Peruvian Chicken with Green Sauce
A flavorful marinated chicken dish served with a creamy green sauce, perfect for a quick yet impressive meal.
Ingredients
For the Chicken Marinade
- 4 pieces chicken thighs Can also use drumsticks or leg quarters
- 4 cloves garlic, minced
- 1/4 cup lime juice Freshly squeezed is best
- 2 tablespoons olive oil
- 2 tablespoons soy sauce You can substitute with salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon sugar or honey (optional) Helps with browning
For the Green Sauce (Aji Verde)
- 1 bunch cilantro Big handful, stems are fine
- 1 piece jalapeno or serrano pepper Remove seeds for less heat
- 1-2 cloves garlic
- 1/2 cup mayonnaise For creamy texture
- 1/4 cup sour cream or Greek yogurt (optional) Adds tang
- 1 tablespoon lime juice Fresh is best
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Instructions
Preparation
- To prepare the marinade, mix garlic, lime juice, olive oil, soy sauce, smoked paprika, cumin, oregano, black pepper, and sugar in a bowl.
- Add chicken to the marinade, coating well. Cover and refrigerate for at least 2 hours or overnight for best results.
Making Green Sauce
- In a blender, combine cilantro, jalapeno, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and cumin.
- Blend until smooth. Adjust thickness with water or lime juice as needed.
Cooking the Chicken
- Remove chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
- Choose your cooking method: - Oven: Preheat to 425°F (220°C) and bake until cooked through and skin is browned. Broil for an extra 1-3 minutes if desired. - Grill: Preheat to medium heat, close the lid, and flip once or twice until done. - Air Fryer: Cook as per your model's instructions until crispy and cooked through.
- After cooking, let the chicken rest for 5-10 minutes before cutting.
Notes
The green sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Serve with sides that can soak up the sauce, like roasted potatoes, rice, or warm tortillas.