Peruvian Chicken: The Ultimate Peruvian Chicken Recipe
Introduction to Peruvian Chicken
Peruvian chicken is a vibrant and flavorful dish that encapsulates the rich culinary traditions of Peru. Known for its bold spices and zesty flavors, this dish will transport your taste buds to South America with every bite. Whether you’re hosting a family gathering or looking for a comforting weeknight meal, this Peruvian chicken recipe is sure to please. Plus, it’s easy to make, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen!
A Personal Story Behind My Peruvian Chicken Journey
Growing up, I remember my grandmother preparing her signature Peruvian chicken for special occasions. The aroma of the spices wafting through the house created an atmosphere of warmth and togetherness. It was a dish that brought family and friends together, filled with laughter and stories shared over a delicious meal. As I learned to cook, I was determined to replicate that same feeling and flavor in my own kitchen, and this recipe is my homage to those cherished memories.
What Makes This Peruvian Chicken Recipe Special?
This recipe stands out due to its unique blend of spices, including cumin, paprika, and oregano, which create a robust flavor profile. The marinade, made with garlic, soy sauce, and lime juice, infuses the chicken with a delightful zestiness, making every bite a burst of flavor. Additionally, this dish is versatile; you can adjust the heat level to your liking by controlling the amount of jalapeño seeds left in the sauce. It’s a dish that celebrates the vibrant culinary heritage of Peru while being simple enough for any home cook to master.
The Full Peruvian Chicken Recipe
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
Green Sauce:
- 3 jalapeños, seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only), chopped
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
- Place chicken in a large ziplock bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours.
- For the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, pepper, and olive oil until smooth. Transfer to a bowl and refrigerate until serving.
- Preheat the grill to around 350°F. Remove chicken from the marinade, shaking off excess, and place on the grill. Cook for 5-6 minutes per side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat the oven to 500°F. Place chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and bake for an additional 15 minutes until fully cooked.
Serving Suggestions and Variations for Peruvian Chicken
Peruvian chicken pairs beautifully with a variety of sides. Consider serving it with a fresh salad, roasted vegetables, or traditional Peruvian rice. For a heartier meal, you can add black beans or corn on the side. If you want to spice things up, try serving the chicken with a side of aji verde, a zesty Peruvian green sauce made from cilantro, jalapeños, and mayonnaise. You can also experiment with different types of chicken cuts, such as thighs or drumsticks, for varied flavors and textures.
Frequently Asked Questions About Peruvian Chicken
Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken works well and may cook faster. Just adjust the cooking time accordingly.
Q: How can I store leftovers?
A: Store leftover Peruvian chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze the marinated chicken?
A: Absolutely! You can freeze the marinated chicken for up to 2 months. Just thaw in the refrigerator before cooking.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: 380
- Servings: 6
Peruvian Chicken
Ingredients
Chicken:
- 2 pounds boneless skinless chicken thighs
- 5 cloves garlic
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
Green Sauce:
- 3 jalapeños seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions green parts only, chopped
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
- Place chicken in a large ziplock bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours.
- For the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, pepper, and olive oil until smooth. Transfer to a bowl and refrigerate until serving.
- Preheat the grill to around 350°F. Remove chicken from the marinade, shaking off excess, and place on the grill. Cook for 5-6 minutes per side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat the oven to 500°F. Place chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and bake for an additional 15 minutes until fully cooked.