As I chopped the jalapeños, the warm aroma of cumin filled my kitchen, transporting me to the vibrant streets of Peru. This flavorful journey is how I discovered the wonders of Peruvian Chicken with Green Sauce, a dish that captures both the spirit of tradition and the joy of casual entertaining. Ideal for busy weeknights or laid-back weekends, this recipe is a feast for the senses while being incredibly quick to prepare, allowing you to spend less time in the kitchen and more time enjoying moments with friends and family. With its juicy chicken and a tangy Aji Verde sauce that can be made ahead, this meal serves not just as fuel, but as a canvas for lively conversation. Ready to elevate your dinner table? Let’s dive into this delightful recipe!
Why is This Chicken Recipe a Must-Try?
Simplicity at Its Best: This recipe is designed for cooks of all levels, requiring minimal prep yet delivering explosive flavor.
Versatile Options: Swap in your favorite chicken cuts—whether it’s thighs, breasts, or even a whole chicken—allowing you to tailor it to your preference.
Bold, Vibrant Flavors: The winning combination of marinades and sauces creates an unforgettable taste experience that will make your taste buds dance.
Perfect for Make-Ahead: Prepare the chicken and Aji Verde sauce in advance, saving precious time on busy weeknights.
Crowd-Pleasing Appeal: This dish shines at casual gatherings, sparking joy and conversation around the table—just like the time I served it alongside Healthy Baked Chicken and everyone couldn’t get enough!
Health-Conscious Choice: Naturally gluten-free and loaded with protein, this meal aligns with various dietary needs while being utterly delicious.
Peruvian Chicken with Green Sauce Ingredients
For the Chicken
- Chicken Thighs – Boneless, skinless thighs are ideal for juiciness, but feel free to use other cuts like breasts or even a whole chicken.
- Garlic – Fresh garlic is best for a punch of flavor; jarred varieties can’t match that aromatic kick.
- Soy Sauce – This adds depth and saltiness; opt for low-sodium for a healthier option.
- Lime Juice – Freshly squeezed lime juice brightens the dish and helps tenderize the chicken.
- Extra Virgin Olive Oil – Provides richness; avocado oil is a fantastic substitute if you want a different flavor.
- Cumin – Infuses warmth and earthiness; for an alternative, ground coriander works beautifully.
- Paprika – Adds a mild sweetness and lovely color; try smoked paprika for a unique twist.
- Dried Oregano – This adds herbaceous notes, but fresh oregano can be used—just adjust the quantity slightly.
- Black Pepper – Freshly ground black pepper enhances the overall flavor—very important!
For the Aji Verde Sauce
- Jalapeños – These provide heat; adjust the amount based on your spice tolerance or use milder peppers as a substitute.
- Fresh Cilantro Leaves – Vital for that fresh flavor; skip if you’re not a cilantro fan, but it won’t taste the same.
- Green Onions – Adds a mild onion flavor; feel free to swap with regular onions in smaller amounts.
- Mayonnaise – Gives creaminess to the sauce; use Greek yogurt for a tangy yet lighter alternative.
- Greek Yogurt – This enhances creaminess and tang—substitute with cream cheese for a richer taste.
- Salt – Essential for balancing flavors; adjust according to taste, keeping soy sauce’s saltiness in mind.
- Black Pepper – More freshly ground black pepper enhances the flavor in the sauce as well.
- Additional Olive Oil – This helps emulsify the Aji Verde sauce, helping to bring everything together smoothly.
This Peruvian Chicken with Green Sauce is a flavorful dish that’s as fun to make as it is to eat! Enjoy preparing it with family and friends!
Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce
Step 1: Marinate the Chicken
In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth, then transfer the marinade into a zip-top bag. Add the boneless, skinless chicken thighs, ensuring they’re evenly coated. Seal and refrigerate the chicken for at least 8 hours, up to 24 hours, allowing the flavors to penetrate deeply.
