Peruvian Chicken with Creamy Green Sauce: A Flavor Explosion

Experience the vibrant and bold flavors of Peru with this incredible Peruvian Chicken with Creamy Green Sauce recipe. This dish features tender, marinated chicken thighs served with a zesty and herbaceous Aji Verde sauce, offering a taste of authentic South American cuisine right in your own kitchen. It’s a quick, casual, and surprisingly elegant meal perfect for weeknights or entertaining guests.

Why You Will Love This Recipe

This Peruvian Chicken with Creamy Green Sauce is a guaranteed crowd-pleaser for so many reasons! The chicken is incredibly flavorful thanks to a simple yet effective marinade that infuses every bite with aromatic spices. The star of the show, however, is the creamy green sauce (Aji Verde). It’s a delightful blend of fresh herbs, spicy jalapeños, tangy lime, and creamy elements that perfectly complements the savory chicken. Plus, much of the preparation can be done ahead of time, making it ideal for busy schedules and stress-free entertaining. You’ll love the layers of authentic Peruvian flavors and the ease with which this impressive dish comes together.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 5 cloves garlic, peeled
• 1/3 cup soy sauce
• 2 Tablespoons fresh lime juice
• 1 Tablespoon extra virgin olive oil for marinade
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Freshly ground black pepper to taste
• 3 jalapeños, seeded and ribs removed, roughly chopped (for less heat)
• 1 cup fresh cilantro leaves
• 2 green onions, chopped (green parts only)
• 2 cloves garlic, peeled
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 Tablespoon fresh lime juice for sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper for sauce
• 2 Tablespoons extra virgin olive oil for sauce

Step-by-Step Instructions

1. Prepare the Marinade: In a blender, combine the 5 cloves of garlic, soy sauce, 2 tablespoons of lime juice, 1 tablespoon of olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or ideally, up to 24 hours for maximum flavor.
3. Make the Creamy Green Sauce (Aji Verde): While the chicken marinates, prepare the sauce. In a blender or food processor, combine the chopped jalapeños, cilantro, green onions, 2 cloves of garlic, mayonnaise, Greek yogurt, 1 tablespoon of lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth. With the motor running, slowly drizzle in the 2 tablespoons of olive oil until fully incorporated. Transfer the sauce to a bowl and refrigerate until ready to serve.
4. Grill the Chicken: Preheat your grill to medium-high heat (around 350-degrees Fahrenheit). Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the chicken on the oiled grill grates. Close the grill lid and cook for 5-6 minutes. Flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165-degrees Fahrenheit.
5. Roast the Chicken (Alternative Method): If not grilling, preheat your oven to 500-degrees Fahrenheit. Place the marinated chicken thighs in a 13×9 inch roasting pan. Add 1 cup of water to the bottom of the pan. Bake uncovered for 30 minutes. Then, tent the pan with foil and continue to cook for an additional 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165-degrees Fahrenheit.
6. Serve: Once the chicken is cooked, let it rest for a few minutes before serving. Serve the Peruvian chicken hot with the chilled creamy green sauce on the side for dipping.

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Expert Tips / Pro Tips

For the best flavor, marinate the chicken for the full 24 hours. If you’re sensitive to spice, remove the seeds and veins from the jalapeños before chopping them for the green sauce. For an even more authentic flavor, consider using Aji Amarillo paste instead of jalapeños in the green sauce. Always use a meat thermometer to ensure your chicken is cooked to a safe internal temperature of 165°F. If your green sauce is too thick, you can thin it out with a little more lime juice or a splash of water.

Variations & Substitutions

Feel free to swap out the chicken thighs for boneless, skinless chicken breasts, wings, or legs. You can even use this marinade and sauce with a whole chicken or make Peruvian Chicken Meatballs! If you prefer a milder green sauce, reduce the number of jalapeños or ensure all seeds and membranes are removed. For a dairy-free option, you can try using a dairy-free yogurt alternative or simply omit the Greek yogurt and increase the mayonnaise slightly. If cilantro is not your preference, fresh parsley can be used as a substitute, though it will alter the flavor profile.

Serving Suggestions

Peruvian Chicken with Creamy Green Sauce is incredibly versatile. It pairs wonderfully with classic South American sides like arroz con gandules (rice with pigeon peas) or simple white rice. For a lighter meal, serve it alongside a fresh salad, grilled vegetables such as bell peppers or zucchini, or a refreshing wedge salad. Air fryer shishito peppers or a hearty grilled potato salad also make excellent accompaniments.

Storage, Freezing & Reheating

Store leftover Peruvian chicken and green sauce in airtight containers in the refrigerator for up to 3-4 days. The chicken can be reheated gently in a skillet over medium-low heat, in the oven at 300°F, or in an air fryer until warmed through. The green sauce is best served chilled, so keep it refrigerated and serve cold. Freezing the green sauce is not recommended as the texture may change.

Nutrition Information

Nutrition Disclaimer: The following nutrition information is an estimate and may vary depending on ingredients and portion sizes used. It is provided for informational purposes only and should not be considered a substitute for professional medical or nutritional advice.

Calories	731kcal
Carbohydrates	5g
Protein	39g
Fat	60g
Saturated Fat	12g
Cholesterol	155mg
Sodium	1691mg
Potassium	509mg
Sugar	2g
Vitamin A	925IU
Vitamin C	21.6mg
Calcium	60mg
Iron	3.1mg

FAQ

What is Peruvian Chicken?

Peruvian chicken, often known as Pollo a la Brasa, is a popular dish originating from Peru. It typically involves chicken marinated in a blend of lime juice, oil, garlic, and spices, then slow-roasted or grilled to perfection. It’s traditionally served with a vibrant, creamy green sauce called Aji Verde.

How do I make the Aji Verde sauce less spicy?

To reduce the spiciness of the Aji Verde sauce, make sure to thoroughly remove all seeds and white membranes from the jalapeños before chopping them. You can also reduce the number of jalapeños used and add more cilantro or a bit more Greek yogurt to balance the heat.

Can I make the green sauce ahead of time?

Yes, the Aji Verde sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully, making it even more delicious. You may need to stir it well before serving.

What kind of chicken cut is best for this recipe?

Boneless, skinless chicken thighs are recommended for this recipe as they are forgiving and stay moist during cooking. However, you can substitute with chicken breasts, legs, or wings. If using breasts, be careful not to overcook them to prevent drying out.

Can I grill this chicken indoors?

While grilling outdoors is ideal, you can achieve a similar result indoors by using a grill pan on your stovetop or by broiling the chicken in your oven. Ensure good ventilation if using a grill pan indoors.