If you have ever dreamed of capturing vibrant Peruvian flavors right in your kitchen, the Peruvian Chicken with Creamy Green Sauce Recipe is your golden ticket. This dish features tender, juicy chicken infused with aromatic spices and herbs, paired with a luscious, zesty green sauce that’s irresistibly creamy. The harmonious marriage of smoky paprika, bright cilantro, and the subtle bite of jalapeños makes every bite a celebration. Whether you’re serving a family dinner or impressing friends, this recipe brings a fiesta of flavors that’s both comforting and exciting.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the ingredient list fool you—each component here plays an essential role in creating that perfect balance of taste, texture, and color. From fragrant herbs to creamy elements, these simple ingredients come together effortlessly to make something truly special.
- 6-8 chicken thighs or breasts: Choose your favorite cut for juicy and flavorful chicken.
- 1/3 cup olive oil or melted butter: Adds richness and helps the chicken brown beautifully.
- 6 cloves garlic: Infuses the chicken with a bold, aromatic flavor that’s simply irresistible.
- 1 jalapeño, seeded if desired and chopped: Delivers just the right amount of heat without overpowering the dish.
- 1 tablespoon ground cumin: Offers a warm, earthy note central to the Peruvian flavor profile.
- 1 tablespoon smoked paprika: Brings a subtle smokiness that deepens the overall taste.
- 1 teaspoon each salt and pepper: Essential seasonings that enhance all other flavors.
- 1/4 cup chopped cilantro and/or parsley: Adds a fresh, herbal brightness that makes the dish pop.
- 1 mango, chopped: Sweetness that pairs wonderfully with the spicy and savory elements.
- 1 avocado, chopped: Creamy texture that contrasts beautifully with the crisp chicken.
- 1/2 cup mayo: The creamy base for the green sauce, balancing all the spices.
- 1/2 cup plain Greek yogurt: Adds tang and richness while keeping the sauce light.
- 1/2 cup fresh cilantro: Intensifies the herbaceous flavor in the sauce.
- 1/4 cup fresh parsley: Brings a bright, clean crunch to the sauce’s profile.
- 2 jalapeños, seeded if desired: For a slightly bolder kick in the sauce.
- 2 cloves garlic: Adds depth and savory notes to the sauce.
- 3 tablespoons fresh lime juice: A zesty punch that lifts everything up and keeps the sauce fresh.
- 2 tablespoons toasted sesame oil: Adds a nutty, toasted flavor that gives the green sauce an unexpected twist.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Prepare and Marinate the Chicken
Start by preheating your oven to 425°F—it’s key to getting that crispy, golden finish on your chicken. In a large casserole dish, toss your chicken pieces with olive oil or melted butter, garlic, chopped jalapeño, smoked paprika, cumin, plus the chopped cilantro and parsley. Season everything well with salt and pepper. While you can bake immediately, allowing the chicken to marinate in the fridge for an hour or even overnight lets the flavors really soak in, making every bite juicy and aromatic.
Step 2: Bake the Chicken to Perfection
Place the marinated chicken in the oven and bake for 25-30 minutes. You’ll know it’s done when the chicken is cooked through and starts developing a lovely crisp on the outside. This cooking method ensures the meat stays moist inside while beautiful spices and herbs form a flavorful crust that’s hard to resist.
Step 3: Whip Up the Creamy Green Sauce
While the chicken bakes, it’s time to blend a sauce that’s going to elevate this dish to something unforgettable. In a food processor or blender, combine mayo, Greek yogurt, fresh cilantro, fresh parsley, the additional jalapeños, garlic, lime juice, and toasted sesame oil. Blend everything until perfectly smooth and creamy. Give it a taste and adjust for salt—this sauce is the perfect balance of tangy, spicy, and fresh, ready to bring that vibrant flavor punch.
Step 4: Assemble and Serve
Once your chicken is out of the oven and resting for a few minutes, start plating. Serve over fluffy rice or your choice of base, spoon generous dollops of creamy green sauce on top, and scatter fresh mango and avocado chunks for extra color, sweetness, and creaminess. The final dish is lively, colorful, and bursting with an array of perfectly blended flavors.
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
Fresh cilantro sprigs, thinly sliced red onions, or even a sprinkle of toasted sesame seeds add texture and make your dish look just as amazing as it tastes. These garnishes invite your guests to enjoy every element, elevating the experience.
