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When I first tasted Peruvian chicken, I was instantly captivated by its fragrant spices and crispy skin. Picture this: succulent, juicy chicken roasting to perfection, paired with a bright and zingy green sauce that adds a burst of flavor. This recipe has become my go-to for weeknight dinners and celebrations alike. If you’re searching for a flavorful and satisfying meal that’s sure to impress, you’ve just found it!
Why You’ll Love This Dish
What makes this dish stand out? It’s not just about the incredible taste—though that’s a huge plus! This Best Peruvian Chicken with Creamy Green Sauce is:
- Quick and Easy: With only a few simple steps, you can go from marinating to serving in no time.
- Flavor-Packed: The combination of spices and bright lime juice creates a harmonious balance that brings the chicken to life.
- Kid-Approved: The creamy sauce is a hit with kids while maintaining authentic flavors that adults love.
- Versatile for Any Occasion: Whether it’s a cozy family dinner, a festive occasion, or a summer barbecue, this dish fits right in.
“This recipe is a game-changer! It’s packed with flavor, and my family keeps asking for more. The green sauce is the perfect complement!” – Happy Home Cook
The Cooking Process Explained
Preparing the Best Peruvian Chicken with Creamy Green Sauce is a journey of flavor. It starts with marinating the chicken to infuse it with spices and herbs, followed by roasting it to crispy perfection. While the chicken bakes, you’ll whip up a creamy green sauce that ties everything together. It’s a seamless flow that ends with a wonderfully satisfying meal.
What You’ll Need
To create this delightful dish, gather the following ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro (packed)
- 1/4 cup fresh parsley
- 2 jalapeños (seeds removed for less heat)
- 2 garlic cloves (for sauce)
- 1 tablespoon fresh lime juice (for sauce)
- 1 tablespoon olive oil (for sauce)
- 1/2 teaspoon salt (for sauce)
You can easily swap the olive oil for avocado oil or use a mix of herbs for a twist on flavor!
Directions to Follow
Follow these simple steps to prepare your Best Peruvian Chicken:
Marinate the Chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the chicken pieces and toss until thoroughly coated. Cover and let it marinate for at least 4 hours or overnight for the best flavor.
Preheat the Oven: Heat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Lay the marinated chicken skin-side up on the rack.
Bake to Perfection: Cook the chicken for 40–45 minutes until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. If you like an extra char, broil for an additional 3 minutes.
Prepare the Creamy Green Sauce: In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth and vibrantly green.
Serve Warm: Once the chicken has rested for a few minutes, serve it hot, drizzled generously with the creamy green sauce. Pair it with roasted potatoes, rice, or a fresh salad.
Best Ways to Enjoy It
Serve your Best Peruvian Chicken with Creamy Green Sauce alongside:
- Roasted Potatoes: Their crispiness complements the succulent chicken.
- Fluffy Rice: Absorb all that delicious sauce with a side of white or brown rice.
- Fresh Salad: Crisp greens and a light vinaigrette provide a refreshing contrast.
- Refreshing Drinks: Pair with a cool beverage like a citrus-infused water or a refreshing iced tea.
Keeping Leftovers Fresh
After enjoying your meal, store any leftover chicken in an airtight container. It will stay fresh in the fridge for about 3-4 days. To reheat, place it in an oven preheated to 350°F (175°C) until warmed through, ensuring that it remains juicy and delicious.
Helpful Cooking Tips
- Marinating Time: Don’t rush the marinating process. An overnight soak provides the best flavor!
- Crispy Skin: For extra crispiness, pat the chicken skin dry before marinating.
- Fresh Ingredients: Use fresh herbs and spices to truly elevate the flavor profile of the dish.
Recipe Variations
Feel free to experiment with this recipe! Here are some variations:
- Spicy Kick: Add more jalapeños or diced chipotle peppers for a smoky heat.
- Herbal Swap: Try swapping cilantro for basil for a different herbal note.
- Diet-Friendly: For a lighter version, use Greek yogurt instead of mayonnaise and reduce the amount of oil.
Frequently Asked Questions
How long does it take to prepare this dish?
From marinating to serving, you can expect about 4 to 5 hours, including marinating time. However, the hands-on prep is minimal and efficient!
Can I substitute chicken with other proteins?
Absolutely! This marinade works well with bone-in pork chops or firm fish like salmon.
Is it safe to reheat the chicken?
Yes, as long as it has been stored correctly in the refrigerator and reheated to an internal temperature of 165°F (74°C) before serving.
Now, you’re ready to indulge in a flavorful journey with this Best Peruvian Chicken and its delightful creamy green sauce. Enjoy cooking, and savor every bite!
Best Peruvian Chicken with Creamy Green Sauce
Succulent, juicy chicken marinated in vibrant spices and served with a creamy green sauce that adds a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Gluten-Free
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro (packed)
- 1/4 cup fresh parsley
- 2 jalapeños (seeds removed for less heat)
- 2 garlic cloves (for sauce)
- 1 tablespoon fresh lime juice (for sauce)
- 1 tablespoon olive oil (for sauce)
- 1/2 teaspoon salt (for sauce)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, oregano, kosher salt, and black pepper. Add chicken and coat. Cover and marinate for at least 4 hours or overnight.
- Preheat the Oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Lay marinated chicken skin-side up on the rack.
- Bake to Perfection: Bake chicken for 40–45 minutes until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Broil for an additional 3 minutes for extra char.
- Prepare the Creamy Green Sauce: In a blender, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth.
- Serve Warm: Let chicken rest for a few minutes, then serve hot with creamy green sauce drizzled over it.
Notes
For extra crispiness, pat the chicken skin dry before marinating. Use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg