Name: Peruvian Chicken with Green Sauce: A Flavorful and Hearty Dish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Peruvian
Ingredients: 4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred); 2 tablespoons olive oil; 1 tablespoon paprika; 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 1 tablespoon dried oregano; Salt and black pepper, to taste; Juice of 1 lime; 1/4 cup fresh cilantro, finely chopped; 1/2 cup chicken broth (for roasting); 1 cup fresh cilantro leaves; 1-2 jalapeños (depending on heat preference); 1/4 cup mayonnaise; 1/4 cup Greek yogurt (for creaminess); 2 tablespoons lime juice; 1 garlic clove, minced; 1/4 cup white vinegar; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; Salt and black pepper, to taste

If you’re craving a vibrant and flavorful dish that transports you straight to the heart of South America, look no further than Peruvian Chicken with Green Sauce. Known as Pollo a la Brasa when prepared with the signature Peruvian seasoning and roasted to perfection, this dish offers a tender, juicy chicken paired with a zesty, creamy green sauce that packs a punch. The green sauce, made with cilantro, jalapeños, and tangy lime, perfectly complements the seasoned, golden chicken, making each bite an explosion of flavor. Whether you’re hosting a dinner party or making a weekday meal, this dish will quickly become a favorite at your table. In this article, we’ll explore how to make Peruvian Chicken with Green Sauce, from selecting the right ingredients to perfecting the dish and offering some helpful tips along the way.

Ingredients

Before you begin, make sure you have the following ingredients on hand. The combination of spices and fresh herbs is what makes this dish stand out, so use quality ingredients for the best results.

For the Chicken:

4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon dried oregano
Salt and black pepper, to taste
Juice of 1 lime
1/4 cup fresh cilantro, finely chopped
1/2 cup chicken broth (for roasting)

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves
1-2 jalapeños (depending on heat preference)
1/4 cup mayonnaise
1/4 cup Greek yogurt (for creaminess)
2 tablespoons lime juice
1 garlic clove, minced
1/4 cup white vinegar
1/2 teaspoon ground cumin
1 tablespoon olive oil
Salt and black pepper, to taste

Instructions

Follow these simple steps to create a delicious and perfectly seasoned Peruvian Chicken with Green Sauce. This process takes around 40 minutes for the chicken and an additional 10 minutes to prepare the sauce.

Step 1: Prepare the Chicken Marinade

Start by preparing the marinade for the chicken. In a small bowl, combine olive oil, paprika, cumin, garlic powder, onion powder, turmeric, chili powder, and dried oregano. Add lime juice, chopped cilantro, salt, and black pepper. Stir everything together until it forms a smooth, well-blended marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag or cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes, or preferably, 2 hours for maximum flavor. If you’re in a rush, 30 minutes will still give you a tasty result, but the longer you marinate, the more the flavors will penetrate the meat.

Step 3: Roast the Chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top (optional but helps achieve crispier skin). Arrange the marinated chicken pieces on the rack or directly on the baking sheet. Pour the chicken broth around the chicken to keep it moist while roasting.

Roast the chicken for 35-40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C). If you don’t have a meat thermometer, you can check by cutting into the thickest part of the chicken to ensure the juices run clear.

Step 4: Prepare the Green Sauce

While the chicken is roasting, prepare the tangy and creamy green sauce. In a blender or food processor, combine the cilantro, jalapeños (seeds removed for less heat), mayonnaise, Greek yogurt, lime juice, garlic, white vinegar, cumin, olive oil, salt, and pepper. Blend everything until smooth and creamy. Taste and adjust the seasoning, adding more lime juice or salt if necessary. For extra heat, add more jalapeños to suit your preference.

Step 5: Serve

Once the chicken is perfectly roasted, remove it from the oven and let it rest for a few minutes. Serve the chicken with a generous drizzle of green sauce on top or on the side for dipping. The sauce can be served either warm or cold, depending on your preference.

Conservation and Storage

If you have leftovers or want to prepare the chicken in advance, both the chicken and green sauce can be stored for later.

Chicken: Allow the roasted chicken to cool to room temperature before storing it in an airtight container. Refrigerate for up to 3-4 days. To reheat, warm the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Green Sauce: Store the green sauce in an airtight container in the refrigerator for up to 4-5 days. The sauce’s flavors will continue to develop as it sits, and it can be enjoyed as a dip or dressing for salads, roasted vegetables, or even sandwiches. For longer storage, you can freeze the sauce for up to a month—just thaw it in the refrigerator before use.

