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This Peruvian chicken with green sauce transforms ordinary chicken thighs into a flavor-packed meal that will transport your taste buds straight to Peru. The tender, marinated chicken pairs perfectly with the creamy, spicy green sauce for a combination that's both exciting and comforting.
I first made this recipe for friends during a summer cookout, and it's become my most requested dish. The marinade infuses the chicken with so much flavor that even my pickiest eaters devour it without hesitation.
Ingredients
- Boneless skinless chicken thighs: provide juicy, tender results that won't dry out during cooking
- Soy sauce: creates a savory umami base for the marinade that penetrates deep into the meat
- Fresh lime juice: adds brightness and helps tenderize the chicken
- Cumin and paprika: create the signature Peruvian flavor profile with their earthy warmth
- Jalapeños: in the sauce offer customizable heat adjust by keeping or removing seeds
- Fresh cilantro: gives the green sauce its vibrant color and herbaceous flavor
- Mayo and Greek yogurt: create a creamy sauce base with perfect tanginess
- Extra virgin olive oil: enriches both the marinade and sauce with fruity notes
Step-by-Step Instructions
- Create the Marinade:
- Place garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and black pepper in a blender. Blend until smooth and fully incorporated. The marinade should have a rich reddish-brown color and a consistency that will coat the chicken evenly.
- Marinate the Chicken:
- Place chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and gently massage to ensure all pieces are evenly coated. Place in refrigerator for at least 8 hours, preferably 24 hours for maximum flavor. The longer marinating time allows the soy sauce and lime to tenderize the meat while the spices infuse deeply.
- Prepare the Green Sauce:
- Add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt and pepper to a blender. Blend until ingredients are completely smooth. With the blender running on low speed, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl, cover and refrigerate until serving time. The sauce will develop deeper flavors as it chills.
- Grill the Chicken:
- Preheat your grill to medium-high heat around 350°F. Remove chicken from the marinade, allowing excess to drip off. Place thighs on clean, oiled grates. Close the grill lid and cook for 5-6 minutes. Flip chicken using tongs and cook another 5-6 minutes with lid closed. Verify doneness with a digital thermometer the internal temperature should reach 165°F.
- Oven Method:
- If using the oven, preheat to 500°F. Place chicken in a 13×9 inch roasting pan and add 1 cup of water to the pan. Bake uncovered for 30 minutes. Tent the pan with foil and continue cooking for 15 more minutes until the internal temperature reaches 165°F. The water creates steam that helps keep the chicken moist during high-heat cooking.
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The green sauce is what truly makes this dish special. My nephew, who typically avoids anything green, asked for seconds of this sauce and now requests "green chicken" whenever he visits. The combination of herbs, heat, and creaminess creates something truly magical.
Make-Ahead Options
This recipe is perfect for planning ahead. You can marinate the chicken up to 24 hours before cooking, which not only saves time but also intensifies the flavor. The green sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. In fact, the flavors meld and develop over time, making the sauce even more delicious after a day or two.
Serving Suggestions
Peruvian chicken pairs beautifully with several side dishes. Traditional accompaniments include French fries or rice, but I find it equally delicious with a simple green salad or roasted vegetables. For an authentic Peruvian experience, serve with aji amarillo sauce alongside the green sauce for those who enjoy extra heat. This meal works wonderfully for casual family dinners or impressive enough for entertaining guests.
Customizing Your Heat Level
The green sauce recipe allows for easy customization based on your spice preference. For a milder sauce, remove all seeds and ribs from the jalapeños or substitute with poblano peppers. If you enjoy more heat, leave some seeds in or add a serrano pepper to the mix. When serving to guests with varying spice tolerances, I often make two versions one mild and one spicy and label them accordingly. The chicken marinade itself is flavorful without being spicy, making it appealing to all palates.
Frequently Asked Questions
- → Can I use bone-in chicken for this dish?
Yes, you can. Adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F.
- → How spicy is the green sauce?
The sauce has a mild to medium spice, depending on the heat of the jalapeños. Seed them for less heat.
- → Can I prepare the green sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator in an airtight container.
- → What’s a good side dish with this chicken?
Rice, roasted vegetables, or a fresh salad pair wonderfully with this dish.
- → Can I make this dish without a grill?
Absolutely! You can bake the chicken in the oven as outlined in the instructions for equally delicious results.
- → How long should the chicken marinate?
For the best flavor, marinate the chicken for at least 8 hours, but no more than 24 hours.