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
Scale
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.
