Peruvian Chicken with Green Sauce
This juicy, spice-marinated Peruvian chicken is baked to perfection and served with a creamy, herby green sauce made with jalapeño and cilantro. Perfect for weeknight dinners or entertaining guests!
Ingredients
For the Green Sauce:
- ⅓ cup mayonnaise
- 1 clove garlic
- ¾ cup fresh cilantro with stems
- 1 small jalapeño seeded for mild, whole for spicy
- 2 tsp fresh lime juice
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs
- ¼ cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¾ tsp black pepper
Instructions
- Make the Sauce: Add mayonnaise, garlic, cilantro, jalapeño, and lime juice to a blender or food processor. Blend until smooth and creamy. Taste and adjust spice or lime to your preference. Refrigerate until ready to serve.
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, paprika, cayenne, oregano, thyme, onion powder, salt, and pepper. Add chicken thighs and coat thoroughly. Cover and marinate for at least 2 hours (overnight for best flavor).
- Bake the Chicken: Preheat your oven to 425°F (218°C). Arrange chicken in a single layer in a baking dish. Bake for 20 minutes, flip, and cook another 5–10 minutes until internal temperature reaches 165°F (74°C).
- Serve: Let chicken rest for 5 minutes. Serve with generous spoonfuls of green sauce on the side or drizzled on top.
Notes
- This recipe also works great on the grill: cook over medium-high heat, 5–6 minutes per side.
- For a milder sauce, remove the seeds from the jalapeño or use only half.
- Store leftover sauce in the fridge for up to 4 days; use it on sandwiches, wraps, or grilled veggies.
- Freeze cooked chicken in individual portions and reheat in a 375°F oven until warmed through.