If you’re searching for a vibrant, flavorful dish that brightens any meal, look no further than this Peruvian Chicken with Cilantro Green Sauce Recipe. This delightful combination features tender, marinated chicken thighs infused with bold spices and garlicky goodness, paired perfectly with a creamy, herbaceous cilantro sauce that brings freshness and a little kick. It’s one of those recipes that not only tastes incredible but also makes you feel like you’re dining somewhere sun-soaked and lively. Trust me, once you try this, it’ll become a favorite go-to for dinner parties or cozy family meals alike.
Ingredients You’ll Need
The magic of this dish lies in its simple yet thoughtfully chosen ingredients. Each item plays a crucial role in building the layers of flavor, from the earthy cumin and smoky paprika to the zesty lime and fresh cilantro that give the green sauce its unmistakable vibrance.
- 2 pounds chicken thighs (boneless, skinless): These remain juicy and tender, perfect for soaking up marinade flavors.
- 5 cloves garlic (peeled): Marshals a punch of aroma and depth in the marinade.
- 1/3 cup soy sauce: Adds salty umami that balances the citrus and spices beautifully.
- 2 Tablespoons lime juice: Brings essential brightness and helps tenderize the meat.
- 1 Tablespoon extra virgin olive oil: Enhances mouthfeel while helping distribute spices evenly.
- 2 teaspoons cumin: Provides an earthy warmth that’s signature to Peruvian cooking.
- 1 teaspoon paprika: Offers smoky color and a subtle sweet note.
- 1/2 teaspoon dried oregano: A herbal undertone that deepens flavor.
- Black pepper (to taste): Adds mild heat and complexity.
- 3 jalapeños (seeded, ribs removed and roughly chopped): Gives the sauce a gentle spicy kick without overpowering.
- 1 cup fresh cilantro leaves: The star herb in the green sauce, bursting with freshness.
- 2 green onions (green parts only, chopped): Contributes a mild oniony sharpness in the sauce.
- 2 cloves garlic (peeled): Another layer of garlic in the sauce for balance.
- 1/2 cup mayonnaise: Creates creaminess and a velvety texture in the sauce.
- 1/4 cup Greek yogurt: Adds tang and lightness while maintaining creaminess.
- 1 Tablespoon lime juice: Lifts the sauce with fresh acidity.
- 1/2 teaspoon salt: Draws out and enhances flavor in the sauce.
- 1/4 teaspoon black pepper: For a subtle hint of heat.
- 2 Tablespoons extra virgin olive oil: Drizzled in for richness and silkiness in the sauce.
How to Make Peruvian Chicken with Cilantro Green Sauce Recipe
Step 1: Prepare the Marinade
Start by blending garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. This marinade is the heart of your chicken’s flavor, infusing every bite with a perfect balance of tangy, smoky, and savory notes. The freshness of the lime juice brightens the mix, while the cumin and paprika add warmth and depth.
Step 2: Marinate the Chicken
Place your chicken thighs into a large zip-lock bag and pour in the marinade. Seal it up and toss everything around to ensure each piece is covered evenly. Refrigerate for at least 8 hours, or even better, overnight. This slow marination lets the chicken soak up maximum flavor while breaking down proteins for tender juiciness.
Step 3: Make the Cilantro Green Sauce
For the luscious cilantro green sauce, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth and creamy. Then, with the blender running, drizzle in olive oil slowly. This emulsification step makes the sauce silky and rich, perfectly complementing the grilled chicken.
Step 4: Grill the Chicken
Preheat your grill to medium-high heat (around 350°F). Remove chicken from the marinade, shaking off any excess. Place the pieces on the grill and cover it to trap heat, cooking for about 5 to 6 minutes per side. Use tongs to flip carefully and check doneness with a thermometer aiming for 165°F internal temperature. The high heat creates a gorgeously charred exterior while keeping the inside juicy.
Step 5: Oven-Baked Option
If grilling isn’t an option, roasting works beautifully too. Preheat your oven to 500°F and place the chicken in a roasting pan with a cup of water. Bake uncovered for 30 minutes, then tent with foil and finish cooking for another 15 minutes until the internal temp hits 165°F. This alternative ensures tender, flavorful chicken with a delicate crust.
How to Serve Peruvian Chicken with Cilantro Green Sauce Recipe
Garnishes
Add a fresh sprinkle of chopped cilantro leaves or thin lime wedges for a burst of color and extra zest on the plate. A few thin slices of jalapeño can also add a pop of spice and visual appeal if you like a little heat.
