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Peruvian Chicken with Green Sauce

Savory Peruvian Chicken with Green Sauce You'll Love

Discover the magic of Peruvian Chicken with Green Sauce, a dish that transforms humble ingredients into a flavorful dining experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 8 minutes
Total Time 53 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Peruvian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs Boneless Skinless Chicken Thighs The star of the show; use boneless, skinless for the juiciest results.
  • 4 cloves Garlic Fresh garlic adds an aromatic punch; garlic powder can be a convenient substitute.
  • 1/4 cup Soy Sauce Opt for tamari to keep it gluten-free.
  • 1/4 cup Lime Juice Brightens the flavors; lemon juice can be used as an alternative.
  • 3 tablespoons Olive Oil Adds moisture and richness; avocado oil is a great alternative.
  • 1 teaspoon Cumin Provides warm, earthy notes for that authentic flavor.
  • 1 teaspoon Paprika Enhances both color and taste, adding a subtle sweetness.
  • 1 teaspoon Oregano Earthy and fragrant; dried oregano works well.
  • 1/2 teaspoon Black Pepper Freshly cracked black pepper enhances the seasoning.
For the Green Sauce (Aji Verde)
  • 2 medium Jalapeños The key ingredient for heat; substitute with milder peppers if preferred.
  • 1 cup Fresh Cilantro Essential for that vibrant flavor; parsley can work in a pinch.
  • 3 stalks Green Onions Adds a mild onion flavor to the sauce for a delightful finish.
  • 1/2 cup Mayonnaise Gives the sauce a creamy texture; consider vegan mayo for a lighter option.
  • 1/2 cup Greek Yogurt Adds tanginess and creaminess; sour cream could also make a good replacement.
  • 1/2 teaspoon Salt Vital for flavor enhancement; adjust according to personal taste.

Equipment

  • blender
  • Grill
  • Oven
  • Air Fryer
  • Roasting Pan
  • zip-top bag

Method
 

Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce
  1. In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and freshly cracked black pepper. Blend until smooth.
  2. Place boneless, skinless chicken thighs in a large zip-top bag. Pour in the prepared marinade, seal the bag tightly, and gently massage the chicken.
  3. In your blender, add jalapeños, fresh cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
  4. Preheat your grill to medium-high heat, around 350°F. Remove the marinated chicken and grill each thigh for 5-6 minutes per side.
  5. Preheat your oven to 500°F. Place the marinated chicken thighs in a roasting pan with one cup of water. Bake uncovered for 30 minutes.
  6. For the air fryer, preheat to 360°F. Place the marinated chicken in the basket and cook for 12-15 minutes, flipping halfway through.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

For best results, marinate for at least 8 hours. Adjust jalapeño quantity for spice preference. Store leftovers properly for enjoyable next-day meals.

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