Peruvian Chicken with Creamy Cilantro Sauce
Juicy, flavor packed Peruvian chicken marinated in garlic, lime, and spices, roasted or grilled to perfection and served with a creamy, zesty cilantro sauce that brings everything together.
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Ingredients
- 4 –6 boneless skinless chicken thighs (or whole spatchcocked chicken)
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp lime juice or white vinegar
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ –1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
Green Sauce Ingredients
- 1 cup fresh cilantro
- 1 –2 jalapeños seeded for less heat
- 1 clove garlic
- ½ cup mayo
- ¼ cup Greek yogurt or sour cream
- 1 –2 tbsp lime juice
- 2 tbsp olive oil
- Salt to taste
Instructions
- Step 1: Make the Marinade - Add the garlic, soy sauce, lime juice, olive oil, cumin, smoked paprika, oregano, chili powder, salt, and black pepper into a blender. Blend until it forms a smooth, thick paste. It should smell bold and a little tangy.
- Step 2: Coat the Chicken - Place your chicken in a bowl or dish and rub the marinade all over it. Get into every nook and cranny. This is where the flavor really builds.
- Step 3: Let It Marinate - Cover and refrigerate for at least one hour. If you have the time, let it sit overnight. The longer it rests, the deeper the flavor.
- Step 4: Cook the Chicken - For the oven, preheat to 425°F or 220°C and roast for 30 to 35 minutes until the internal temperature reaches 165°F.
- For the grill, cook over medium high heat for about 6 to 8 minutes per side until nicely charred and cooked through.
- Step 5: Make the Green Sauce - While the chicken cooks, add all the sauce ingredients to a blender. Blend until smooth and creamy. Taste and adjust the salt or lime as needed.
- Step 6: Chill the Sauce - Let the sauce rest in the fridge for about 20 minutes. This helps the flavors come together and makes it extra refreshing.
- Step 7: Serve and Enjoy - Serve the chicken hot with a generous spoonful of that green sauce on top or on the side. Do not be shy with it.
Notes
Substitutions
- Chicken breast: Works well but cooks faster so keep an eye on it to avoid drying out.
- White vinegar instead of lime: A great alternative if you are out of fresh citrus.
- Sour cream instead of yogurt: Gives a slightly richer flavor to the sauce.
- Mild peppers instead of jalapeño: Good option if you want less heat.
Variations
- Spicy version: Add extra chili powder or keep the jalapeño seeds for more heat.
- Whole roasted chicken: Use a spatchcocked chicken for even cooking and crispy skin.
- Wrap style: Slice the chicken and serve in flatbreads with sauce and veggies.
- Rice bowl: Serve over rice with beans and roasted vegetables for a complete meal.
Tips and Tricks
- Marinate longer if you can: Overnight marinating makes a noticeable difference in flavor.
- Do not skip the rest time for sauce: It really helps the flavors blend together.
- Use a thermometer: This keeps the chicken perfectly cooked and juicy.
- Blend the marinade well: A smooth paste sticks better to the chicken.
- Let the chicken rest after cooking: A few minutes helps keep the juices inside.
Serving Ideas
- Over fluffy rice: The sauce soaks into the rice and makes every bite better.
- With roasted potatoes: Crispy potatoes pair perfectly with the creamy sauce.
- In wraps or sandwiches: Add lettuce and tomatoes for a quick handheld meal.
- Alongside grilled vegetables: A great way to round out the plate with color and texture.
- As a salad topper: Slice the chicken and serve over greens with extra sauce as dressing.
Storage and Make Ahead Tips
- Store leftovers in the fridge: Keep in an airtight container for up to 3 days.
- Keep sauce separate: This helps maintain the best texture and flavor.
- Reheat gently: Warm the chicken in the oven or microwave without overcooking.
- Make marinade ahead: You can prepare it a day in advance to save time.
- Freeze the chicken: Marinated chicken can be frozen and cooked later for convenience.
Private Notes
Servings: 4 servings
