Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Introduction

Peruvian Chicken with Creamy Green Sauce is a flavorful dish that brings a taste of Peru to your kitchen. This recipe features juicy chicken thighs marinated in a mix of spices and served with a delicious creamy green sauce. It’s easy to prepare, making it perfect for weeknight dinners or special occasions.

Why Make This Recipe

This recipe is a great way to enjoy bold and vibrant flavors. The marinade adds depth to the chicken, while the creamy green sauce adds freshness and a bit of heat. It’s a crowd-pleaser that pairs well with rice, quinoa, or a fresh salad. Plus, it’s a simple dish that doesn’t require complicated cooking techniques, making it accessible for cooks of all skill levels.

How to Make Peruvian Chicken with Creamy Green Sauce

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp ground oregano
• 1 tsp chili powder
• 1 tbsp lime juice
• Salt and pepper to taste

For the Creamy Green Sauce:

• 1 cup fresh cilantro, packed
• 1 jalapeño (seeded for less heat)
• 1 clove garlic
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt to taste

Directions:

1. In a large bowl, mix olive oil, minced garlic, cumin, paprika, oregano, chili powder, lime juice, salt, and pepper.
2. Rub the marinade over the chicken thighs thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight. This helps the flavors soak in.
3. Preheat your oven to 425°F (220°C).
4. Line a baking dish with foil or parchment for easy cleanup.
5. Place the marinated chicken thighs skin-side up in the dish.
6. Roast for 35–40 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
7. While the chicken roasts, make the green sauce. In a blender, combine cilantro, jalapeño, garlic, mayo, sour cream, lime juice, olive oil, and salt. Blend until smooth and creamy.
8. Serve the roasted chicken hot with a generous drizzle or side of the creamy green sauce.

How to Serve Peruvian Chicken with Creamy Green Sauce

This dish is best served hot, fresh out of the oven. Pair it with rice, roasted vegetables, or a simple salad for a complete meal. Don’t forget to drizzle the creamy green sauce generously over the chicken for an extra burst of flavor.

How to Store Peruvian Chicken with Creamy Green Sauce

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The creamy green sauce can also be stored separately in the fridge for around a week. Reheat the chicken in the oven or microwave before serving again.

Tips to Make Peruvian Chicken with Creamy Green Sauce

• Marinate the chicken overnight for maximum flavor.
• Use fresh garlic for the best taste.
• Adjust the heat level of the green sauce by leaving the seeds in the jalapeño if you prefer a spicier sauce.
• Serve with lime wedges for an extra splash of citrus.

Variation

If you’re looking for a lighter option, you can use boneless, skinless chicken breasts instead of thighs. Just adjust the cooking time, as they may cook faster.

FAQs

Q: Can I make this recipe with other meats?
A: Yes, you can use pork or even fish. Just adjust cooking times accordingly.

Q: Is the creamy green sauce spicy?
A: The sauce can be spicy if the jalapeño seeds are included. For a milder version, remove the seeds.

Q: Can I freeze the leftover chicken?
A: Yes, you can freeze the chicken for up to 3 months. Thaw it in the refrigerator before reheating.

Enjoy making this delightful Peruvian Chicken with Creamy Green Sauce!

Peruvian Chicken with Creamy Green Sauce

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• Author: olivia
• Total Time: 100 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A flavorful dish featuring juicy chicken thighs marinated in spices and served with a delicious creamy green sauce.

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Ingredients

Scale 1x2x3x

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp ground oregano
• 1 tsp chili powder
• 1 tbsp lime juice
• Salt and pepper to taste

• 1 cup fresh cilantro, packed
• 1 jalapeño (seeded for less heat)
• 1 clove garlic
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt to taste

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Instructions

1. In a large bowl, mix olive oil, minced garlic, cumin, paprika, oregano, chili powder, lime juice, salt, and pepper.
2. Rub the marinade over the chicken thighs thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your oven to 425°F (220°C).
4. Line a baking dish with foil or parchment for easy cleanup.
5. Place the marinated chicken thighs skin-side up in the dish.
6. Roast for 35–40 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
7. While the chicken roasts, make the green sauce by blending cilantro, jalapeño, garlic, mayo, sour cream, lime juice, olive oil, and salt until smooth and creamy.
8. Serve the roasted chicken hot with a generous drizzle or side of the creamy green sauce.

Notes

Marinate the chicken overnight for maximum flavor. Adjust the heat level of the green sauce by leaving the seeds in the jalapeño for a spicier sauce.

• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg

Keywords: Peruvian chicken, creamy green sauce, roasted chicken, easy weeknight dinner, flavorful chicken recipe