Side Dishes
Traditional fluffy white rice works beautifully to soak up that divine creamy green sauce, but try it with quinoa or roasted vegetables if you want to add a healthy twist. A crisp, fresh salad with lime vinaigrette complements the warm spices wonderfully and adds brightness to the meal.
Creative Ways to Present
For a fun approach, serve the Peruvian chicken in warm pita pockets or tortillas with a drizzle of green sauce and slices of mango and avocado inside. Alternatively, create a vibrant rice bowl layered with chicken, sauce, fresh herbs, and a squeeze of lime for an eye-catching, handheld meal that’s perfect for casual dining or a festive gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Chicken with Creamy Green Sauce Recipe keeps beautifully in an airtight container in the fridge for up to three days. The chicken remains tender, and the sauce stays creamy, making for a quick and tasty next-day meal.
Freezing
You can freeze the cooked chicken without the sauce for up to two months. Pack it tightly in a freezer-safe container or bag. For best texture and flavor, thaw overnight in the fridge before reheating and adding fresh green sauce.
Reheating
Reheat your chicken gently in the oven at 350°F or in a skillet over medium heat to retain juiciness. Avoid microwaving if possible to prevent drying out. Add freshly made or reserved creamy green sauce after warming to keep that fresh and vibrant flavor intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs tend to be juicier and more forgiving during cooking, chicken breasts can be used as well. Just be mindful not to overcook them to maintain tenderness.
How spicy is this dish?
The heat level depends on how much jalapeño you use and whether you include the seeds. If you prefer mild flavors, remove the seeds and use less jalapeño; for more heat, keep the seeds and even add extra chili.
Is this recipe gluten-free?
Yes, this Peruvian Chicken with Creamy Green Sauce Recipe is naturally gluten-free as it relies on fresh ingredients and spices without any wheat-based additives.
Can I make the green sauce vegan?
You can experiment with swapping mayo and Greek yogurt for plant-based alternatives like cashew cream or vegan mayo. The flavors will differ slightly but still be delicious and creamy.
What can I substitute if I don’t have toasted sesame oil?
If you don’t have toasted sesame oil, you can use a small amount of olive oil for richness though the nutty flavor won’t be quite the same. Alternatively, a few drops of toasted nut oil like walnut can give a similar depth.
Final Thoughts
There is something truly joyous about whipping up the Peruvian Chicken with Creamy Green Sauce Recipe in your own kitchen—a dish that’s vibrant, packed with flavor, and comforting at the same time. It’s perfect for those moments when you want to treat yourself or impress loved ones with something deliciously different. I can’t wait for you to try it and enjoy every bite as much as I do!
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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 flavorful Peruvian Chicken recipe features tender, baked chicken thighs or breasts marinated in a zesty blend of garlic, cumin, smoked paprika, and fresh herbs. Served with a creamy, vibrant green sauce made from cilantro, parsley, jalapeños, avocado, mango, and Greek yogurt, this dish offers a perfect balance of smoky, spicy, and fresh flavors. Ideal for a colorful and satisfying meal, it pairs wonderfully with rice and fresh fruit chunks for a true taste of Peruvian-inspired cuisine.
Ingredients
For the Chicken
- 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
For the Creamy Green Sauce
- 1 mango, peeled and chopped
- 1 avocado, peeled and chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a nicely crisped 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, salt, and black pepper. Toss thoroughly to coat all the chicken evenly. For best flavor, marinate the chicken for at least 1 hour or up to overnight in the refrigerator.
- Bake the Chicken: Place the casserole dish in the preheated oven and bake the chicken for 25 to 30 minutes until fully cooked through and the skin starts to crisp and brown.
- Prepare Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic cloves, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Adjust seasoning by adding salt to taste.
- Serve: Serve the baked Peruvian chicken over bowls of white rice, spoon the creamy green sauce on top, and garnish with fresh mango and avocado chunks. Enjoy the bright, smoky, and creamy flavors together!
Notes
- For a milder sauce and chicken, remove the seeds from the jalapeños before adding.
- Marinating the chicken overnight enhances the depth of flavor, but if short on time, 1 hour is sufficient.
- Use chicken thighs for juicier meat or breasts for leaner protein.
- Serve with steamed white or brown rice to absorb the creamy sauce.
- The creamy green sauce can be stored in the refrigerator for up to 2 days.
- Toasting the sesame oil is optional but adds a nice nutty flavor to the sauce.
