Peruvian Chicken with Green Sauce
This flavorful Peruvian chicken is marinated and roasted to perfection with a creamy, tangy green sauce that elevates the dish, making it an irresistible dinner favorite.
Ingredients
For the marinade
- 4 pieces Chicken thighs or drumsticks You can also use a spatchcocked whole chicken.
- 4 cloves Garlic Minced or grated.
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lime juice Or vinegar.
- 2 tablespoons Oil Olive oil or neutral oil.
- 1 teaspoon Soy sauce Optional, for a deeper savory flavor.
For the green sauce (Aji Verde)
- 1 big handful Fresh cilantro Stems are fine.
- 1 small Jalapeno or serrano Start small and adjust to taste.
- 3 cloves Garlic
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream or Greek yogurt For tang and balance.
- 2 tablespoons Lime juice Fresh is best.
- 1 teaspoon Salt
- 1 tablespoon Olive oil For flavor and texture.
- 1 small piece Queso fresco or parmesan Optional for extra savory flavor.
Instructions
Marinate the Chicken
- In a bowl, mix together the garlic, cumin, paprika, oregano, salt, black pepper, lime juice, oil, and soy sauce.
- Rub the mixture all over the chicken, ensuring even coverage.
- Let the chicken marinate for at least 30 minutes, or preferably overnight for maximum flavor.
Prepare the Green Sauce
- Add cilantro, jalapeno (or serrano), garlic, mayonnaise, sour cream (or Greek yogurt), lime juice, salt, and olive oil to a blender.
- Blend until smooth, adjusting lime, salt, and pepper to taste.
- If sauce is too thick, add water by the teaspoon; if too thin, add more mayo.
Cook the Chicken
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a baking sheet and bake for about 35-45 minutes until cooked through and skin is browned.
- Optionally, broil for a minute or two at the end for extra color.
- Allow chicken to rest for 5-10 minutes before serving.
Serve
- Serve the chicken with the green sauce on the side.
Notes
This dish can be paired with rice, roasted potatoes, salads, or warm tortillas. The green sauce can last up to 3-4 days in the fridge.