Step 2: Prepare the Aji Verde Sauce
While the chicken marinates, make the creamy Aji Verde sauce. In a clean blender, combine jalapeños, fresh cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the blender running, slowly drizzle in additional olive oil to emulsify the sauce until it reaches a creamy consistency. Refrigerate the Aji Verde sauce until ready to serve.
Step 3: Cook the Chicken
Preheat your grill to medium-high heat, aiming for about 400°F. Alternatively, you can preheat your oven to 500°F. Remove the marinated chicken from the bag and discard the marinade. If grilling, place the chicken on the grill and cook for 5-6 minutes on each side until the internal temperature reaches 165°F. For oven-baking, place the chicken on a baking sheet and cook for approximately 30 minutes, tenting with foil to maintain moisture.
Step 4: Serve the Chicken
Once the chicken is cooked through, remove it from the grill or oven, allowing it to rest for a few minutes. Slice the juicy Peruvian chicken into thinner pieces. Arrange on a platter and generously drizzle the vibrant Aji Verde sauce over the sliced chicken. This Zesty Peruvian Chicken with Green Sauce is perfect for sharing, inviting everyone to enjoy this flavorful dish together.
What to Serve with Peruvian Chicken with Green Sauce
The perfect meal is just around the corner, and these delightful pairings will create a harmonious feast!
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Creamy Mashed Potatoes: These velvety potatoes complement the zesty chicken beautifully, soaking up the vibrant Aji Verde sauce for a satisfying bite.
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Cilantro Lime Rice: The fragrant aroma of cilantro and lime elevates the dish further, balancing the spices with a touch of brightness that echoes the sauce.
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Roasted Vegetables: A medley of seasonal vegetables brings a satisfying crunch and earthy sweetness, providing a contrast to the creamy richness of the Aji Verde.
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Fresh Garden Salad: Crisp greens with a tangy vinaigrette are a refreshing counterpart, lightening the meal while enhancing freshness with each bite, perfect for cleansing the palate.
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Grilled Corn on the Cob: Sweet and smoky, grilled corn pairs wonderfully with the chicken’s spice, adding both flavor and texture that rounds out this sunny feast.
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Sangria or Lemonade: A pitcher of chilled sangria or refreshing lemonade brings a celebratory vibe and a sweet-tart element, balancing the flavors beautifully in each sip.
Make Ahead Options
This Peruvian Chicken with Green Sauce is perfect for busy home cooks looking to save some precious time! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deepen while you tackle other tasks. Likewise, the Aji Verde sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days, keeping it fresh and vibrant. To maintain quality, ensure the chicken is sealed tightly in the marinade, and store the sauce in an airtight container. When you’re ready to serve, simply cook the marinated chicken as directed, slice it, and drizzle with the chilled, creamy Aji Verde sauce for a restaurant-quality meal with minimal effort!
Expert Tips for Peruvian Chicken
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Marination Time: Aim for at least 8 hours; the longer you let the chicken marinate, the more flavor it will absorb at each bite.
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Temperature Check: Always use a digital thermometer to ensure your Peruvian chicken reaches an internal temperature of 165°F to prevent undercooking.
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Grilling Techniques: Close the grill lid while cooking to maintain even heat. This helps give you tender and juicy chicken every time!
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Customize Spice Levels: Adjust the amount of jalapeños in the Aji Verde to your spice preference. Don’t underestimate milder peppers for a gentler kick.
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Storage Wisdom: Keep leftover chicken and Aji Verde sauce separately. The chicken lasts up to 3 days in the fridge, while the sauce can stay fresh for a week!
Storage Tips for Peruvian Chicken with Green Sauce
Fridge: Store cooked chicken in an airtight container for up to 3 days, ensuring it retains its juicy texture and flavor.
Freezer: For longer storage, freeze the chicken for up to 3 months. Wrap it tightly in plastic wrap, then place in a freezer-safe bag to prevent freezer burn.
Aji Verde Sauce: Keep the sauce in an airtight container in the fridge for up to a week. For freezing, pour it into ice cube trays, then transfer to a freezer bag for up to 3 months.
