If you’ve been dreaming of a vibrant, flavor-packed dish that elevates simple chicken into a celebration on your plate, then you’re going to fall head over heels for this Peruvian Chicken with Creamy Green Sauce Recipe. This dish is a dazzling fusion of juicy, tender chicken infused with smoky spices and a bright, luscious green sauce that’s creamy, zesty, and loaded with fresh herbs. Each bite delivers a perfect balance of heat, creaminess, and refreshing fruitiness from mango and avocado, making it an irresistible meal that everyone will rave about at the table.
Ingredients You’ll Need
This recipe beautifully combines straightforward ingredients that each bring a unique contribution to the dish’s vibrant flavor and texture. Whether it’s the warmth of cumin and smoked paprika, the freshness of cilantro and parsley, or the creamy tropical notes from mango and avocado, every component works together harmoniously.
- 6-8 chicken thighs or breasts: Choose your preferred cut for juicy, tender meat that soaks up the marinade beautifully.
- 1/3 cup olive oil or melted butter: Provides rich flavor and helps crisp the chicken skin perfectly.
- 6 cloves garlic: Infuses savory depth and pungent warmth to the chicken marinade.
- 1 jalapeño, seeded if desired and chopped: Adds a gentle kick without overpowering the dish.
- 1 tablespoon ground cumin: Brings a warm, earthy note that’s iconic in Peruvian cooking.
- 1 tablespoon smoked paprika: Offers smoky sweetness that perfectly complements the tender chicken.
- 1 teaspoon each salt and pepper: Essential seasonings to balance and enhance all flavors.
- 1/4 cup chopped cilantro and/or parsley: Fresh herbs that lift the dish with brightness.
- 1 mango, chopped: Sweet and juicy, mango adds a tropical pop that contrasts the spice.
- 1 avocado, chopped: Creamy and buttery, avocado brings richness and smooth texture.
- 1/2 cup mayo: Creates a luscious base for the creamy green sauce.
- 1/2 cup plain Greek yogurt: Adds tang and lightness to balance richness.
- 1/2 cup fresh cilantro: Key herb for that vibrant green sauce flavor and color.
- 1/4 cup fresh parsley: Adds fresh herbal brightness to the sauce.
- 2 jalapeños, seeded if desired: Provides a zesty heat that wakes up the sauce.
- 2 cloves garlic: Deepens the green sauce’s savory profile.
- 3 tablespoons fresh lime juice: Punches in refreshing acidity to brighten the sauce and chicken.
- 2 tablespoons toasted sesame oil: Adds a subtle nutty aroma that subtly elevates the sauce’s complexity.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Prepare and Marinate the Chicken
Start by preheating your oven to 425°F for perfectly crisp, golden skin. In a large casserole dish, toss your chicken pieces with olive oil or melted butter, garlic, chopped jalapeño, smoked paprika, cumin, cilantro, and parsley. Don’t forget to season with salt and pepper to enhance every layer of flavor. For the best results, let the chicken soak in this flavorful marinade for at least an hour, or even overnight if you can plan ahead. This step really allows the spices and herbs to deeply penetrate the meat for that signature Peruvian taste.
Step 2: Bake the Chicken to Perfection
Pop the marinated chicken into your hot oven and bake for 25 to 30 minutes until it’s cooked through and the edges start to crisp to a beautiful golden brown. The high heat locks in the juices while creating a deliciously textured exterior that’s packed with smoky goodness. There’s something so satisfying about pulling a perfectly roasted chicken out of the oven, and this step sets the foundation for a stellar meal.
Step 3: Whip Up the Creamy Green Sauce
While the chicken roasts, it’s time to blend the unforgettable green sauce that really completes this dish. Combine mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil in a food processor or blender. Process until you reach a smooth, creamy, vibrant green sauce that bursts with fresh, tangy, herbal flavor. Taste and add salt as needed—this sauce should be lively and balanced, the perfect complement to the smoky baked chicken.
Step 4: Assemble and Serve
To serve, arrange the baked chicken over fluffy bowls of white or cilantro-lime rice. Generously drizzle with the creamy green sauce, and scatter juicy chunks of mango and creamy avocado over the top. This layering creates a visually stunning plate that’s as delightful to eat as it is to admire. The combination of textures and flavors will keep everyone coming back for more!
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
Freshening up your plate with simple garnishes enhances both flavor and presentation. Add extra chopped cilantro or parsley for a burst of herbaceous color, sprinkle some toasted sesame seeds for crunch and nuttiness, or even a few thinly sliced jalapeño rings if you love a bit more heat. These little touches bring the dish to life and make it even more inviting.
