The aroma of marinated chicken sizzling on the grill instantly transports me to a sun-drenched Peruvian plaza, where vibrant flavors and friendly faces surround me. This Peruvian Chicken with Green Sauce (Aji Verde) is a celebration of those rich culinary traditions, marrying juicy, tender chicken with a creamy, zesty sauce that’s impossible to resist. It’s a wonderful option for those busy weeknights when you want something quick yet enticing, making it a true lifesaver in my kitchen. Plus, with the flexibility to use various chicken cuts and cooking methods—be it grilling, baking, or air frying—this dish caters to every home chef’s style. Ready to take your taste buds on an adventure? Let’s dive into this fantastic recipe and bring a slice of Peru to your dinner table!
Why is This Chicken a Must-Try?
Versatile Cooking Methods: Whether you’re grilling, baking, or air frying, this Peruvian Chicken fits seamlessly into your cooking style.
Bold and Flavorful: The marinade is a perfect blend of spices and fresh ingredients, ensuring every bite bursts with flavor.
Perfect for Meal Prep: Its quick prep time and easy storage make it a fantastic option for busy weeknights, allowing you to enjoy gourmet flavors without the hassle.
Creamy Green Sauce: The homemade green sauce is a vibrant splash of creamy goodness, taking the meal to new heights. Pair it with Mediterranean Tzatziki Chicken for an interesting twist!
Endless Variations: Feel free to switch up the chicken parts or even add avocado to the sauce for a unique spin—there’s never a dull meal with this recipe!
Crowd-Pleasing Favorite: This dish has the power to impress guests and satisfy family alike, perfect for any occasion!
Peruvian Chicken with Green Sauce Ingredients
• Get ready to create a mouthwatering meal!
For the Chicken
- Chicken (2 pounds boneless, skinless thighs) – This main protein is incredibly tender and flavorful; feel free to substitute with chicken breasts or wings for variety.
- Garlic (5 cloves, peeled) – Fresh garlic adds depth and aroma to the dish; use it for the best flavor.
- Soy Sauce (1/3 cup) – Offers a delightful umami kick; for a gluten-free option, swap in tamari or coconut aminos.
- Lime Juice (2 tablespoons) – Freshly squeezed lime juice elevates the bright flavors of the chicken; it’s a must!
- Extra Virgin Olive Oil (1 tablespoon) – This oil keeps the chicken moist during cooking; a neutral oil can also work in its place.
- Cumin (2 teaspoons) – Adds warmth and earthiness to the marinade; ground coriander can be used instead for a twist.
- Paprika (1 teaspoon) – Enhances color and provides a mild sweetness; consider smoked paprika for extra flavor.
- Dried Oregano (1/2 teaspoon) – Infuses herbal notes; using fresh oregano can enhance the flavor even more.
- Black Pepper – Season to taste; adjust the amount as per your preference.
For the Green Sauce
- Jalapeños (3, seeded and roughly chopped) – They add a kick of heat; adjust the quantity for your desired spice level.
- Fresh Cilantro Leaves (1 cup) – Brings a fresh, herbal element; parsley can be a great substitute if you’re not a cilantro fan.
- Green Onions (2, chopped, green parts only) – These add a mild onion flavor; feel free to omit them if they’re not on hand.
- Garlic (2 cloves, peeled) – Enhances the richness of the sauce; don’t skip this!
- Mayonnaise (1/2 cup) – Ensures creaminess in the sauce; Greek yogurt can be a lighter alternative.
- Greek Yogurt (1/4 cup) – Adds tangy creaminess; sour cream works well as a substitute.
- Lime Juice (1 tablespoon) – Brightens the overall flavor; always prefer freshly squeezed for the best taste.
- Salt (1/2 teaspoon) – Adjust according to your dietary needs; it enhances all the flavors beautifully.
- Black Pepper (1/4 teaspoon) – For added seasoning; adjust to taste as needed.
- Extra Virgin Olive Oil (2 tablespoons) – Helps emulsify the sauce and adds richness to the texture.
By gathering these ingredients, you’re just a step away from creating a delicious Peruvian Chicken with Green Sauce that will delight your taste buds! Enjoy the cooking experience and the incredible flavors that await you!
Step‑by-Step Instructions for Peruvian Chicken with Green Sauce
Step 1: Marinate Chicken
In a blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth. Place the chicken thighs in a large Ziploc bag, pour the marinade over them, seal the bag, and refrigerate for at least 8 hours, or up to 24 hours for deeper flavor. The chicken should be well-coated for maximum taste.
Step 2: Prepare Green Sauce
In a blender, add the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend everything until smooth and creamy. While the blender is running, slowly drizzle in the olive oil to create a well-emulsified sauce. Transfer the green sauce to a bowl and refrigerate until ready to serve, allowing flavors to meld.
