Get ready to fall in love with the vibrant flavors of Peru through this unforgettable Peruvian Chicken with Creamy Green Sauce Recipe. This dish brilliantly marries tender, juicy chicken baked with smoky spices and fresh herbs, alongside a luscious, tangy green sauce that’s creamy with just the right kick. From the first bite, you’ll appreciate how each component—from the marinated chicken to the zesty sauce to the sweet mango and creamy avocado—works in harmony to create a meal that’s as exciting as it is comforting. Whether it’s a weeknight dinner or a weekend gathering, this recipe will quickly become your go-to for a burst of bold tastes wrapped in easy preparation.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the layers of flavor, texture, and color that make this dish truly special. Gathering these essentials will have you well on your way to a vibrant and satisfying meal.
- 6-8 chicken thighs or breasts: Choose skin-on for extra crispiness and juicy meat that soaks up all the spices beautifully.
- 1/3 cup olive oil or melted butter: This fat makes sure the chicken stays moist while roasting and adds a rich depth to the flavor.
- 6 cloves garlic: Garlic infuses the chicken with that aromatic warmth essential to Peruvian cooking.
- 1 jalapeño, seeded if desired and chopped: Adds a fresh heat that livens up the dish without overpowering it.
- 1 tablespoon ground cumin: Provides that earthy, slightly nutty undertone classic to Peruvian spices.
- 1 tablespoon smoked paprika: Brings a smoky, vibrant color and flavor that makes the chicken irresistibly aromatic.
- 1 teaspoon each salt and pepper: The fundamental seasoning bringing all the flavors into perfect balance.
- 1/4 cup chopped cilantro and/or parsley: Fresh herbs brighten the dish and add a lively green freshness.
- 1 mango, chopped: A sweet, juicy contrast that pairs wonderfully with the spicy, creamy elements.
- 1 avocado, chopped: Creamy texture adding richness and cooling balance to the dish.
- 1/2 cup mayo: Forms the creamy base of the green sauce, making it luscious and smooth.
- 1/2 cup plain Greek yogurt: Adds tang and helps thin the sauce while keeping it creamy.
- 1/2 cup fresh cilantro: Central to the green sauce’s bright, herbaceous flavor.
- 1/4 cup fresh parsley: Complements the cilantro with fresh, slightly peppery notes.
- 2 jalapeños, seeded if desired: Introduce the perfect spicy kick to the sauce.
- 2 cloves garlic: Carried through to the sauce for continued garlicky goodness.
- 3 tablespoons fresh lime juice: Adds that zesty citrus brightness that awakens all the flavors.
- 2 tablespoons toasted sesame oil: A unique addition lending a subtle nutty aroma and richness to the sauce.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Prep and Marinate the Chicken
Kick things off by preheating your oven to 425°F. This high temperature is perfect for crisping up the chicken skin while locking in juices. Toss your chicken pieces in olive oil (or melted butter if you prefer indulgence), minced garlic, chopped jalapeño, smoked paprika, cumin, and fresh herbs like cilantro and parsley. Don’t forget to season well with salt and pepper. If you have the time, letting it marinate for at least an hour in the fridge (or overnight if possible) lets all those bold flavors really seep in, making every bite super tasty and juicy.
Step 2: Bake to Perfection
Transfer your marinated chicken to a casserole dish ensuring everything is evenly coated with the spices and herbs. Pop it in the oven and roast for about 25 to 30 minutes until the chicken is cooked through and the skin starts to turn golden and crisp. You’ll know it’s ready when juices run clear and the aroma fills your kitchen with that irresistible roasted goodness.
Step 3: Whip Up the Creamy Green Sauce
While the chicken is roasting, it’s time to prepare the star that elevates this dish—the creamy green sauce. Simply combine mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and taste-test with a pinch of salt to get that perfect tangy, herbaceous, and slightly spicy balance. This sauce is where the magic really happens, melting all the fresh flavors together into something you’ll want to drizzle generously.
Step 4: Assemble and Serve
Once your chicken is out of the oven, arrange it over bowls of steamed rice or your favorite grain, spoon a generous helping of that creamy green sauce over the top, and garnish with chunks of fresh mango and avocado. The sweet fruit melds wonderfully with the smoky chicken and zesty sauce, creating a dish that’s simultaneously fresh, comforting, and utterly delicious.
