Peruvian Chicken with Cilantro

This Peruvian chicken with green sauce brings all the bold flavors of Peruvian cuisine right to your dinner table. The succulent marinated chicken pairs perfectly with the vibrant, creamy green sauce for a meal that feels like a special occasion but is simple enough for weeknight cooking.

I discovered this recipe during a cooking class in Lima and have been perfecting it for years. My family now requests it so often that I keep a jar of the green sauce in the fridge at all times.

Ingredients

• Boneless skinless chicken thighs are juicier and more flavorful than breasts and stay tender even when slightly overcooked
• Soy sauce provides the savory umami base for the marinade without needing a long ingredient list
• Fresh lime juice brightens both the marinade and sauce so don't substitute bottled
• Jalapeños add moderate heat to the green sauce use more or less depending on your spice preference
• Fresh cilantro gives the signature color and flavor to the sauce pick bunches with vibrant green leaves
• Greek yogurt adds tanginess and creaminess to the sauce while keeping it lighter than using all mayonnaise

Step-by-Step Instructions

Prepare the Marinade

Combine the garlic cloves soy sauce lime juice olive oil cumin paprika oregano and black pepper in a blender. Process until completely smooth creating a thick but pourable marinade. The garlic should be fully incorporated with no visible pieces remaining.

Marinate the Chicken

Place your chicken thighs in a large resealable bag and pour the marinade over them. Gently massage the bag to ensure every piece is thoroughly coated. Refrigerate for at least 8 hours though overnight marinating will develop the deepest flavor. The acidic marinade tenderizes while the spices infuse the meat.

Make the Green Sauce

Combine the jalapeños cilantro green onions garlic mayonnaise Greek yogurt lime juice salt and pepper in your blender. Blend thoroughly until smooth before slowly drizzling in the olive oil while the blender runs. This technique creates an emulsion similar to making homemade mayonnaise resulting in a silky smooth sauce. Refrigerate until ready to serve allowing flavors to meld.

Grill the Chicken

Preheat your grill to medium-high around 350°F. Remove chicken from the marinade shaking off excess but not wiping it clean. Place thighs on oiled grates and grill for 5-6 minutes per side. The chicken should reach an internal temperature of 165°F and develop a beautiful charred exterior while remaining juicy inside.

Alternative Method Oven Roasting

If grilling isn't an option preheat your oven to 500°F. Arrange marinated chicken in a roasting pan and add 1 cup of water to prevent burning. Roast uncovered for 30 minutes then cover loosely with foil and continue cooking about 15 minutes more until chicken reaches 165°F internally. The high initial temperature helps achieve a caramelized exterior similar to grilling.

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The green sauce is truly the star of this recipe. I serve it with everything from roasted vegetables to eggs once it's in my fridge. My husband has been known to eat it straight from the container with a spoon when he thinks nobody is watching.

Make-Ahead Options

The beauty of this Peruvian chicken lies in its make-ahead potential. The chicken can marinate for up to 24 hours developing even more flavor as it sits. The green sauce actually improves after a day in the refrigerator as the flavors have time to meld together. For a complete make-ahead meal prepare both components the day before then simply grill or roast the chicken when you're ready to eat.

Serving Suggestions

Traditionally this Peruvian chicken is served with the green sauce alongside french fries and a simple salad. For a lighter option pair it with cilantro lime rice and sliced avocado. The chicken is also excellent shredded and served in warm corn tortillas with the green sauce as a vibrant topping. For a fun party option serve the chicken as skewers with the green sauce as a dipping option.

Healthier Adaptations

While this recipe is already relatively healthy there are ways to make it even more nutritious. Substitute the mayonnaise in the green sauce with ripe avocado for healthy fats and fewer calories. The texture remains creamy while adding extra nutrition. You can also use chicken breasts instead of thighs if you prefer leaner meat just reduce the cooking time slightly to prevent them from drying out.

Recipe FAQs

→ Can I use chicken breasts instead of thighs for this dish?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they tend to dry out more quickly than thighs. Reduce the cooking time by about 2 minutes per side when grilling, and check for an internal temperature of 165°F. The marinade will help keep them moist, but thighs generally yield a juicier result.

→ How spicy is the green sauce?

The green sauce has a medium heat level from the three jalapeños. For a milder sauce, remove all seeds and membranes from the jalapeños or reduce to just one pepper. If you prefer more heat, leave some seeds in or substitute with hotter peppers like serranos.

→ How long does the green sauce keep in the refrigerator?

The green sauce will keep well in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after a day of resting. Give it a quick stir before serving if any separation occurs.

→ What side dishes pair well with Peruvian chicken?

Traditional accompaniments include rice, fried plantains, or a simple salad. Roasted sweet potatoes or yuca fries complement the flavors nicely. For an authentic Peruvian meal, serve with canary beans or a quinoa salad dressed with lime and cilantro.

→ Can this dish be prepared ahead of time for a party?

Yes! You can marinate the chicken up to 24 hours in advance, and the green sauce can be made 1-2 days ahead and kept refrigerated. For serving at a party, grill the chicken just before guests arrive, then keep it warm in a 200°F oven until ready to serve.

→ Is there a dairy-free alternative for the green sauce?

Absolutely. For a dairy-free version, omit the Greek yogurt and use only mayonnaise (or vegan mayo). Alternatively, follow the suggestion to use ripe avocado instead of mayonnaise, which creates a rich, creamy sauce without any dairy products.