, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Peruvian chicken with green sauce
Ingredients
- 2 lbs 900 g chicken thighs (bone-in with skin)
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp tamari soy sauce
- 1 tbsp 1 tbsp lime juice
- 1 tbsp 1 tbsp white wine vinegar
- 4 4 garlic clove mincedgarlic cloves minced
- 2 tsp 2 tsp ground cumin
- 2 tsp 2 tsp smoked paprika powder
- 1 tsp 1 tsp dried oregano
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- ¼ tsp ¼ tsp cayenne pepper or to taste
- 1 cup (½ oz.) 240 ml (16 g) fresh cilantro, leaves and tender stems
- ½ cup 120 ml mayonnaise
- 1 1 fresh jalapeño stem removed and seeded for less heatfresh jalapeños stem removed and seeded for less heat
- 1 1 garlic clovegarlic cloves
- 2 tbsp 2 tbsp lime juice
- 2 tbsp 2 tbsp sour cream
- salt to taste
- 1 lb 450 g zucchini
- 2 (8 oz.) 2 (240 g) red bell pepperred bell peppers
- 1 tbsp 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Combine the olive oil, tamari, lime juice, vinegar, garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne in a bowl. Add the chicken and turn to coat evenly. Cover and refrigerate for at least 30 minutes, preferably overnight.
- Blend the cilantro, mayonnaise, jalapeño, garlic, lime juice, and sour cream until smooth and creamy. Season with salt to taste. If the sauce is too thick, add a little water to reach the desired consistency. Refrigerate until serving.
- Preheat the oven to 425°F (220°C). Remove the chicken from the marinade, allowing the excess to drip off. Arrange skin-side up on a rack set over a baking sheet or in a roasting pan.
- Roast the chicken for 40–50 minutes, until the skin is golden and crispy and the internal temperature reaches at least 165°F (74°C) at the thickest part, without touching the bone.
- Meanwhile, toss the zucchini and bell pepper with olive oil, salt, and pepper. Spread on a separate baking sheet. Add to the oven during the final 20–25 minutes of cooking, turning halfway through, until tender and lightly browned.
- For extra-crispy chicken skin, broil briefly at the end, watching carefully to prevent burning. Let the chicken rest for 5 minutes before serving with the roasted vegetables and green sauce.
Recipe notes and tips
What is Peruvian chicken?
Inspired by pollo a la brasa, a popular Peruvian dish traditionally made with rotisserie chicken, this oven-roasted version uses a flavorful marinade of garlic, cumin, paprika, and lime. It's served with a creamy green sauce inspired by ají verde, a spicy Peruvian condiment commonly enjoyed with chicken.
How do I get crispy chicken skin?
Let the excess marinade drip off before roasting and arrange the chicken skin-side up, preferably on a wire rack to allow hot air to circulate. Avoid brushing the skin with leftover marinade, as excess moisture can prevent it from crisping.
Can I use boneless chicken thighs?
Absolutely! Boneless, skin-on chicken thighs work well, but they'll cook faster. Reduce the roasting time to approximately 20–25 minutes, depending on thickness, and check that the internal temperature reaches at least 165°F (74°C).
Can I make this in an air fryer?
Yes! Remove the chicken from the marinade and let the excess drip off. Arrange the thighs skin-side up in a single layer in the air fryer basket.
Air-fry at 375°F (190°C) for approximately 25–30 minutes, depending on size, until the skin is golden and crispy and the chicken reaches an internal temperature of at least 165°F (74°C).
Toss the zucchini and bell pepper with olive oil, salt, and pepper. Air-fry at 400°F (200°C) for 10–15 minutes, shaking the basket halfway through, until tender and lightly browned.
Cook the chicken and vegetables in separate batches if necessary to avoid overcrowding.
Air-fry at 375°F (190°C) for approximately 25–30 minutes, depending on size, until the skin is golden and crispy and the chicken reaches an internal temperature of at least 165°F (74°C). Cook in batches if necessary.
How spicy is the green sauce?
The jalapeño gives the sauce a gentle kick, balanced by creamy mayonnaise and sour cream. For a milder version, remove the seeds and membranes. For more heat, leave some intact or add an extra jalapeño.
What should I serve with Peruvian chicken?
For a complete low carb meal, serve with roasted cauliflower, cauliflower rice, grilled zucchini, or a fresh cabbage salad. The creamy green sauce also makes a delicious dressing for the vegetables.
Can I prepare this ahead?
Yes! Marinate the chicken overnight for deeper flavor. The green sauce can also be prepared a day ahead and stored in an airtight container in the refrigerator. Stir before serving.
Storage and leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the green sauce refrigerated separately and use within 3 days. Reheat the chicken in the oven or air fryer to help restore the crispy skin.
Discard any unused marinade that has been in contact with raw chicken.
