Go Back
Peruvian Chicken with Green Sauce: An Easy Recipe
Youssef Hb

Peruvian Chicken with Green Sauce

Experience the vibrant, bold flavors of Peruvian street food in your own kitchen. This easy recipe features juicy, cumin-marinated chicken thighs seared to perfection and drizzled with a zesty, creamy herb-based green sauce. The combination of fresh cilantro, bright lime, and a hint of serrano heat makes this a delicious, family-friendly meal that is perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Peruvian Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 0.5 cup plain Greek yogurt
  • 2 cups fresh cilantro, tightly packed
  • 1 serrano pepper, seeds removed for less heat
  • 0.25 cup olive oil, divided
  • 4 tablespoons fresh lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon honey

Method
 

  1. Whisk together garlic, 2 tbsp lime juice, paprika, oregano, salt, cumin, and 2 tbsp olive oil in a zip-top bag.
  2. Add chicken thighs to the bag, seal, and massage to coat; marinate in the refrigerator for at least one hour.
  3. In a blender, combine cilantro, serrano pepper, garlic, remaining lime juice, honey, remaining olive oil, Greek yogurt, and a pinch of salt.
  4. Blend the green sauce until smooth and set aside.
  5. Heat a large skillet over medium-high heat and sear the marinated chicken thighs for 5 minutes per side until cooked through and golden.
  6. Serve the hot chicken immediately with a generous drizzle of the prepared green sauce.

Notes

Substitute chicken thighs with breast meat for a leaner option. Store leftover green sauce in an airtight container in the refrigerator for up to 3 days. Ensure the cilantro is washed thoroughly and dried before blending for the best consistency.