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
Scale
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.
