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
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, 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.
