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Peruvian Chicken with Green Sauce

Flavor-Packed Peruvian Chicken with Creamy Green Sauce

This Peruvian Chicken with Green Sauce is a celebration of flavor, featuring marinated chicken thighs and a zesty aji verde that transforms every bite into a mini escape.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 8 hours
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken thighs Ensure juicy results
  • 4 cloves Garlic Fresh garlic provides aromatic depth
  • 1/4 cup Soy sauce Tamari serves as gluten-free alternative
  • 2 tablespoons Lime juice Freshly squeezed for bright acidity
  • 2 tablespoons Extra virgin olive oil Can substitute with canola or avocado oil
  • 1 teaspoon Cumin Essential spice for authentic flavor
  • 1 teaspoon Paprika Smoked paprika can add a lovely note
  • 1 teaspoon Dried oregano Herbal undertone adds character
  • 1/2 teaspoon Black pepper Freshly cracked for a little kick
For the Aji Verde Sauce
  • 2 pieces Jalapeños Adjust quantity for desired heat
  • 1 cup Fresh cilantro Only fresh will do for vibrant flavor
  • 1/4 cup Green onions Use both white and green parts
  • 1/2 cup Mayonnaise Greek yogurt is a lighter option
  • 1/4 cup Greek yogurt Optional but adds creaminess
  • 1 teaspoon Salt Adjust according to taste preference
  • 1/4 teaspoon Black pepper Final seasoning for balanced flavor

Equipment

  • Blender
  • Grill
  • Baking Pan
  • Ziplock Bag
  • meat thermometer

Method
 

Preparation Instructions
  1. In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth to create the marinade.
  2. Place the chicken thighs in a large ziplock bag. Pour the marinade over the chicken, seal tightly, and massage to coat. Refrigerate for at least 8 hours, up to 24 hours.
  3. In a clean blender, combine jalapeños, fresh cilantro, green onions, and garlic. Blend in mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth, drizzling in olive oil for creaminess.
  4. For grilling, preheat grill to medium-high heat. Place marinated chicken thighs on the grill, cooking each side for 5-6 minutes or until the internal temperature reaches 165°F.
  5. Let the chicken rest for 5 minutes before slicing. Serve on rice or salad, drizzling generously with aji verde sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 28gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For best flavor, use fresh garlic and lime juice. Adjust jalapeño for spice level. Can marinate chicken, freeze for future meals.

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