What is Best Peruvian Chicken with Creamy Green Sauce?
Best Peruvian Chicken with Creamy Green Sauce is a flavorful dish that brings together juicy chicken and a zesty, creamy sauce. This recipe is inspired by traditional Peruvian cuisine, known for its rich flavors and vibrant ingredients. It features marinated chicken that is roasted to perfection and served with a refreshing green sauce that adds a delightful kick.
Why Make This Best Peruvian Chicken with Creamy Green Sauce?
This recipe is perfect for family dinners or gatherings with friends. The combination of spices in the marinade infuses the chicken with taste, making it juicy and tender. The creamy green sauce is a delicious complement, balancing the spices with its coolness. This dish is not only easy to prepare, but it also impresses with its flavors and vibrant presentation.
How to Make Best Peruvian Chicken with Creamy Green Sauce
Ingredients:
For the Chicken Marinade:
- 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
For the Creamy Green Sauce:
- 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 for Best Peruvian Chicken with Creamy Green Sauce:
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight. The longer the chicken marinates, the more flavorful it becomes.
Step 2: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack. This allows air to circulate and the skin to get crispy.
Step 3: Roast the Chicken
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Step 4: Make the Creamy Green Sauce
While the chicken roasts, prepare the sauce. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning or heat as desired.
Step 5: Serve and Savor
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with a generous drizzle—or bowl—of the creamy green sauce on the side. Pair it with roasted potatoes, rice, or a fresh salad.
How to Serve Best Peruvian Chicken with Creamy Green Sauce
Serve the chicken hot, drizzled or dipped in the creamy green sauce. It goes well with a side of roasted vegetables, rice, or your choice of salad. You can also serve it with warm tortillas for a fun, interactive meal.
How to Store Best Peruvian Chicken with Creamy Green Sauce
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to keep it crispy, and serve with extra creamy green sauce.
Tips to Make Best Peruvian Chicken with Creamy Green Sauce
- For best results, marinate the chicken overnight.
- Use a meat thermometer to check for doneness.
- Feel free to adjust the heat of the sauce by adding more or fewer jalapeños.
- Try adding other herbs like dill or basil to the green sauce for a different flavor.
Variation (if any)
You can also grill the marinated chicken for a smoky flavor. If you’d like a lighter version, you can substitute Greek yogurt for sour cream in the sauce.
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Just reduce the cooking time slightly to avoid drying them out.
2. What if I don’t have cilantro?
You can replace cilantro with fresh basil or parsley for a different taste.
3. Is the creamy green sauce spicy?
The sauce can be spicy depending on the jalapeños used. You can remove the seeds for less heat or leave them in for more spice.
4. Can I freeze the chicken?
Yes, you can freeze marinated chicken for up to 3 months. Thaw it in the refrigerator before cooking.
Best Peruvian Chicken with Creamy Green Sauce
Ingredients
Method
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours—or even better, overnight.
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Optionally, broil for the last 3 minutes for extra char.
- In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrant green.
- Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with the creamy green sauce on the side.