Can I use bone-in chicken instead of boneless?

Absolutely! Bone-in chicken pieces like thighs or leg quarters work wonderfully in this recipe and often provide even more flavor. Just increase the cooking time by about 10-15 minutes, depending on the size of the pieces, and always check that the internal temperature reaches 165°F.

What if I don't like cilantro? Can I still make the green sauce?

If you're one of those people for whom cilantro tastes like soap (it's genetic!), you can substitute with a combination of parsley and a small amount of mint or basil. The flavor profile will be different but still delicious. You could also try a milder herb like chervil if you can find it.

How spicy is this dish? Can I make it milder?

As written, the green sauce has a moderate kick from the jalapeños. For a milder version, make sure to remove all seeds and membranes from the jalapeños, or substitute with poblano peppers. You can also reduce the amount of peppers used. For those who love heat, leave some seeds in or add a serrano pepper to the mix.

Can I make this recipe dairy-free?

Yes! For the green sauce, simply replace the Greek yogurt with additional mayonnaise or a dairy-free yogurt alternative. The texture might be slightly different, but the flavors will still be amazing.

Peruvian Chicken Recipe

Name: Peruvian Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 2 pounds chicken thighs, boneless and skinless; 5 cloves garlic, peeled; 1/3 cup soy sauce; 2 Tablespoons lime juice; 1 Tablespoon extra virgin olive oil; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper, to taste; 3 jalapeños, seeded, ribs removed, and roughly chopped; 1 cup fresh cilantro leaves; 2 green onions, chopped (green parts only); 2 cloves garlic, peeled; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 Tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 Tablespoons extra virgin olive oil

Description

This easy and flavorful Peruvian Chicken recipe features juicy, marinated chicken thighs served with a zesty green sauce. Perfectly seasoned with spices and lime, the chicken can be grilled or oven-roasted for a delicious main-course meal inspired by traditional Peruvian cuisine.

Ingredients

Units Scale

Chicken

2 pounds chicken thighs, boneless and skinless
5 cloves garlic, peeled
1/3 cup soy sauce
2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper, to taste

Green Sauce

3 jalapeños, seeded, ribs removed, and roughly chopped
1 cup fresh cilantro leaves
2 green onions, chopped (green parts only)
2 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil

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Instructions

Prepare Chicken Marinade: Puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth. This will be the marinade for the chicken.
Marinate Chicken: Place the chicken thighs in a large ziploc bag and pour the marinade over them. Seal the bag, mix to coat the chicken thoroughly, and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to penetrate.
Make Green Sauce: In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth, then slowly drizzle in the olive oil with the motor running. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
Grill Chicken (Option 1): Preheat a grill to medium-high heat (about 350°F). Remove chicken from marinade and shake off excess. Place chicken on the grill grates, close the grill cover, and cook for 5-6 minutes. Flip the chicken using tongs and cook the other side for an additional 5-6 minutes, until the internal temperature reaches 165°F.
Oven Roasting (Option 2): Preheat the oven to 500°F. Arrange marinated chicken in a 13×9 inch roasting pan and add 1 cup water to the pan. Bake uncovered for 30 minutes. Tent the pan with foil and continue baking for another 15 minutes, or until the internal temperature reaches 165°F and the chicken is fully cooked.
Serve: Slice or serve the chicken thighs whole, accompanied by the vibrant green sauce.

Notes

For extra flavor, marinate the chicken overnight.
The green sauce can be made in advance and stays fresh in the refrigerator for up to 3 days.
If you prefer a milder sauce, reduce the number of jalapeños or remove all seeds and membranes.
Boneless chicken thighs ensure juicy and even cooking, but you can use bone-in thighs with adjusted cooking times.
Use a meat thermometer to confirm the chicken has reached 165°F for food safety.

Nutrition

Serving Size: 1/4 of recipe
Calories: 490
Sugar: 3g
Sodium: 1250mg
Fat: 33g
Saturated Fat: 7g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 41g
Cholesterol: 165mg