Roasted Peruvian Chicken with Green Sauce
The most flavorful, juicy chicken you'll ever make! Tender chicken thighs are marinated in a savory blend of garlic, cilantro, cumin, and soy sauce, then roasted to perfection. Served with a creamy, zesty, and slightly spicy green sauce (Aji Verde) that is absolutely irresistible.
Equipment
- Food processor or blender
- Large bowl or zip top bag (for marinating)
- Large baking dish
- Instant read thermometer (recommended)
- Measuring cups and spoons
Ingredients
For the Peruvian Chicken:
- 1½-2 pounds boneless skinless chicken thighs
- ½ cup low sodium soy sauce
- ¾ cup cilantro roughly chopped (stems and leaves)
- 6 garlic cloves
- 3 tablespoons white vinegar
- 1½ tablespoons olive oil
- 1½ teaspoons paprika
- 1 teaspoon ground cumin
- ¾ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
For the Green Sauce (Aji Verde):
- ½ cup sour cream
- 1 jalapeño deseeded and roughly chopped
- 2 garlic cloves
- 1 cup fresh cilantro chopped and packed
- 2 tablespoons crumbled cotija cheese or Parmesan cheese
- 1 tablespoon fresh lime juice about 1 lime
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Make the Marinade: In a food processor or blender, combine the soy sauce, cilantro, garlic, white vinegar, olive oil, paprika, cumin, oregano, and cayenne pepper. Blend until smooth.
- Marinate the Chicken: Place the chicken thighs in a large bowl or zip top bag. Pour the marinade over the chicken, ensuring it's well coated. Cover (or seal) and refrigerate for at least 30 minutes, or up to overnight.
- Make the Green Sauce: While the chicken marinates, prepare the green sauce. In a clean food processor or blender, combine the sour cream, jalapeño, garlic, cilantro, cotija cheese, lime juice, olive oil, and red wine vinegar. Blend until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Preheat and Prep: When ready to cook, preheat your oven to 400°F (200°C). Spray a large baking dish with non stick cooking spray.
- Bake the Chicken: Place the marinated chicken thighs in the prepared dish in a single layer. Pour any remaining marinade from the bowl over the top. Bake for 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Serve the hot chicken immediately with the green sauce on the side for dipping or drizzling.
Notes
- Chicken Variations: This recipe works with other cuts! Bone in thighs or drumsticks will take 35-45 minutes. Boneless, skinless chicken breasts will take about 20-22 minutes (watch closely to avoid overcooking).
- Grilling Option: Grill marinated chicken over medium high heat for 5-7 minutes per side.
- Make Ahead: The marinade and green sauce can be made up to 1 day in advance and stored in the refrigerator.
- Storage: Store leftover chicken and green sauce separately in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.