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- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 cup fresh cilantro leaves - 1/2 cup mayonnaise - 1/4 cup creamy Greek yogurt - 1 jalapeño pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper - 2 tablespoons freshly squeezed lime juice Gather these ingredients for a flavorful meal. The chicken thighs give great taste and texture, while the green sauce adds a fresh kick. I love how the olive oil helps the spices stick to the chicken. Ground cumin and smoked paprika bring warmth and depth to the dish. For the sauce, fresh cilantro is key. It gives that bright, herbaceous flavor. Mayonnaise and Greek yogurt create a creamy base. Plus, the jalapeño adds just the right amount of heat. Don’t forget the seasoning! Garlic powder and onion powder enhance the chicken's flavor. And lime juice balances everything nicely. This combo of ingredients makes for a dish that is not only tasty but also fun to make. You can find the full recipe for even more details on preparation and cooking. First, gather your chicken thighs. In a large bowl, mix the olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk them together until smooth. Add the chicken thighs to this mix. Use your hands to cover each piece well. This helps the flavors soak in. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For the best flavor, marinate overnight. Next, grab your food processor. Add the cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, minced garlic, and a pinch of salt. Pulse this mixture until smooth and creamy. Take a taste and adjust the seasoning. You might need more salt or lime juice. Once you're happy with it, transfer the sauce to a bowl. Cover tightly and chill it in the fridge until serving time. Now it's time to cook! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This makes cleanup easy. Place the marinated chicken thighs on the sheet, skin-side up. Bake them for 35 to 40 minutes. You want the skin to be golden and crispy. Check that the chicken reaches 165°F (75°C) in the thickest part. This step-by-step guide ensures you enjoy a tasty Peruvian chicken with green sauce. For the full recipe, check the complete instructions above. To get that perfect crispy skin, make sure the chicken skin is dry. Pat it with a paper towel before marinating. The skin needs to be exposed to the heat for it to crisp up. If you want a different method, try grilling the chicken instead of baking. Grilling also gives it a nice smoky flavor. To take your green sauce to the next level, add more herbs like parsley or mint. These herbs will brighten the sauce. You can also spice it up by adding different peppers. Try a serrano or a habanero for extra heat. Just be sure to adjust the amount to your taste! For sides, serve this dish with rice, beans, or roasted vegetables. These pair well with the chicken’s rich flavors. You can also add a fresh salad for a crisp contrast. When serving, garnish the chicken with cilantro and lime wedges. This makes your dish look even more appealing! {{image_4}} You can switch things up by grilling the chicken. Grilling gives a nice smoky flavor. Start by marinating the chicken as you would in the oven method. Then, heat your grill to medium-high. Place the marinated chicken thighs on the grill. Cook them for about 6-8 minutes on each side. Look for those lovely grill marks. The key is to reach an internal temperature of 165°F. For extra flavor, add a squeeze of lime right before serving. Not into chicken? No problem! You can make a tasty vegetarian version. Use plant-based proteins like tofu or tempeh. Press and marinate them just like the chicken. Grill or bake the tofu for crispiness. You can even use hearty veggies like portobello mushrooms. The key is to ensure they soak in all the delicious flavors from the marinade. The green sauce pairs perfectly with these options, too. While the green sauce is a star, you have options. Try a spicy peanut sauce for a different kick. Blend peanut butter with soy sauce, lime juice, and a bit of garlic. Another option is a tangy yogurt sauce with lime and herbs. Mix plain yogurt, lime juice, and fresh dill or parsley. You can even serve the chicken with a simple chimichurri sauce for a fresh twist. Each sauce brings its unique flavor and makes the dish exciting. For more ways to enjoy Peruvian chicken, check the Full Recipe. To keep your leftover chicken fresh, place it in an airtight container. Make sure the chicken is cooled before sealing. Store it in the refrigerator. The chicken stays good for about 3 to 4 days. If you want to keep it longer, consider freezing it. Frozen chicken can last up to 4 months. For the green sauce, use a clean jar or container. Seal it tightly to keep air out. Store it in the fridge. The sauce stays fresh for about 1 week. If you want to save it longer, you can freeze it. Pour the sauce into ice cube trays. This way, you can use small amounts later. Just pop out a cube when needed. When reheating chicken, the oven is a great choice. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes. For the green sauce, use a small pot. Heat it gently over low heat. Stir often to keep it from burning. These methods keep your chicken juicy and your sauce creamy. Peruvian chicken, or Pollo a la Brasa, is a spiced roast chicken. It is famous for its smoky flavor and crispy skin. The green sauce, known as aji verde, is a spicy, creamy mix made with cilantro and jalapeños. This dish comes from Peru and reflects its rich culinary culture. People enjoy this meal at family gatherings and restaurants across the country. Yes, you can make this recipe ahead of time. Marinate the chicken the night before for better flavor. You can also prepare the green sauce in advance. Store it in the fridge, and it will stay fresh for up to a week. Just remember to give the sauce a good stir before serving. Many sides go well with Peruvian chicken. Here are some ideas: - Rice: White or fried rice complements the chicken nicely. - Beans: Black beans add protein and flavor. - Salad: A fresh salad with lime dressing brightens the meal. - Plantains: Sweet fried plantains add a tasty contrast. To make the green sauce less spicy, you can reduce the jalapeño amount. Remove the seeds and white parts for milder heat. You can also add more mayonnaise or Greek yogurt to tone down the spice. Adjust lime juice to balance the flavor as needed. You can find authentic Peruvian chicken at local Peruvian restaurants or food trucks. Look for places that focus on traditional dishes. Check online reviews for recommendations. You may also find food festivals featuring Peruvian cuisine near you. In this post, we've explored how to make delicious Peruvian chicken with a flavorful green sauce. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for the best results. We also covered tasty variations and storage options. Embrace this recipe for a fun and satisfying meal. Don't shy away from trying different sides or sauces to make it your own. Enjoy the bold flavors and share with friends for a true culinary delight!

