Peruvian Chicken with Green Sauce

Name: Peruvian Chicken with Green Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 people
Ingredients: 2 cloves garlic; 2 tablespoons lime juice; 2 teaspoons ground paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon ground cumin; ¼ cup olive oil; 2 pounds boneless, skinless chicken thighs; ¼ cup water; 1 Serrano pepper; 2 cups fresh cilantro; 1 clove garlic; 2 tablespoons lime juice; 1 teaspoon honey; 2 tablespoons olive oil; ½ cup Greek yogurt; ½ teaspoon kosher salt; 1-2 tablespoons water

User Reviews

4.7

318 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinate
1 hr
Total Time
1 hr 25 mins
Servings
4 people
Calories
485 kcal
Course
Main Course
Cuisine
South American

Peruvian Chicken with Green Sauce

Nevaeh Jackson

Report

Peruvian chicken with green sauce is fresh, spicy, and so delicious. Tender chicken thighs drizzled with a spicy cilantro sauce!

Share:

I Made This!

238 people made this

Print

63 people printed this

Save this

190 people saved this

Ingredients

Servings

For the Chicken:

2 cloves garlic grated
2 tablespoons lime juice
2 teaspoons ground paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ cup olive oil divided
2 pounds boneless, skinless chicken thighs
¼ cup water

For the Green Sauce:

1 Serrano pepper seeds and stems removed
2 cups fresh cilantro
1 clove garlic
2 tablespoons lime juice
1 teaspoon honey
2 tablespoons olive oil
½ cup Greek yogurt
½ teaspoon kosher salt
1-2 tablespoons water

Add to Shopping List

Instructions

Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of olive oil to a large plastic bag. Add the chicken. Seal the bag and massage the marinade into the chicken. Marinate for 1 hour.
While the chicken marinates, make the green sauce. Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside.
When the chicken has finished marinating, heat a large skillet to medium-high heat. Add remaining 2 tablespoons of olive oil.
Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches so you don't overcrowd the skillet.
Sear the chicken on side until browned, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and continue searing on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165℉ on an instant-read thermometer. Remove chicken from the pan and set on a platter.
Reduce heat to low, and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan (deglaze). Pour liquid over the chicken.
Serve chicken with green sauce, and rice, beans, or potatoes if desired.

Notes

Storage: Store Peruvian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store green sauce in an airtight container, in the refrigerator for 4-6 days.
Store Peruvian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store green sauce in an airtight container, in the refrigerator for 4-6 days.

Nutrition Information

Show Details

Calories 485kcal (24%) Carbohydrates 5g (2%) Protein 47g (94%) Fat 30g (46%) Saturated Fat 5g (25%) Cholesterol 217mg (72%) Sodium 1090mg (45%) Potassium 668mg (19%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1175IU (24%) Vitamin C 7mg (8%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 485 kcal

% Daily Value*

Calories	485kcal	24%
Carbohydrates	5g	2%
Protein	47g	94%
Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	217mg	72%
Sodium	1090mg	45%
Potassium	668mg	14%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	1175IU	24%
Vitamin C	7mg	8%
Calcium	67mg	7%
Iron	3mg	17%