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Best Peruvian Chicken with Creamy Green Sauce

Best Peruvian Chicken with Creamy Green Sauce
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The Best Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful dish featuring tender, juicy chicken thighs marinated in aji amarillo paste and spices, roasted or grilled to perfection, then served with a luscious, tangy green sauce made from Greek yogurt, fresh herbs, and lime juice. This recipe brings authentic Peruvian flavors to your home kitchen, balancing zesty, herbal, and creamy elements that make every bite delightful and impressive.

Ingredients

Scale

For the Chicken Marinade

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons aji amarillo paste
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice (about 1 lime)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Creamy Green Sauce

  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1 clove garlic
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Water, as needed for consistency

Instructions

  1. Prepare the Chicken Marinade: In a bowl, combine olive oil, aji amarillo paste, minced garlic, lime juice, salt, and pepper. Thoroughly coat the chicken thighs in the marinade. Cover and let marinate for at least 30 minutes, or preferably overnight in the refrigerator for best flavor.
  2. Roast or Grill the Chicken: Preheat your oven to 400°F (200°C) or heat a grill to medium-high. Cook the marinated chicken thighs until the skin is crispy and the internal temperature reaches 165°F (74°C). This takes about 25-30 minutes in the oven or 6-8 minutes per side on the grill. Remove and let rest for 5 minutes to retain juices.
  3. Prepare the Creamy Green Sauce: In a blender, combine Greek yogurt, mayonnaise, fresh cilantro, parsley, garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the consistency by adding a splash of water if needed, blending just enough to combine without overprocessing.
  4. Serve and Drizzle: Place the cooked chicken on a serving platter and generously spoon the creamy green sauce over each piece. Garnish with extra fresh herbs or lime wedges for an inviting presentation.

Notes

  • Marinate the chicken overnight for the richest flavor and tenderness.
  • Using bone-in, skin-on chicken thighs ensures juicier and more flavorful meat.
  • Avoid overblending the green sauce to prevent bitter flavors from the herbs.
  • Adjust the sauce consistency slowly with water or lime juice to maintain creaminess without thinning too much.
  • Let the chicken rest for 5 minutes after cooking to distribute juices evenly.

Nutrition

Keywords: Peruvian chicken, aji amarillo, creamy green sauce, roasted chicken, grilled chicken, Latin American cuisine, gluten free dinner

Find it online: https://mealsbysarah.com/best-peruvian-chicken-with-creamy-green-sauce/