- Peruvian Chicken with Green Sauce

Discover the tantalizing flavors of savory Peruvian chicken with green sauce in this easy-to-follow recipe! Juicy chicken thighs are marinated in spices and paired with a creamy, zesty green sauce that adds freshness to every bite. Perfect for impressing guests or enjoying a delicious meal at home, this recipe offers step-by-step instructions and tips for the best results. Click through to explore this delightful dish and elevate your cooking game today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

For the Green Sauce:

1 cup fresh cilantro leaves, packed

1/2 cup mayonnaise

1/4 cup creamy Greek yogurt

1 jalapeño pepper, seeded and roughly chopped

2 tablespoons freshly squeezed lime juice

1 garlic clove, minced

Salt to taste

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. Add the chicken thighs to the bowl and use your hands to massage the marinade thoroughly over each piece of chicken. Once coated, cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight to develop rich flavors.

    Prepare the Green Sauce: In a food processor, add the fresh cilantro, mayonnaise, Greek yogurt, chopped jalapeño, lime juice, minced garlic, and a pinch of salt. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning with extra salt or lime juice according to your preference. Once blended, transfer the sauce to a bowl, cover tightly, and refrigerate until you are ready to serve.

      Cook the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup, and arrange the marinated chicken thighs on the sheet, skin-side facing up. Bake in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).

        Serve: After the chicken is cooked, remove it from the oven and allow it to rest for 5 minutes to let the juices redistribute. Serve the hot chicken thighs on a platter, generously drizzled with the spicy green sauce. Offer additional sauce on the side for dipping, enhancing the dish's flavors with each bite.

          Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 4

            - Presentation Tips: Garnish the chicken with extra cilantro leaves and lime wedges for added freshness before serving, and arrange the green sauce in a small bowl for an appealing presentation.