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This Peruvian Chicken with Creamy Green Sauce bursts with bold, vibrant flavors and makes any backyard barbecue feel extra special. It is inspired by the classic pollo a la brasa you find in Peruvian restaurants, but it is easy to create at home and delivers incredibly juicy, aromatic chicken every time.
The first time I made this, the aroma of the spices and lime filled my whole kitchen, and everyone asked for seconds. Now it makes a regular appearance at my family gatherings and always vanishes fast.
Ingredients
- Chicken thighs: offer juicy texture and rich flavor much more forgiving on the grill than breasts
- Garlic: brings depth and that unmistakable Peruvian warmth look for fresh cloves with tight skin
- Soy sauce: adds umami savoriness choose a naturally brewed version for best results
- Lime juice: gives tangy brightness be sure to use fresh limes
- Extra virgin olive oil: helps everything emulsify and keeps the chicken tender
- Cumin and paprika: create earthy smokiness opt for freshly ground if you have it
- Dried oregano: adds a hint of herbaceousness always check for freshness by scent
- Black pepper: brings subtle heat and balance
- Jalapeños: lend gentle heat to the sauce pick firm, glossy peppers
- Fresh cilantro leaves: supply an herbal lift choose bunches with no wilting
- Green onions: give fresh allium bite only use the green tops for a milder taste
- Mayonnaise and Greek yogurt: combine for creamy tang use full fat for richness
- Salt: enhances all the flavors always taste as you go
Step-by-Step Instructions
- Marinate the Chicken:
- Blend together garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until completely smooth. Pour this over the chicken thighs in a large zip top bag or bowl, ensuring each piece is well coated. Refrigerate and marinate for at least 8 hours or up to 24 for maximum flavor infusion.
- Prepare the Green Sauce:
- Place jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Blend until silky smooth. With the blender running slowly drizzle in olive oil until fully combined and thickened. Scrape into a bowl and chill until you are ready to serve.
- Cook the Chicken on the Grill:
- Preheat your grill to medium high heat. Lift the chicken from the marinade and let any excess drip off. Place the pieces on the hot grill grates, close the lid, and let them cook undisturbed for about 5 to 6 minutes. Flip with tongs and cook another 5 to 6 minutes until the temperature reaches 165 degrees and juices run clear.
- Roast the Chicken in the Oven:
- If you prefer the oven set it to 500 degrees. Arrange the chicken in a roasting pan and pour in one cup of water to keep things moist. Bake uncovered for half an hour then tent with foil and return to the oven for another fifteen minutes until the chicken is perfectly cooked through.
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I am obsessed with the creamy green sauce and usually double it because everyone loves to slather it on their rice, veggies, and even sandwiches later. Once, my cousin declared it better than any restaurant version we had ever tasted and now she requests a jar to take home.
Storage Tips
Store leftover cooked chicken tightly covered in the refrigerator for up to four days. The green sauce keeps well in the fridge for about one week. For best texture reheat the chicken gently in the oven or on the stovetop and always let it cool to room temperature before refrigerating rather than while piping hot.
Ingredient Substitutions
You can swap chicken breasts or drumsticks if thighs are not available but reduce grill or oven time since they cook faster. For the sauce if you want less heat use only one jalapeño or substitute a mild green chili. If you need a dairy free option replace Greek yogurt with more mayo or a favorite plant based yogurt.
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Serving Suggestions
Serve this Peruvian chicken with fluffy white rice and fresh lime wedges. It goes well with roasted potatoes, corn on the cob, or a crisp green salad. For a colorful spread add grilled veggies or simple tomato slices and plenty of extra green sauce on the side.
A Cultural Connection
Peruvian chicken or pollo a la brasa is a staple in Peru known for its smoky spicy marinade and usually enjoyed with family and friends at casual gatherings. The creamy green sauce called aji verde is just as beloved and every cook has their own secret recipe. While this version tastes authentic it is also easy for weeknight dinners and special occasions alike.
Recipe FAQs
- → How long does the chicken need to marinate?
Marinate the chicken for at least 8 hours and up to 24 hours to develop the fullest flavor.
- → Can I cook the chicken in the oven instead of grilling?
Yes, roast in a 500°F oven in a pan with water, uncovered then tented until cooked through.
- → Is the green sauce spicy?
The sauce has a gentle heat from jalapeños, but you can control spice by removing more seeds or using fewer peppers.
- → Can I use chicken breast instead of thighs?
Chicken breasts work, though thighs yield a juicier result. Adjust cooking time to prevent dryness.
- → What sides pair well with this dish?
Serve with rice, roasted potatoes, or a crisp salad to complement the tangy sauce and flavorful chicken.
- → How should leftovers be stored?
Refrigerate chicken and sauce separately in airtight containers for up to three days.