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Peruvian Chicken w/Green Sauce-a vibrant example of Peruvian cuisine-a flavor-packed fusion born of many cultures. Amazingly spiced & gorgeous. Perfection. Simply Sated
3.8 from 25 votes
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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce is a vibrant example of Peruvian cuisine. It is a flavor-packed fusion born of many cultures. Amazingly spiced & gorgeous. This will become an all-time favorite recipe, I promise. Note: Peruvian Chicken with Green Sauce HAS to be served with Peruvian Green Sauce. The sauce can be made up to 1 week ahead, and the recipe is found on Simply Sated http://www.simplysated.com/peruvian-green-sauce/.
Course Entree
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Author Susie Gall

Ingredients

  • For the Chicken:
  • 6 boneless, skinless chicken breasts or skin-on chicken breasts (or use thin chicken strips for chicken skewers)
  • For the Marinade/basting sauce:
  • 3 medium cloves garlic minced
  • 1 fresh jalapeno ribs & seeds removed, diced
  • 1½ teaspoons ground cumin
  • 2 teaspoons chili powder I prefer Penzey’s Chili 3000
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • ¼ cup dark brown sugar
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons soy sauce
  • 2 tablespoons fresh limejuice juice from 1 lime
  • 2 tablespoons Gourmet Garden Ginger Stir-In Paste or minced fresh ginger minced

Instructions

  1. For the Marinade:
  2. Combine all marinade ingredients in a medium-sized bowl and whisk until well combined. *Reserve & refrigerate ¼ cup to use as marinade when ready to cook the chicken.
  3. For the Peruvian Chicken:
  4. Place chicken in a resealable plastic bag and use a meat pounder or rolling pin to pound the breasts into an even thickness. Pour all except ¼ cup marinade over the chicken. Squeeze out any air, close the bag and place in the fridge to marinate at least 4 hours or overnight.
  5. When ready to cook the chicken, preheat the oven to 375F and spray a shallow baking dish with cooking spray.
  6. Place the chicken in the prepared dish and cook 15 minutes. Brush the chicken with the reserved marinade, and cook another 15 minutes or until the internal temperature registers 160 on a meat thermometer. Remove the chicken from the oven, cover loosely with foil and allow the chicken to rest 5 minutes.
  7. When ready to serve, drizzle the chicken with Peruvian Green Sauce.
  8. Enjoy!

Recipe Notes

This recipe works beautifully grilled. Just cook the marinated chicken on a grill, marinate per instructions, and cook until the internal temperature is 160°F.

*Recipe adapted from Serious Eats and Epicurious.