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
Simple garnishes can really make your dish pop. Adding extra chopped cilantro or parsley freshens every bite, while bright lime wedges on the side invite guests to add a splash of citrus brightness just before digging in. Don’t underestimate the visual and flavor boost that a few vibrant herbs offer.
Side Dishes
This chicken and sauce duo pairs beautifully with classic Peruvian sides or simple everyday staples. Think fluffy white rice, garlic mashed potatoes, or buttery roasted vegetables. For a more authentic experience, serve alongside Peruvian-style corn or a crisp salad with lime vinaigrette to cut through the richness.
Creative Ways to Present
For an eye-catching presentation, try serving the chicken on a wooden board surrounded by bowls of the creamy green sauce, diced mango, and avocado for a “build-your-own” style meal. Alternatively, shred the cooked chicken and turn this into tacos or sandwiches topped with the green sauce and fresh slaw for a fun twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian chicken and sauce can be stored in airtight containers in the refrigerator for up to 3 days. Keep the chicken and sauce separate if possible to maintain the best texture and freshness. This is great for quick lunches or dinners during your busy week.
Freezing
You can freeze the cooked chicken for up to 2 months. Wrap it tightly or use freezer-safe containers to avoid freezer burn. The creamy green sauce, however, does best fresh; freezing it may cause separation or texture changes, so it’s recommended to make the sauce fresh when you’re ready to serve.
Reheating
To reheat, warm the chicken gently in the oven or on the stovetop to keep it moist and crispy on the outside. Avoid microwaving if you want to preserve texture. Serve with fresh creamy green sauce dolloped on top or on the side to keep it bright and fresh-tasting.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though they may be a bit leaner and can dry out faster, so watch your cooking time closely and consider brining or marinating longer for juiciness.
Is the creamy green sauce very spicy?
The sauce has a pleasant, mild heat from the jalapeños, but you can control the spiciness by removing the seeds or using fewer peppers. It’s designed to complement, not overpower, the chicken.
Can this recipe be made gluten-free?
Definitely! All ingredients here are naturally gluten-free, making this dish a safe and flavorful option for those avoiding gluten.
What can I use as a substitute for mayonnaise?
If you want a lighter or vegan option, you can substitute mayo with extra Greek yogurt or a plant-based mayo alternative. Just be prepared for a slightly different texture and flavor.
How do I make this dish ahead for a party?
You can marinate and roast the chicken earlier in the day and keep it warm in a covered dish. The sauce can be prepared ahead and chilled. Assemble just before serving for the best freshness and flavor.
Final Thoughts
This Peruvian Chicken with Creamy Green Sauce Recipe is truly a celebration of bold, fresh flavors that come together so effortlessly. It’s the kind of dish that feels special but is surprisingly simple, perfect for sharing with friends and family anytime you want a flavorful escape to Peru. I can’t wait for you to try this recipe and see how it sparks new favorite memories at your table.
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Peruvian Chicken with Creamy Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken recipe features juicy, spice-rubbed chicken thighs baked to perfection and served with a vibrant, creamy green sauce made from fresh herbs, jalapeños, and avocado. The dish is complemented by sweet mango and creamy avocado chunks, creating a delicious balance of flavors inspired by traditional Peruvian cuisine.
Ingredients
Chicken 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 prepare for roasting the chicken.
- Prepare the Chicken Marinade: In a large 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 salt and pepper. Toss thoroughly so the chicken is evenly coated. For best flavor, marinate for at least 1 hour or overnight in the refrigerator.
- Bake the Chicken: Place the casserole dish in the preheated oven and bake the chicken for 25-30 minutes, until it is cooked through and the skin begins to crisp and brown.
- Make the Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, plain Greek yogurt, fresh cilantro, fresh parsley, jalapeños, garlic, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Season the sauce with salt to taste.
- Serve: Once the chicken is cooked, serve it hot over bowls of rice. Top generously with the creamy green sauce along with the chopped mango and avocado chunks for a fresh and vibrant finish. Enjoy your flavorful Peruvian-inspired meal!
Notes
- For a less spicy dish, remove the seeds from the jalapeños before using.
- Marinating the chicken overnight enhances the depth of flavor.
- The creamy green sauce can be made ahead and stored in the refrigerator for up to 2 days.
- If fresh herbs are not available, dried parsley or cilantro can be substituted but reduce quantity to avoid overpowering flavors.
- Serve with steamed white rice or quinoa for a complete meal.
