introduction
Peruvian Chicken with Green Sauce is a simple, bright dish. The chicken stays juicy and the green sauce adds fresh flavor. If you want a full meal idea, see this related recipe for Peruvian chicken and rice with green sauce.
why make this recipe
This recipe is quick and easy. You get tender baked chicken and a fresh cilantro sauce in about 30 minutes. It uses common ingredients and fits weeknight meals. The green sauce lifts plain chicken into a tasty dish.
how to make Peruvian Chicken with Green Sauce
You season the chicken, bake it, and make the green sauce while it cooks. The sauce blends cilantro, green onion, jalapeño, lime, and yogurt for a bright, creamy finish. Serve the sauce on top or on the side.
Ingredients :
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup fresh cilantro
- 1/2 cup green onions
- 1 jalapeño, seeded
- 1/4 cup lime juice
- 1/2 cup Greek yogurt or mayonnaise
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, paprika, salt, and pepper.
- Rub the mixture over the chicken breasts and place them in a baking dish.
- Bake for 20-25 minutes until cooked through.
- While the chicken is baking, make the green sauce by blending cilantro, green onions, jalapeño, lime juice, and Greek yogurt until smooth.
- Once the chicken is cooked, serve it with the green sauce drizzled on top.
how to serve Peruvian Chicken with Green Sauce
Slice the chicken and spoon the green sauce over each piece. Serve with rice, salad, or roasted vegetables. For a fun twist, try it in tacos or sandwiches with extra sauce. You can also pair it with a spicy cheese and honey chicken quesadilla for a different flavor combo.
how to store Peruvian Chicken with Green Sauce
Refrigerate leftovers in an airtight container for up to 3 days. Store sauce separately to keep it fresh. Freeze cooked chicken for up to 2 months; thaw in the fridge before reheating. Thawed sauce may separate slightly—stir or re-blend before using.
tips to make Peruvian Chicken with Green Sauce
- Pound the chicken to even thickness so it cooks evenly.
- Taste the sauce and add more lime or salt as needed.
- Remove jalapeño seeds to reduce heat.
- Use Greek yogurt for a tangy sauce or mayo for a richer one.
- Let chicken rest 5 minutes after baking to keep juices inside.
variation (if any)
- Use boneless thighs instead of breasts; bake 5-10 minutes longer.
- Add garlic or a small avocado to the sauce for more depth and creaminess.
- Grill the chicken instead of baking for a smoky flavor.
- Make a vegan version with tofu and vegan mayo or blended cashew cream.
FAQs
Yes. Thighs work well and may need a few extra minutes to cook through.
It depends on the jalapeño. Remove the seeds for a milder sauce, or keep them for more heat.
Yes. Prepare the sauce a day ahead and store it in the fridge. Stir before serving.
Yes. A little lime zest adds extra brightness and flavor.
Reheat gently in the oven at 300°F (150°C) covered with foil, or warm slices in a pan with a splash of water to keep them moist.
Peruvian Chicken with Green Sauce
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pounded to even thickness for even cooking
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
For the Green Sauce
- 1 cup fresh cilantro
- 1/2 cup green onions
- 1 piece jalapeño, seeded Remove seeds for milder sauce
- 1/4 cup lime juice Add more to taste
- 1/2 cup Greek yogurt or mayonnaise Use Greek yogurt for tanginess or mayonnaise for richness
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, paprika, salt, and pepper.
- Rub the mixture over the chicken breasts and place them in a baking dish.
Baking
- Bake for 20-25 minutes until cooked through.
Making the Sauce
- While the chicken is baking, make the green sauce by blending cilantro, green onions, jalapeño, lime juice, and Greek yogurt until smooth.
Serving
- Once the chicken is cooked, slice it and serve with the green sauce drizzled on top.
