If you’re craving a dish that bursts with vibrant flavors and an irresistible creamy kick, look no further than this Peruvian Chicken with Green Cilantro Sauce Recipe. Packed with tender, juicy chicken marinated in aromatic spices and paired with a zesty, herb-packed green sauce, it’s like a fiesta on your plate. This recipe perfectly balances smoky, tangy, and fresh notes that will quickly become one of your go-to meals, delighting friends and family alike with its bold personality and comforting textures.
Ingredients You’ll Need
The magic of this Peruvian Chicken with Green Cilantro Sauce Recipe lies in its simple yet essential ingredients, each thoughtfully chosen to bring distinctive layers of flavor, inviting color, and perfect texture to your dish.
- 2 pounds boneless skinless chicken thighs (or bone-in thighs): Juicy and tender, chicken thighs hold flavor well and stay moist during cooking.
- 3 tablespoons olive oil: Adds richness and helps meld the marinade flavors beautifully.
- 1 tablespoon lime juice: Brings a refreshing citrus brightness that balances spices.
- 3 cloves garlic (minced): Provides a pungent, savory depth essential to the marinade.
- 1 tablespoon ground cumin: Offers an earthy warmth that defines the Peruvian spice profile.
- 2 teaspoons smoked paprika: Adds smoky notes and a subtle sweetness, enhancing the chicken’s color.
- 1 teaspoon dried oregano: Infuses a delicate herbaceous tone.
- 1 teaspoon salt: Intensifies all flavors and tenderizes the meat.
- 1/2 teaspoon black pepper: Gives a mild heat with a slight bite to the marinade.
- 1 cup fresh cilantro leaves (packed): The star of the sauce, fresh cilantro adds vibrant green color and a bright, citrusy flavor.
- 1/2 cup mayonnaise: Creates a creamy, smooth base for the sauce that balances the herbs.
- 1/4 cup sour cream: Adds tangy creaminess to the green sauce for luscious texture.
- 1 tablespoon lime juice: Another touch of zing to lift the sauce’s flavors.
- 1 tablespoon olive oil: Enhances the sauce’s silkiness and mouthfeel.
- 1 jalapeño (seeded for mild, keep seeds for heat): Provides a subtle or bold spicy kick, depending on your heat preference.
- 1 clove garlic: A punch of sharpness to keep the sauce bright and balanced.
- Salt to taste: Essential for seasoning and bringing the sauce to life.
How to Make Peruvian Chicken with Green Cilantro Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and pepper in a large bowl. This vibrant marinade works its magic by infusing the chicken with bold, smoky, and tangy flavors. Toss the chicken thighs in this mixture until they’re fully coated. For best results, cover and refrigerate for at least one hour — but if you have the patience, an overnight soak takes the flavor to a whole new level.
Step 2: Prepare the Green Cilantro Sauce
While the chicken marinates, blend fresh cilantro leaves, mayonnaise, sour cream, lime juice, olive oil, jalapeño, and a clove of garlic until silky smooth. This green sauce bursts with brightness from the cilantro and lime, a hint of creamy tang from the mayo and sour cream, and a little spicy warmth from the jalapeño. Taste it and add salt to balance the flavors perfectly. Refrigerate the sauce until you’re ready to serve — it’s better when chilled!
Step 3: Cook the Chicken
Preheat your grill or oven to a steady 400°F (200°C). Grilling is fantastic for a smoky, slightly charred edge that enhances the marinade’s flavors: cook the chicken for 5 to 6 minutes on each side until cooked through and nicely seared. If baking, arrange the chicken on a lined sheet pan and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C). After cooking, let the chicken rest for about 5 minutes to lock in those succulent juices before slicing.
Step 4: Plate and Drizzle
Spoon generous amounts of the bright green sauce over the chicken, making sure every bite is coated in that lush, creamy goodness. Serve extra sauce on the side for dipping — it’s that delicious!
How to Serve Peruvian Chicken with Green Cilantro Sauce Recipe
Garnishes
Fresh herbs like additional cilantro sprigs or thinly sliced green onions add a fresh snap and vibrant color to the plate, making each serving not only flavorful but visually inviting. A light dusting of smoked paprika on top adds smoky aroma and warmth without overpowering.
