Description
Peruvian chicken with green sauce brings zesty Andean flavors to your dinner table, blending tender marinated poultry with a creamy, herbaceous cilantro-packed sauce. Spicy, tangy, and utterly irresistible, this dish transports you to Peru’s culinary landscape with each delicious bite.
Ingredients
Scale
Chicken and Main Protein:
- 1 whole chicken (about 4 lbs), butterflied
- 4 bone-in, skin-on chicken thighs
Marinade and Seasoning:
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 small bunch cilantro (about 1 cup, packed)
- 2 jalapenos, seeded and chopped
- 2 tablespoons lime juice
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
Instructions
- Prepare a zesty marinade by whisking together olive oil, soy sauce, vinegar, lime juice, minced garlic, paprika, cumin, oregano, salt, and black pepper in a mixing bowl.
- Thoroughly coat the chicken with the marinade, ensuring complete coverage. Refrigerate for a minimum of 1 hour, allowing flavors to penetrate deeply.
- Heat the oven to 425F (220C), positioning the rack in the middle. Transfer the marinated chicken to a rimmed baking sheet, positioning it skin-side up.
- Roast the chicken for 40-50 minutes, monitoring until the internal temperature reaches 165F (75C) and the skin turns golden and crispy.
- Remove from the oven and let the chicken rest for 10 minutes, allowing juices to redistribute and ensuring tender meat.
- While the chicken rests, craft the vibrant green sauce by combining mayonnaise, sour cream, fresh cilantro, jalapeños, lime juice, Parmesan, garlic, salt, olive oil, and vinegar in a blender.
- Pulse and blend the ingredients until the sauce becomes smooth, creamy, and uniformly green.
- Carve the roasted chicken into succulent slices and plate alongside the verdant sauce, complementing with rice, roasted potatoes, or a crisp salad.
Notes
- Use high-quality, fresh ingredients for the most authentic and flavorful Peruvian chicken experience.
- Marinate the chicken overnight to intensify the depth of spices and create tender, juicy meat.
- Pat the chicken dry before roasting to ensure crispy, golden-brown skin that locks in moisture.
- For a lighter version, swap mayonnaise with Greek yogurt in the green sauce to reduce calories while maintaining creamy texture.
- Adjust jalapeno quantity to control the heat level of the green sauce, making it suitable for different spice tolerances.
- Experiment with alternative herbs like parsley or huacatay (Peruvian black mint) to create unique flavor variations.
- Replace soy sauce with tamari or coconut aminos to accommodate dietary restrictions.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 533 kcal
- Sugar: 1 g
- Sodium: 678 mg
- Fat: 39 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg