why make this recipe
This Best Peruvian Chicken with Creamy Green Sauce recipe is a winner for many reasons. It combines flavors that are bold and vibrant. The chicken is juicy and marinated to perfection, making it a delightful main course. Serving it with the creamy green sauce adds a rich and zesty touch that enhances each bite. This dish is not only easy to prepare but also brings a taste of Peru straight to your dining table, which your family and friends are sure to love.
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
This dish is best served hot right from the oven. The creamy green sauce can be drizzled on top of the chicken or served in a bowl on the side for dipping. It goes well with sides like roasted potatoes, rice, or a fresh garden salad. Enjoy it at your dinner table with friends or family for a delightful meal.
how to store Best Peruvian Chicken with Creamy Green Sauce
To store leftover chicken, let it cool completely and place it in an airtight container. It can stay in the refrigerator for up to 3 days. The creamy green sauce can also be refrigerated in a separate container for the same amount of time. To reheat the chicken, place it in the oven at a low temperature until warmed through.
tips to make Best Peruvian Chicken with Creamy Green Sauce
- Marinate Longer: For even more flavor, marinate the chicken overnight.
- Use Fresh Herbs: Fresh cilantro and parsley make a big difference in the sauce’s flavor.
- Adjust Heat: If you prefer a milder sauce, remove all seeds from the jalapeños. For more heat, keep some seeds or add another jalapeño.
- Crispy Skin: Make sure to bake the chicken on a wire rack for a crispy finish.
variation
You can use chicken breasts instead of thighs and drumsticks if you prefer a leaner option. Additionally, feel free to customize the creamy green sauce by adding ingredients like avocado for a richer flavor or squeezing in some extra lime juice for more tang.
FAQs
- Can I use different cuts of chicken?
Yes, you can use chicken breasts, wings, or any other cut you prefer, but the cooking time may vary. - Is this recipe spicy?
It’s mildly spicy due to the jalapeños. If you want it less spicy, be sure to remove the seeds. - Can I freeze the chicken?
Yes, you can freeze the marinated chicken before cooking. Just ensure it’s in a properly sealed freezer bag. Thaw it in the refrigerator before cooking.
This Best Peruvian Chicken with Creamy Green Sauce is not only easy to make but also a tasty treat that everyone will enjoy!
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
- 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.
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.