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This hearty Peruvian Chicken with Creamy Green Sauce transforms any ordinary dinner into an international culinary adventure. The intoxicating blend of spices in the marinade coupled with the cooling cilantro sauce creates a perfectly balanced meal that will transport your taste buds straight to Lima.
I discovered this recipe during a cooking class after returning from Peru and it quickly became our Sunday dinner tradition. My children now request "green chicken" weekly and I've served it to countless guests who always ask for the recipe.
Ingredients
- Chicken: Boneless skinless chicken thighs provide the perfect texture and retain moisture better than breast meat
- Fresh garlic cloves: Add aromatic pungency that powdered versions simply cannot match
- Soy sauce: Creates umami depth and helps tenderize the meat
- Lime juice: Brings brightness and helps break down proteins for tenderness
- Extra virgin olive oil: Carries flavors and prevents sticking while grilling
- Ground cumin: Offers earthy warmth essential to Peruvian cuisine
- Paprika: Adds subtle smokiness and beautiful color
- Dried oregano: Contributes Mediterranean herbal notes
- Black pepper: Provides necessary heat balance
- Green Sauce: Jalapeños create the backbone of heat – remove seeds for milder sauce or leave them for extra kick
- Fresh cilantro leaves: Provide the signature color and herbaceous flavor
- Green onions: Add subtle allium notes without overpowering
- Garlic cloves: Intensify the savory elements
- Mayonnaise: Creates richness and body in the sauce
- Greek yogurt: Brings tanginess and lightens the texture
- Lime juice: Balances with essential acidity
- Salt: Enhances all flavors
- Black pepper: Adds subtle warmth
- Extra virgin olive oil: Emulsifies and smooths the texture
Step by Step Instructions
- Prepare the Marinade:
- Blend garlic, soy sauce, lime juice, oil and spices until completely smooth. Ensure your blender runs long enough to pulverize the garlic completely for maximum flavor distribution throughout the chicken.
- Marinate the Chicken:
- Place chicken in a sealed container or ziplock bag and pour marinade over every piece. Massage the marinade into the meat briefly before refrigerating. Allow at least 8 hours or preferably overnight – the longer marination creates more tender chicken with deeper flavor penetration.
- Create the Green Sauce:
- Combine jalapeños, cilantro, green onions, garlic, mayo, yogurt, lime juice, salt and pepper in blender. Process everything until silky smooth, scraping down sides as needed. With blender running, drizzle olive oil in slowly forming an emulsion that creates the perfect creamy texture. Refrigerate sauce to allow flavors to meld together at least 1 hour before serving.
- Grill Method:
- Preheat grill thoroughly to medium high heat around 350 degrees. Remove chicken from marinade allowing excess to drip off. Place thighs directly on clean, oiled grates. Close lid to maintain consistent temperature. Cook undisturbed for exactly 5–6 minutes developing grill marks and caramelization. Flip once and continue cooking additional 5–6 minutes until thermometer registers 165°F.
- Oven Method:
- Preheat oven to 500 degrees for proper browning. Arrange chicken pieces in roasting pan with water added to prevent burning and create steam. Bake uncovered initially to develop color then tent with foil to prevent drying. Continue cooking until internal temperature reaches 165°F, approximately 45 minutes total.
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The green sauce is truly the magical element here. I once accidentally doubled the cilantro amount and discovered it made the sauce even better. My family now insists I make it this way every time, which proves sometimes kitchen mistakes lead to delicious discoveries.
Make Ahead Options
The chicken marinade can be prepared up to 2 days before adding to the chicken allowing flavors to intensify. The green sauce actually improves after 24 hours in the refrigerator as the flavors meld together creating a more cohesive taste profile. For complete meal prep, assemble both components in advance then simply cook the chicken when ready to serve, drizzling with room temperature sauce for maximum flavor impact.
Authentic Variations
While this recipe presents an Americanized version of the classic Peruvian Pollo a la Brasa, traditional preparations often include ingredients like aji amarillo paste, huacatay (Peruvian black mint) and dark beer in the marinade. Authentic versions typically use whole chickens cooked on specialized rotisseries. This adaptation maintains the essence of Peruvian flavor profiles while using ingredients readily available in North American supermarkets, making it accessible for home cooks.
Serving Suggestions
In Peru, this chicken is traditionally served with french fries and a simple salad, but I find it pairs beautifully with cilantro lime rice, black beans or roasted sweet potatoes. For a complete experience, serve with additional lime wedges, sliced avocado and extra green sauce on the side. The versatility of this dish means it works equally well for casual backyard gatherings or more formal dinner parties.
Storage and Reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 4 days. The green sauce may separate slightly – simply stir before using. For reheating, avoid microwaving which can toughen the chicken. Instead, warm gently in a 325°F oven covered with foil and a splash of water for moisture until just heated through, about 15 minutes. The chicken also tastes delicious cold, sliced over salads.
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Commonly Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time to avoid drying them out. Breasts will cook faster than thighs, so aim for an internal temperature of 165°F, which should take about 4-5 minutes per side on the grill. The thighs specified in the original recipe provide more moisture and flavor.
- → How spicy is the green sauce?
The green sauce has a moderate heat level since the jalapeño seeds and ribs (the spiciest parts) are removed. For a milder version, use fewer jalapeños or substitute with poblano peppers. If you prefer more heat, keep some seeds or add a serrano pepper to the mix.
- → Can I make this dish ahead of time?
Yes! The chicken can marinate for up to 24 hours, and the green sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The cooked chicken can be reheated, though it's best enjoyed freshly grilled.
- → What sides pair well with Peruvian chicken?
Traditional accompaniments include rice, fried plantains, or yuca fries. A simple green salad, roasted vegetables, or corn on the cob also complement the flavors nicely. For an authentic Peruvian meal, consider serving with papas a la huancaína (potatoes with spicy cheese sauce).
- → Is there a substitute for the Greek yogurt in the sauce?
You can use sour cream as a direct substitute for Greek yogurt in the green sauce. For a dairy-free version, use additional mayonnaise or a plant-based yogurt alternative. Each substitution will slightly alter the flavor profile and creaminess of the final sauce.
- → How can I make this dish dairy-free?
To make this dish dairy-free, replace the Greek yogurt in the green sauce with additional mayonnaise or a dairy-free yogurt alternative. The chicken marinade is already dairy-free, so no adjustments are needed there.