Peruvian Chicken with Green Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Marinate
1 hr
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Total Time
1 hr 25 mins
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Servings
4 people
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Calories
485 kcal
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Course
Main Course
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Cuisine
South American
Peruvian Chicken with Green Sauce
Description
This recipe highlights the marination of chicken thighs using garlic, lime juice, paprika, oregano, cumin, kosher salt, and olive oil, which infuses the meat with citrusy and smoky flavors while tenderizing it. After marination, the chicken is seared in olive oil over medium-high heat until nicely browned and cooked through. The accompanying green sauce is a blend of fresh cilantro, serrano pepper, garlic, lime juice, honey, Greek yogurt, olive oil, and salt, pureed until smooth, creating a creamy, herbaceous, and mildly spicy topping. The yogurt adds a cooling element that complements the warmth from the serrano and spices. Together, the seasoned chicken and zesty green sauce create a balanced dish with layers of flavor and texture.
This Peruvian chicken works well as an entrée served alongside rice, vegetables, or salads, where the green sauce can be drizzled on top or used as a dip. The recipe emphasizes fresh ingredients and a simple cooking method suitable for home kitchens.
Storage guidelines include keeping the cooked chicken refrigerated in airtight containers for up to 3 days or freezing for up to 3 months. The green sauce keeps refrigerated for 4 to 6 days. These tips allow for advance preparation or leftovers management.
Ingredients
For the Chicken:
- 2 cloves garlic grated
- 2 tablespoons lime juice
- 2 teaspoons paprika ground
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon cumin ground
- ¼ cup olive oil divided
- 2 pounds chicken thighs boneless, skinless
- ¼ cup water
For the Green Sauce:
- 1 Serrano pepper seeds and stems removed
- 2 cups cilantro fresh
- 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
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
- Marinate chicken for at least 1 hour to develop flavor and tenderness.
- Cook chicken in batches if needed to avoid overcrowding the skillet for even browning.
- Store cooked chicken refrigerated up to 3 days or frozen for up to 3 months.
- Keep the green sauce refrigerated for 4 to 6 days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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