Peruvian Chicken Recipe
Get ready to bring home the bold and vibrant flavors of Peru with this Peruvian Chicken Recipe! Combining irresistibly juicy marinated chicken thighs with a creamy, zesty green sauce, this dish captures everything you love about Peruvian cuisine—spice, freshness, and comfort. Whether you’re grilling for friends or roasting a simple weeknight meal, this Peruvian Chicken Recipe is about to become your new go-to for flavor-packed dinners.
Ingredients You’ll Need
While each ingredient might seem simple on its own, together they create a symphony of taste and color that defines this dish. The secret lies in the blend of aromatics, fresh herbs, and a double hit of lime and garlic that gives our Peruvian Chicken Recipe its signature zing.
- Chicken thighs (2 pounds, boneless, skinless): Thighs stay juicy and develop a delicious crust, making them perfect for grilling or roasting.
- Garlic (5 cloves for marinade, 2 for sauce): Adds a punchy flavor backbone that runs through both the marinade and the green sauce.
- Soy sauce (1/3 cup): Brings depth and a touch of umami saltiness to the marinade.
- Lime juice (2 Tablespoons for marinade, 1 Tablespoon for sauce): The brightness of lime perfectly balances all the savory flavors.
- Extra virgin olive oil (1 Tablespoon for marinade, 2 Tablespoons for sauce): Helps lock in moisture and gives the sauce a satiny finish.
- Cumin (2 teaspoons): Lends signature earthiness and warmth to the chicken.
- Paprika (1 teaspoon): Adds gentle heat and a touch of smoky color.
- Dried oregano (1/2 teaspoon): Gives a rustic, herbal note that beautifully rounds out the marinade.
- Black pepper (to taste; 1/4 teaspoon for sauce): For a touch of gentle heat.
- Jalapeños (3, seeded and chopped): Offer just the right hit of heat and green zing to the sauce.
- Fresh cilantro leaves (1 cup): This bright herb makes the green sauce taste garden-fresh and vibrant.
- Green onions (2, chopped, green parts only): Add a gentle onion flavor without overpowering the sauce.
- Mayonnaise (1/2 cup): The backbone of the creamy sauce, making it rich and spreadable.
- Greek yogurt (1/4 cup): A tangy balance to the mayo, keeping the sauce light and slightly tart.
- Salt (1/2 teaspoon): Ensures every bite is perfectly seasoned.
- Water (for oven method; 1 cup): Keeps the chicken juicy while roasting at high heat.
How to Make Peruvian Chicken Recipe
Step 1: Prepare the Marinade
Kick things off by tossing garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper into your blender. Puree everything until smooth and fragrant—it should smell absolutely mouthwatering! This marinade is what gives the Peruvian Chicken Recipe its irresistible boldness, so don’t skimp on blending time.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag and pour in your flavorful marinade. Give everything a good squish so every piece is coated thoroughly. Pop it in the fridge for at least 8 hours (and up to 24). Trust me, the longer the chicken bathes in those spices, the juicier and more flavorful it will be when cooked!
Step 3: Make the Green Sauce
While your chicken is marinating, let’s whip up that magical green sauce. Throw the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper into your blender. Pulse everything together until smooth and vibrantly green. With the blender running, slowly drizzle in the olive oil to create a silky, luscious texture. Transfer the sauce to a bowl and chill until serving time—this gives the flavors a chance to meld into something truly special.
Step 4: Grill or Roast the Chicken
Ready to cook? If you’re grilling, preheat to medium-high (around 350 degrees). Shake excess marinade off the chicken and lay it on the grates. Grill 5–6 minutes per side with the grill closed, flipping once, until a thermometer reads 165°F. Prefer roasting? Heat your oven to a blistering 500 degrees. Arrange chicken in a roasting pan, add 1 cup water, and bake uncovered 30 minutes. Tent with foil and cook 15 minutes more, until fully done. Whichever method you choose, your kitchen will be filled with tempting aromas!
