The moment I first tasted Peruvian Chicken with Green Sauce, my taste buds were whisked away on a vibrant culinary journey. This recipe, featuring marinated chicken grilled to perfection and served with a zesty aji verde sauce made from fresh cilantro and jalapeños, is a delightful mix of bold flavors and comforting familiarity. What I love most about this dish is not just how quickly it comes together, but also its ability to elevate any gathering into a festive affair. Ideal for busy weeknights or special occasions, this mouthwatering meal is versatile—whether you’re using chicken thighs, breasts, or even a whole bird, it promises a satisfying bite for everyone at the table. Ready to explore the magic of Peruvian cuisine in your own kitchen? Let’s dive into this irresistible recipe! Why is Peruvian Chicken with Green Sauce amazing? Bold flavors await with this dish, where marinated chicken takes center stage! Quick and easy, you’ll have a stunning meal ready in no time, perfect for those busy weeknights. Versatile options let you choose between thighs, breasts, or a whole chicken, catering to different preferences. The creamy aji verde sauce adds a refreshing kick, making it an instant crowd-pleaser. Serve with a fresh salad or rice for a balanced meal, and consider pairing it with our delicious Cilantro Lime Chicken or Marry Chicken Pasta for a delightful feast! Peruvian Chicken Ingredients For the Chicken Marinade Boneless Skinless Chicken Thighs – This is the primary protein; feel free to substitute with chicken breasts or a whole chicken for varying textures. Garlic – Provides aromatic depth; fresh garlic is recommended for the best flavor. Soy Sauce – Adds umami and saltiness; coconut aminos make a great gluten-free substitute. Lime Juice – Infuses acidity and brightness into the dish; lemon juice works in a pinch. Extra Virgin Olive Oil – Acts as a gentle fat source for the marinade; avocado oil is fantastic for high-temperature grilling. Cumin – Contributes warmth and earthiness; coriander can be used as an alternative if you prefer. Paprika – Introduces color and a mild sweetness; opt for smoked paprika to deepen the flavor profile. Dried Oregano – Offers herbal notes; fresh oregano is a delightful substitute if you have it on hand. Black Pepper – Enhances overall flavor; freshly ground pepper is best for optimal taste. For the Aji Verde Sauce Jalapeños – Packs heat and flavor; adjust the quantity based on your spice preference. Fresh Cilantro Leaves – Essential for that signature aji verde flavor; parsley serves as a milder alternative. Green Onions – Adds freshness and summer notes to the sauce; can be omitted if you don’t have them. Mayonnaise – Provides creaminess to the aji verde; Greek yogurt is an excellent lighter alternative. Greek Yogurt – Introduces tang and creaminess; sour cream can replace it if necessary. Salt & Black Pepper – Season to taste for a delicious finish; always adjust according to your palette. These ingredients combine to create a delightful Peruvian chicken with green sauce that is sure to impress! Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce Step 1: Prepare Marinade In a blender, combine fresh garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and black pepper. Blend everything until smooth and well mixed, creating a fragrant marinade that will infuse your Peruvian chicken with bold flavors. This process takes about 2-3 minutes, and you’ll want a creamy consistency to fully coat the chicken. Step 2: Marinate Chicken Place your chosen boneless skinless chicken thighs into a large ziplock bag. Pour the marinade over the chicken, ensuring it’s thoroughly coated. Seal the bag, removing as much air as possible, and refrigerate for at least 8 hours, or up to 24 hours for maximum flavor absorption. The longer you marinate, the more tender and flavorful your chicken will be. Step 3: Make Green Sauce In a clean blender, add the jalapeños, fresh cilantro leaves, green onions, additional garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend the mixture until smooth, gradually adding olive oil to achieve your desired consistency. This creamy aji verde sauce will burst with flavor, making it the perfect complement to your grilled chicken. Step 4: Cook Chicken Preheat your grill to medium-high heat, ensuring it’s ready for that perfect char. Remove the marinated chicken from the bag, and grill each piece for 5-6 minutes per side, or until the internal temperature reaches 165°F. If you