why make this recipe
Best Peruvian Chicken with Creamy Green Sauce is a delightful dish that brings bold flavors to your table. This recipe offers a perfect blend of spices and a rich, tangy sauce that enhances the chicken’s natural taste. It’s easy to make and impresses both family and guests. Besides, it embodies the essence of Peruvian cooking, making it an exciting addition to your meal rotation.
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:
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
Best Peruvian Chicken is perfect for a cozy family dinner or a special gathering with friends. Serve it hot, along with the creamy green sauce for dipping or drizzling. It pairs wonderfully with side dishes such as roasted vegetables, fluffy rice, or a fresh green salad.
how to store Best Peruvian Chicken with Creamy Green Sauce
To store leftovers, let the chicken cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. The creamy green sauce can be stored separately in the fridge for up to a week. Reheat the chicken in the oven for the best results, keeping the sauce cold for serving.
tips to make Best Peruvian Chicken with Creamy Green Sauce
- For maximum flavor, marinate the chicken overnight.
- Make sure to pat the chicken dry before marinating for a better crisp.
- Experiment with the spice levels by adjusting the amount of jalapeños in the sauce.
- Allow the chicken to rest after roasting to retain its juices.
variation
Feel free to swap chicken thighs and drumsticks for boneless, skinless chicken breasts if you prefer lighter meat. You can also use different herbs like mint or basil in the creamy green sauce for a unique twist.
FAQs
Q: Can I use skinless chicken?
A: Yes, you can use skinless chicken, but the skin helps achieve a crispy texture and adds flavor.
Q: Can I make the creamy green sauce ahead of time?
A: Absolutely! You can prepare the sauce a day in advance. Just keep it in the refrigerator until you’re ready to serve.
Q: How do I know when the chicken is done?
A: Use a meat thermometer to check. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Enjoy making this delicious Peruvian chicken recipe!
Best Peruvian Chicken with Creamy Green Sauce
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 cloves garlic, 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 pieces jalapeños, seeds removed For less heat
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
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.
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.
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.
Make the Creamy Green 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.
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.