Reheating: To reheat the chicken, warm it in the oven at 350°F until heated through, about 15-20 minutes. The Aji Verde sauce can be thawed overnight in the fridge before serving, allowing you to enjoy this Peruvian Chicken with Green Sauce any day!
Variations of Peruvian Chicken with Green Sauce
Feel free to explore these delightful twists to truly make this dish your own and tantalize your taste buds!
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Whole Chicken: Swap boneless thighs for a whole chicken. Adjust the cooking time, roasting until the internal temperature hits 165°F.
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Breast Substitute: Use boneless, skinless chicken breasts for a leaner option. They may cook quicker, so keep an eye on them to avoid dryness.
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Spicy Kick: Increase the jalapeño quantity in the Aji Verde sauce for more heat, or mix in crushed red pepper flakes for an extra punch.
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Mild Flavor: Substitute jalapeños with poblano or Anaheim peppers for a milder Aji Verde sauce without sacrificing flavor.
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Creamy Alternative: For an even creamier sauce, replace mayonnaise with sour cream or use a blend of both for a delightful twist.
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Herb Boost: Add fresh parsley along with cilantro in the Aji Verde for an herby freshness; it balances the flavors beautifully.
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Flavored Oils: Experiment with infused olive oils, such as garlic or chili oil, to elevate the essence of your Aji Verde sauce.
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Zesty Addition: Incorporate a splash of white vinegar into the marinade for added tang which brightens the whole dish.
These ideas can transform your Peruvian Chicken with Green Sauce into countless exciting variations, perfect for different moods or gatherings. Speaking of gatherings, consider serving this dish with a refreshing salad or alongside some Healthy Baked Chicken to impress your guests!
Peruvian Chicken with Green Sauce Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! While boneless, skinless chicken thighs are the most recommended for their juiciness, you can use virtually any chicken cut you prefer. Breasts will cook faster, so adjust the cooking time to prevent them from drying out. For a whole chicken, make sure to increase marination time for even flavor distribution!
How long can I store the cooked chicken in the fridge?
The cooked chicken can be safely stored in an airtight container for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F until warmed through. This will help retain that flavorful, juicy texture.
Can I freeze the Aji Verde sauce?
Very! The Aji Verde sauce can be frozen for up to 3 months. To do this, pour the sauce into ice cube trays for individual portions, then transfer the frozen cubes to a freezer-safe bag. When you want to use it, just thaw the desired amount overnight in the refrigerator.
What should I do if my Aji Verde sauce is too spicy?
If you find the Aji Verde to be too spicy, don’t worry! You can temper the heat by adding more Greek yogurt or mayonnaise to the sauce, which brings a creamy balance. Additionally, reduce the number of jalapeños next time or replace them with milder peppers for a gentler flavor.
How do I store leftovers properly?
To keep your Peruvian Chicken and Aji Verde sauce at their best, store them separately. The chicken will stay fresh in the fridge for 3 days, while the Aji Verde will last up to a week. For longer storage, wrap the chicken tightly and freeze for up to 3 months, and remember to freeze the Aji Verde in ice cubes for convenient use later!
Are there any dietary considerations I should keep in mind?
Definitely! This recipe is naturally gluten-free, especially if you choose gluten-free soy sauce. However, watch out for allergies to any ingredients like soy or dairy (from the mayo or yogurt). For a lighter version, Greek yogurt can replace mayo, perfect for anyone looking to skip traditional ingredients while still enjoying the creamy Aji Verde flavor.
Zesty Peruvian Chicken with Green Sauce You'll Crave Daily
Ingredients
Equipment
Method
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth. Transfer to a zip-top bag with chicken thighs, seal, and refrigerate for at least 8 hours.
- Blend jalapeños, cilantro, green onions, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Drizzle in olive oil while blending to emulsify.
- Preheat grill to medium-high heat (400°F) or oven to 500°F. Cook chicken on grill for 5-6 minutes per side or until internal temperature reaches 165°F. For oven, cook for about 30 minutes.
- Once cooked, let chicken rest a few minutes, then slice and drizzle generously with Aji Verde sauce.
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