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If you are searching for a vibrant, satisfying, and absolutely delicious meal, you have to try this Peruvian Chicken with Creamy Green Sauce Recipe. This dish perfectly balances tender, juicy roasted chicken infused with smoky spices and herbs, paired with a luscious, tangy green sauce that is bursting with fresh cilantro, avocado, and a little kick from jalapeños. Each bite delivers a wonderful harmony of flavors and textures that will transport your taste buds straight to Peru without ever leaving your kitchen.
Ingredients You’ll Need
This recipe keeps things straightforward yet packs so much flavor. Using simple but carefully chosen ingredients, each one plays a crucial role, whether it’s infusing the chicken with aromatic smokiness, contributing freshness and brightness, or creating that irresistibly creamy green sauce that ties the whole dish together.
- Chicken thighs or breasts: Choose 6-8 pieces for juicy, tender meat that soaks up the marinade beautifully.
- Olive oil or melted butter: Provides richness and helps crisp up the chicken in the oven.
- Garlic: Six cloves for the marinade plus extra for the sauce, giving you bold, aromatic depth.
- Jalapeño: Adds gentle heat and brightness; you can seed it if you prefer less spice.
- Ground cumin: Brings a warm, earthy undertone essential to Peruvian flavors.
- Smoked paprika: Offers smoky richness that complements the chicken perfectly.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Fresh cilantro and/or parsley: Adds vibrant herbaceous notes both in the chicken and sauce.
- Mango: Sweet and juicy mango chunks for a refreshing counterpoint to the spiced chicken.
- Avocado: Creamy texture and mild flavor that balances the heat in the sauce.
- Mayo and plain Greek yogurt: Combine for the creamy base of the green sauce with a little tang.
- Fresh lime juice: Brightens everything up with its zesty pop.
- Toasted sesame oil: A subtle nutty finish that elevates the sauce.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Prepare and Marinate the Chicken
Start by preheating your oven to 425°F to get it nice and hot. Toss the chicken thighs or breasts in a casserole dish with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, cumin, chopped cilantro, and parsley. Don’t forget to season with salt and pepper to taste. If you have time, let the chicken marinate in the fridge for at least an hour or even overnight – this deepens the flavors and guarantees juicy, well-seasoned meat.
Step 2: Roast to Perfection
Place your marinated chicken in the oven and roast for 25 to 30 minutes. You’re looking for the chicken to be cooked all the way through while developing a lovely crispiness on the surface. This contrast of crisp skin and tender inside is what makes this Peruvian Chicken with Creamy Green Sauce Recipe so irresistible.
Step 3: Blend the Creamy Green Sauce
While the chicken is roasting, combine the sauce ingredients in a food processor or blender: chopped mango, avocado, mayo, Greek yogurt, fresh cilantro and parsley, jalapeños, garlic, lime juice, and toasted sesame oil. Blend until silky smooth and season with salt to taste. This sauce is bright, creamy, and perfectly balanced with a hint of heat that elevates the entire dish.
Step 4: Assemble and Serve
Once the chicken is ready, serve it hot over bowls of steaming rice, generously drizzled with the creamy green sauce. Scatter mango and avocado chunks on top for pops of sweetness and creaminess. This final touch creates an unforgettable plate that’s colorful, vibrant, and bursting with flavor.
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
Fresh garnishes are key to amplifying the flavors here. Sprinkle chopped cilantro and a squeeze of fresh lime juice over the dish before serving to bring out the herbs’ brightness. You can also add a few thin slices of jalapeño if you love an extra kick.
Side Dishes
This Peruvian Chicken with Creamy Green Sauce Recipe shines alongside simple, fragrant rice to soak up every drop of sauce. You might also enjoy pairing it with roasted vegetables or a crisp green salad for a well-rounded meal that feels both hearty and fresh.
