I always have chicken on our weekly dinner rotation. When prepared right, it's juicy, flavorful, and good for you, so it's still a winner for me. I'm always looking for new ways to prepare it to keep things interesting. I decided to try my hand at Peruvian Chicken with Spicy Green Sauce, and I'm so glad that I did. I marinated the chicken for hours in a robust marinade of seasoning, lots of garlic, and a spicy yellow pepper paste. I put my twist on the spicy sauce and used avocado for the "creamy" part, and along with the peppers and cilantro added a few fresh mint leaves for freshness, and it was incredible. The chicken was so juicy and delicious my family raved about it, and the sauce was so good we wanted to drizzle it over everything. I roasted the chicken, but it would be great grilled as well.
Ingredients for Peruvian Chicken with Spicy Green Sauce:
2 - 4 - pound chickens, halved
Marinade:
1/4 cup + 2 tablespoons soy sauce
10 garlic cloves
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons Aji Amarillo paste
3 teaspoons cumin
2 1/2 teaspoons smoked paprika
2 teaspoons black pepper
3/4 teaspoon oregano
Spicy Green Sauce:
1 1/2 cups cilantro leaves
6 mint leaves
1/2 ripe avocado
1/2 cup olive oil
*2-4 jalapenos with some seeds
3 cloves garlic
3 tablespoons lime juice
4 teaspoons Aji Amarillo paste
1/2 teaspoon salt
1/4 teaspoon pepper
* If you like spicy add more jalapenos since this sauce should have a kick.
You will also need two sheet pans and a blender. A few people have asked about which pans I use. Click HERE for more information.
Time-Saving Tip: Prepare the marinade and sauce up to 3-4 hours in advance.
Let's see what we need.
We're ready to cook.
To make the green sauce add all of the ingredients to a blender. Blend until smooth and set aside.
Clean the blender and add the marinade ingredients to a blender and whiz until smooth, set aside.
Place the chicken breast side down. Use kitchen shears to cut out the back. Then cut the chicken in half by cutting through the breast.
Coat both sides of the chicken with the marinade, cover and refrigerate for 6-8 hours. Transfer the chicken to two sheet pans lined with foil. Roast in a preheated 450-degree oven until the chicken about 30-40 minutes. If you are unsure, an instant-read meat thermometer should register 160 degrees for the breast and 165 degrees for the thickest part of the thigh. Let the meat rest for 10 minutes before serving.
It's ready! Peruvian Chicken with Spicy Green Sauce is delicious. The chicken was so yummy, and the sauce just made the meal fantastic. This meal is excellent for a group, and the leftovers are so good.
Enjoy!
Peruvian Chicken with Spicy Green Sauce:
2 - 4 - pound chickens, halved
Marinade:
1/4 cup + 2 tablespoons soy sauce
10 garlic cloves
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons Aji Amarillo paste
3 teaspoons cumin
2 1/2 teaspoons smoked paprika
2 teaspoons black pepper
3/4 teaspoon oregano
Spicy Green Sauce:
1 1/2 cups cilantro leaves
6 mint leaves
1/2 ripe avocado
1/2 cup olive oil
*2-4 jalapenos with some seeds
3 cloves garlic
3 tablespoons lime juice
4 teaspoons Aji Amarillo paste
1/2 teaspoon salt
1/4 teaspoon pepper
* If you like spicy add more jalapenos since this sauce should have a kick.
You will also need two sheet pans and a blender. A few people have asked about which pans I use. Click HERE for more information.
To make the green sauce add all of the ingredients to a blender. Blend until smooth and set aside. Clean the blender and add the marinade ingredients to a blender and whiz until smooth, set aside.
Place the chicken breast side down. Use kitchen shears to cut out the back. Then cut the chicken in half by cutting through the breast.
Coat both sides of the chicken with the marinade, cover and refrigerate for 6-8 hours. Transfer the chicken to two sheet pans lined with foil. Roast in a preheated 450-degree oven until the chicken about 30-40 minutes. If you are unsure, an instant-read meat thermometer should register 160 degrees for the breast and 165 degrees for the thickest part of the thigh. Let the meat rest for 10 minutes before serving.
Time-Saving Tip: Prepare the marinade and sauce up to 3-4 hours in advance.
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