Are you looking for a recipe that’s bursting with flavor, easy to prepare, and perfect for any occasion? Look no further than Peruvian Chicken with Green Sauce. This dish is a vibrant explosion of savory and spicy, transporting your taste buds straight to the heart of Peru.

Why You’ll Love Peruvian Chicken with Green Sauce

Effortless Elegance: This recipe comes together in under 15 minutes of prep time, making it a fantastic option for busy weeknights or casual weekend meals.
Flavorful: The combination of a perfectly marinated, juicy chicken and a creamy, cilantro-infused green sauce creates an unforgettable taste sensation.
Smoky or Savory: Choose your cooking method! Smoke the chicken for a deep, smoky flavor or roast it in the oven for a classic, satisfying taste.
Dietary Friendly: This recipe is naturally gluten-free and can be easily adapted to suit various dietary needs.
Perfect for Any Occasion: Peruvian Chicken with Green Sauce is a crowd-pleaser! Serve it up for a casual get-together, a potluck, or even an impressive weeknight dinner.

Ingredients Needed To Make Peruvian Chicken with Green Sauce

For the Chicken

Whole chicken
Ground coriander
Salt
Black pepper
Garlic powder
Onion powder
Cumin
Lime juice
Olive oil
Oregano
Soy sauce

For the Green Sauce

Greek yogurt (unsweetened)
Mayonnaise
Jalapeno pepper
Salt and pepper
Lime juice
Green onions
Garlic clove
Fresh cilantro

Substitutions + Alternatives

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

How To Make Peruvian Chicken with Green Sauce

Marinate the Chicken: In a big bowl, mix together all the marinade ingredients (coriander, salt, pepper, garlic powder, onion powder, cumin, lime juice, olive oil, oregano, and soy sauce). Toss your spatchcocked chicken (or have the butcher do it!) in the marinade, making sure it’s covered. Rub some marinade under the skin for extra flavor. Let it sit in the fridge for at least an hour, or overnight for best results.

Whip Up the Green Sauce: Throw all the green sauce ingredients (yogurt, mayonnaise, jalapeno, salt, pepper, lime juice, green onions, garlic, and cilantro) into a food processor and blend it until smooth and creamy. Stick it in the fridge until you’re ready to serve.

Smoke or Roast Your Chicken: Decide how you want to cook your chicken! For smoky goodness, preheat your smoker to 350°F (175°C) and smoke the chicken for 60-120 minutes (depending on size) or until it reaches 165°F (75°C) inside. Otherwise, preheat your oven to 400°F (200°C) and roast the chicken for about 60 minutes, or until it reaches 165°F (75°C) inside.

Rest, Slice, and Enjoy! No matter which cooking method you pick, once the chicken is cooked through, let it rest for 10 minutes. This lets the juices settle back in for a more flavorful chicken. Slice that bad boy up and serve it with your delicious green sauce. Dig in!

Variations & Substitutions

For added smoky flavor, you can add a few wood chips to the smoker, such as hickory or mesquite.
Substitute Greek yogurt with sour cream for a tangier green sauce.
Add more jalapeno for extra heat or remove it entirely for a milder sauce.

Commonly Asked Questions

Do I have to spatchcock the chicken?

Spatchcocking simply means removing the backbone of the chicken and flattening it out. This allows for even cooking and crispier skin. While it’s not essential, it’s highly recommended for this recipe. If you’re not comfortable spatchcocking yourself, most butchers can do it for you at your request.

How long should I marinate the Peruvian chicken?

While the recipe mentions a minimum of 1 hour, marinating for longer will definitely enhance the flavor. Ideally, aim for at least 4 hours, or even overnight for the most flavorful and tender chicken.

Can I grill the Peruvian chicken instead?

Absolutely! Preheat your grill to medium-high heat (around 400°F or 200°C). Marinate the chicken as instructed, then grill for 30-40 minutes per side, or until the internal temperature reaches 165°F (75°C). Keep an eye on it to prevent burning.

My green sauce is too spicy! How can I tame the heat?

Jalapenos can vary in heat level. If your green sauce packs a punch that’s a bit too strong, here are a couple of ways to cool things down:

Remove some of the seeds and ribs: The seeds and ribs of the jalapeno contain most of the capsaicin, the compound that brings the heat. If you removed the seeds entirely for the recipe, try adding a little bit back in at a time until you reach your desired spice level.
Add a touch of sweetness: A hint of sweetness can help balance out the spice. Try adding a teaspoon of honey or a squeeze of agave nectar to the green sauce.

How can I store leftover Peruvian Chicken with Green Sauce?

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The green sauce can also be stored in a separate airtight container for up to 3 days.