prefer to roast, set your oven to 500°F and cook the chicken for 30 minutes, tenting with foil afterward for 15 minutes to keep it juicy. Step 5: Serve and Enjoy Once the chicken is cooked, let it rest for a few minutes before slicing; this keeps it juicy. Serve the succulent Peruvian chicken with the creamy aji verde sauce drizzled on top or on the side for dipping. Pair it with a fresh salad, rice, or roasted vegetables to complete your meal and impress your guests with vibrant flavors. Expert Tips for Peruvian Chicken with Green Sauce Marination Time: Ensure to marinate the chicken for at least 8 hours; this is crucial for optimal flavor infusion and tenderness. Check Doneness: Use a digital thermometer to ensure the chicken reaches an internal temperature of 165°F; this guarantees food safety and juiciness. Adjust Spice Level: For a spicier aji verde sauce, keep some seeds in the jalapeños; taste as you blend to achieve your desired heat level. Cooking Methods: Chicken can also be cooked in an air fryer at 360°F for 12-15 minutes, flipping halfway for even cooking and crispiness. Storage Tips: The green sauce can be made ahead and stored in the fridge for up to three days; leftover chicken can be refrigerated for up to 4 days, maintaining its delicious flavor. Peruvian Chicken with Green Sauce Variations Feel free to put your unique spin on this vibrant dish and explore delightful variations! Breast Swap: Use boneless skinless chicken breasts for a leaner version without sacrificing flavor. Herb Twist: Substitute fresh cilantro for parsley or mint in the aji verde for a fresh, herbaceous twist. Creamy Avocado: Incorporate mashed avocado into the sauce for an added creaminess and rich texture. It’s a delightful surprise! Spicy Option: Pair with spicy Peruvian peppers or add more jalapeños for those who crave an extra kick. Citrus Zing: Replace lime juice with orange juice in the marinade for a sweeter, fruitier flavor that brightens the dish. Grill Marks: Try cooking the chicken on a grill pan or stovetop grill for beautiful char marks even if you’re indoors. Nutty Crunch: Top the finished dish with toasted pine nuts or slivered almonds for a delicious contrast in texture and flavor. For even more tasty chicken inspirations, don’t miss our scrumptious Garlic Butter Mushroom Stuffed Chicken or the wonderfully Spicy Maple Chicken. Make Ahead Options These delicious Peruvian Chicken with Green Sauce make-ahead tips are perfect for busy home cooks! You can marinate the chicken up to 24 hours in advance for optimal flavor, simply blend the marinade and coat the chicken before storing it in the refrigerator. Additionally, the creamy aji verde sauce can be prepared ahead of time and refrigerated for up to 3 days; just keep it in an airtight container to maintain its freshness. When you’re ready to serve, grill or roast the marinated chicken as directed, and drizzle the aji verde sauce over the top for a burst of flavor. This approach saves you time and still delivers restaurant-quality results with minimal effort! Storage Tips for Peruvian Chicken with Green Sauce Fridge: Store leftover Peruvian chicken in an airtight container for up to 4 days to maintain freshness and flavor. Green Sauce: The creamy aji verde can be made ahead and stored in the fridge for up to 3 days. Keep it in a tightly sealed container to preserve its vibrant taste. Freezer: If you have a lot of leftovers, both the chicken and green sauce can be frozen. Place them in separate airtight containers for up to 2 months. Reheating: To enjoy leftover chicken, gently reheat in the microwave or oven until warmed through. The aji verde can also be served cold or at room temperature for added flavor. What to Serve with Juicy Peruvian Chicken with Creamy Aji Verde Sauce The vibrant flavors of this hearty chicken dish deserve equally delightful companions to create a complete dining experience. Fluffy Rice: Pairs beautifully, neutralizing the spiciness of the aji verde while adding a comforting texture to each bite. Grilled or seasoned rice can enhance the flavors even more. Crisp Green Salad: A fresh salad with mixed greens, avocado, and citrus dressing adds a refreshing crunch that balances the richness of the creamy sauce. It’s an energizing addition that brightens the plate. Roasted Vegetables: Roasting vegetables like bell peppers, zucchini, and carrots caramelizes their natural sugars, which complements the savory chicken and zesty sauce perfectly. They also bring a pop of