Side Dishes
This chicken pairs wonderfully with simple sides like fluffy white rice, roasted potatoes, or a crisp mixed green salad. For a truly authentic Peruvian touch, try serving it alongside some golden, crispy yuca fries or quinoa for a delightfully textured contrast.
Creative Ways to Present
Think beyond the plate and make your presentation as vibrant as your dish. Serve the chicken sliced atop a bed of cilantro lime rice with generous drizzles of the creamy green sauce over everything. Or, go casual and stuff the chicken with slices of avocado and extra sauce in warm tortillas for irresistible Peruvian-inspired tacos.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian chicken with cilantro green sauce stays fresh refrigerated in an airtight container for up to 3 days. Keep the sauce separate to maintain its creamy texture and vibrant color.
Freezing
You can freeze the cooked chicken for up to 2 months, ideally without the sauce. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the fridge before reheating to retain moisture and flavor.
Reheating
Reheat leftover chicken gently in an oven set to 350°F or in a skillet over medium heat. Avoid using high heat to prevent drying out. Warm the cilantro green sauce separately and drizzle over after reheating for fresh flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work if you prefer leaner meat, but thighs tend to stay juicier and more flavorful after marinating and grilling.
Is the cilantro green sauce spicy?
The sauce has a mild kick from the jalapeños, but removing seeds and ribs keeps it gentle. Feel free to adjust the spice level to your taste by adding more or fewer jalapeños.
Can I prepare the marinade and sauce in advance?
Yes! Both the marinade and the cilantro green sauce can be made a day ahead. Marinating overnight lets flavors deepen, and the sauce’s taste actually improves after resting in the fridge.
What if I don’t have a grill or high-temperature oven?
No worries! You can cook the chicken on a stovetop grill pan or even bake at a slightly lower temperature a bit longer. Just ensure internal temperature reaches 165°F for food safety.
How long does the cilantro green sauce keep in the fridge?
When stored in an airtight container, the sauce stays fresh for up to 3 days. The flavors mature nicely, but fresh cilantro flavor is best enjoyed early on.
Final Thoughts
This Peruvian Chicken with Cilantro Green Sauce Recipe is a beautiful celebration of bold yet balanced flavors, approachable ingredients, and simple cooking techniques. Whether you’re an experienced cook or just wanting to try something fresh and exciting, this recipe will delight your senses and bring a little Peruvian sunshine right into your kitchen. Go on, give it a try—you won’t regret inviting these vibrant tastes into your next meal gathering.
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Peruvian Chicken with Cilantro Green Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Description
This authentic Peruvian Chicken recipe features juicy marinated chicken thighs grilled to perfection or baked in the oven, paired with a vibrant and creamy cilantro jalapeño green sauce. The bold combination of garlic, cumin, paprika, lime juice, and fresh herbs creates a flavorful and zesty dish perfect for a family meal or special occasion.
Ingredients
Chicken and Marinade
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper, to taste
Green Sauce
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Prepare Marinade: In a blender, puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth and well combined.
- Marinate Chicken: Place the chicken thighs in a large zip-top bag and pour in the marinade. Seal the bag, ensuring the chicken is evenly coated. Refrigerate and allow to marinate for 8 to 24 hours for optimal flavor infusion.
- Make Green Sauce: Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until smooth. With the blender running, slowly drizzle in the olive oil to emulsify. Transfer the sauce to a bowl and refrigerate until ready to serve.
- Grill Chicken: Preheat your grill to medium-high heat (approximately 350°F). Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates with the lid closed. Cook for 5-6 minutes, then flip using tongs. Grill for another 5-6 minutes until the internal temperature reaches 165°F using a digital thermometer.
- Alternative Oven Method: Preheat the oven to 500°F. Place chicken pieces in a 13×9 inch roasting pan and add 1 cup of water to the pan to keep the chicken moist. Bake uncovered for 30 minutes. Then tent the pan with foil and continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve: Plate the grilled or roasted chicken thighs and serve with the chilled green sauce on the side for dipping or drizzling.
Notes
- Marinating the chicken for at least 8 hours enhances the flavor but can be done up to 24 hours in advance.
- If you prefer less heat, reduce the number of jalapeños or remove seeds thoroughly.
- The green sauce can be made a day ahead and stored in the refrigerator to allow flavors to meld.
- Use a digital thermometer to ensure chicken is safely cooked to 165°F internal temperature.
- Leftover chicken can be stored refrigerated for up to 3 days and reheated gently to retain moisture.