Side Dishes
Peruvian Chicken with Creamy Green Sauce Recipe shines wonderfully alongside light, contrasting sides. Consider fluffy cilantro-lime rice or quinoa for a base that soaks up the sauce perfectly. Crisp roasted vegetables or a fresh salad with a citrus vinaigrette add textural balance and brightness. Some crispy fried plantains can also add a sweet counterpoint that rounds out the meal beautifully.
Creative Ways to Present
For a fun twist, serve this dish as a family-style platter with the green sauce on the side, allowing everyone to customize their portion. Alternatively, shred the cooked chicken and make vibrant tacos or wraps drizzled with the creamy green sauce and avocado-mango salsa. You could even serve the chicken and sauce over toasted baguette slices for a delightful appetizer or party snack. The versatility of this recipe invites creativity!
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Chicken with Creamy Green Sauce Recipe keeps very well in an airtight container in the refrigerator for up to 3 days. To maximize freshness, store the chicken separately from the sauce if possible, then combine just before serving to retain that luscious texture and flavor.
Freezing
If you want to freeze portions for longer storage, wrap the cooked chicken tightly in freezer-safe packaging and freeze for up to 2 months. It’s best to freeze the green sauce separately in a small airtight container, as its texture can change slightly after thawing. When thawed, stir the sauce well before serving.
Reheating
Warm the chicken gently in a preheated oven at 350°F until heated through, or microwave covered on medium power for a few minutes. Reheat the green sauce at room temperature or briefly in the microwave, stirring to bring back its creamy consistency. Avoid overheating the sauce to keep its fresh herbal brightness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, just be sure not to overcook them to keep them juicy. Thighs have a little more fat and flavor, but breasts are a lighter option and still delicious with this recipe.
Is the green sauce spicy?
The green sauce has a mild to moderate heat depending on how many jalapeños you include and whether you seed them. You can easily adjust the spice level to your taste by reducing or removing the seeds or using milder peppers.
Can I make the green sauce dairy-free?
Yes, you can substitute the mayo and Greek yogurt with dairy-free alternatives like vegan mayo and coconut yogurt for a creamy, dairy-free green sauce that still tastes fantastic.
What can I serve with Peruvian Chicken with Creamy Green Sauce Recipe?
This dish pairs beautifully with rice, quinoa, steamed vegetables, or even roasted potatoes. Fresh salads with citrus dressings also complement the vibrant flavors of the chicken and sauce wonderfully.
Is marinating the chicken really necessary?
Marinating isn’t strictly necessary but highly recommended. It deepens the flavors and tenderizes the meat, making the final dish more flavorful and juicy. If short on time, tossing the chicken in the marinade and cooking right away still yields great results.
Final Thoughts
This Peruvian Chicken with Creamy Green Sauce Recipe is a true crowd-pleaser that brings a burst of sunshine and bold flavor to your dinner table. It’s approachable, packed with fresh ingredients, and loads of personality in every bite. I wholeheartedly encourage you to give this recipe a go—once you try it, it’s bound to become one of your favorite go-to dishes for any occasion. Happy cooking!
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Peruvian Chicken with Creamy Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Halal
Description
This flavorful Peruvian Chicken with Creamy Green Sauce combines tender roasted chicken thighs or breasts with a vibrant, zesty sauce made from fresh herbs, jalapeños, and creamy Greek yogurt. Served over rice and complemented with fresh mango and avocado chunks, this dish offers a perfect balance of smoky, spicy, and cool flavors ideal for a satisfying family meal.
Ingredients
For the Chicken
- 6–8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic, minced
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro and/or parsley
For the Creamy Green Sauce
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- Salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and developing a crispy exterior.
- Prepare the Chicken Mixture: In a casserole or baking dish, combine the chicken pieces with olive oil or melted butter, minced garlic, chopped jalapeño, ground cumin, smoked paprika, and the chopped cilantro and/or parsley. Season everything evenly with salt and black pepper. For best flavor, marinate the mixture for 1 hour or up to overnight in the refrigerator.
- Bake the Chicken: Place the baking dish in the oven and roast the chicken for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin begins to crisp and brown.
- Prepare the Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, jalapeños, garlic, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until the sauce is smooth and creamy. Taste and adjust salt as needed.
- Serve: Once the chicken is done roasting, serve it hot over bowls of cooked rice. Spoon generous amounts of the creamy green sauce over the chicken, and scatter extra mango and avocado chunks on top for freshness and texture. Enjoy your vibrant and comforting Peruvian-inspired meal!
Notes
- For milder heat, remove the seeds from jalapeños before adding.
- Marinating the chicken overnight deepens flavor but is optional.
- Serve with steamed white or brown rice for a complete meal.
- The creamy green sauce can be made ahead and stored in the fridge for up to 2 days.
- If you prefer, substitute mayonnaise with additional Greek yogurt for a tangier, lighter sauce.
