Peruvian Chicken

This Peruvian chicken recipe features marinated chicken thighs baked until tender and served with a creamy, slightly spicy aji verde sauce. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Peruvian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 264kcal

Author Arman Liew

Ingredients

2 pounds chicken thighs skin on
2 cloves garlic minced
1/2 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1 large lemon juiced
2 tablespoons olive oil

For the Green sauce (Aji Verde)

1 cup cilantro
1 small Jalapeno chopped
1 clove garlic minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream

Instructions

Preheat the oven to 200C/400F. Line a large baking dish with baking paper (parchment paper).
In a mixing bowl, add the garlic, cumin, smoked paprika, salt, and pepper, along with the juice of a lemon. Add the chicken thighs and mix together until fully coated.
Place the chicken thighs, skin on, onto the baking dish and roast for 30-35 minutes, or until they reach an internal temperature of 165F.
While the chicken is roasting, prepare the green sauce. Add the cilantro, jalapeno, garlic, olive oil, lemon juice, salt, and sour cream to a high speed blender or food processor and blend until smooth.
Remove the chicken from the oven and let it rest for 5 minutes, before serving and drizzling the sauce on top.

Video

Notes

STORING CHICKEN: Store leftover Peruvian chicken in the fridge in airtight containers or wrapped in aluminum foil. It will last up to 4 days in the fridge. Reheat in the oven wrapped in foil.

STORING GREEN SAUCE: The leftover green sauce should also be stored in the refrigerator, covered, and it will keep for up to one week.

Nutrition