Description
This vibrant Peruvian-inspired chicken dish delivers tender, flavorful chicken smothered in a zesty green sauce. Quick to make with minimal effort, it’s a weeknight family favorite or an impressive special-occasion meal. The creamy, herbaceous sauce is a crowd-pleaser that works perfectly with bone-in/thigh meat or adapts to chicken breasts.
Ingredients
2 pounds chicken thighs (boneless, skinless)
5 cloves garlic, minced
1/3 cup soy sauce (low sodium optional)
1/2 cup cilantro, chopped
2 teaspoons ground cumin
2 tablespoons lime juice
1 tablespoon aji amarillo paste (or 1 small jalapeño, seeded and minced)
1/4 teaspoon chili powder for extra heat (optional)
1/2 cup sour cream or Greek yogurt (for creamy sauce texture)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) or prepare grill.
Combine soy sauce, minced garlic, cumin, 1 tbsp lime juice, and aji amarillo paste in a bowl.
Add chicken thighs and marinate for 15-30 minutes.
Roast or grill chicken for 35-40 minutes until golden and cooked through.
Meanwhile, blend cilantro, remaining lime juice, 1 tbsp chili powder (optional), and sour cream/yogurt to create the green sauce.
Garnish cooked chicken with the sauce and serve warm.
Notes
Bone-in thighs add more flavor and moisture – add 5-10 minutes to cooking time if using
Chicken breasts can be used but require careful monitoring to avoid drying out
Marinating is optional but enhances flavor
Green sauce ingredients can be mixed by hand if no blender is available
Leftovers keep in fridge for 3-4 days or freeze for 2-3 months
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian-inspired