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
Scale
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.
