Peruvian Chicken Recipe

If you’re on the hunt for a show-stopping dinner that packs a punch of flavor, look no further than Peruvian Chicken. With intoxicating layers of spices, tender chicken thighs, and a green sauce you’ll want to put on everything, this iconic dish brings together a tapestry of colors, aromas, and tastes that transport you straight to the heart of Peru—all from your own kitchen. Whether you’re hosting friends or just want to shake up weeknight meals, Peruvian Chicken is a wildly rewarding favorite.

Ingredients You’ll Need

The beauty of Peruvian Chicken is how a handful of simple ingredients come together to create something absolutely unforgettable. Each item is carefully chosen for its ability to add depth, color, or just the right hint of heat.

• Garlic: Freshly minced garlic sets the aromatic foundation and infuses the chicken with irresistible flavor.
• Soy sauce (low sodium): Adds umami depth and a subtle saltiness, so the chicken gets perfectly seasoned inside and out.
• Olive oil: Divided for both the marinade and cooking, it keeps the chicken juicy and helps crisp up the exterior.
• Lime (juiced): Delivers a citrusy brightness that lifts the flavor profile and balances the richness of the chicken.
• Cumin: This earthy, nutty spice is one of the signatures of Peruvian Chicken—don’t skip it!
• Paprika: Provides subtle smoky warmth and an inviting red hue.
• Oregano: Adds herbaceous depth and a distinctly Mediterranean note.
• Salt and pepper: Essential for balancing and enhancing all the other flavors.
• Boneless skinless chicken thighs: The star of the dish—juicy, flavorful, and wonderfully quick to cook.
• Mayonnaise: The creamy base for Aji Verde, the legendary green sauce that accompanies Peruvian Chicken.
• Sour cream: Adds tang and extra silkiness to the sauce.
• Lemon (or lime, juiced): Brings another layer of zestiness to Aji Verde, making it ultra-refreshing.
• Cilantro: Responsible for the stunning color and that fresh, garden-bright flavor in the sauce.
• Jalapeños (seeds removed): Offer a gentle kick without overwhelming heat—adjust the amount to suit your taste.
• Scallions (cut into 1-inch pieces): Their mild onion flavor melts right into the sauce when blended.
• Garlic (for sauce): Rounds out the savoriness in Aji Verde, echoing the flavors in the chicken.
• Fine sea salt: Seasons the sauce so every bite sings.
• Fresh ground black pepper: Gives a finishing touch of gentle heat and aroma.

How to Make Peruvian Chicken

Step 1: Prepare the Marinade

Start by combining minced garlic, soy sauce, ¼ cup of olive oil, fresh lime juice, cumin, paprika, oregano, salt, and pepper in a large mixing bowl. This isn’t just any marinade; it’s the secret that ensures every bite of your Peruvian Chicken is deeply seasoned, vibrant, and unforgettable.

Step 2: Marinate the Chicken

Add your boneless, skinless chicken thighs directly into that gorgeous marinade. Toss the chicken well, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap, and let the flavors mingle in the fridge for 12 to 24 hours. Yes, it feels like forever—but trust me, this step transforms the chicken from good to “Wow, what *is* that?!”

Step 3: Make the Aji Verde (Green Sauce)

While the chicken marinates, let’s talk about the vibrant heart of Peruvian Chicken: Aji Verde. Blend together mayonnaise, sour cream, lemon (or lime) juice, cilantro, jalapeños, scallions, garlic, salt, and pepper until silky-smooth and vividly green. This magical sauce is tangy, herby, a little spicy, and totally addictive. Set it aside in the fridge—good luck not sneaking a spoonful!

Step 4: Cook the Chicken

Heat the remaining olive oil over medium-high heat in a large skillet. Once hot, arrange the marinated chicken thighs in a single layer and let them sear undisturbed. Cook each side for 3 to 4 minutes, or until they are gloriously golden and the internal temperature hits 165°F. The kitchen will fill with the aromas of toasted spices and caramelized garlic—it’s impossible not to get excited.

Step 5: Serve with Aji Verde

Transfer the sizzling chicken to a platter and serve immediately with a generous drizzle (or side dish) of Aji Verde. Every bite is a hypnotic dance of spice, herb, and citrus—Peruvian Chicken at its absolute best.

How to Serve Peruvian Chicken

Garnishes

Add a final flourish with a sprinkle of chopped cilantro, a squeeze of fresh lime, and maybe even some paper-thin red onion rings. These touches not only brighten up your serving platter, but draw out even more flavor from the Peruvian Chicken.

Side Dishes

This is a dish that loves some company. Go traditional with crispy oven-roasted potatoes, or serve with a pile of fluffy rice to soak up every drop of sauce. Light salads with avocado and tomato also make a refreshing pairing, balancing the richness of the chicken beautifully.

Creative Ways to Present

If you want to wow your crowd, slice the chicken and layer it into warm tortillas or pita for a bold, unexpected taco night. You can also build colorful grain bowls with chicken, quinoa, chopped veggies, and a cascade of Aji Verde. However you serve it, everyone will be asking for seconds!

Make Ahead and Storage

Storing Leftovers

Store any leftover Peruvian Chicken in an airtight container in the refrigerator for up to 4 days. Keep the Aji Verde sauce separate to preserve its fresh flavor and color. The chicken stays juicy, and the sauce keeps intensifying in taste—a great excuse for leftovers!

Freezing

Chicken thighs freeze beautifully. Let them cool completely, then seal in freezer-safe containers or bags for up to 2 months. For best results, freeze the chicken without the sauce, and whip up a fresh batch of Aji Verde when you’re ready to serve.

Reheating

Reheat the chicken in a covered skillet over low heat, or in a 350°F oven until thoroughly warmed. A splash of water or broth helps keep things moist. Give the Aji Verde a quick stir before serving, and your Peruvian Chicken will taste almost as amazing as it did on day one.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, just keep an eye on them while cooking so they don’t dry out. You may want to shorten the cook time slightly, as breasts are leaner than thighs.

What can I use if I don’t have jalapeños for the Aji Verde?

If jalapeños aren’t available, try using serrano peppers for more heat, or even a poblano for milder flavor. You can also skip the fresh peppers and add a touch of hot sauce as a quick substitute.

How long should I marinate the chicken for best flavor?

For truly unforgettable Peruvian Chicken, marinate for at least 12 hours, but 24 hours is ideal. The longer rest allows the spices, garlic, and lime to work their magic, leaving you with the most tender and flavorful chicken imaginable.

How spicy is this dish?

As written, Peruvian Chicken has a warm, well-balanced heat thanks to the jalapeños in the sauce. If you prefer less spice, remove all the seeds and membranes from your peppers, or use just one jalapeño. Like it fiery? Add an extra pepper!

Can I grill the chicken instead of pan-searing?

Yes, grilling is a delicious option! Cook the marinated chicken thighs over medium-high heat for 3 to 5 minutes per side. Grilling adds subtle smoky notes that make the Peruvian Chicken even more irresistible.

Final Thoughts

There’s a reason Peruvian Chicken is beloved around the world—the vibrant marinade, irresistible green sauce, and melt-in-your-mouth texture never fail to impress. Whether it’s a special gathering or just a weekday treat, give this recipe a try. You’ll discover why it’s a favorite in so many kitchens, including mine!

Print