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Peruvian Chicken with Green Sauce

Juicy Peruvian chicken thighs drizzled with creamy cilantro green sauce on a serving platter
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Bold, juicy Peruvian-style chicken thighs seared to golden perfection in a cast-iron skillet and drizzled with a creamy, spicy cilantro aji verde sauce. Simple weeknight dinner with 47 grams of protein per serving.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 2 cloves garlic, grated
  • 2 tablespoons lime juice, freshly squeezed
  • 2 teaspoons ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil, divided
  • 1/4 cup water, for deglazing
  • 2 cups fresh cilantro, loosely packed
  • 1 serrano pepper, seeds and stems removed
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 1/2 cup Greek yogurt, full-fat recommended
  • 1/2 teaspoon kosher salt
  • 1 to 2 tablespoons water, to thin as needed

Instructions

  1. Add grated garlic, lime juice, paprika, oregano, kosher salt, cumin, and 2 tablespoons olive oil to a large zip-top bag or shallow dish. Add chicken thighs, seal, and massage marinade into the meat until evenly coated. Refrigerate for 1 hour.
  2. While the chicken marinates, add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a blender or food processor. Blend until completely smooth and vibrant green, about 30 to 60 seconds. Add water one tablespoon at a time if too thick. Taste and adjust salt. Refrigerate until serving.
  3. Heat a large cast-iron skillet over medium-high heat. Add remaining 2 tablespoons of olive oil and let it shimmer.
  4. Remove chicken from marinade using tongs and let excess drip off. Place in hot skillet and sear undisturbed for 4 to 5 minutes until deeply browned. If chicken sticks when you try to flip, wait one more minute until it releases naturally. Flip and cook 3 to 4 more minutes until internal temperature reaches 175 degrees F. Transfer to a platter and rest 3 to 5 minutes.
  5. Reduce heat to low. Add 1/4 cup water to the skillet and scrape up all browned bits with a wooden spoon.
  6. Pour pan drippings over the rested chicken. Drizzle green sauce generously over the top or serve on the side. Serve immediately.

Notes

  • Do not overcrowd the skillet. Cook in batches if needed – crowding steams the chicken instead of searing it and prevents a golden crust.
  • If the chicken sticks when you try to flip, let it cook one more minute. It will release naturally when properly seared.
  • Cook thighs to 175 degrees F rather than 165 degrees F for juicier, more tender meat as the fat and collagen fully render at this temperature.
  • Swap serrano for jalapeño for a milder green sauce, or leave some seeds in for extra heat.
  • Raw marinated chicken can be frozen in the bag for up to 3 months. Thaw overnight in the refrigerator and cook fresh.
  • Sodium note: This recipe contains 1,090mg of sodium per serving, primarily from kosher salt in the marinade and sauce. Reduce salt in both components by half to lower sodium intake.

Nutrition

Find it online: https://www.benefitiany.com/peruvian-chicken-with-green-sauce/