How to Serve Peruvian Chicken Recipe
Garnishes
A final flourish of fresh cilantro, extra lime wedges, and perhaps a sprinkle of thinly sliced green onions is my favorite way to celebrate the colors and flavors of the Peruvian Chicken Recipe. A quick dusting of paprika or a little flaky sea salt also elevates the presentation, making the whole plate pop.
Side Dishes
Traditionally, this dish shines brightest with classic sides like crispy roasted potatoes, a simple green salad, or fragrant jasmine rice. The creamy green sauce doubles as a dip for any veggies or carbs on your plate, making every bite unforgettable. If you like, add sweet plantains or grilled corn for even more Peruvian flair!
Creative Ways to Present
For casual gatherings, try serving the chicken sliced in a platter buffet-style, surrounded by bowls of green sauce and toppings so everyone can build their own plate. You can even tuck slices into toasted buns or wrap them in tortillas for irresistible Peruvian Chicken Recipe sandwiches and wraps!
Make Ahead and Storage
Storing Leftovers
Cool the cooked chicken to room temperature, then store it in an airtight container in the refrigerator for up to four days. Keep the green sauce separate—covered and chilled—to maintain its fresh, vibrant flavor.
Freezing
After cooling, you can freeze portions of the cooked chicken (without sauce) for up to two months. Wrap tightly in foil or use freezer bags to lock in moisture. When ready, thaw overnight in the fridge for best results.
Reheating
Warm leftover Peruvian chicken gently in the oven at 325°F or on the stovetop until heated through. To keep it juicy, add a splash of water and cover the pan. The green sauce is best served cold or at room temp—just give it a stir before spooning over your reheated chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though they tend to be a bit leaner. Adjust grilling or roasting time to avoid overcooking, and consider marinating a bit longer for maximum juiciness.
How spicy is the Peruvian Chicken Recipe?
The level of spiciness comes mostly from the jalapeños in the green sauce. Since you’re removing the seeds and ribs, you get a pleasant, manageable heat. If you love it hot, add an extra pepper or leave some seeds in.
What if I don’t have a grill?
No problem at all—you can easily bake the chicken as detailed above. Cranking up the oven temp ensures you still get a beautiful roasted finish that’s nearly as good as grilling.
Is the green sauce essential?
It’s not strictly required, but the tangy, herby green sauce is what makes the Peruvian Chicken Recipe truly sing. It balances the rich, savory flavors of the chicken beautifully—don’t skip it if you can help it!
Can I prepare the marinade or sauce ahead of time?
Yes! Both the marinade and the green sauce can be made up to one day in advance. The chicken benefits from longer marinating, and the sauce gets even more flavorful after some fridge time.
Final Thoughts
This Peruvian Chicken Recipe is a complete crowd-pleaser that’s perfect for sharing with the people you love. Its bold flavors, easy prep, and show-stopping green sauce bring a touch of adventure to any meal. Give it a whirl—your taste buds will thank you!
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Peruvian Chicken Recipe
- Total Time: 8 hours 50 minutes to 24 hours 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Peruvian Chicken recipe is bursting with flavors! Tender chicken thighs marinated in a zesty blend of garlic, soy sauce, lime juice, and spices, then grilled to perfection. Served with a vibrant green sauce that adds a refreshing kick to every bite.
Ingredients
For the Chicken:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
For the Green Sauce:
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped (green parts only))
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Chicken: Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Green Sauce: Combine all ingredients except the olive oil in a blender and process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
- Grill chicken: Preheat grill to medium-high heat (around 350 degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
- OR – In oven: Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)
Put chicken in a large ziplock bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 12 minutes (grill) or 45 minutes (oven)
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 1074mg
- Fat: 33g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg
Keywords: Peruvian Chicken, Grilled Chicken, Green Sauce, Chicken Thighs, Peruvian Cuisine
