why make this recipe
Peruvian Chicken with Creamy Green Sauce is a delicious meal that’s simple to prepare. It combines juicy, flavorful chicken with a rich and tangy sauce that adds a burst of freshness. This dish is great for family gatherings, dinner parties, or even a cozy night in. The marinade makes the chicken tender and tasty, while the creamy sauce is perfect for dipping. Plus, it introduces you to the vibrant flavors of Peruvian cuisine!
how to make Peruvian Chicken with Creamy Green Sauce
Ingredients:
- 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
- 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, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the chicken pieces and make sure they are well coated. Cover the bowl and let it marinate for at least 4 hours or overnight in the refrigerator.
Step 2: Preheat and Prepare.
Preheat your oven to 425°F (220°C). Cover a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces on the rack, skin-side up.
Step 3: Roast the Chicken.
Bake the chicken for 40–45 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin looks golden and crispy. You can broil it for the last 3 minutes for extra char if you like.
Step 4: Make the Creamy Green Sauce.
In a blender, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until the mixture is smooth and creamy.
Step 5: Serve and Savor.
Take the chicken out of the oven and let it rest for a few minutes. Serve it hot with the creamy green sauce on the side for dipping or drizzling.
how to serve Peruvian Chicken with Creamy Green Sauce
Serve the chicken alongside the creamy green sauce. You can also add sides like rice, corn, or a fresh salad to complete the meal. The zesty sauce pairs perfectly with the savory chicken, giving every bite an extra kick of flavor.
how to store Peruvian Chicken with Creamy Green Sauce
If you have leftovers, store the chicken and sauce separately in airtight containers. The chicken will stay fresh in the refrigerator for up to 3 days. The sauce can also last for about a week. You can reheat the chicken in the oven or microwave before serving again.
tips to make Peruvian Chicken with Creamy Green Sauce
- Marinade the chicken overnight for even better flavor.
- If you want more heat in your sauce, leave some jalapeño seeds in.
- Use fresh herbs for the best taste in the creamy green sauce.
- Feel free to use chicken breasts instead of thighs and drumsticks if you prefer white meat.
variation
You can add different spices or herbs to the chicken marinade for a unique twist. For example, try adding paprika or chili powder for a different flavor. You can also substitute Greek yogurt for the sour cream to make the sauce a bit healthier.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken. Just adjust the cooking time to ensure it’s fully cooked.
Q: Is the creamy green sauce spicy?
A: It depends on the jalapeños. If you remove the seeds, it will be milder. Adjust to your spice preference.
Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce a day or two in advance. Just keep it covered in the fridge until you are ready to serve.
Peruvian Chicken with Creamy Green Sauce
- Total Time: 285 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
This Peruvian Chicken with Creamy Green Sauce is a juicy, flavorful dish that’s simple to prepare, perfect for gatherings or cozy dinners.
Ingredients
- 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
- 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
Instructions
- In a large bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the chicken pieces and make sure they are well coated. Cover and marinate for at least 4 hours or overnight in the refrigerator.
- Preheat your oven to 425°F (220°C). Cover a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces on the rack, skin-side up.
- Bake the chicken for 40–45 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin looks golden and crispy. Broil for the last 3 minutes for extra char if desired.
- In a blender, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and creamy.
- Take the chicken out of the oven and let it rest for a few minutes. Serve warm with the creamy green sauce on the side for dipping or drizzling.
Notes
Marinate the chicken overnight for enhanced flavor and use fresh herbs for the best taste in the sauce.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh or drumstick with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg