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My dinner game completely changed when I found this flavorful Peruvian Chicken with Tangy Green Sauce. The juicy marinated meat paired with that bright cilantro dip makes you feel like you're enjoying restaurant food without leaving home.
The first time I whipped up this Peruvian chicken was for a backyard party when I wanted something more exciting than regular grilled food. Everyone kept asking about the green sauce, and now my family won't let me show up to gatherings without it.
Ingredients
- Boneless skinless chicken thighs: They stay moist even if you cook them a bit too long, making them more forgiving than breast meat
- Garlic cloves: They give that must-have punch to both the meat coating and the dipping sauce
- Soy sauce: Adds rich depth and helps make the chicken extra tender
- Lime juice: Gives everything a fresh kick and works to soften the meat fibers
- Cumin and paprika: This spice combo is what gives the dish its true Peruvian character
- Jalapeños: You can add more or less depending on how much heat you want
- Fresh cilantro: The key ingredient that makes the sauce so vibrantly green and flavorful
- Greek yogurt: Gives the sauce tang with less calories than using only mayo
Step-by-Step Instructions
- Mix your marinade:
- Throw garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano and black pepper in a blender and run until smooth. You want it thick enough to stick to the chicken. Make sure all those spices are totally mixed in so the flavor spreads evenly.
- Coat the chicken:
- Put your chicken thighs in a big ziplock bag and dump the marinade over them. Push out the air before you close it. Squish everything around so all pieces get covered. Let it sit in the fridge at least 8 hours but up to a full day for best results. Flip the bag around now and then if you think of it.
- Whip up the sauce:
- Put jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt and pepper in your blender. Blend until it's totally smooth, stopping to push down what sticks to the sides. Keep it running while you slowly pour in olive oil to make it creamy. Pour into a bowl and chill until you're ready to eat. The flavor gets even better as it sits.
- Cook your chicken:
- Get your grill hot to about 350°F. Take chicken out of the marinade, letting extra drip off. Lay the pieces on clean, oiled grill bars. Close the cover and don't touch them for 5-6 minutes. Flip once and cook another 5-6 minutes until they reach 165°F inside. You want to see some nice brown marks from the grill.
- Let it rest then eat:
- Give the chicken 5 minutes to sit before you cut it. This keeps all the juices inside where they belong. Serve with big spoonfuls of the cold green sauce for everyone to add as they like.
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That creamy green sauce truly makes this dish special. I learned during a cooking workshop that Peruvians call this type of sauce "aji verde." My household now slathers it on everything from breakfast eggs to roasted veggies.
Flavor Variations
You can easily tweak this Peruvian chicken to suit your taste. Want it hotter? Keep some jalapeño seeds in the sauce or swap in serrano peppers instead. For milder flavor, take out all seeds and white parts from the jalapeños or use poblanos. You can also mix the cilantro with fresh mint or parsley for a different herby taste.
Indoor Cooking Method
Don't worry if you can't grill outdoors. This chicken turns out great in the oven too. Just heat your oven to 500°F and put the marinated chicken in a roasting dish with a cup of water. The high heat browns it nicely while the water stops it from smoking up your kitchen. Cook uncovered for 30 minutes, then cover loosely with foil for another 15 minutes until done. It tastes almost as good as the grilled version.
Serving Suggestions
Round out your meal with sides that complement the Peruvian chicken perfectly. Try it with cilantro lime rice and black beans for a traditional South American feel. If you want something lighter, cut up the chicken and put it on salad greens with the green sauce as your dressing. Any leftovers make awesome tacos or bowls the next day. My family really loves stuffing the meat and sauce into warm pita bread with crunchy veggies.
Make Ahead Tips
Both parts of this dish get better when made early. The chicken actually develops more flavor the longer it sits in the marinade. You can make the green sauce up to three days before and keep it in a sealed container in your fridge. If you're hosting, you can grill the chicken a couple hours ahead, then just cover it loosely with foil. Serve it at room temp with the cold sauce for a nice contrast.
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Frequently Asked Questions
- → How long should the chicken marinate?
For the best flavor, let the chicken marinate for a minimum of 8 hours, or up to 24 hours if you have time.
- → Can I swap thighs for breasts?
Absolutely, you can use chicken breasts instead of thighs. Just keep an eye on the cooking time so they don’t dry out.
- → Is the green sauce spicy?
The sauce has a little heat from the jalapeños, but you can control the spice by tweaking the amount of seeds or peppers you use.
- → What sides go well with this meal?
Pair it with rice, a crisp salad, or some grilled veggies for a complete and satisfying meal.
- → Can I prepare the sauce early?
Yes, the green sauce will taste even better if made a day before. Just keep it cool in the fridge.