Step 3: Cook Chicken on the Grill
Preheat your grill to medium-high heat, aiming for around 350°F. Remove the chicken from the marinade, shaking off any excess, and place them on the grill grates. Grill for about 5-6 minutes per side, cooking until the internal temperature reaches 165°F. The chicken should be slightly charred and juicy, infusing the smoky flavor.
Step 4: Roast Chicken in the Oven
If you prefer baking, preheat your oven to 500°F. Arrange the marinated chicken in a roasting pan, adding 1 cup of water to keep it moist. Bake uncovered for 30 minutes, then cover with foil and continue baking for another 15 minutes until cooked through. The chicken will be golden brown and succulent when finished.
Step 5: Air Fry Chicken
For a quicker option, preheat your air fryer to 360°F. Place the marinated chicken in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through, until the internal temperature hits 165°F. The result will be crispy on the outside while retaining juiciness, perfect for a speedy dinner.
Step 6: Serve and Enjoy
Once the chicken is cooked to perfection, remove it from the heat. Let it rest for a few minutes to retain its juices. Serve the succulent Peruvian Chicken with a generous drizzle of the creamy green sauce on top. Pair it with rice or a fresh salad to balance the flavors, creating a delightful meal that everyone will love.
How to Store and Freeze Peruvian Chicken
Fridge: Store leftover Peruvian Chicken in an airtight container for up to 3 days. This allows the flavors to meld and intensify, enhancing the dish.
Freezer: For longer storage, freeze marinated chicken in a resealable bag for up to 3 months. Thaw overnight in the fridge before cooking to maintain texture and taste.
Reheating: Reheat the chicken in the oven at 350°F for 15-20 minutes or until heated through. You can also microwave in short intervals, adding a little moisture to prevent drying out.
Green Sauce Storage: The creamy green sauce stays fresh in the fridge for about 4-5 days. Just give it a good stir before serving over your revived Peruvian Chicken!
Peruvian Chicken with Green Sauce Variations
Feel free to explore these delightful twists that will leave your taste buds wanting more!
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Different Chicken Cuts: Use boneless chicken breasts or drumsticks for varied textures and flavors. Feel free to experiment—each cut offers a unique taste!
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Tweaked Spice Levels: Want it spicier? Add more jalapeños or try habanero peppers for a fiery kick! For a milder version, consider swapping jalapeños for bell peppers.
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Avocado Twist: Blend in a ripe avocado to your green sauce for a creamier, richer texture. This not only adds healthy fats but also enhances the flavor profile.
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Herb Substitution: If cilantro isn’t your favorite, swap it out for fresh parsley or basil. Each herb brings a unique flavor, making the green sauce adaptable.
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Coconut Curry Variation: Add a splash of coconut milk to your marinade for an enticing creamy fusion. This unique blend pairs beautifully with the spices.
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Seasoning Variations: Try adding fresh lime zest to the marinade for an extra punch of citrus, or incorporate smoked paprika for a deeper, smokier flavor profile.
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Serving Suggestions: Pair your chicken with a fresh quinoa salad or a side of roasted vegetables to elevate your meal. For a refreshing treat, consider a side of Asian Chicken Cranberry Salad.
Unlock endless culinary possibilities as you adapt this recipe to suit your cravings! It’s a joy to create your version of the beloved Peruvian Chicken with Green Sauce.
Expert Tips for Peruvian Chicken
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Marination Magic: Allow the chicken to marinate for at least 8 hours, or even better, overnight. This develops robust flavors that truly enhance the Peruvian Chicken experience.
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Check Doneness: Use a digital thermometer! Ensure your chicken reaches an internal temperature of 165°F for safe and juicy results every time.
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Smooth Sauce: Blend the green sauce until completely smooth for that perfect creamy texture. Chunky sauce can overwhelm the dish’s delicate balance of flavors.
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Custom Heat: Adjust the number of jalapeños based on your spice tolerance. You can always add more, but it’s hard to take heat out once it’s in!
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Alternative Oils: If you’re out of olive oil, canola or avocado oil will also work well in both the marinade and the sauce without compromising flavor.
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Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors develop beautifully, making tomorrow’s meal even tastier!
What to Serve with Peruvian Chicken with Creamy Green Sauce
Elevate your dining experience with delightful accompaniments that perfectly balance the bold flavors of your chicken dish.
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Fluffy White Rice: A classic pairing, the soft texture of rice soaks up the creamy Aji Verde, complementing the chicken beautifully.
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Zesty Quinoa Salad: This fresh salad adds a nutritious crunch; the quinoa’s nutty flavor and colorful veggies brighten up your plate.
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Crispy Roasted Potatoes: The golden-brown, crispy exterior adds texture, while the fluffy inside pairs wonderfully with the savory chicken.