Side Dishes
This dish shines alongside fluffy white rice or fragrant cilantro-lime rice to soak up that luscious green sauce. Roasted potatoes, with their crispy edges and tender insides, are a perfect complement. For a lighter approach, pair it with a crisp salad featuring tomatoes, avocado, and red onion to echo the dish’s fresh flavors.
Creative Ways to Present
Turn this recipe into a casual yet impressive feast by serving the chicken sliced atop a bed of warm quinoa or nestled in soft tortillas for stuffing and dipping. For a fun gathering, offer the chicken sliced on a platter alongside bowls of green sauce and fresh veggies, letting everyone build their own mouthwatering bites.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken and green sauce stored separately in airtight containers in the refrigerator. Properly chilled, the chicken stays juicy and flavorful for up to 3 days, while the sauce remains creamy and bright for about 4 days.
Freezing
For longer storage, freeze the cooked chicken in sealed freezer bags for up to 2 months. The sauce, however, is best fresh or refrigerated, as freezing and thawing can alter its texture. If you must freeze the sauce, stir well after thawing and consider adding a splash of fresh lime juice to revive the flavors.
Reheating
Reheat the chicken gently in the oven at 325°F (165°C) wrapped loosely in foil to retain moisture, or warm slices quickly in a skillet over medium heat. Avoid microwaving to prevent drying out. Serve immediately with fresh green sauce drizzled on top or for dipping, preserving the vibrant flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine but tend to be leaner and can dry out more quickly, so keep an eye on cooking time and consider marinating longer to help retain moisture.
Is the green cilantro sauce spicy?
The heat level depends on your jalapeño choice. For mild sauce, remove the seeds; for more kick, leave some or all seeds in. You can always adjust to your preferred spice level.
Can I make this recipe dairy-free?
Yes, simply substitute the sour cream with extra mayonnaise or a dairy-free yogurt alternative for the green sauce to keep that creamy texture without dairy.
What’s the best way to marinate the chicken?
Marinate the chicken in the refrigerator for at least one hour to let the spices really penetrate, but for the best flavor (and more tender meat), marinate overnight covered tightly with plastic wrap or in a sealed container.
Can I bake the chicken instead of grilling?
Yes, baking is a fantastic alternative. Just place the marinated chicken on a lined baking sheet and roast at 400°F (200°C) for 25 to 30 minutes until cooked through and juicy.
Final Thoughts
There is something truly magical about the way this Peruvian Chicken with Green Cilantro Sauce Recipe marries smoky spices, juicy chicken, and a creamy, fresh sauce into one unforgettable meal. Whether you’re grilling on a sunny weekend or baking for a cozy night in, this dish never fails to impress. Give it a try and watch it become a beloved staple in your kitchen—it’s sure to brighten your dinner table and your mood!
Print
Peruvian Chicken with Green Cilantro Sauce Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Description
This Peruvian Chicken with Green Sauce recipe features tender, marinated chicken thighs grilled or baked to perfection and served with a vibrant, creamy cilantro-based green sauce. Perfectly balanced with smoky spices and fresh lime, this dish brings authentic Latin flavors to your table with ease.
Ingredients
For the chicken:
- 2 pounds boneless skinless chicken thighs (or bone-in thighs)
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the green sauce:
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 jalapeño, seeded for mild or with seeds for heat
- 1 clove garlic
- Salt to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Green Sauce: Combine fresh cilantro leaves, mayonnaise, sour cream, lime juice, olive oil, jalapeño, and garlic in a blender or food processor. Blend until the mixture is completely smooth. Taste and add salt as needed. Refrigerate the sauce until ready to serve to enhance flavors.
- Cook the Chicken: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, place the chicken thighs on the grill and cook for 5–6 minutes per side, until they are fully cooked and slightly charred. If baking, arrange the chicken on a lined baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing to retain juices.
- Serve: Plate the cooked chicken thighs and drizzle generously with the green sauce. Offer extra sauce on the side for dipping. This dish pairs wonderfully with rice, roasted potatoes, or a fresh salad.
Notes
- This dish pairs well with rice, roasted potatoes, or a fresh salad for a complete meal.
- For a dairy-free version of the green sauce, replace the sour cream with additional mayonnaise.
- You can bake the chicken on a sheet pan for easier cleanup instead of grilling.
