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Peruvian Chicken with Green Sauce
Peruvian chicken with green sauce is fresh, spicy, and so delicious. Tender chicken thighs drizzled with a spicy cilantro sauce!
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
Ingredients
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
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.
Cup of Yum
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
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
% 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.