If you’re looking for a vibrant and incredibly flavorful dish to brighten up your dinner table, the Peruvian Chicken with Creamy Green Sauce Recipe is an absolute must-try. This recipe brings together tender, juicy roasted chicken infused with smoky paprika and fresh herbs, paired with a luscious, tangy green sauce that’s silky, vibrant, and packed with fresh cilantro and jalapeño heat. It’s a celebration of bold flavors balanced with creaminess and a little tropical sweetness from mango and avocado that will have you coming back for seconds and impressing everyone at the table.
Ingredients You’ll Need
These ingredients might seem simple at first, but each one plays a crucial role in building the layers of flavor and texture in this dish. From the earthy spices that coat the chicken to the fresh herbs and creamy elements in the sauce, every component shines through beautifully.
- 6-8 chicken thighs or breasts: Choose your favorite cut; thighs provide juicier, more flavorful meat while breasts are lean and tender.
- 1/3 cup olive oil or melted butter: Olive oil gives a light, fruity note, whereas butter adds richness and helps crisp the skin.
- 6 cloves garlic: Fresh garlic lends an aromatic punch essential to Peruvian flavors.
- 1 jalapeño, seeded if desired and chopped: Adds a mild heat and brightness; adjust seeds according to your spice preference.
- 1 tablespoon ground cumin: Brings that distinctive earthy warmth that pairs perfectly with smoky paprika.
- 1 tablespoon smoked paprika: Infuses the chicken with a deep, smoky flavor that’s signature to this recipe.
- 1 teaspoon each salt and pepper: Basic but vital for seasoning and enhancing all other flavors.
- 1/4 cup chopped cilantro and/or parsley: Fresh herbs lift the dish with their vibrant green notes and freshness.
- 1 mango, chopped: Offers a sweet tropical contrast that balances the spicy and savory elements.
- 1 avocado, chopped: Adds creamy texture and richness to the final presentation.
- 1/2 cup mayo: Acts as a creamy base for the green sauce, mellowing the heat.
- 1/2 cup plain Greek yogurt: Adds tanginess and body while keeping the sauce light and fresh.
- 1/2 cup fresh cilantro: A key herb for that unmistakable green sauce flavor.
- 1/4 cup fresh parsley: Adds brightness and herbal complexity alongside cilantro.
- 2 jalapeños, seeded if desired: More heat and green color to pack into the sauce.
- 2 cloves garlic: Essential for garlic’s warming depth in the sauce.
- 3 tablespoons fresh lime juice: Brings acidity to cut through richness and brighten flavors.
- 2 tablespoons toasted sesame oil: Adds an unexpected nutty layer to the creamy green sauce.
How to Make Peruvian Chicken with Creamy Green Sauce Recipe
Step 1: Prep and Marinate the Chicken
Start by preheating your oven to 425°F, which is perfect for roasting the chicken until it’s juicy inside with a beautifully crisp exterior. In a casserole dish, toss the chicken pieces with olive oil or melted butter, along with the garlic, jalapeño, ground cumin, smoked paprika, cilantro, and parsley. Season everything generously with salt and pepper. If you have time, let the chicken marinate for at least an hour or even overnight in the fridge—this really allows those flavors to meld and penetrate deeply.
Step 2: Roast to Perfection
Place your marinated chicken in the oven and roast for 25 to 30 minutes. You’ll know it’s done when the meat is cooked through and the skin gets golden and slightly crispy. The smoky paprika and cumin will have created a beautiful crust that’s packed with flavor, making this chicken irresistibly savory and aromatic.
Step 3: Whip Up the Creamy Green Sauce
While the chicken roasts, it’s time to prepare the signature sauce that makes this dish unforgettable. In a food processor or blender, combine mayo, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil. Blend everything until smooth and creamy. Taste and add salt if needed—this sauce should burst with fresh, herby, and tangy flavors with a hint of heat.
Step 4: Assemble and Serve
Once the chicken is out of the oven, serve it hot over bowls of fluffy rice, spooning generous amounts of that luscious creamy green sauce over the top. Add chopped mango and avocado chunks on the side or on top for a tropical, creamy contrast that elevates this dish to something truly special.
How to Serve Peruvian Chicken with Creamy Green Sauce Recipe
Garnishes
Garnishing is where you get to add a pop of color and extra flavor. Fresh lime wedges are perfect because their acidity brightens each bite. Scatter some finely chopped cilantro on top for a fresh herbal kick, and sprinkle a handful of toasted sesame seeds for a nutty crunch that complements the sauce’s sesame oil.
