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Peruvian Chicken with Green Sauce

This chicken is great baked or on the grill

Course Main Course
Cuisine peruvian
Keyword chicken, peruvian
Prep Time 1 hour
Cook Time 45 minutes
Servings 6

Ingredients

Chicken

  • 4-5 lbs Chicken (I use legs and thighs)
  • 10 cloves Garlic
  • 1/2 cup Soy sauce
  • 4 Tbsp Lime juice
  • 1 Tbsp Chili powder
  • 1 Tbsp Ground cumin
  • 2 tsp Paprika
  • 1/8 cup Olive oil

Green Sauce

  • 1 cup Mayonnaise
  • 1/2 tsp Ground cumin
  • 2 bunches Cilantro, chopped without stems (about 4 cups)
  • 4 medium Jalapenos with seeds and ribs removed
  • 4 cloves Garlic
  • 1/2 cup Cotija or parmesan cheese
  • 2 Tbsp Lime juice

Instructions

  1. Preheat your oven to 400 degrees F.

  2. Place all of the ingredients for the chicken into your blender or ninja food processor. I like to use my ninja as it is easier to clean. Blend until smooth.

  3. Place your chicken in a container with a cover and pour the marinade all over the chicken. I use a container that is water tight, which allows me to shake and flip it over after about an hour to ensure even coating. Allow the chicken to sit in the marinade for 2-4 hours before cooking.

  4. Pour the chicken and sauce into an oven safe dish. I like to prepare my dish with non-stick cooking spray before adding the chicken and sauce.

  5. Cover dish with foil and place in the oven for 45 minutes. I also spray my foil with non-stick cooking spray before covering the chicken. This makes for a much cleaner cooking experience.

  6. Carefully remove the dish from the oven and remove the foil then place the dish with the chicken back in the oven for about 20 minutes Place the dish with the chicken back in the oven for 20 minutes until it is golden brown.

Green sauce

  1. Place all of the ingredients for the sauce in the blender and blend until smooth.

  2. Pour sauce into a serving dish and serve with or over Peruvian chicken.

  3. You can store the sauce in the refrigerator for a week.