If you’re someone who loves a meal bursting with vibrant, bold flavors, this recipe is for you! When I first made Peruvian Chicken with Green Sauce (Aji Verde), I couldn’t believe how easy it was to create such a flavor-packed dish.
The combination of juicy, marinated chicken thighs paired with that zesty, creamy green sauce had everyone at my table coming back for seconds. It’s the kind of dish that feels like a culinary adventure, even if you’ve never set foot in Peru. Trust me, once you try this recipe, it’ll become a regular in your rotation!
Credit: platingsandpairings
Ingredients
Here’s what you’ll need to recreate this stunning dish at home:
For the Chicken
- 2 pounds boneless, skinless chicken thighs – Juicy and perfect for soaking up the marinade. Avoid chicken breasts if you want maximum flavor, but if you must, be sure not to overcook them.
- 5 garlic cloves, peeled – Fresh garlic is non-negotiable for bold, aromatic flavor.
- 1/3 cup soy sauce – Go for regular soy sauce, not the reduced-sodium version, for a richer depth.
- 2 tablespoons lime juice – Freshly squeezed for the best citrusy zing.
- 1 tablespoon olive oil – Helps the marinade cling to the chicken.
- 2 teaspoons cumin – Adds a warm, earthy note.
- 1 teaspoon paprika – Regular paprika works great, but smoked paprika is excellent for an extra layer of flavor.
- 1/2 teaspoon dried oregano – A pinch of herbal goodness.
- Black pepper – A few cracks to round out the taste.
For the Green Sauce (Aji Verde)
- 3 jalapeños, seeded and ribs removed – Adjust based on your spice tolerance; fewer jalapeños mean less heat.
- 1 cup fresh cilantro leaves – Parsley works as a substitute, but the cilantro is classic.
- 2 green onions, chopped (green parts only) – Adds a mild, fresh onion flavor.
- 2 garlic cloves, peeled – Enhances the savory base of the sauce.
- 1/2 cup mayonnaise – Creamy and essential, but can be replaced with extra Greek yogurt for a lighter version.
- 1/4 cup Greek yogurt – Tangy and balances the spiciness beautifully.
- 1 tablespoon lime juice – Adds a refreshing tanginess to the sauce.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper – Season to taste.
- 2 tablespoons olive oil – Brings everything together with a silky texture.
Note: This recipe serves approximately 4 people.
Variations
Whether you’re accommodating dietary preferences or feeling adventurous, here are a few ways to make it your own:
- Dairy-Free: Replace Greek yogurt with dairy-free yogurt and opt for vegan mayonnaise.
- Extra Creamy: Substitute half the olive oil in the sauce with avocado for a richer consistency.
- Spicier: Use serrano peppers instead of jalapeños for extra heat.
- Herbal Twist: If cilantro isn’t your thing, swap it out for parsley or a combination of parsley and basil.
- Whole Chicken: Roast a whole chicken with the marinade and serve it with the Aji Verde.
For a creamy and hearty side, consider pairing this dish with Chicken Parmesan Casserole for a complete meal.
Cooking Time
Here’s how much time you’ll need to prepare this recipe:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes (not including marinating time)
Equipment You Need
To make this recipe seamlessly, gather these tools:
- Blender or food processor – For blending the green sauce to a smooth consistency.
- Ziplock bag – Perfect for marinating the chicken with minimal mess.
- Grill or grill pan – For getting those irresistible char marks on your chicken.
- Tongs – Makes flipping the chicken easy during grilling.
- Oven-safe dish (optional) – Use if you’re roasting instead of grilling.
How to Make Peruvian Chicken with Green Sauce?
Marinate the Chicken
Start by preparing the marinade. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper into a smooth mixture. Place the chicken thighs into a large ziplock bag, pour the marinade over them, and ensure every piece is coated. Seal and refrigerate for a minimum of 8 hours or up to 24 hours for the best flavor.
Prepare the Green Sauce
Combine all ingredients except olive oil in a blender or food processor, and blend until mostly smooth. With the motor running, slowly pour in olive oil until the sauce is silky and fully emulsified. Transfer to a bowl and refrigerate until ready to serve.
Cook the Chicken
For grilling, heat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Grill on each side for 5-6 minutes or until the internal temperature hits 165°F.
For roasting, preheat your oven to 500°F, place the chicken in a baking dish with a bit of water, and bake uncovered for 30 minutes. Tent with foil, and continue roasting for another 15 minutes.
Credit: feastingathome
Additional Tips for Making This Recipe Better
From my experience, here are my best tips to perfect your Peruvian Chicken with Green Sauce:
- Don’t rush the marinade. Marinating overnight gives the chicken full-bodied flavor.
- Watch the spice level. You can always add more heat, but taming it can be tricky. Start conservatively with jalapeños.
- Use a meat thermometer. This ensures your chicken is perfectly cooked without drying out.
- Chill the sauce. Allowing the green sauce to chill helps the flavors meld beautifully.
- Make extra sauce. Trust me, you’ll want it for dipping veggies, tossing with salads, or drizzling over rice!
How to Serve Peruvian Chicken with Green Sauce?
Serve the chicken hot, generously drizzled with green sauce. Arrange it on a platter with accompaniments like rice, a fresh green salad, or roasted vegetables for a complete meal. Garnish with lime wedges and cilantro for a vibrant presentation. If you’re entertaining, pair it with warm pita or tortillas for a fun, interactive dining experience. For another flavorful twist, you might want to try this Cajun Chicken Orzo Recipe, which offers a bold and creamy profile.
Nutritional Information
Each serving offers the following nutritional breakdown:
- Calories: 731
- Protein: 39g
- Carbohydrates: 5g
- Fat: 60g
Make Ahead and Storage
Here’s how to plan and store your Peruvian Chicken with Green Sauce:
- Make-Ahead: The chicken can marinate a day in advance, while the sauce keeps well for up to 3 days in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Both the marinated raw chicken and cooked chicken freeze well for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Gently warm in the oven at 325°F or in a skillet over medium heat.
Why You’ll Love This Recipe?
Here’s why this dish is a must-try:
- Rich Flavor: The marinade and sauce create layers of bold, savory, and tangy goodness.
- Versatility: Works equally well with chicken thighs, breasts, or even tofu for a vegetarian option.
- Customizable Heat: Easily adjust the spice level to suit individual preferences.
- Crowd-Pleaser: Perfect for family meals, BBQs, or hosting a dinner party.
- Easy Prep: Most of the work is hands-off, leaving you time to relax.
This Peruvian Chicken with Green Sauce is more than just a recipe; it’s an invitation to a world of vibrant, Peruvian-inspired flavors right in your own kitchen! You can also enjoy similar chicken recipes for more inspiration.