Peruvian Chicken with Green Sauce
Why This Dish Is Always a Hit in My Kitchen
So, let me just say—Peruvian Chicken with Green Sauce is one of those meals that started as a “hey, that looks cool” experiment, but quickly turned into something my family requests on, like, random Tuesdays (and yes, that includes my picky cousin who usually survives on chicken nuggets). The first time I made it, I had no clue what I was doing, but somehow the whole house smelled incredible and my neighbor even popped in to ask what was cooking. True story. Anyway, it’s basically a celebration on a plate—plus that green sauce? I could drink it with a straw. Well, maybe not literally, but you get the idea. Oh, and if you ever spill the sauce on your shirt—don’t panic; it comes out (eventually).
Why You’ll Love This (According to Me)
I make this when I’m craving something that’s not boring but doesn’t take a million years—maybe on Fridays when I want to feel fancy (without actually being fancy). My family goes a bit bonkers for the green sauce; there’s usually a mild fork duel over the last dribble. And, honestly, the leftovers (if there are any) taste even better the next day. The only thing that used to drive me nuts was remembering to marinate the chicken in advance, but, actually, I find it works out fine if you only have an hour or so. Live and learn! Oh—one time I tried to substitute the aji amarillo with regular yellow bell peppers and…well, let’s just say it was edible, but not the same (don’t recommend).
What You’ll Need (Plus My Lazy Substitutions)
- 1 whole chicken (about 4 lbs), cut into pieces (sometimes I just use thighs because my family fights over them anyway)
- Juice of 2 limes (or a generous glug of bottled lime juice, if that’s what’s on hand—don’t judge)
- 4 cloves garlic, smashed (I’ve used pre-chopped stuff in a pinch; my Peruvian friend once sighed at me for this)
- 2 tablespoons olive oil (vegetable oil works; I honestly can’t tell the difference)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika (or regular, I switch depending on mood)
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste—I rarely measure exactly, tbh)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander (optional, but I like it)
For the Green Sauce (aka magic sauce)
- 1 cup mayonnaise (my grandmother insists on Hellmann’s, but honestly any version works)
- 1/2 cup fresh cilantro, packed (I sometimes throw in more because why not?)
- 1-2 jalapeños, seeded (or keep some seeds for heat—up to you)
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon aji amarillo paste (if you can find it; otherwise a splash of hot sauce or a little yellow bell pepper in a pinch, but see above…)
- Salt and pepper, to taste
How I Actually Make Peruvian Chicken with Green Sauce
- Marinate the chicken: Toss the chicken pieces with lime juice, olive oil, garlic, cumin, paprika, oregano, salt, pepper, and coriander in a big bowl or zip-top bag. I try to do this in the morning, but sometimes it’s just an hour before—still tasty. Stick it in the fridge. Try not to forget it’s in there (I’ve done this…the smell isn’t as magical after a couple days).
- Roast: Preheat your oven to 425°F (220°C). Arrange the chicken skin-side up on a foil-lined baking sheet (clean-up is way easier this way). Sometimes I cram them into a roasting pan if I can’t find the baking sheet. Roast for about 45-55 minutes, until the skin is crispy and an instant-read thermometer reads 165°F. This is where I usually sneak a taste—if you do, don’t burn your mouth; trust me, I’ve done it.
- Make the Green Sauce: Throw all the sauce ingredients into a blender or food processor. Blend until smooth. Don’t worry if it looks a bit weird at first—the color gets better after a minute. Actually, sometimes it comes out extra thick; I just add a splash of water.
- Serve: Pile chicken on a platter, slather or dip in that wild green sauce, and drop any pretense of proper table manners because, honestly, you’re gonna want to lick your fingers.
Notes from My Many Attempts
- The sauce thickens up in the fridge, but if you leave it too long, it goes a little dull—so make it fresh(ish) if you want the brightest flavor.
- Don’t be tempted to skip the lime. I did once. The chicken was… fine. But not exciting.