Variations

One of the reasons Peruvian Chicken with Green Sauce is so loved is its versatility. You can easily adjust the dish to your personal taste or dietary preferences. Here are a few variations to consider:

Spicy Green Sauce: For an extra spicy kick, leave the seeds in the jalapeños or add a small serrano pepper. You can also mix in a dash of hot sauce for additional heat.
Vegan or Dairy-Free Option: If you prefer a dairy-free version, use a vegan mayo substitute and skip the Greek yogurt. The sauce will still be creamy and flavorful.
Grilled Chicken: Instead of roasting the chicken in the oven, you can grill it over medium heat for about 6-8 minutes per side, until cooked through. This method will impart a smoky flavor that pairs beautifully with the green sauce.
Aji Amarillo Sauce: If you want a more authentic taste of Peru, consider adding Aji Amarillo, a yellow chili pepper often used in Peruvian cuisine, to your green sauce. It will give the sauce a distinct flavor and vibrant color.

Serving Suggestions

Peruvian Chicken with Green Sauce can be served in various ways depending on your preferences and the occasion. Here are some ideas to complete your meal:

With Peruvian Sides: Serve your chicken with traditional Peruvian sides like arroz con frijoles (rice with beans), papas a la huancaina (potatoes in a creamy cheese sauce), or a simple Peruvian corn salad.
On a Bed of Greens: For a lighter, healthier option, serve the chicken over a bed of fresh greens, such as spinach or arugula, and drizzle the green sauce on top. It’s a perfect choice for a refreshing lunch.
Tacos or Wraps: Shred the roasted chicken and serve it in soft tortillas with green sauce, lettuce, tomatoes, and avocado for a quick and flavorful meal.
With Roasted Vegetables: Roasted vegetables, such as sweet potatoes, zucchini, or bell peppers, complement the chicken’s flavors and make for a balanced, nutritious meal.
With Rice and Beans: For a heartier meal, serve the chicken alongside Peruvian-style rice (seasoned with garlic and onions) and a side of black beans.

Conclusion

Peruvian Chicken with Green Sauce is a dish that truly captures the essence of Peruvian cuisine. With its tender, flavorful chicken and bold, zesty green sauce, this meal is perfect for any occasion. The simplicity of the ingredients doesn’t compromise the depth of flavor, making it an accessible yet impressive dish to serve your family or guests. Whether you stick to the classic roasted method or switch it up with grilled chicken, this recipe is flexible, and the green sauce is a versatile addition to many other dishes. With variations to suit different tastes and dietary needs, this dish is sure to become a staple in your cooking repertoire. Enjoy the vibrant flavors of Peru in the comfort of your own home!

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Peruvian Chicken with Green Sauce: A Flavorful and Hearty Dish

Author: hafsahafsa
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa, is a delightful South American dish that brings tender, juicy chicken to life with a tangy, creamy green sauce. Infused with spices like cumin, turmeric, and chili powder, the chicken is perfectly roasted and paired with an incredibly flavorful sauce made with fresh cilantro, jalapeños, and lime. This dish is vibrant, hearty, and ideal for any occasion, from a weeknight meal to a festive dinner party.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)

2 tablespoons olive oil

1 tablespoon paprika

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground turmeric

1 teaspoon chili powder

1 tablespoon dried oregano

Salt and black pepper, to taste

Juice of 1 lime

1/4 cup fresh cilantro, finely chopped

1/2 cup chicken broth (for roasting)

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves

1–2 jalapeños (depending on heat preference)

1/4 cup mayonnaise

1/4 cup Greek yogurt (for creaminess)

2 tablespoons lime juice

1 garlic clove, minced

1/4 cup white vinegar

1/2 teaspoon ground cumin

1 tablespoon olive oil

Salt and black pepper, to taste

Instructions

Step 1: Prepare the Chicken Marinade

In a small bowl, combine the olive oil, paprika, cumin, garlic powder, onion powder, turmeric, chili powder, dried oregano, lime juice, chopped cilantro, salt, and pepper. Stir to create a smooth marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring it is thoroughly coated. Seal the bag or cover the bowl with plastic wrap and let it marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours.

Step 3: Roast the Chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top (optional, but helps achieve crispier skin). Arrange the marinated chicken pieces on the rack or directly on the baking sheet. Pour the chicken broth around the chicken to keep it moist while roasting.
Roast for 35-40 minutes or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C). If you don’t have a meat thermometer, you can check by cutting into the thickest part of the chicken to ensure the juices run clear.

Step 4: Prepare the Green Sauce

While the chicken is roasting, prepare the green sauce. In a blender or food processor, combine the cilantro, jalapeños (seeds removed for less heat), mayonnaise, Greek yogurt, lime juice, garlic, white vinegar, cumin, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning by adding more lime juice or salt if needed.

Step 5: Serve

Once the chicken is roasted, let it rest for a few minutes. Serve the chicken with a generous drizzle of the green sauce on top or on the side for dipping. The sauce can be served either warm or cold, depending on your preference.