If you’re looking for a dinner that’s bursting with flavor and easy to prepare, this Peruvian Chicken with Creamy Green Sauce is the answer. The smoky, tangy chicken paired with a vibrant, creamy sauce (Aji Verde) brings a taste of Peru to your table. Perfect for weeknights or special occasions, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Authentic Flavors: This Peruvian-inspired dish combines the smoky, tangy, and savory taste of marinated chicken with the refreshing zing of a creamy green sauce.
Easy to Make: With a simple marinade and a quick blend for the sauce, you’ll have a flavorful meal ready in no time.
Healthy Ingredients: Loaded with fresh herbs and spices, this recipe is both delicious and nutritious.

Ingredients

For the Chicken:

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 (to taste)

Creamy Green Sauce/ Aji Verde:

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
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil

Instructions

1. Marinate the Chicken:

In a bowl or zip-top bag, combine soy sauce, lime juice, olive oil, cumin, paprika, oregano, and minced garlic. Mix well.
Add the chicken thighs and coat them thoroughly in the marinade. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.

2. Cook the Chicken:

Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
Cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).

3. Make the Creamy Green Sauce/ Aji Verde:

In a blender or food processor, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper.
Blend until smooth, gradually adding olive oil to create a creamy consistency.

4. Serve:

Plate the cooked chicken and drizzle generously with the creamy green sauce. Serve with rice, roasted vegetables, or a fresh salad for a complete meal.

Tips for Success

Adjust the Heat: If you prefer a milder sauce, reduce the number of jalapeños or remove all seeds and ribs. For extra heat, keep some seeds or add a pinch of cayenne pepper.
Make Ahead: The sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to meld beautifully.
Pairing Ideas: Serve with roasted potatoes, quinoa, or even warm tortillas to make it a heartier meal.

Ideas to Serve with Peruvian Chicken

Classic Sides: Rice, roasted sweet potatoes, or steamed vegetables make excellent accompaniments.
Salads: Pair with a crisp green salad or a Peruvian-style quinoa salad.
Bread: Serve with warm crusty bread to soak up the creamy sauce.

Wine Pairing

White Wine: A crisp Sauvignon Blanc or a dry Riesling complements the tangy and herbal flavors of the dish.
Red Wine: Light reds like Pinot Noir or Beaujolais work well without overpowering the dish.
Other Options: Try a refreshing Pisco Sour for an authentic Peruvian experience.

Tips and Substitutions

Chicken Options: Substitute chicken thighs with chicken breasts or drumsticks. Adjust cooking time accordingly.
Green Sauce Variations: Use sour cream instead of Greek yogurt for a tangier flavor. Avocado can be added for extra creaminess.
Herb Alternatives: If cilantro isn’t available, parsley or a mix of parsley and mint can be used.

FAQs

Can I make this dish ahead of time?

Yes! The chicken can be marinated up to 24 hours in advance, and the sauce can be made a day ahead and stored in the refrigerator.

How spicy is the green sauce?

The sauce has a mild kick. You can adjust the spiciness by reducing or increasing the amount of jalapeños or keeping some seeds.

Can I freeze the leftovers?

The chicken freezes well for up to 2 months. The sauce is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.