Side Dishes
This chicken pairs beautifully with simple white or brown rice to soak up all those wonderful juices and creamy sauce. You could also serve it alongside roasted vegetables like sweet potatoes and bell peppers, which add sweetness and texture. A fresh cucumber and red onion salad dressed with lime juice is another excellent way to keep the meal light and refreshing.
Creative Ways to Present
For a festive dinner or casual weekend meal, try serving the roasted chicken on a large platter lined with herbs, avocado, and mango chunks scattered artistically alongside. Alternatively, wrap the chicken and green sauce in warm tortillas with some crunchy lettuce and tomatoes for delicious Peruvian-style tacos. The creamy green sauce also makes a great dip for grilled chicken skewers if you want to switch things up.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken and sauce separately in airtight containers to keep flavors fresh and textures intact. The chicken will stay moist and tender for up to four days in the refrigerator, and the sauce maintains its creamy consistency when stored properly.
Freezing
You can freeze leftover cooked chicken for up to three months. Freeze it in portions, ideally without the creamy sauce, as the yogurt and mayo-based sauce can sometimes change texture after freezing. Keep the sauce fresh in the fridge and add it after reheating the chicken.
Reheating
Reheat chicken gently in the oven or on the stovetop to avoid drying it out. Once warmed, spoon over your creamy green sauce to bring that fresh, vibrant flavor back to life. Avoid microwaving the sauce directly to keep its texture smooth and silky.
FAQs
Can I use chicken breasts instead of thighs for this Peruvian Chicken with Creamy Green Sauce Recipe?
Absolutely! Chicken breasts work perfectly if you prefer leaner meat, but keep in mind that thighs tend to stay moister and more flavorful after roasting.
How spicy is the creamy green sauce?
The sauce has a gentle heat thanks to the jalapeños, but you can control it by adjusting the number of seeds you include or removing the peppers altogether for a milder version.
Can I make the sauce ahead of time?
Yes! The sauce actually tastes better if made a few hours in advance to allow the flavors to meld. Just keep it refrigerated until ready to serve.
Is there a substitute for Greek yogurt in the sauce?
If you don’t have Greek yogurt, sour cream or a thick plain yogurt will work as good alternatives, maintaining the creamy and tangy qualities of the sauce.
What can I serve instead of rice with this chicken?
Quinoa, couscous, or even a crisp salad are excellent substitutes if you want to diversify your side options and add different textures.
Final Thoughts
There’s something truly special about the Peruvian Chicken with Creamy Green Sauce Recipe that combines simple ingredients with bold, fresh flavors to create a meal that feels both comforting and exciting. Whether you’re cooking for family, friends, or just treating yourself, this dish guarantees smiles and happy plates. I can’t wait for you to try it and make it one of your go-to recipes too!
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Peruvian Chicken with Creamy Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Peruvian
Description
A vibrant and flavorful Peruvian Chicken recipe featuring tender baked chicken thighs or breasts marinated in a smoky blend of spices and herbs, served with a luscious creamy green sauce made from fresh cilantro, parsley, jalapeños, mango, and avocado. This dish offers a perfect balance of savory, smoky, tangy, and creamy elements, ideal to serve over rice for a complete 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, peeled and chopped
- 1 avocado, peeled and 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 Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Prepare and Marinate Chicken: In a casserole dish, combine the chicken thighs or breasts with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, ground cumin, and chopped cilantro and/or parsley. Season generously with salt and pepper. For enhanced flavor, marinate the chicken in the refrigerator for at least 1 hour or overnight if time allows.
- Bake Chicken: Place the casserole dish in the preheated oven and bake the chicken for 25 to 30 minutes, or until it is fully cooked through and the skin or surface begins to crisp nicely.
- Make Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, jalapeños, garlic cloves, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Season the sauce with salt to taste.
- Serve: Once the chicken is done, serve it hot over bowls of rice, topped with generous spoonfuls of the creamy green sauce along with chunks of mango and avocado for added freshness and texture. Enjoy your flavorful Peruvian chicken meal!
Notes
- For a spicier sauce, leave the jalapeño seeds in or add an extra jalapeño.
- To save time, marinate the chicken the night before.
- If you prefer a dairy-free sauce, substitute Greek yogurt with additional mayo or a plant-based yogurt.
- This dish pairs wonderfully with steamed white rice or quinoa for a nutritious base.
- Leftover sauce can be refrigerated for up to 3 days in an airtight container.
