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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce for Easy Weeknight Meals

This Peruvian Chicken with Green Sauce is a mouthwatering combination of grilled chicken and creamy Aji Verde, perfect for weeknight meals.
Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 12 hours
Total Time 13 hours
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 320

Ingredients
  

For the Marinade
  • 1 pounds Chicken Thighs Substitute with chicken breasts or a whole chicken for variety.
  • 4 cloves Garlic Use fresh garlic for best results.
  • 1/4 cup Soy Sauce Use tamari for a gluten-free option.
  • 1/4 cup Lime Juice Fresh lime juice is preferred.
  • 1/4 cup Extra Virgin Olive Oil Swap for avocado oil if desired.
  • 1 teaspoon Cumin Coriander can work as a substitute.
  • 1 teaspoon Paprika Smoked paprika can provide a different flavor profile.
  • 1 teaspoon Dried Oregano Fresh oregano can be used, but adjust the quantity.
  • 1 teaspoon Black Pepper White or cayenne pepper can offer different heat levels.
For the Green Sauce
  • 2 medium Jalapeños Replace with milder chilies for a less spicy sauce.
  • 1 cup Cilantro Leaves Parsley can be swapped for a different flavor.
  • 2 medium Green Onions Chives could also be used.
  • 1/2 cup Mayonnaise Greek yogurt makes a lighter alternative.
  • 1/2 cup Greek Yogurt Regular yogurt can work as well.
  • 1 teaspoon Salt Adjust to taste as needed.
  • 1 teaspoon Black Pepper Adjust to taste as needed.

Equipment

  • blender
  • Grill
  • Roasting Pan
  • Meat Thermometer
  • Airtight Containers

Method
 

Step-by-Step Instructions
  1. In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth to create a marinade. Place chicken thighs into a large Ziploc bag, pour the marinade over them, and seal tightly. Refrigerate for 8 to 24 hours.
  2. While the chicken marinates, prepare the creamy Aji Verde sauce. In a blender, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Slowly drizzle in olive oil, blending until fully incorporated. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
  3. Preheat your grill to medium-high heat (around 350°F). Remove marinated chicken from the fridge and shake off excess marinade. Grill the chicken thighs for 5-6 minutes on each side until they reach 165°F, indicated by a golden-brown crust.
  4. If you choose to roast, place the marinated chicken in a roasting pan with 1 cup of water. Roast uncovered in the preheated oven for 30 minutes, then tent with foil and continue cooking for an additional 15 minutes.
  5. Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes. Serve alongside the creamy green sauce for dipping.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 5gProtein: 26gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 950mgPotassium: 460mgFiber: 1gSugar: 1gVitamin A: 2500IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Store any leftover Peruvian chicken with green sauce in airtight containers, separating chicken and sauce for up to 3 days.

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