What’s in this Peruvian Chicken Recipe?
Chicken thighs are marinated in a bold combination of ingredients that creates the most tender, mouthwatering results every time!
Garlic Coves: You should only be using fresh garlic here, not pre-minced. Lime: For the very best flavor, use freshly squeezed lime juice and not the bottled alternative. Paprika: You can use smoked paprika instead if you’d like a subtle smokey flavor. Oregano: This is what gives the chicken a slight herbaceous flavor. Salt: Try to use kosher (coarse) or flaky sea salt. Cumin: The warm earthiness of this spice really does wonder for the chicken! Olive Oil: Try to use a good quality extra virgin olive oil for the best flavor. Chicken Thighs: For this Peruvian chicken recipe, I only ever use boneless skinless chicken thighs. Water
PRO TIP: You can also use skin-on chicken thighs, just know they will release much more fat. Drain most of the fat before you add the water and scrape up all the brown bits from the bottom of the pan.
What’s in the green sauce?
The main stars of the show here are the serrano pepper (which keeps things on the spicier side), two full cups of cilantro, lime juice, and Greek yogurt for the creamy consistency. There are a few more additions like honey and olive oil to help balance all of those powerful ingredients!
How to Store and Reheat
Leftovers will keep well in the fridge for up to 4 days. They can be served cold or warmed through in the oven at 350°F.
How to Freeze
Let the chicken cool to room temperature before transferring it to an airtight container and popping it in the freezer. Properly stored, it’ll stay fresh for up to 3 months.
Serving Suggestions
I like to serve this Peruvian chicken with rice, or you can keep it low-carb by serving it with cauliflower rice. If you have leftovers, these can be served cold with a fresh salad.
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title: “Peruvian Chicken With Green Sauce Recipe” ShowToc: true date: “2024-11-01” author: “Richard Stinchfield”
What’s in This Peruvian Chicken with Green Sauce Recipe?
Also called Pollo a la Brasa, whole roasted Peruvian chicken is bathed in olive oil, lime juice, garlic, and spices, and then oven-roasted until it’s succulent with crispy skin. The green sauce, or aji verde gets its vibrant color from cilantro and jalapeño peppers… it’s so good. A mix of spicy, creamy, and downright addictive!
Garlic: Creates a savory base of flavor for the marinade. Jalapeno: Adds a bit of heat to the marinade. Spices: Ground cumin, chili powder, crushed red pepper flakes, and smoked paprika round out the flavor of the marinade, adding extra heat, warmth, and smokiness. Sugar: Dark brown sugar adds sweetness to balance out the spicy and savory flavors of the marinade. Oil: Olive oil is my favorite to emulsify the marinade, but any kind of oil will work. Soy Sauce: Low-sodium soy sauce enhances the umami flavor of the marinade. Lime: Fresh juice and zest add brightness and acidity to the marinade. Ginger: Fresh ginger adds a fresh and peppery flavor to the marinade. Chicken: When shopping for a whole chicken, you may come across different labels on the chicken – ‘broilers’, ‘roasters’, and ‘fryers’. For this recipe, we’re using a 4-pound chicken, so grab a ‘fryer’, it’ll do perfectly! Green Sauce: This spicy, creamy aji verde sauce is made from jalapeno peppers, aji amarillo paste, cilantro, basil, Parmesan cheese, ginger, honey, garlic, lime juice, oil, mayonnaise, and salt and pepper.
How to Store and Reheat
Store leftover Peruvian chicken with green sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
How to Freeze
I recommend carving up the chicken before freezing it in individual portions for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can serve this Peruvian chicken recipe with rice, or even with fried yuca. A great idea is to pan-fry a couple of sweet plantains, which are delicious dipped in the tart green sauce! Frying plantains couldn’t be simpler too. Peel them, cut them into rounds and pan fry them over medium-high heat in a little vegetable oil until they’re soft and deep golden brown on both sides. Sprinkle them with a little kosher salt – done!
Notes from the Test Kitchen
Make sure to wash your hands after handling the jalapenos, and avoid touching your eyes and other sensitive parts! Trust me, you don’t want to make that mistake even once!
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