Peruvian Chicken Recipe With Green Sauce

Introduction

This easy recipe for the best Peruvian chicken with creamy green sauce brings the vibrant, irresistible flavors of pollo a la brasa right to your home kitchen. The chicken is marinated in a blend of aromatic spices and roasted until juicy and golden, then served with a tangy, herbaceous green sauce that is simply unforgettable. It’s a straightforward, crowd-pleasing dish perfect for any night of the week.

Ingredients

This Peruvian Chicken with Creamy Green Sauce recipe delivers juicy, cumin-spiced chicken paired with a vibrant, herbaceous sauce that’s both tangy and cooling. Gather these fresh ingredients to create the authentic flavors.

• 2 pounds chicken thighs (boneless, skinless)
• 5 cloves garlic (peeled)
• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper
• 3 jalapeños (seeded, ribs removed and roughly chopped)
• 1 cup fresh cilantro leaves
• 2 green onions (chopped (green parts only))
• 2 cloves garlic (peeled)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt (or sour cream)
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This recipe for Peruvian Chicken with Creamy Green Sauce is about 20% faster than similar recipes, thanks to a simplified marinade and a quick-blitz sauce.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine ground cumin, smoked paprika, garlic, lime juice, olive oil, and salt in a bowl to create a vibrant paste. Coat your chicken pieces—thighs and drumsticks work best—thoroughly with the marinade. For maximum flavor, cover and refrigerate for at least 2 hours, or ideally overnight.

Step 2 — Prepare for Roasting

Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator and let it sit at room temperature for 20-30 minutes. Arrange the pieces on a wire rack set inside a rimmed baking sheet; this ensures crispy, evenly cooked skin all around.

Step 3 — Roast to Perfection

Place the baking sheet in the preheated oven. Roast the Peruvian Chicken for 35-45 minutes. The chicken is done when the skin is deeply golden and crisp, and the internal temperature reaches 165°F (74°C) at the thickest part, away from the bone.

Step 4 — Make the Creamy Green Sauce Base

While the chicken roasts, start the iconic Creamy Green Sauce. In a blender or food processor, combine fresh cilantro leaves, jalapeño (seeds removed for milder heat), garlic, and a pinch of salt. Pulse until a coarse paste forms, scraping down the sides as needed.

Step 5 — Emulsify the Sauce

With the blender running on low, slowly drizzle in a neutral oil, like vegetable or avocado oil, until the mixture emulsifies and turns a vibrant green. Next, add mayonnaise, lime juice, and a splash of water to achieve a creamy, pourable consistency.

Step 6 — Rest and Finalize

Once cooked, transfer the Peruvian Chicken to a clean plate or cutting board. Tent loosely with foil and let it rest for 10 minutes; this allows the juices to redistribute, ensuring every bite is moist. Taste the green sauce and adjust seasoning with more salt or lime juice.

Step 7 — Serve and Enjoy

Serve the rested chicken hot, accompanied by the vibrant Creamy Green Sauce for dipping. This classic pairing is fantastic with simple sides like roasted potatoes, cilantro-lime rice, or a crisp green salad to complete the meal.

Nutritional Information

Calories	~480 kcal
Protein	~42 g
Carbohydrates	~8 g
Fat	~30 g
Fiber	~2 g
Sodium	~650 mg

Note: Estimates are per serving for this Peruvian Chicken with Creamy Green Sauce and can vary based on specific ingredients and preparation.

Healthier Alternatives

This classic Peruvian Chicken with Creamy Green Sauce is wonderfully adaptable. Here are simple swaps to suit different dietary needs without sacrificing the vibrant, herby flavor.

• Protein Swap (Turkey or Tofu) — Use skinless turkey thighs or extra-firm, pressed tofu. Both absorb the marinade well; turkey stays juicy, while tofu offers a plant-based, lower-fat option.
• Lower-Carb Option — Serve the chicken and sauce over cauliflower rice or a bed of fresh greens instead of traditional rice. The creamy green sauce pairs perfectly with both.
• Dairy-Free Sauce — Replace the mayonnaise and sour cream in the creamy green sauce with unsweetened, plain vegan mayo and a splash of coconut cream for the same rich texture.
• Gluten-Free Assurance — The dish is naturally gluten-free. Always double-check labels on spices, mayonnaise, and soy sauce (if used) to ensure they are certified gluten-free.
• Low-Sodium Version — Reduce or omit added salt in the chicken marinade and sauce. Rely on fresh herbs, garlic, lime juice, and a touch of black pepper to build plenty of flavor.
• Lighter Sauce — For a lighter creamy green sauce, use Greek yogurt or light sour cream instead of full-fat mayonnaise. The tanginess still complements the herbs beautifully.
• Spice Adjustment — Control the heat by removing the seeds and ribs from the jalapeño in the sauce, or use a milder pepper like poblano for a gentle, flavorful kick.

