As I walked through the colorful markets of Peru, the air filled with a symphony of spices and herbs made my mouth water. This vibrant atmosphere sparked my inspiration for a delightful dish: Peruvian Chicken with Green Sauce. Juicy, marinated chicken thighs are transformed into a mouthwatering masterpiece, perfectly paired with the zesty Aji Verde sauce that adds a creamy kick. Best of all, this recipe is a crowd-pleaser that’s not only quick to prepare but also gluten-free when you opt for tamari. Whether you’re hosting friends for a summer barbecue or looking for a simple weeknight meal, this dish brings people together around the table. Ready to dive into the bold and exciting world of Peruvian flavors? Let’s get cooking!

What Makes This Chicken Recipe Special?

Unforgettable Flavor: The combination of bold spices and fresh herbs creates an unforgettable taste that will have your guests raving about your cooking skills.

Quick Prep Time: Ideal for busy weeknights, this recipe comes together in a snap, allowing you to impress without the stress.

Versatile Ingredients: Mix it up! Feel free to use different cuts like chicken breasts or wings to suit your preferences.

Crowd-Pleasing Dish: Perfect for gatherings, the zesty Aji Verde sauce elevates the chicken and is a surefire way to get everyone excited about dinner.

Gluten-Free Option: With simple substitutions like tamari, this dish caters to various dietary needs without sacrificing flavor.

Make-Ahead Convenience: Marinade it the day before and prepare your sauce in advance; great for stress-free hosting!

Peruvian Chicken with Green Sauce Ingredients

For the Chicken Marinade

Boneless Skinless Chicken Thighs – Tender and juicy; chicken breasts or wings can substitute if preferred.
Garlic – Provides savory depth; increase quantity for a robust flavor.
Soy Sauce – Adds saltiness and umami; use tamari for a gluten-free option.
Lime Juice – Offers acidity and freshness; swap with lemon juice for a different twist.
Olive Oil – Enhances flavor during marinating; avocado oil can serve as an alternative.
Cumin – Brings earthy warmth; coriander can be used for a different aromatic profile.
Paprika – Adds mild sweetness and color; consider smoked paprika for an added depth.
Dried Oregano – Contributes herbal notes; fresh oregano can boost flavor if available.
Black Pepper – Adds heat and complexity; adjust according to your taste preferences.

For the Aji Verde Sauce

Jalapeños – Adds a spicy kick; remove seeds for a milder sauce.
Fresh Cilantro Leaves – Main herb for the sauce; replace with parsley for a different flair.
Green Onions – Provides slight sharpness; can omit if you prefer a smoother sauce.
Mayonnaise – Creates a creamy texture; yogurt or avocado can be a lighter substitute.
Greek Yogurt – Adds tanginess and creaminess; regular yogurt or sour cream works too.
Salt – Enhances all flavors; adjust to your taste for the perfect blend.

Feel free to mix and match ingredients to suit your preferences in this delicious Peruvian Chicken with Green Sauce recipe!

Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce

Step 1: Marinate the Chicken
In a food processor, blend the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. Place the boneless skinless chicken thighs in a resealable bag, pour the marinade over the chicken, and seal it tightly. Refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the chicken thoroughly.

Step 2: Prepare the Aji Verde Sauce
In a blender, combine jalapeños, cilantro, green onions, and garlic. Add the mayonnaise, Greek yogurt, lime juice, salt, and black pepper, blending until smooth. As the mixture processes, gradually drizzle in olive oil to create a creamy texture. Transfer the aji verde sauce to a bowl, cover it, and chill in the refrigerator until you are ready to serve it with your Peruvian chicken.

Step 3: Cook the Chicken
Preheat your grill to medium-high heat, reaching about 350°F. While the grill heats, remove the chicken from the marinade and let any excess drip off. Grill the marinated chicken thighs for 5–6 minutes on each side, or until they reach a beautifully charred exterior and an internal temperature of 165°F for safe eating.

Step 4: Serve the Dish
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to settle, ensuring tender meat. Slice the chicken into pieces and serve it drizzled with the vibrant aji verde sauce or on the side for dipping, bringing the flavors of Peruvian chicken to your table.

Storage Tips for Peruvian Chicken with Green Sauce

Room Temperature: Cooked chicken should not be left out for more than 2 hours. Keep it covered in a warm area if serving immediately.

Fridge: Store leftover Peruvian chicken in an airtight container for up to 3 days. The spicy aji verde sauce can also be kept chilled in a separate container.

Freezer: For longer storage, freeze marinated chicken in a resealable bag for up to 3 months. Let it thaw overnight in the fridge before cooking.

Reheating: To enjoy your leftovers, reheat the chicken in the oven at 350°F until warmed through, about 15-20 minutes. Reheat the aji verde sauce gently in a saucepan or microwave until hot.

Peruvian Chicken with Green Sauce Variations

Feel free to get creative and customize your Peruvian Chicken experience with these exciting variations!