- Chicken thighs get the crispiest skin, and—just saying—no one at my table ever fights over the breasts.
If You Want to Switch It Up (Or, How I Messed It Up Once)
- I’ve swapped jalapeños for serranos for more heat; pretty good.
- Once, I tried making this with tofu instead of chicken (for a vegetarian friend). Honestly? Not my best idea. The sauce did all the heavy lifting.
- Grilled instead of roasted? Absolutely—especially in summer. Just watch the skin; it can char fast.
What You Need (And What You Can Improvise)
- Baking sheet (or a roasting pan—use a casserole dish if you don’t mind it being a bit crowded)
- Blender or food processor (or, if you’re feeling old school, smash the sauce ingredients in a mortar and pestle—takes forever, but works)
- Tongs (I’ve used a fork and a spatula—awkward, but it gets the job done)
How to Store It (But Honestly, Will You Have Leftovers?)
If by some miracle you have leftovers, keep the chicken and sauce in separate containers in the fridge. The sauce keeps for about 3 days (sometimes I stretch it a little longer). Chicken, same deal; I think this actually tastes better the next day, cold, in a sandwich. But, in my house, it never lasts more than a day—somebody always raids the fridge at midnight.
How I Like to Serve This (And My Family’s Odd Traditions)
Usually, I serve it with roasted potatoes or just plain rice (which I sometimes cook in chicken broth for extra flavor). My family insists on extra lime wedges. Sometimes, I throw in a little salad, mostly for color. And if we’re feeling fancy, I put the green sauce in a bowl with a little spoon, but most of the time people just dunk their chicken right in (and, you know, double-dip when they think I’m not looking).
What I’ve Learned the Hard Way (So You Don’t Have To)
- I once tried to rush the marinating—skipped it entirely. Regretted it because the chicken wasn’t half as flavorful. Patience pays here.
- I also forgot to line the baking sheet once. Cleaning up sticky chicken bits is not my idea of a fun night—use foil or parchment if you can.
- Don’t over-blend the sauce; it can get weirdly frothy. I just pulse until it looks right. If you make a mess, just call it rustic.
Your Questions (Because Friends Have Actually Asked These)
- Can I use chicken breasts only? Yep, but they’ll dry out faster—maybe cut the cooking time a little. Or just go wild with thighs, that’s my motto.
- What if I can’t find aji amarillo? Honestly, regular hot sauce works in a pinch. Or try making your own aji amarillo paste. But I usually just use whatever’s in my fridge and hope for the best.
- Is the green sauce spicy? It can be! If you’re not into heat, take out the seeds from the peppers (or just use less). Or, on second thought, add more if you’re a daredevil.
- Do I need a food processor? Not really—just chop everything super fine and mash it up. Takes more elbow grease, but it’s doable.
- Can I freeze the sauce? I wouldn’t—mayo-based sauces can get kind of funky when thawed. But if you try it and it works, let me know!
- Where do you get your aji amarillo? I order it from Peruvian Market—super handy, and they have other Peruvian ingredients too. Or check your local Latin grocer if you’re lucky enough to have one.
So, there you go—a not-too-fancy but totally delicious Peruvian Chicken with Green Sauce that I come back to again and again. (And if you get sauce on the dog, well, at least he’ll smell good?)
Ingredients
- 1 whole chicken (about 3.5 lbs), cut into pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the green sauce:
- 1 cup fresh cilantro leaves
- 2 jalapeño peppers, seeded and chopped
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 clove garlic
- 1/4 teaspoon salt
Instructions
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1In a large bowl, combine olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to create a marinade.
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2Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
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3Preheat the oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet lined with foil.
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4Roast the chicken for 45-50 minutes, turning once halfway through, until the skin is golden and the chicken is cooked through.
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5While the chicken is roasting, prepare the green sauce: In a blender, combine cilantro, jalapeños, mayonnaise, sour cream, lime juice, garlic, and salt. Blend until smooth.
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6Serve the roasted chicken hot with the green sauce on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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