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
Scale
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.