Different Cuts: Switch it up with chicken breasts or wings for a different texture delight. Tender chicken thighs add juiciness, but the leaner options can also soak up the vibrant marinades beautifully.
Adjust Spice Levels: For those craving heat, toss in serrano peppers instead of jalapeños. Conversely, use sweet bell peppers for a completely mild flavor, making it versatile for all palates.
Citrus Options: Explore the bright and tangy flavors by using lemon juice instead of lime juice. This swap offers a fresh perspective that pairs wonderfully with the aji verde sauce.
DIY Sauce Variations: Incorporate fresh herbs like dill or basil for a twist on the classic Aji Verde. You could even fuse in avocado for a richer, creamier texture that amps up the satisfaction.
Herb-Infused Olive Oil: Drizzle herb-infused olive oil over the grilled chicken for an extra layer of flavor. This simple step can elevate your dish and create a more aromatic experience.
Vegetable Pairing: Grill veggies such as zucchini, bell peppers, or corn alongside the chicken. This not only enhances your plate’s appearance but also adds colorful flavors that complement the feast.
Family-Friendly Flavor: If cooking for kids, reduce the spice in the sauce and try mixing in some honey for a touch of sweetness. They’ll love the flavor, and it’s a perfect introduction to Peruvian cuisine.
Hearty Grains: Serve the chicken over quinoa or farro for added texture and heartiness. Both options are nutritious and pair beautifully with the zesty sauce, rounding out your meal.

And if you’re interested in some other delightful chicken recipes, don’t miss out on this Cheesy Chicken Broccoli or the comfort of Butter Chicken Cozy. You’ll be inspired to expand your culinary horizons!

Expert Tips for Peruvian Chicken with Green Sauce

Marination Time: Longer marination (up to 24 hours) creates depth in flavor, making your Peruvian chicken even more delicious.
Check for Doneness: Use a digital thermometer to ensure your chicken reaches an internal temperature of 165°F, guaranteeing juicy and safe-to-eat meat.
Adjust Heat Levels: For a milder aji verde, remove the seeds from jalapeños. If you love spice, keep them in or add extra jalapeños for heat.
Storage Tips: Store your leftovers separately—chicken lasts up to 3 days in the fridge, while the sauce is good for the same time, maintaining its vibrant flavor.
Mix and Match: Feel free to switch out ingredients; try using chicken breasts or wings, and swap lime juice with lemon for a refreshing twist in your Peruvian chicken preparation.

Make Ahead Options

These succulent Peruvian Chicken with Green Sauce are perfect for busy home cooks looking to save time in the kitchen! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply permeate the meat. Simply blend your marinade ingredients and refrigerate the chicken in a resealable bag. Moreover, prepare the vibrant Aji Verde sauce up to 3 days ahead; just ensure it’s stored in an airtight container to keep it fresh and creamy. When you’re ready to enjoy, grill the marinated chicken and serve with your prepped sauce for a delicious, hassle-free meal that tastes just as delightful as if it were made from scratch at the last minute!

What to Serve with Succulent Peruvian Chicken with Lively Aji Verde Sauce

Looking to create an unforgettable meal around your vibrant chicken dish? Here’s how to enhance the dining experience.

Fluffy Rice: Serves as a comforting base that absorbs the rich flavors of the marinated chicken and tangy sauce. It’s a classic pairing that never disappoints.
Quinoa Salad: Packed with protein and a delightful crunch, a fresh quinoa salad with cucumber and cherry tomatoes adds a nutritious texture contrast to the meal.
Fresh Green Salad: A light, crisp salad dressed with a citrus vinaigrette gives a refreshing balance and cleanses the palate between bites of the rich chicken.
Roasted Vegetables: Seasoned with olive oil and herbs, roasted carrots and broccoli provide sweetness and earthiness, enhancing the overall flavor profile of your dinner.
Warm Tortillas: Soft tortillas are perfect for scooping up the chicken and aji verde—bring a little Peruvian flair with each bite as guests create their own wraps.
Iced Sauvignon Blanc: This crisp, refreshing white wine beautifully complements the tanginess of the aji verde while offsetting the spices in the chicken, making it a delightful drink choice.
Chocolate Flan: End the meal on a sweet note with a rich and creamy dessert that offers a delightful contrast to the savory flavors of the chicken.

Crafting side dishes around your Peruvian chicken not only elevates the experience but creates a joyful gathering around the table!

Peruvian Chicken with Green Sauce Recipe FAQs

What is the best way to select ripe ingredients?
Absolutely! For the freshest flavors, select firm, fragrant garlic cloves and vibrant limes that feel heavy for their size, indicating juiciness. When choosing jalapeños, look for smooth, shiny skin without dark spots, as this signals freshness.

How should I store leftovers, and for how long?
For optimal freshness, store your leftover Peruvian chicken in an airtight container in the fridge for up to 3 days. The Aji Verde sauce can share the same fate, but separate them to maintain the chicken’s texture and sauce’s vibrant flavor.

Can I freeze the Peruvian chicken?
Yes, you can! For freezing, place the marinated chicken in a resealable freezer bag, removing as much air as possible to prevent freezer burn. It can be stored for up to 3 months. When ready to cook, thaw the chicken overnight in the fridge before grilling.

What if my chicken is overcooked?
Don’t worry; it happens to the best of us! If your chicken turns out dry, consider making a simple sauce with some chicken broth mixed with your aji verde for added moisture and flavor. Reheating leftovers with this sauce works wonders, too!

Is this recipe suitable for anyone with dietary restrictions?
Very much so! This Peruvian Chicken with Green Sauce can easily cater to various dietary needs. Just ensure to swap regular soy sauce with tamari for a gluten-free option. If any guests have allergies, a reminder to double-check each ingredient is always a good practice.

How should I prepare the sauce if I don’t have mayonnaise?
No problem at all! If you’re looking for a lighter option, you can replace mayonnaise with Greek yogurt or mashed avocado in equal parts. Simply blend it as you would with mayonnaise for that creamy Aji Verde texture.