone-in chicken thighs, ~8 pieces)
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• Juice of 2 limes
• 6 cloves garlic, minced
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Creamy Green Sauce
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt (or sour cream)
• 1/4 cup cilantro leaves, packed
• 1/4 cup fresh parsley leaves
• 2 green onions, chopped
• 1 jalapeño pepper, seeded (or keep seeds for extra heat)
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions

1. Marinate the Chicken

1. In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, white vinegar, Dijon mustard, and all the spices: cumin, paprika, turmeric, oregano, chili powder, salt, and black pepper.
2. Rub the marinade all over the chicken, ensuring it gets under the skin for maximum flavor.
3. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

2. Roast the Chicken

1. Preheat your oven to 425°F (220°C).
2. Place the chicken on a roasting pan or a baking sheet lined with foil.
3. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
4. Tip: For extra crispy skin, broil for the last 3-5 minutes.

3. Prepare the Creamy Green Sauce

1. In a blender or food processor, combine all the sauce ingredients: mayonnaise, Greek yogurt, cilantro, parsley, green onions, jalapeño, lime juice, olive oil, white vinegar, garlic, cumin, salt, and pepper.
2. Blend until smooth and creamy. Adjust seasoning with more salt, lime juice, or jalapeño for heat.
3. Transfer the sauce to a serving bowl and refrigerate until ready to serve.

4. Serve

• Let the roasted chicken rest for 10 minutes before carving.
• Serve the chicken with the Creamy Green Sauce on the side, along with your favorite sides like roasted vegetables, rice, or salad.

Notes

Grill Option: Grill the chicken over medium heat for a smoky flavor, turning occasionally until fully cooked.

Add Spice: Use Peruvian yellow chili paste (aji amarillo) for an authentic kick in the marinade or sauce.

Meal Prep: This recipe is excellent for meal prep. Store the chicken and sauce in separate containers for up to 4 days.

Make It Dairy-Free: Substitute Greek yogurt with a plant-based alternative and use a vegan mayo.