5.0 from 3 votes
Peruvian Chicken with Green Sauce (Air Fryer or Oven)
Meet your new favorite chicken recipe! This Peruvian Chicken with Green Sauce is a delicious and easy dinner option that is simply packed with flavor. With simple ingredients and a tangy, herb-packed sauce, this dish is easy to make but sure to impress!
Servings: 6
Calories: 427 kcal
Course:
Main Course
Cuisine:
Peruvian
Ingredients
For the chicken
- 1 large whole chicken , quartered or 12 bone-in skin-on chicken thighs
- 5 cloves garlic , peeled but left whole
- 3 tbsp olive oil
- 2 tbsp light soy sauce
- 2 tbsp lime juice
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- ¼ tsp cayenne pepper
- 1 ½ tsp salt , coarse sea salt such as Maldon
For the sauce
- 2 jalapeños , seeds and membranes removed, roughly chopped
- 1 small bunch cilantro (coriander), roughly chopped or see note 1
- 2 green onions , roughly chopped
- 2 cloves garlic , peeled
- ½ cup (125g) sour cream , full fat or see note 2
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper , ground
- 2 tbsp olive oil
To serve
- Extra lime wedges
Instructions
Marinate the chicken
- Add all the marinade ingredients in a mini chopper or blender and blitz until combined. Place the chicken in a lidded container or a large ziplock back and add the marinade, making sure the chicken is covered in it. Refrigerate for a minimum of 2 hours or up to 8 hours if you have the time.
Cup of Yum
Oven Roast Instructions
- Preheat the oven to 400°F (200°C) fan-forced and take the chicken out of the fridge at least 30 minutes before cooking. Place the chicken pieces on a rack placed over a roasting tray, allowing a bit of space between them. Add a little water to the tray to prevent the chicken from drying out.
- Roast for 40-50 minutes, flipping the chicken over halfway through. Cooking time may vary depending on the size of your chicken so for best results always use a meat thermometer to check the internal temperature is at least 165°F (75°F) and the chicken juices run clear.
Roast in the Air Fryer
- Preheat the air fryer to 400°F (200°C) and add a little water to the basket. Place the chicken pieces on the rack, spaced slightly apart, and cook for 35-40 minutes, flipping the chicken over towards the end if the skin is getting too dark.
Rest the Chicken
- Whichever method you used to cook the chicken, you must rest it before serving. Simply place on a platter, cover loosely with foil and leave it to rest for 10-15 minutes to allow the juices to redistribute.
Make the Green Sauce and Serve!
- Blitz all the ingredients for a sauce in a mini chopper (I love my Ninja Food Chopper Express) and transfer to a small bowl. Serve alongside the roast chicken, with some lime wedges on the side.
Notes
- Note 1: Cilantro (=coriander) features in a lot Peruvian recipes and is certainly the main ingredient in the sauce. You can substitute with flat leaf parsley but the sauce won't taste quite the same!
- Note 2: You can replace the sour cream with strained Greek yogurt and a little mayonnaise if you prefer (or need to improvise!).
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
7g
(2%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
107mg
(36%)
Sodium
1299mg
(54%)
Potassium
352mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
821IU
(16%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 427
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 1299mg | 54% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.