Welcome to this delicious journey into the world of Peruvian cuisine! Today, I’m excited to share an authentic Peruvian Chicken Recipe, a dish packed with bold flavors and paired with a creamy green sauce that will elevate your barbecue game to the next level. Whether you’re a fan of grilling or looking to explore international recipes, this Peruvian chicken will surely become a new favorite in your kitchen.
Introduction
Peruvian Chicken, also known as Pollo a la Brasa, is a staple in Peruvian cuisine and a dish that has gained international fame for its rich, smoky flavors and tender, juicy texture. The marinated chicken is traditionally roasted over open flames, which infuses it with incredible depth. In this recipe, we’re adapting the process to make it accessible for home cooks, using either a grill or oven. The highlight, however, is the creamy green sauce that accompanies it, made from fresh cilantro, jalapeños, and lime juice. This dish is not only visually vibrant but also a must-try for lovers of international cuisine.
If you love experimenting with sauces, you might also want to try the Chick-fil-A Sauce Recipe for another flavor-packed condiment that will complement your grilled dishes.
Ingredients for Peruvian Chicken
For the Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Pinch of black pepper
For the Green Sauce:
- 3 jalapeños, seeded 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
Optional Ingredient Substitutions:
- Replace mayonnaise with avocado for a healthier version of the green sauce.
- Use chicken breasts instead of thighs for a leaner protein option.
- Substitute jalapeños with green bell peppers for a milder sauce.
Looking for more flavor inspiration? Check out this Louisiana Voodoo Fries Recipe for a spicy side dish that pairs wonderfully with grilled chicken.
How to Make Peruvian Chicken – Step by Step
Step 1: Prepare the Marinade
Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is fully coated. Marinate in the refrigerator for at least 8 hours, or up to 24 hours for the best flavor.
Step 3: Make the Green Sauce
In a blender, combine all ingredients for the green sauce, except for the olive oil. Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy texture.
Step 4: Grill the Chicken
- Preheat your grill to medium-high heat (around 350°F).
- Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates.
- Grill for 5-6 minutes per side, until the internal temperature reaches 165°F.
Step 5: Alternative Method – Oven Roasting
- Preheat oven to 500°F.
- Place marinated chicken thighs in a roasting pan.
- Add 1 cup of water to the pan and bake uncovered for 30 minutes.
- Tent the pan with foil and cook for an additional 15 minutes, until fully cooked.
- Internal temperature should reach 165°F.
Helpful Tips for Peruvian Chicken
- Tip 1: Use fresh lime juice instead of bottled to enhance the marinade’s flavor.
- Tip 2: If you prefer a spicier sauce, leave the seeds in the jalapeños.
- Tip 3: Marinating for a full 24 hours will maximize the tenderness and flavor of the chicken.
- Tip 4: Serve the green sauce on the side as a dipping sauce or drizzle over the chicken for a vibrant presentation.
Cooking Tips for the Best Peruvian Chicken
- Use a digital meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- When grilling, close the lid to maintain even heat and prevent the chicken from drying out.
Serving Suggestions for Peruvian Chicken
Pair this Peruvian Chicken with a variety of delicious sides such as:
- Grilled corn on the cob for a smoky flavor contrast.
- Crispy roasted potatoes to complement the zesty marinade.
- A light, refreshing salad like cucumber-tomato for a fresh contrast.
For an authentic experience, serve with Peruvian Aji Sauce and fried plantains.
Nutritional Information
Per serving:
- Calories: 350
- Protein: 28g
- Carbs: 7g
- Fats: 22g
- Fiber: 2g
- Sodium: 870mg
- Vitamin C: 15% of the daily value
Note: The nutritional values will vary based on ingredient substitutions and portion sizes.
Storage and Leftovers for Peruvian Chicken
- Storage: Place leftover chicken in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.
- Reheating: To retain moisture, reheat in the oven at 300°F for about 10 minutes or until heated through. Alternatively, use a microwave with a cover to prevent drying.
Frequently Asked Questions (FAQs) for Peruvian Chicken
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but the cooking time will vary. Breasts tend to cook faster, so monitor the internal temperature closely.
Q2: Is the green sauce very spicy?
A2: The sauce has a mild kick from the jalapeños, but you can adjust the heat by adding or reducing the amount of peppers used.
Q3: Can I bake the chicken instead of grilling?
A3: Absolutely! Baking instructions are included above for a convenient alternative.
Q4: What’s the best way to serve this dish for a party?
A4: Serve the chicken sliced on a platter with the green sauce in a dipping bowl, and add sides like quinoa salad and sweet potato fries for a complete meal.
Related Recipes for Peruvian Chicken Lovers
- Ultimate Cowboy Casserole
: This hearty casserole is perfect for those who love bold flavors.
- Louisiana Voodoo Fries
: Spice up your meal with this fiery, flavorful side dish.
Conclusion
There you have it – a delightful Peruvian Chicken Recipe that’s sure to impress! With its zesty marinade and creamy green sauce, this dish is perfect for a weekend barbecue or a special family dinner. Let us know how it turned out and feel free to share your own variations of this recipe. Happy cooking!
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Peruvian Chicken Recipe: Delicious Chicken with Green Sauce
Description
Welcome to this delicious journey into the world of Peruvian cuisine! Today, I’m excited to share an authentic Peruvian Chicken Recipe, a dish packed with bold flavors and paired with a creamy green sauce that will elevate your barbecue game to the next level. Whether you’re a fan of grilling or looking to explore international recipes, this Peruvian chicken will surely become a new favorite in your kitchen.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Pinch of black pepper
For the Green Sauce:
- 3 jalapeños, seeded 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
Optional Ingredient Substitutions:
- Replace mayonnaise with avocado for a healthier version of the green sauce.
- Use chicken breasts instead of thighs for a leaner protein option.
- Substitute jalapeños with green bell peppers for a milder sauce.
Instructions
Step 1: Prepare the Marinade
Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is fully coated. Marinate in the refrigerator for at least 8 hours, or up to 24 hours for the best flavor.
Step 3: Make the Green Sauce
In a blender, combine all ingredients for the green sauce, except for the olive oil. Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy texture.
Step 4: Grill the Chicken
- Preheat your grill to medium-high heat (around 350°F).
- Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates.
- Grill for 5-6 minutes per side, until the internal temperature reaches 165°F.
Step 5: Alternative Method – Oven Roasting
- Preheat oven to 500°F.
- Place marinated chicken thighs in a roasting pan.
- Add 1 cup of water to the pan and bake uncovered for 30 minutes.
- Tent the pan with foil and cook for an additional 15 minutes, until fully cooked.
- Internal temperature should reach 165°F.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use fresh lime juice instead of bottled to enhance the marinade’s flavor.
- Tip 2: If you prefer a spicier sauce, leave the seeds in the jalapeños.
- Tip 3: Marinating for a full 24 hours will maximize the tenderness and flavor of the chicken.
- Tip 4: Serve the green sauce on the side as a dipping sauce or drizzle over the chicken for a vibrant presentation.
