Peruvian Chicken with Green Sauce
This Peruvian Chicken with Green Sauce is packed with smoky, citrusy flavors and served with a vibrant, creamy cilantro sauce. Juicy, tender, and easy to make, it's the perfect dish for a flavorful weeknight meal or a special gathering!
Servings: 6
Ingredients
Chicken
- 3 chicken breasts halved lengthwise
- ⅓ cup soy sauce (gluten-free tamari sauce or coconut aminos work too)
- ¼ cup brown sugar or coconut sugar/honey
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon black pepper
Green Sauce (Aji Verde)
- 1 cup packed cilantro
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- 3 jalapenos seeded and halved
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar or coconut sugar/honey
Instructions
- In a large bowl, whisk together the marinade ingredients (soy sauce, brown sugar, lime juice, olive oil, minced garlic, smoked paprika, cumin, oregano, and black pepper) until well combined.
- Place the halved chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.
- In a blender or food processor, combine cilantro, Greek yogurt, olive oil, jalapeños, garlic, lime juice, salt, and sugar. Blend until smooth and creamy, adding a splash of water or olive oil if needed. Taste and adjust seasoning as necessary.
- Preheat your skillet to medium-high heat. Remove the chicken from the marinade and cook for 5–7 minutes per side until golden brown and cooked through, or until the internal temperature reaches 165 F.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes. Serve warm with the green sauce drizzled on top or on the side for dipping. Garnish with additional cilantro and lime wedges if desired.
Notes
- Various chicken cuts. I have tried this recipe with different cuts of chicken, and it works well with chicken breasts as well as chicken thighs, even drumsticks and wings. Just adjust the cooking time and cook until the thermometer registers 165 F.
- Don't skip the marinade. Allow the chicken to marinate for at least 2 hours, or preferably overnight, to let the spices penetrate the meat fully.
- Cover with foil. If you are baking the chicken, I recommend you cover the dish with a foil for the first 20 minutes. I have found that this keeps the chicken extra juicy.
- Adjust the heat. If the green sauce is too spicy, add extra mayonnaise or a splash of yogurt to mellow the heat without losing its creamy texture.
- Let it rest. After cooking, I usually let the chicken rest for 5–10 minutes to redistribute the juices and ensure tender meat.
Nutrition
Calories: 315kcal | Carbohydrates: 14g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1442mg | Potassium: 554mg | Fiber: 1g | Sugar: 11g | Vitamin A: 631IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