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Grilled Asparagus: Tender and lightly charred, this spring vegetable introduces a vibrant green element, enhancing the dish’s lively aesthetic.
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Fresh Garden Salad: Crisp lettuce, juicy tomatoes, and cool cucumbers provide a refreshing contrast; a light vinaigrette ties the flavors together.
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Corn on the Cob: Sweet and juicy, grilled corn brushed with lime complements the spicy tones of cilantro and jalapeño beautifully.
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Chilled White Sangria: A fruity blend of white wine and fresh citrus brings a refreshing contrast to the bold flavors of the dish, keeping things lively.
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Creamy Coleslaw: This cool, crunchy salad adds a satisfying crunch and tanginess, balancing the richness of the chicken and green sauce.
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Chocolate Flan: For dessert, this rich and creamy flan offers a sweet ending, with chocolate notes that delight the palate after the savory meal.
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Coconut Sorbet: A light and refreshing way to cleanse your palate, this dairy-free dessert offers a tropical vibe that rounds off your dinner perfectly.
Make Ahead Options
These Peruvian Chicken with Creamy Green Sauce are perfect for busy weeknights and make meal prep a breeze! You can marinate the chicken up to 24 hours in advance, allowing the flavors to penetrate deeply for a deliciously tender result. Additionally, prepare the creamy green sauce ahead of time and refrigerate for up to 3 days; this will sharpen its flavors and save you time when you’re ready to serve. To maintain the chicken’s quality, ensure it’s sealed tightly in the marinade to prevent drying out. When you’re ready to cook, simply grill, roast, or air fry the marinated chicken, then serve it topped with the chilled green sauce for a delightful meal that tastes as if it was made fresh that day.
Peruvian Chicken with Creamy Green Sauce Recipe FAQs
How do I choose the best chicken for this recipe?
Absolutely! For the best results, opt for boneless, skinless chicken thighs as they’re tender and soak up the marinade beautifully. If you’re looking for a leaner option, chicken breasts can also work, but slightly adjust cooking times. When selecting chicken, ensure it has a fresh pink color with little to no dark spots. Check the sell-by date and always buy from a trusted source.
What’s the best way to store leftovers?
Very! Store any leftover Peruvian Chicken in an airtight container in the refrigerator for up to 3 days. As time passes, the flavors deepen, making it even tastier. If you’re not planning to serve it within this timeframe, you can freeze marinated chicken and cooked leftovers instead.
Can I freeze the marinated chicken? How?
Absolutely! To freeze the marinated chicken, place it in a resealable freezer bag after coating it with the marinade. Squeeze out excess air and seal it tightly. You can freeze it for up to 3 months. When ready to use, thaw overnight in the refrigerator before cooking. This method preserves the flavor and texture beautifully.
What should I do if my chicken is dry after cooking?
Oh no! If your chicken ends up dry, this usually means it was cooked for too long. Always check the internal temperature with a digital thermometer to ensure it reaches 165°F just before removing it from the grill or oven. If this happens, consider slicing the chicken and marinating it in a bit of the green sauce to add moisture back.
Is this recipe suitable for people with dietary restrictions?
Certainly! The Peruvian Chicken with Green Sauce is gluten-free when you use tamari or coconut aminos instead of regular soy sauce. For those allergic to eggs, simply use Greek yogurt or a vegan mayonnaise alternative in the green sauce. Check with guests regarding specific dietary needs, so you can accommodate everyone at your table.
How long does the green sauce last in the fridge?
Yes! The creamy green sauce can be stored in the refrigerator for about 4-5 days in a tightly sealed container. Before serving it again, give it a good stir as the ingredients may settle. It’s perfect for drizzling on veggies or salads as well!
Delicious Peruvian Chicken with Green Sauce You’ll Love
Ingredients
Equipment
Method
- In a blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth. Place the chicken thighs in a large Ziploc bag, pour the marinade over them, seal the bag, and refrigerate for at least 8 hours, or up to 24 hours for deeper flavor.
- In a blender, add the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth and creamy. Slowly drizzle in the olive oil to create a well-emulsified sauce. Transfer the green sauce to a bowl and refrigerate until ready to serve.
- Preheat your grill to medium-high heat, aiming for around 350°F. Remove the chicken from the marinade, shaking off any excess, and place them on the grill grates. Grill for about 5-6 minutes per side until the internal temperature reaches 165°F.
- Preheat your oven to 500°F. Arrange the marinated chicken in a roasting pan, adding 1 cup of water to keep it moist. Bake uncovered for 30 minutes, then cover with foil and continue baking for another 15 minutes.
- Preheat your air fryer to 360°F. Place the marinated chicken in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through until the internal temperature hits 165°F.
- Once the chicken is cooked, let it rest for a few minutes. Serve the chicken with a generous drizzle of the creamy green sauce on top.
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