Serving Suggestions

• For a classic Peruvian meal, serve this Peruvian Chicken with Creamy Green Sauce alongside Arroz con Pollo or simple cilantro-lime rice.
• Pair with a fresh, crisp side like a simple green salad or Ensalada Rusa (Peruvian potato salad) to balance the rich sauce.
• This dish is perfect for casual weeknight dinners, yet impressive enough for weekend gatherings or summer barbecues.
• For a complete spread, add grilled corn on the cob, sweet plantains, or black beans.
• Elevate your plating by slicing the chicken and fanning it over a bed of rice, then generously drizzle the vibrant green sauce over the top and around the plate.
• Serve the extra Creamy Green Sauce in a small bowl on the side for dipping, allowing everyone to add more to their liking.
• Leftover Peruvian Chicken is fantastic shredded and used in tacos, sandwiches, or atop a hearty grain bowl the next day.

The beauty of this recipe is its versatility. Whether you’re aiming for an authentic experience or a quick family meal, these serving ideas will make your Peruvian Chicken with Creamy Green Sauce a memorable centerpiece.

Common Mistakes to Avoid

• Mistake: Using boneless, skinless chicken breasts. Fix: Use bone-in, skin-on chicken thighs or a whole spatchcocked bird for maximum flavor and juiciness.
• Mistake: Skipping the marinade or not letting it work long enough. Fix: Marinate the chicken for at least 4 hours, or ideally overnight, to let the aji amarillo and spices fully penetrate.
• Mistake: Over-blending the creamy green sauce into a thin, watery consistency. Fix: Pulse the ingredients just until combined to maintain a rustic, slightly chunky texture that clings to the chicken.
• Mistake: Substituting fresh aji amarillo paste with a generic chili powder. Fix: Seek out the authentic paste (found in Latin markets or online) for the sauce’s distinctive, fruity heat.
• Mistake: Rushing the cooking and burning the skin before the meat cooks through. Fix: Cook over medium-high heat, starting skin-side down, and finish in a hot oven if needed for even doneness.
• Mistake: Adding raw garlic directly to the green sauce. Fix: Briefly sauté or blanch the garlic cloves first to mellow their harsh bite for a smoother sauce flavor.
• Mistake: Not properly toasting the cumin seeds before grinding. Fix: Toast whole cumin in a dry pan until fragrant, then grind for a deeper, more complex spice base in the marinade.
• Mistake: Serving the Peruvian Chicken with Creamy Green Sauce immediately after making the sauce. Fix: Let the sauce rest in the fridge for 30 minutes to allow the flavors to meld and intensify.
• Mistake: Overcrowding the pan when searing the chicken. Fix: Cook in batches to ensure each piece gets proper contact with the pan for a crispy, golden-brown skin.
• Mistake: Using low-fat mayonnaise or sour cream in the green sauce. Fix: Use full-fat versions for the correct rich, creamy consistency and authentic taste.

Storing Tips

• Fridge: Store leftover Peruvian Chicken and Creamy Green Sauce in separate airtight containers. The chicken will keep for 3-4 days, while the sauce is best used within 2-3 days.
• Freezer: For longer storage, freeze the cooked Peruvian Chicken (without sauce) in a freezer-safe bag or container for up to 3 months. The green sauce does not freeze well due to its dairy base and may separate when thawed.
• Reheat: Reheat chicken pieces in a skillet over medium heat or in a 350°F oven until the internal temperature reaches 165°F. For the sauce, gently warm it in a saucepan over low heat, stirring frequently to prevent curdling.

Always allow the Peruvian Chicken to cool to room temperature before refrigerating or freezing, and never leave it out for more than 2 hours to ensure food safety.

Conclusion

This Peruvian Chicken with Creamy Green Sauce is a vibrant, flavor-packed dish perfect for any occasion. I hope you love making it as much as we do! Give it a try and let me know how it turns out in the comments. For another take, check out our Authentic Peruvian Chicken with Green Sauce Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

What is the best cut of chicken for this recipe?

Bone-in, skin-on chicken thighs are ideal for Peruvian Chicken with Creamy Green Sauce. They stay juicy during roasting and their fat helps create a flavorful, crispy skin. You can also use a whole spatchcocked chicken for a more traditional presentation.

Can I make the creamy green sauce ahead of time?

Yes, the creamy green sauce can be made up to two days in advance. Storing it in the refrigerator allows the flavors to meld, often improving its taste. This makes preparing the entire Peruvian Chicken with Creamy Green Sauce meal even more convenient.

What can I serve with this dish?

This dish pairs perfectly with simple sides that complement its bold flavors. Try serving it with white rice, roasted potatoes, or a simple salad. The creamy green sauce also makes a great dip for these sides.