Zesty Peruvian Chicken with Green Sauce Recipe: Flavor Magic!

My weekend culinary adventure with peruvian chicken sparked an unexpected love affair that changed everything.

Zesty herbs and vibrant spices dance across tender meat in this remarkable dish.

Marinades packed with cilantro and jalapeños create magical flavor profiles that surprise you.

Home cooking reaches new heights when traditional techniques merge with bold ingredients.

Weeknight meals transform into gourmet experiences through simple yet powerful techniques.

Crispy skin and juicy meat promise a delectable journey through authentic peruvian flavors.

You’ll want to bookmark this recipe and start cooking immediately.

The Zesty Magic Behind Peruvian Chicken with Green Sauce

• This Peruvian chicken recipe delivers bold, complex flavors with minimal prep time, perfect for busy home cooks seeking restaurant-quality dishes.
• The overnight marinating technique allows busy people to prepare the meal in advance, transforming simple ingredients into a deeply flavorful dinner without constant attention.
• The combination of diverse spices like cumin, paprika, and oregano creates a universally appealing dish that satisfies different taste preferences, making it ideal for family dinners or casual gatherings.
• The green sauce and marinated chicken can be served multiple ways- as a main course, in tacos, over rice, or alongside salads, offering flexibility for various meal preferences.

Ingredients for Peruvian Chicken and Sauce

• Chicken: The star of the dish, providing a tender and flavorful base for the Peruvian-style marinade.

• Olive Oil: Helps distribute flavors and keeps the chicken moist during cooking.
• Soy Sauce, Vinegar: Add depth and tanginess to the marinade, tenderizing the meat.
• Lime Juice: Brings bright, citrusy notes and helps break down proteins.
• Garlic: Adds robust, aromatic flavor to the chicken.

• Cumin, Paprika, Oregano: Classic Peruvian spices that create a warm, earthy flavor profile.
• Annatto: Provides a subtle peppery taste and beautiful reddish-orange color.
• Salt, Black Pepper: Essential for enhancing and balancing the overall taste of the dish.

How to Make Juicy Chicken and Spicy Green Sauce

Step 1: Prepare Chicken for Flavor Infusion

Pat the chicken completely dry using paper towels to ensure maximum marinade absorption.

Place chicken in a large container or heavy-duty resealable plastic bag.

Step 2: Massage Marinade Into Chicken

Pour the whisked marinade over the chicken.

Gently rub the mixture all over the chicken surface.

Use your hands to work the marinade underneath the skin for deeper flavor penetration.

Step 3: Allow Flavor Transformation

Cover the chicken securely.

Refrigerate for a minimum of 4 hours.

For most intense flavor development, let the chicken marinate overnight.

The longer the marination, the more robust and complex the taste will become.

Tip: Turn the chicken occasionally to ensure even flavor distribution.

Top Tips for Flavorful Peruvian Chicken

• Maximize Flavor Penetration: Gently lift chicken skin and massage marinade directly onto meat for deeper, more intense taste.
• Marinate Strategically: Let chicken sit in marinade for at least 4 hours or overnight to allow spices to fully infuse and tenderize the meat.
• Prevent Cross-Contamination: Always use separate cutting boards and utensils when handling raw chicken, and wash hands thoroughly after preparation.
• Enhance Skin Crispiness: Pat chicken completely dry before roasting to ensure a golden, crispy exterior that locks in juicy flavor.
• Temperature Control: Use a meat thermometer to check internal temperature reaches 165°F (74°C) for safe and perfectly cooked chicken.

Storing and Reheating Peruvian Chicken

• Store cooled chicken in an airtight container for up to 3-4 days in the refrigerator.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
• Preheat oven to 350°F, place chicken in a baking dish with a splash of broth, cover with foil, and warm for 10-15 minutes until heated through.
• Place chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm, checking temperature to prevent drying out.

