Peruvian Chicken with Green Sauce

4.65 from 108 votes

This Peruvian-style chicken with green sauce is fresh, spicy, and so delicious. Tender marinated chicken thighs cooked fast on the stovetop, served with a spicy cilantro aji verde sauce!

Prep Time10

Cook Time15

Marinate1

Total Time1 25

Course: Main Course

Cuisine: South American

Servings: people

Calories: 485kcal

Author: Becky Hardin

Ingredients

For the Chicken:

2 cloves garlic grated
2 tablespoons lime juice
2 teaspoons ground paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ cup olive oil divided
2 pounds boneless, skinless chicken thighs *
¼ cup water

For the Green Sauce:

1 serrano pepper seeds and stems removed**
2 cups fresh cilantro
1 clove garlic
2 tablespoons lime juice
1 teaspoon honey
2 tablespoons olive oil
½ cup Greek yogurt
½ teaspoon kosher salt
1-2 tablespoons water as needed***

Instructions

Marinate the Chicken:

Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of olive oil to a large plastic bag. Add the chicken.
2 cloves garlic, 2 tablespoons lime juice, 2 teaspoons ground paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ¼ cup olive oil, 2 pounds boneless, skinless chicken thighs
Seal the bag and massage the marinade into the chicken. Marinate for 1 hour.

Make the Green Sauce:

While the chicken marinates, make the green sauce. Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a high-powered blender or food processor.
1 serrano pepper, 2 cups fresh cilantro, 1 clove garlic, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, ½ cup Greek yogurt, ½ teaspoon kosher salt
Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside.
1-2 tablespoons water

Cook the Chicken:

When the chicken has finished marinating, heat a large skillet to medium-high heat. Add remaining 2 tablespoons of olive oil.
¼ cup olive oil
Using tongs, pull the chicken out of the marinade. Let excess marinade drip off. When the oil is hot, add the chicken to the skillet.
Sear the chicken on one side until browned, about 4-5 minutes. Flip over and continue searing on the other side until cooked through, about another 3-4 minutes. Remove chicken from the pan and set on a platter.

Serve:

Reduce heat to low, and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan.
¼ cup water
Pour deglazing liquid over the chicken.
Serve chicken with green sauce; and rice, beans, or potatoes if desired.

Video

Notes

*I use boneless skinless chicken thighs for this recipe. You can use skin-on chicken thighs, but they will release more fat. Drain most of the fat before you add the water and scrape up all the brown bits from the bottom of the pan. If using bone-in thighs, increase the cook time.

**Another variety of chili pepper, including jalapeños, can be substituted based on availability or desired spice level. For more heat, increase the amount of pepper.

***Use as much or as little water as needed to reach your desired consistency. Add a little bit at a time.

Becky's Top Tips:

I recommend using a cast iron skillet for this recipe, because it holds heat well and distributes it evenly, which is ideal for searing. But another non-stick pan works too.
If needed, cook in batches so you don't overcrowd the skillet.
When the chicken is ready to flip, it should easily release from the pan.
The chicken is done when it reaches 165℉ on an instant-read thermometer. However, I recommend cooking thighs to 175℉ for the juiciest results.
I love this recipe with chicken thighs. However, you can use the marinade on any cut of chicken, including a whole cut chicken, and serve with the green sauce. You can also roast or grill your chicken if you prefer.

Grilling Instructions: Season and marinate the chicken thighs as directed, then place on a grill set over medium-high heat (375-450°F) and cook for 6-10 minutes per side.

Storage: Store Peruvian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store green sauce in an airtight container, in the refrigerator for 4-6 days.

Nutrition