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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Peruvian

Description

This Peruvian Chicken is packed with bold flavors from a vibrant garlic, lime, and spice marinade, then roasted to juicy perfection. Served with a creamy and zesty green sauce (Aji Verde) made with fresh herbs, jalapeños, and tangy lime juice, this dish is an irresistible blend of smoky, tangy, and spicy flavors.

Ingredients

For the Chicken:

  • 1 whole chicken (about 4 lbs), butterflied (or 4 bone-in, skin-on chicken thighs)

  • 3 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 1 tablespoon white vinegar

  • 2 tablespoons lime juice

  • 4 cloves garlic, minced

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

For the Green Sauce (Aji Verde):

 

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream or Greek yogurt

  • 1 small bunch cilantro (about 1 cup, packed)

  • 2 jalapeños, seeded and chopped

  • 2 tablespoons lime juice

  • 2 tablespoons grated Parmesan cheese

  • 1 clove garlic

  • 1/2 teaspoon salt

  • 1 tablespoon olive oil

  • 1 teaspoon white vinegar

Instructions

1. Marinate the Chicken:
In a small bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, paprika, cumin, oregano, salt, and black pepper.
Rub the marinade all over the chicken, ensuring even coverage. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

2. Roast the Chicken:
Preheat oven to 425°F (220°C). Place the chicken on a rimmed baking sheet or roasting pan, skin-side up.
Roast for 40-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Let the chicken rest for 10 minutes before slicing.

3. Make the Green Sauce:
In a blender or food processor, combine mayonnaise, sour cream, cilantro, jalapeños, lime juice, Parmesan, garlic, salt, olive oil, and vinegar. Blend until smooth and creamy.

 

4. Serve:
Slice the roasted Peruvian chicken and serve with the green sauce on the side. Enjoy with rice, roasted potatoes, or a fresh salad!

Notes

  • Spice Level: For a spicier green sauce, leave the seeds in the jalapeños or add a dash of hot sauce.

  • Grill Option: You can also grill the chicken over medium heat for about 30-35 minutes, flipping occasionally.

 

  • Storage: Leftovers keep in the fridge for up to 4 days. The green sauce lasts 5-6 days in an airtight container.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 2g
  • Sodium: 780mg
  • Fat: 35 g
  • Saturated Fat: 8g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 120mg

Find it online: https://cooktune.com/peruvian-chicken-with-green-sauce-2/