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
Scale
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.