What to Serve with Peruvian Chicken

• Pair this vibrant Peruvian chicken with crisp, bright white wines that complement its bold marinade.
• Serve an ice-cold Cusqueña beer from Peru, which cuts through the rich, tangy green sauce with refreshing lightness.
• Accompany the dish with cilantro-lime rice to echo the marinade's citrusy undertones and provide a soft, balanced foundation.
• Match the green sauce with a light, herbaceous sauvignon blanc that mirrors its fresh, zesty green pepper and herb notes.

Spicy and Mild Twists to Try

• Vegetarian Protein Swap: Replace chicken with firm tofu or seitan, marinating for 2-3 hours to absorb similar flavor profiles.
• Gluten-Free Version: Use tamari instead of soy sauce and ensure all spices are certified gluten-free for sensitive individuals.
• Low-Sodium Alternative: Substitute soy sauce with coconut aminos and reduce salt content while maintaining rich seasoning.
• Oven-Roasted Method: Instead of grilling, bake marinated protein at 425°F for 35-40 minutes, turning once to ensure even cooking and crispy exterior.

Answers to Common Questions

• What makes the marinade so flavorful?

The combination of soy sauce, lime juice, garlic, and spices like cumin and paprika creates a complex, tangy profile that deeply penetrates the chicken, infusing it with rich, bold Peruvian-inspired flavors.

• Why is annatto important in this recipe?

Annatto adds a distinctive earthy flavor and beautiful reddish-orange color to the chicken, which is traditional in Peruvian cuisine and helps create an authentic taste and visual appeal.

• Can I use a different type of vinegar?

Yes, while the recipe typically uses white vinegar, you can substitute with apple cider vinegar for a slightly sweeter tang, or red wine vinegar for a more robust flavor profile that still complements the chicken.

• How does marinating improve the chicken?

Marinating helps tenderize the meat, allows spices to deeply penetrate the chicken, and ensures a more flavorful and juicy result by breaking down proteins and adding moisture before cooking.

Peruvian Chicken With Green Sauce Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Spicy Peruvian chicken with green sauce brings zesty South American flavors to your kitchen. Creamy cilantro-packed marinade delivers bold, tangy notes that elevate grilled or roasted chicken into a memorable culinary experience you’ll crave again and again.

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Ingredients

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Chicken and Marinade:

• 1 whole chicken (about 4.5 pounds or 2 kilograms)
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons lime juice
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground annatto (optional, for color)

Herbs and Spices:

• 1 cup fresh cilantro, packed
• 2 jalapenos, seeds removed (or keep seeds for extra heat)
• 2 tablespoons Aji Amarillo paste (Peruvian yellow pepper paste) (or substitute with more jalapeno)
• 2 cloves garlic

Green Sauce Ingredients:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Thoroughly towel off the poultry, eliminating excess moisture to ensure optimal marinade absorption.
2. Craft a vibrant flavor blend by combining fragrant olive oil, tangy soy sauce, zesty lime essence, pungent garlic, warm cumin, smoky paprika, earthy oregano, and mineral-rich seasonings in a mixing vessel.
3. Massage the aromatic marinade meticulously across every surface of the chicken, carefully working the mixture beneath the skin to infuse deep, robust flavors.
4. Transfer the seasoned poultry into a sealed container or robust plastic bag, ensuring complete coverage with the marinade.
5. Refrigerate the prepared chicken, allowing the complex spices to penetrate and tenderize the meat for a minimum of four hours, though an overnight rest will yield the most profound flavor profile.
6. When ready to cook, remove the chicken from the refrigerator and permit it to rest at ambient temperature for approximately 30 minutes, promoting even cooking.
7. Prepare your preferred cooking method – whether roasting, grilling, or baking – to transform the marinated chicken into a succulent, flavor-packed dish that celebrates Peruvian culinary traditions.

Notes

• Marinate chicken longer for deeper flavor infusion, allowing spices to penetrate the meat thoroughly.
• Use bone-in, skin-on chicken thighs for juicier results and more intense flavor compared to chicken breasts.
• Consider using a blender to create a smoother, more consistent marinade that coats the chicken evenly.
• For a gluten-free version, replace soy sauce with tamari or coconut aminos to maintain the umami profile.

• Prep Time: 15 minutes (+ marinating time)
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Peruvian

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 120 mg