Creative Ways to Present
For a fun twist, serve the chicken and sauce taco-style wrapped in warm tortillas, adding a crunchy slaw for texture contrast. Alternatively, serve the chicken sliced over a vibrant quinoa salad for a modern, nutrient-packed version of this classic favorite.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Chicken with Creamy Green Sauce Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even intensify overnight, making it perfect for a quick lunch or dinner the next day.
Freezing
If you want to save the chicken for longer, you can freeze it. Wrap the cooked chicken tightly and freeze for up to three months. Keep the creamy green sauce separate from the chicken while freezing to preserve its fresh texture.
Reheating
To reheat, warm the chicken gently in the oven or skillet until heated through to maintain its crispy exterior. Add the creamy green sauce fresh after reheating to keep that bright, luscious flavor profile intact.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work great if you prefer white meat. Just be careful not to overcook them as they can dry out faster than thighs. Adjust cooking time accordingly for juicy results.
Is the creamy green sauce spicy?
The sauce has a gentle warmth from the jalapeños but is balanced with creamy avocado, tangy lime, and sweet mango. You can always adjust the amount of jalapeño to suit your preferred heat level.
Can I prepare the sauce in advance?
Yes, the sauce can be made a day ahead and refrigerated in an airtight container. Give it a good stir before serving to reincorporate any separated liquids and keep it fresh.
What can I serve instead of rice?
If you want a low-carb option, cauliflower rice or a simple mixed greens salad pairs beautifully with this chicken and sauce combination. You can also try quinoa or roasted sweet potatoes for something different.
Is this recipe gluten-free?
Yes! This Peruvian Chicken with Creamy Green Sauce Recipe is naturally gluten-free as long as you double-check any store-bought mayo or yogurt for additives. It’s perfect for those avoiding gluten but craving big flavor.
Final Thoughts
Trust me when I say you won’t regret making this Peruvian Chicken with Creamy Green Sauce Recipe at home. It’s a delicious celebration of bold spices, creamy textures, and fresh ingredients that comes together effortlessly. Whether cooking for family, friends, or just treating yourself, this dish will quickly become a beloved staple you’ll want to make again and again.
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Peruvian Chicken with Creamy Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken with Creamy Green Sauce recipe offers a flavorful and vibrant way to enjoy tender, juicy chicken baked to perfection and served with a rich, zesty cilantro-jalapeño sauce. Accompanied by fresh mango and avocado, this dish balances spicy, smoky, and creamy elements for a delightful meal.
Ingredients
Chicken and Marinade
- 6–8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic, minced
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro and/or parsley
Creamy Green Sauce
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the chicken.
- Prepare Chicken Marinade: In a casserole dish, combine the chicken pieces with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, ground cumin, chopped cilantro and/or parsley, and season with salt and pepper. Toss everything well to evenly coat the chicken.
- Marinate Chicken (Optional): If you have time, cover and refrigerate the chicken to marinate for at least 1 hour or overnight. This allows the flavors to deepen, but you can proceed directly to baking if short on time.
- Bake Chicken: Place the casserole dish in the preheated oven and bake the chicken for 25-30 minutes, or until cooked through and the skin starts to crisp. The internal temperature should reach 165°F (74°C) for safety.
- Make Creamy Green Sauce: While the chicken is baking, add the mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, jalapeños, garlic cloves, lime juice, and toasted sesame oil into a food processor or blender. Blend until smooth and creamy. Taste and adjust salt if needed.
- Serve: Serve the baked Peruvian chicken over bowls of rice, topped with the creamy green sauce and chunks of mango and avocado for a fresh, vibrant finish. Enjoy your flavorful meal!
Notes
- Marinating the chicken for longer enhances the flavor but is optional if you’re short on time.
- Adjust the number of jalapeños and whether you seed them based on your preferred spice level.
- You can substitute chicken breasts for thighs if preferred; thighs tend to stay juicier.
- To make the dish gluten-free, confirm your mayonnaise and other ingredients are gluten-free certified.
- This recipe pairs beautifully with steamed white rice or quinoa for a complete meal.
