Peruvian Chicken with Creamy Green Sauce
Zesty and smoky Peruvian-style roasted chicken paired with a lush and creamy green sauce featuring mango, avocado, and fresh herbs. A bold, flavorful dish made simple with pressure cooking techniques or traditional roasting for juicy, tender results.
Equipment
- 1 Mixing bowl for marinade
- 1 Baking dish or sheet pan
- 1 Blender or food processor for sauce and marinade
Ingredients
Main Ingredients
- 6-8 chicken thighs or breasts bone-in or boneless
- ⅓ cup olive oil or melted butter
- 6 cloves garlic minced
- 1 jalapeño seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup chopped cilantro and/or parsley fresh
- 1 mango chopped
- 1 avocado chopped
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ½ cup fresh cilantro
- ¼ cup fresh parsley
- 2 jalapeños seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
Instructions
- Preheat oven to 400°F. You want it nice and hot so the chicken skin gets golden and crisp.
- In a blender or food processor, blend the olive oil or butter, garlic, jalapeño, ground cumin, smoked paprika, salt, pepper, and chopped herbs until smooth.
- Rub the marinade all over the chicken thighs or breasts. Place them in a baking dish or sheet pan.
- Roast the chicken for 25 to 30 minutes until fully cooked and golden brown. Internal temperature should reach 165°F.
- To make the green sauce, blend mango and avocado until smooth. Add mayo, Greek yogurt, cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil. Blend until creamy; season to taste.
- Serve chicken with creamy green sauce either drizzled over or on the side.
Notes
Great for weekday dinners or impressing guests. Leftovers keep well and the sauce can double as dip or spread. Adjust jalapeños to control heat level.