Peruvian Chicken with Green Sauce Recipe - Easy Chicken Recipes (2024)

For the Chicken:

• ▢ 2 large garlic cloves grated
• ▢ 2 tablespoons lime juice
• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ ¼ cup olive oil divided
• ▢ 2 pounds boneless skinless chicken thighs
• ▢ ¼ cup water

For the Green Sauce:

• ▢ 1 serrano pepper seeds and stems removed
• ▢ 2 cups cilantro
• ▢ 1 large garlic clove
• ▢ 2 tablespoons lime juice
• ▢ 1 teaspoon honey
• ▢ 2 tablespoons olive oil
• ▢ ½ cup Greek yogurt
• ▢ ½ teaspoon salt
• ▢ 1-2 tablespoons water

• Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of olive oil to a large plastic bag. Add the chicken. Seal the bag and massage the marinade into the chicken. Marinate for 1 hour.

  2 large garlic cloves, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ¼ cup olive oil, 2 pounds boneless skinless chicken thighs

• While the chicken marinates, make the green sauce. Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside.

  1 serrano pepper, 2 cups cilantro, 1 large garlic clove, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, ½ cup Greek yogurt, ½ teaspoon salt, 1-2 tablespoons water

• When the chicken has finished marinating, heat a large skillet to medium-high heat. Add remaining 2 tablespoons of olive oil.

  ¼ cup olive oil

• Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches so you don't overcrowd the skillet.

• Sear the chicken on side until browned, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and continue searing on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165℉ on an instant-read thermometer. Remove chicken from the pan and set on a platter.

• Reduce heat to low, and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan (deglaze). Pour liquid over the chicken.

  ¼ cup water

• Serve chicken with green sauce, and rice, beans, or potatoes if desired.

You can use skin-on chicken thighs instead, but they will release more fat. So after cooking the chicken, drain most of the fat from the pan, before adding the water to deglaze.

Storage: Store Peruvian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store green sauce in an airtight container, in the refrigerator for 4-6 days.

Nutrition Facts

Peruvian Chicken with Green Sauce

Amount Per Serving

Calories 485Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 5g31%

Cholesterol 217mg72%

Sodium 1090mg47%

Potassium 668mg19%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 47g94%

Vitamin A 1175IU24%

Vitamin C 7mg8%

Calcium 67mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.