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Peruvian Chicken with Green Sauce

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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

Scale

  1. 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

    • ½ teaspoon black pepper

  2. For the Green Sauce (Aji Verde):

    • ½ cup mayonnaise

    • ¼ 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

    • ½ teaspoon salt

    • 1 tablespoon olive oil

    • 1 teaspoon white vinegar

Instructions

  • 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).

  • 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.

  • 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.

 

  • 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

  • For a spicier kick, leave the seeds in the jalapeños.

  • The green sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

 

  • You can also use chicken thighs or drumsticks for this recipe.

Nutrition

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