Best Peruvian Chicken with Creamy Green Sauce Recipe

Why Make This Best Peruvian Chicken with Creamy Green Sauce Recipe

If you’re looking to spice up your dinner routine, this Best Peruvian Chicken with Creamy Green Sauce Recipe deserves a spot on your table. This dish combines juicy, marinated chicken with an incredibly flavorful creamy green sauce that will dazzle your taste buds. Inspired by traditional Peruvian flavors, this recipe captures the essence of vibrant spices and fresh ingredients, making it perfect for family dinners or special gatherings. Plus, it’s uncomplicated enough for a weeknight meal but fancy enough to impress guests.

How to Make Best Peruvian Chicken with Creamy Green Sauce Recipe

Making the Best Peruvian Chicken with Creamy Green Sauce is an enjoyable process that fills your kitchen with delicious aromas and leaves your family wanting more. The key lies in marinating the chicken, allowing the flavors to penetrate deeply. The creamy green sauce offers a refreshing contrast to the savory chicken, making each bite more delightful. It’s easy to prepare and can be customized to suit your taste preferences.

Ingredients:

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

For the Creamy Green Sauce:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh cilantro (packed)
• 1/4 cup fresh parsley
• 2 jalapeños (seeds removed for less heat)
• 2 garlic cloves
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Directions:

Step 1: Marinate the Chicken

In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight. The longer the chicken marinates, the more flavorful it becomes.

Step 2: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack. This allows air to circulate and the skin to get crispy.

Step 3: Roast the Chicken

Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch.

Step 4: Make the Creamy Green Sauce

While the chicken roasts, prepare the sauce. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.

Step 5: Serve and Savor

Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.

Nutritional Information

Per serving (2 pieces of chicken with sauce):

• Calories: 487
• Total fat: 30g
• Saturated fat: 6g
• Cholesterol: 140mg
• Sodium: 975mg
• Total carbohydrates: 6g
• Dietary fiber: 1g
• Sugars: 1g
• Protein: 42g

How to Serve Best Peruvian Chicken with Creamy Green Sauce Recipe

This Best Peruvian Chicken is a versatile dish that can represent the main course at any meal. Consider serving it with sides like roasted potatoes or rice to soak up the delicious green sauce. For a light option, a fresh salad with a citrus dressing complements the flavors beautifully. It’s also fantastic served at gatherings, BBQs, or family celebrations, where it is sure to be a hit!

How to Store Best Peruvian Chicken with Creamy Green Sauce Recipe

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the chicken in the oven for about 15-20 minutes at 350°F (175°C) until heated through. The creamy green sauce can last about 5 days in the fridge. Make sure to store it separately to maintain its freshness and creamy texture.

Expert Tips for Perfect Best Peruvian Chicken with Creamy Green Sauce Recipe

1. Marinating Time: For the most flavorful chicken, allow it to marinate overnight if possible. This helps infuse the spices throughout the meat.

2. Crispy Skin: Using a wire rack while roasting helps achieve that desirable crispy skin by letting air circulate under the chicken.

3. Flavor Balance: Don’t hesitate to adjust the heat level of the sauce by adding more or fewer jalapeños according to your taste.

4. Cook in Batches: If you’re roasting a lot of chicken, consider using two baking sheets to ensure even cooking and crispiness.

Delicious Variations

• Spice it Up: Incorporate additional spices like chili powder or cayenne for an extra kick.
• Herb Substitutions: If cilantro isn’t your favorite, try using fresh basil or mint in the green sauce.
• Grilled Version: Marinate the chicken and grill it instead of baking for a smoky flavor.

Frequently Asked Questions

1. Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken thighs or breasts can be used. Just reduce the cooking time to about 25-30 minutes or until the chicken reaches 165°F (74°C).

2. Is the creamy green sauce spicy?

The level of spiciness can be adjusted based on your preference. Removing the seeds from the jalapeños will decrease the heat. You can also use only half of the jalapeños for a milder sauce or use a sweeter pepper.

3. Can I freeze the leftovers?

Yes! The chicken can be frozen. Just make sure it’s in an airtight container. To reheat, thaw overnight in the refrigerator and then heat in the oven.

Conclusion

This Best Peruvian Chicken with Creamy Green Sauce Recipe is more than just a meal; it’s a delightful experience bursting with flavor. The combination of succulent chicken and vibrant sauce makes it a go-to dish for any occasion, and it’s easy enough for anyone to master. So gather your ingredients, and give this fantastic recipe a try! Your taste buds will thank you for it, and don’t forget to share your experience or ask any questions along the way! Happy cooking!

Best Peruvian Chicken with Creamy Green Sauce

A delightful combination of juicy marinated chicken and a flavorful creamy green sauce, inspired by traditional Peruvian flavors, perfect for family dinners or special gatherings.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 4 pieces

Course: Dinner, Main Course

Cuisine: Peruvian

Calories: 487

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 4 pieces bone-in, skin-on chicken thighs
• 4 pieces bone-in, skin-on chicken drumsticks
• 4 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

For the Creamy Green Sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh parsley
• 2 pieces jalapeños, seeds removed for less heat
• 2 cloves garlic
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Method

 

Marinate the Chicken

1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight.

Preheat and Prepare

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
2. Arrange the marinated chicken pieces skin-side up on the rack.

Roast the Chicken

1. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
2. Optionally, broil for the last 3 minutes to add a little extra char and crunch.

Make the Creamy Green Sauce

1. While the chicken roasts, prepare the sauce by combining the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt in a blender or food processor.
2. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.

Serve and Savor

1. Remove the chicken from the oven and let it rest for a few minutes.
2. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The creamy green sauce can last about 5 days in the fridge.