Print

Best Peruvian Chicken with Creamy Green Sauce

Best Peruvian Chicken with Creamy Green Sauce
Print Recipe

The Best Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful dish combining juicy, tender chicken marinated in traditional Peruvian spices with a silky, herb-packed green sauce. This easy-to-make recipe delivers an authentic taste of Peru, perfect for family dinners or entertaining guests.

Ingredients

Scale

For the Chicken Marinade

  • 1.5 lbs boneless skin-on chicken thighs or breasts
  • 2 tbsp aji amarillo paste
  • 3 garlic cloves, minced
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

For the Creamy Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 jalapeño (seeds removed for less heat, optional)
  • 1 garlic clove
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Water or additional lime juice, to adjust consistency

Instructions

  1. Prepare the Marinade: Combine the aji amarillo paste, minced garlic, lime juice, ground cumin, smoked paprika, salt, black pepper, and olive oil in a bowl. Mix well to create a vibrant marinade that tenderizes and flavors the chicken.
  2. Marinate the Chicken: Coat the chicken thighs or breasts evenly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight, to deepen flavor and improve tenderness.
  3. Make the Creamy Green Sauce: In a blender or food processor, add fresh cilantro, jalapeño (with seeds removed for less heat if desired), garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until silky smooth and creamy. Adjust seasoning and thickness by adding water or more lime juice as needed.
  4. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The marinade will caramelize, producing a golden color and smoky flavor.
  5. Serve: Plate the cooked chicken and generously drizzle with the creamy green sauce. Garnish with extra fresh cilantro leaves or lime wedges for a bright finishing touch.

Notes

  • Marinate longer for more intense flavor and juiciness; overnight is best.
  • Use skin-on chicken thighs for a crispier texture and more moist meat.
  • Thin out the creamy green sauce with water or lime juice to your desired consistency.
  • Allow the chicken to rest 5 minutes after cooking before slicing to retain juices.
  • Chicken can be grilled or pan-seared depending on your preference and equipment.

Nutrition

Keywords: Peruvian chicken, creamy green sauce, aji amarillo, gluten free, South American cuisine, grilled chicken, marinated chicken

Find it online: https://mealsbymary.com/best-peruvian-chicken-with-creamy-green-sauce/