![- 4 chicken thighs, bone-in and skin-on - Salt and pepper to taste - 4 garlic cloves, minced - 2 teaspoons paprika - 1 teaspoon cumin - 1 teaspoon dried oregano - Juice of 2 limes - 2 tablespoons olive oil - 1 cup fresh cilantro leaves - 1 jalapeño, seeds removed - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 tablespoon lime juice - 1 tablespoon distilled vinegar - 1/2 teaspoon salt To make Peruvian chicken with green sauce, you need some key ingredients. First, the chicken. I use chicken thighs because they stay juicy and tender. The skin adds flavor and crispiness. Next, the marinade. Garlic gives it a strong taste. Paprika and cumin add warmth and depth. Oregano brings a slight earthiness. The lime juice brightens everything, while olive oil keeps the chicken moist. Don’t forget to season with salt and pepper for balance. Now, let’s talk about the Aji Verde sauce. This sauce is what makes this dish pop! Fresh cilantro gives it a vibrant color and taste. The jalapeño adds just the right kick, but you can adjust this to your liking. Mayonnaise and sour cream create a creamy base. Lime juice and vinegar give it a tangy finish, while salt enhances all the flavors. You can find the full recipe to get cooking! To start, you need to marinate the chicken. In a large bowl, combine the minced garlic, paprika, cumin, oregano, lime juice, olive oil, salt, and pepper. Mix these well. Then, add the chicken thighs to the bowl. Make sure each piece is fully coated with the marinade. Cover the bowl and place it in the refrigerator. Let it marinate for at least one hour. For the best flavor, try to marinate overnight. Next, it's time to heat your grill or oven. Preheat your grill to medium-high heat. If you prefer to use an oven, set it to 425°F (220°C). Both methods will cook your chicken well. If you're grilling, cook the chicken skin-side down for about 15-20 minutes on each side. Use a meat thermometer to check. The chicken should reach an internal temperature of 165°F (75°C). If you're roasting, place the marinated chicken on a baking sheet. Roast it for around 35-40 minutes until it is golden and cooked through. While the chicken cooks, you can make the Aji Verde sauce. In a blender, add the fresh cilantro, jalapeño, mayonnaise, sour cream, lime juice, vinegar, and salt. Blend these ingredients until smooth and creamy. Taste the sauce and adjust the seasoning if needed. It should be zesty and fresh. Set the sauce aside for serving later. For the full recipe, check out [Full Recipe]. Marinating chicken overnight is key. It allows the flavors to seep deep into the meat. If time is short, try to marinate for at least one hour. For an extra flavor kick, add a bit of extra lime juice or a splash of soy sauce. This small change can really elevate the taste. For perfect grilling, start with a hot grill. This helps to create a nice sear on the chicken. Cook skin-side down for the best results. Grill for about 15-20 minutes on each side. If you prefer oven cooking, preheat to 425°F (220°C). Roast for 35-40 minutes. This ensures juicy and tender chicken every time. Best accompaniments include boiled potatoes or a fresh salad. These sides balance the rich flavors of the chicken. When serving Aji Verde, drizzle it directly over the chicken or serve it on the side. This offers a fun dipping option for everyone at the table. Enjoy the bright, fresh taste that Aji Verde adds to each bite. {{image_2}} You can swap chicken thighs for chicken breasts. They cook faster and have less fat. Adjust the cooking time to about 20-25 minutes. This makes the dish lighter but still tasty. If you want a vegetarian option, try using roasted vegetables. You can make a similar sauce with a blend of avocado and herbs. This gives you a creamy texture without the meat. You can change the spice level to fit your taste. If you like it spicier, add more jalapeño, or include red pepper flakes. For a milder version, you can use a bit of bell pepper instead. Feel free to experiment with herbs in the Aji Verde. Try adding mint for a fresh twist or parsley for a different flavor. Each herb can change the sauce's taste in unique ways. If you want a crispy finish, try air frying the chicken. Cook it at 400°F for about 25-30 minutes. This method gives you a crunchy skin while keeping the meat juicy. For a tender result, use a slow cooker. Cook the marinated chicken on low for 6-8 hours. This method allows the flavors to deepen and meld beautifully. For the full recipe, check out the detailed steps above. After you finish your meal, store any leftovers right away. Let the chicken cool for about 30 minutes. Place it in an airtight container. Ensure you cover it well to keep it fresh. For the Aji Verde sauce, use a separate container. Refrigerate both items within two hours of cooking. They will stay good for up to four days in the fridge. When you're ready to enjoy the leftovers, you can reheat the chicken easily. The best method is to use an oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking dish and cover it with foil. Heat for about 20 to 25 minutes until it's warm throughout. For the Aji Verde sauce, use a small saucepan. Warm it over low heat, stirring often. This keeps the sauce from burning. If you want to save the chicken for later, freezing works great. Wrap each piece of cooked chicken tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze the chicken for up to three months. For the Aji Verde sauce, pour it into ice cube trays. Once frozen, transfer the cubes into a zip-top bag. This way, you can use just what you need later. Peruvian Chicken with Green Sauce is a tasty dish known as Pollo à la Brasa. This dish comes from Peru, where it is a beloved comfort food. The chicken is marinated in bold spices and grilled or roasted for great flavor. The green sauce, called Aji Verde, adds a fresh and spicy kick. This sauce is made from cilantro, jalapeños, and creamy ingredients. What makes this dish special is the perfect blend of smoky grilled chicken and zesty green sauce. Yes, you can make Aji Verde sauce ahead of time. It keeps well in the fridge for up to one week. Just store it in an airtight container. If you want to save it longer, you can freeze the sauce. It lasts in the freezer for up to three months. When you're ready to use it, just thaw it in the fridge overnight. This makes meal prep easier and keeps the flavors fresh. To create a full meal, many sides pair nicely with Peruvian Chicken. Here are some popular options: - Boiled potatoes - Fresh green salad - Rice with herbs - Grilled corn - Quinoa salad These sides complement the flavors of the chicken and sauce. They also add color and texture to your plate, making your meal look great. For a complete experience, serve the chicken with Aji Verde on the side for dipping. You can find the full recipe in this article to guide you through this delicious dish! This blog post covered the essentials for making a tasty Peruvian chicken dish. We discussed key ingredients like chicken thighs, a flavorful marinade, and a zesty Aji Verde sauce. I shared tips for marinating and perfect cooking methods to boost flavor. Remember, marinating overnight makes a big difference. Experiment with variations to make this dish your own. Whether it’s different proteins or cooking styles, find what works best for you. Enjoy this dish with friends and family for a great meal experience!](https://themomdish.com/wp-content/uploads/2025/04/a417078b-72e5-4ea9-a5ad-e45399427387-300x300.webp)
- Peruvian Chicken with Green Sauce
Dive into the bold and vibrant flavors of Peru with this irresistible Peruvian chicken with green sauce recipe! Learn to marinate juicy chicken thighs perfectly and whip up a zesty Aji Verde sauce that will elevate your dinner to new heights. This dish is not only easy to prepare but also a guaranteed crowd-pleaser. Ready to impress your family and friends? Click through to explore the full recipe and experience the taste of South America at your table!