color to your meal. Corn on the Cob: Sweet corn, whether grilled or boiled, adds a comforting and sweet contrast to the flavors of the dish. Toss it with some cilantro-lime butter for an extra flavor kick. Black Bean Salad: A simple salad with black beans, corn, diced tomatoes, and cilantro makes a hearty side. The fiber-rich beans enhance the meal’s nutritional value while echoing the recipe’s South American roots. Chilled Sangria: A light, fruity sangria made with your favorite red or white wine can enhance the boldness of this dish while keeping the atmosphere festive. Its refreshing qualities make it a wonderful pair. Churros with Chocolate Sauce: For dessert, churros dusted with cinnamon sugar served with rich chocolate sauce offer a sweet finish that rounds out the meal beautifully and keeps everyone coming back for more! Peruvian Chicken with Green Sauce Recipe FAQs What type of chicken works best for this recipe? Absolutely! I recommend using boneless skinless chicken thighs for their tenderness and moisture retention. However, you can easily substitute with chicken breasts or even a whole chicken depending on your preference. How should I store leftovers? The leftover Peruvian chicken should be stored in an airtight container in the fridge for up to 4 days. This keeps it fresh and delicious! As for the green sauce, it can be stored in the fridge for up to 3 days in a tightly sealed container to maintain its vibrant flavor. Can I freeze the chicken and green sauce? Yes, indeed! To freeze, place the chicken and the aji verde sauce in separate airtight containers. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before reheating. What should I do if my chicken ends up dry after cooking? Don’t worry; it happens to the best of us! If your chicken turns out dry, consider adding a splash of chicken broth or a bit of melted butter when reheating to help retain moisture. For next time, make sure to monitor the internal temperature closely, aiming for 165°F to ensure it stays juicy. Are there any dietary considerations I should keep in mind? Very good question! If you’re concerned about gluten, remember to use coconut aminos instead of soy sauce for a gluten-free option. Additionally, if anyone has a mayo or yogurt allergy, you can substitute these ingredients in the aji verde with a dairy-free alternative or avocado for a creamy texture. Always make sure to double-check all your ingredients to ensure safety for all your guests! Peruvian Chicken with Green Sauce: A Flavorful Adventure Peruvian Chicken with Green Sauce features marinated chicken grilled to perfection and served with zesty aji verde sauce, promising a satisfying bite for everyone. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarination Time 8 hours hrsTotal Time 8 hours hrs 45 minutes mins Servings: 4 servingsCourse: ChickenCuisine: PeruvianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade2 pounds Boneless Skinless Chicken Thighs or breasts or whole chicken4 cloves Garlic fresh, for the best flavor1/4 cup Soy Sauce or coconut aminos for gluten-free1/4 cup Lime Juice or lemon juice1/4 cup Extra Virgin Olive Oil or avocado oil2 teaspoons Cumin or coriander as an alternative1 teaspoon Paprika smoked paprika recommended1 teaspoon Dried Oregano or fresh oregano1 teaspoon Black Pepper freshly ground preferredFor the Aji Verde Sauce2 medium Jalapeños adjust for spice preference1 cup Fresh Cilantro Leaves or parsley as a milder alternative3 stalks Green Onions can be omitted1/2 cup Mayonnaise or Greek yogurt for lighter option1/2 cup Greek Yogurt or sour cream1 teaspoon Salt to taste1 teaspoon Black Pepper to taste Equipment BlenderGrillZiplock Bag Method Step-by-Step InstructionsIn a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.Place chicken thighs in a large ziplock bag. Pour marinade over chicken, seal, and refrigerate for 8 to 24 hours.In a clean blender, blend jalapeños, cilantro, green onions, additional garlic, mayonnaise, yogurt, lime juice, salt, and black pepper until smooth, adding olive oil for consistency.Preheat grill to medium-high. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F.Let chicken rest for a few minutes before slicing. Serve with aji verde sauce, fresh salad, or rice. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 40gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 2mg NotesEnsure to marinate for optimal flavor infusion. Use a digital thermometer to check chicken doneness. Tried this recipe?Let us know how it was!
