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This amazing Peruvian chicken recipe brings authentic South American flavors right to your dining table with its perfect balance of savory marinade and spicy green sauce. The tender chicken thighs absorb all the delicious flavors of garlic, soy, and spices, while the creamy jalapeño sauce adds the perfect cooling counterpoint.
I discovered this recipe while exploring international cuisines with my family, and it quickly became our go-to weekend dinner. The first time I made it, everyone fought over the last drops of that green sauce. Now I always make extra!
Ingredients
- Boneless skinless chicken thighs these stay juicy and flavorful even when grilled at high heat
- Soy sauce provides a deep umami base for the marinade look for low sodium varieties if watching salt intake
- Lime juice the acidity tenderizes the meat and brightens all the flavors
- Cumin and paprika these warm spices are essential for authentic Peruvian flavor
- Fresh jalapeños for the sauce adjust the amount based on your heat preference
- Cilantro provides the signature green color and fresh flavor in the sauce
- Mayonnaise and Greek yogurt create the creamy base for the sauce while keeping it lighter than traditional versions
Step-by-Step Instructions
- Create the Marinade
- Place garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano and black pepper in a blender. Blend until completely smooth to ensure the flavors distribute evenly throughout the chicken. The marinade should have a rich reddish brown color with a powerful aromatic scent.
- Marinate the Chicken
- Transfer the chicken thighs to a large ziplock bag and pour the marinade over them. Seal the bag, removing as much air as possible, then massage the marinade into the chicken ensuring each piece is evenly coated. Refrigerate for at least 8 hours, preferably 24 hours for maximum flavor development.
- Prepare the Green Sauce
- Combine the seeded jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt and pepper in a blender. Blend until smooth, scraping down the sides as needed. With the blender running, slowly drizzle in the olive oil to emulsify the sauce. The sauce should be vibrant green and have a smooth, pourable consistency.
- Grill the Chicken
- Preheat your grill to medium high heat, around 350°F. Remove chicken from the marinade, allowing excess to drip off. Place chicken on clean, oiled grill grates and close the lid. Let cook undisturbed for 5 to 6 minutes until nice grill marks develop. Flip the chicken and continue cooking another 5 to 6 minutes until the internal temperature reaches 165°F.
- Rest and Serve
- Allow the chicken to rest for 5 minutes after cooking to allow juices to redistribute. Serve with generous amounts of the green sauce drizzled over top or on the side for dipping. The contrast between the charred chicken and the cool, spicy sauce creates the perfect balance.
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I personally believe the key to this dish is patience with the marinade. The first time I made it with just a 2 hour marinade and while good, it was nothing compared to the depth of flavor after a full 24 hours. Now I always start marinating the day before for the best results.
Make Ahead and Storage
This Peruvian chicken is perfect for meal prep. The cooked chicken will keep in an airtight container in the refrigerator for up to 4 days. Store the green sauce separately in its own container. When reheating the chicken, cover it with foil and warm in a 300°F oven until just heated through, about 15 minutes. This prevents the chicken from drying out. Alternatively, you can slice the cold chicken and add it to salads or grain bowls for a no reheat option.
Ingredient Substitutions
If you prefer white meat, you can substitute chicken breasts for the thighs, but reduce the cooking time slightly and be careful not to overcook. For a spicier green sauce, leave some of the jalapeño seeds and membranes intact. If you cannot find jalapeños, serrano peppers make a good alternative but use fewer as they are spicier. For a dairy free option, you can replace the Greek yogurt with additional mayonnaise or a plant based yogurt alternative.
Serving Suggestions
Traditionally, this Peruvian chicken is served with french fries and a simple salad. For a more nutritious option, pair it with cilantro lime rice and roasted vegetables. The green sauce also makes an excellent dressing for a side salad or drizzled over roasted sweet potatoes. For a complete Peruvian experience, serve with cancha a type of toasted corn snack and a glass of chicha morada, a sweet purple corn beverage.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but be aware they may cook faster and can dry out more easily. Reduce the cooking time by 1-2 minutes per side when grilling, or about 5-10 minutes when roasting. For best results, consider using bone-in breasts to help retain moisture.
- → How spicy is the green sauce?
The green sauce has a moderate heat level since the jalapeño seeds and ribs (the spiciest parts) are removed. For a milder version, use only 1-2 jalapeños. To increase the spice level, leave some seeds and ribs intact or substitute serrano peppers for more heat.
- → Can I make the green sauce ahead of time?
Absolutely! The green sauce actually improves in flavor when made 1-2 days ahead and stored in an airtight container in the refrigerator. This allows the flavors to meld together. Just give it a quick stir before serving.
- → What side dishes pair well with Peruvian chicken?
Traditional sides include french fries, rice, or a simple salad. For an authentic experience, serve with yellow rice, fried plantains, or black beans. Roasted vegetables like corn or sweet potatoes also complement the flavors beautifully.
- → How long does the chicken need to marinate?
For optimal flavor, marinate the chicken for 8-24 hours. The longer marinating time allows the soy sauce, lime juice, and spices to fully penetrate the meat. In a pinch, you can marinate for as little as 2 hours, though the flavor won't be as developed.
- → Can I freeze the marinated chicken?
Yes, you can freeze the chicken in its marinade for up to 3 months. Place the chicken and marinade in a freezer-safe bag, remove excess air, and freeze flat. Thaw completely in the refrigerator before cooking, which will actually continue the marinating process for even more flavor.