Peruvian Chicken with Green Sauce

Experience the vibrant flavors of Peru with this delightful recipe for Peruvian Chicken with Green Sauce. This dish is not only packed with taste but also incredibly easy to prepare. Succulent chicken thighs are marinated in a zesty blend of spices, grilled to perfection, and served with a refreshing green sauce that brightens up every bite. Whether you’re hosting a dinner party or looking for a simple weeknight meal, this Peruvian Chicken with Green Sauce will surely impress!

What Sets This Recipe Apart

The standout feature of this Peruvian Chicken with Green Sauce is the marinade. With the perfect balance of spices like paprika and cumin paired with fresh lime juice, the chicken absorbs all the flavors and stays juicy while cooking. The accompanying green sauce, made with fresh cilantro and a hint of heat from the serrano pepper, takes it to a whole new level. It’s a dish that’s not only delicious but also showcases the vibrant culinary traditions of Peru.

What You’ll Gather

• 2 cloves garlic (grated)
• 2 tablespoons lime juice
• 2 teaspoons ground paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ¾ cup olive oil (divided)
• 2 pounds boneless skinless chicken thighs
• ¾ cup water
• 1 serrano pepper (seeds and stems removed)
• 2 cups fresh cilantro
• 1 clove garlic
• 2 tablespoons lime juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• ¾ cup Greek yogurt
• ½ teaspoon kosher salt
• 1-2 tablespoons water (as needed)

Before You Start: Equipment

• Mixing Bowl: For marinating the chicken and preparing the green sauce.
• Grill or Grill Pan: To cook the chicken and achieve that delicious char.
• Blender or Food Processor: To blend the green sauce to a smooth consistency.
• Meat Thermometer: To ensure chicken is cooked perfectly.

Peruvian Chicken with Green Sauce: How It’s Done

Step 1: Prepare the Marinade

In a mixing bowl, whisk together the grated garlic, lime juice, paprika, dried oregano, kosher salt, ground cumin, and ½ cup of olive oil. This aromatic marinade is the foundation of flavor.

Step 2: Marinate the Chicken

Add the boneless, skinless chicken thighs to the marinade. Make sure each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and discard any excess marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes.

Step 4: Make the Green Sauce

In a blender or food processor, combine the serrano pepper, cilantro, garlic, lime juice, honey, remaining 2 tablespoons of olive oil, Greek yogurt, kosher salt, and 1 tablespoon of water. Blend until smooth. If the sauce is too thick, add an additional tablespoon of water until desired consistency is reached.

Step 5: Serve and Enjoy

Slice the grilled chicken and serve it warm, drizzled with the green sauce. This dish pairs wonderfully with rice, quinoa, or a fresh salad.

Quick Replacement Ideas

• Chicken Thighs: You can substitute with boneless skinless chicken breasts if preferred.
• Serrano Pepper: For a milder sauce, use a jalapeño or omit the pepper altogether.
• Greek Yogurt: Replace with sour cream or a dairy-free yogurt for a different twist.
• Honey: Maple syrup can serve as a vegan-friendly alternative.

Learn from These Mistakes

• Don’t skip the marinating step; it’s crucial for flavor and tenderness.
• Overcooking the chicken can lead to dryness, so always check the internal temperature.
• Using too much water in the green sauce can dilute the flavor; add it gradually.
• Make sure your grill is hot enough to sear the chicken; this helps lock in juices.

How to Store & Reheat

If you have leftovers of this Peruvian Chicken with Green Sauce, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken in a skillet over medium heat until heated through. The green sauce can be served cold or at room temperature.

FAQ

Can I use other cuts of chicken for this recipe?

Absolutely! While boneless skinless chicken thighs are recommended for their juiciness, you can also use chicken breasts or drumsticks. Just adjust the cooking time accordingly.

Is the green sauce spicy?

The green sauce has a mild kick from the serrano pepper, but you can adjust the heat level by using less pepper or removing the seeds and stems.

Can I make the marinade ahead of time?

Yes! The marinade can be prepared a day in advance. Just store it in the fridge until you’re ready to marinate the chicken.

What can I serve with this dish?

This Peruvian Chicken with Green Sauce pairs well with rice, quinoa, roasted vegetables, or a fresh salad. You can also serve it with warm tortillas for a delicious wrap.

What to Make After This

• Chimichurri Grilled Steak
• Cilantro Lime Rice
• Peruvian Potato Salad
• Mango Salsa

See You at the Table

This Peruvian Chicken with Green Sauce is a culinary journey right in your kitchen, filled with vibrant flavors and tantalizing aromas. Whether you’re cooking for family or friends, this dish is sure to be a crowd-pleaser. So fire up the grill, gather your ingredients, and get ready for a delicious meal that will leave everyone asking for seconds!