Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce is packed with bold flavors and a smoky, citrusy marinade. Perfect for grilling or baking, this dish pairs beautifully with a vibrant, spicy green sauce.

Ingredients

For the Chicken:

• 2 lbs chicken thighs (boneless, skinless)
• 5 cloves garlic (peeled)
• 1/3 cup soy sauce
• 2 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp black pepper

For the Creamy Green Sauce:

• 3 jalapeños (seeded, ribs removed, 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 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil

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Instructions

Step 1: Marinate the Chicken

1. In a blender or food processor, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper.
2. Blend until smooth.
3. Place chicken thighs in a bowl or ziplock bag and pour the marinade over them. Mix well to coat.
4. Cover and refrigerate for at least 2 hours (overnight for best flavor).

Step 2: Prepare the Green Sauce

1. In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil.
2. Blend until smooth and creamy.
3. Transfer to a bowl and refrigerate until ready to serve.

Step 3: Cook the Chicken

Grill Method:

1. Preheat grill to medium-high heat.
2. Remove chicken from marinade and place on the grill.
3. Cook for 6-7 minutes per side, until nicely charred and internal temperature reaches 165°F (75°C).
4. Remove from grill and let rest for 5 minutes before serving.

Oven Method:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with foil and place a wire rack on top.
3. Arrange marinated chicken on the rack.
4. Bake for 20-25 minutes, flipping halfway, until cooked through.
5. For a charred effect, broil for 2-3 minutes at the end.

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Serving Suggestions

• Serve with roasted potatoes, grilled vegetables, or rice.
• Pair with Peruvian corn salad or coleslaw.
• Dip the chicken into the creamy green sauce or drizzle it on top.

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Recipe Variations

• Spicier? Add an extra jalapeño or use Peruvian aji amarillo for heat.
• Healthier? Replace mayonnaise with avocado for a creamy, dairy-free sauce.
• Different Meat? Try this marinade with chicken breasts, pork chops, or even tofu.

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Nutritional Info (Per Serving)

(Estimated for 1 serving of chicken + sauce)

• Calories: 280-320 kcal
• Protein: 25g
• Carbs: 5g
• Fats: 18g
• Fiber: 1g

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Benefits of Peruvian Chicken

✔ High in Protein – Supports muscle growth and repair.
✔ Rich in Healthy Fats – Olive oil and yogurt provide good fats for heart health.
✔ Packed with Antioxidants – Cilantro, garlic, and lime juice boost immunity.
✔ Low-Carb Friendly – Great for keto and low-carb diets.

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Q&A

❓ Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance for deeper flavor. The green sauce stays fresh in the fridge for 3-4 days.

❓ Can I freeze it?
Marinated raw chicken can be frozen for up to 3 months. Thaw before cooking.

❓ What if I don’t have a grill?
You can pan-sear the chicken on medium-high heat for 5-6 minutes per side, then finish in a 375°F (190°C) oven for 5 minutes.

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Would you like any other modifications, like a low-calorie version or side dish recommendations? 😊