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- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 2 teaspoons cumin - 2 teaspoons paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The chicken thighs are key to this dish. The skin adds flavor and keeps the meat juicy. I use olive oil for its rich taste and health benefits. Cumin and paprika give the chicken a warm, earthy flavor. Garlic and onion powder add depth. Don't forget the salt and pepper; they help all the other flavors shine. - 1 cup fresh cilantro leaves - 1/2 cup mayonnaise - 1/4 cup Greek yogurt - 1 jalapeño, seeded and roughly chopped - 2 tablespoons lime juice - 1 garlic clove, minced - Salt to taste The green sauce is what makes this dish special. The cilantro brings freshness, while mayonnaise and Greek yogurt add creaminess. A jalapeño gives it a kick, but you can adjust this to your taste. Lime juice brightens the flavors. The garlic adds zest, and salt pulls it all together. - Pair with Peruvian side dishes - Side options for a complete meal - Recommended beverages Serve this chicken with classic Peruvian sides. Think about rice, beans, or roasted veggies. You can even include a fresh salad. For drinks, a light beer or a fruity cocktail pairs well. The goal is to balance the rich chicken and sauce with lighter flavors. This way, every bite stays exciting. For the full recipe, check out the detailed steps above. To start, you need to prepare the marinade. In a bowl, mix 2 tablespoons of olive oil, 2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. This mix adds great flavor. Next, coat the chicken well. Place the 4 chicken thighs in the marinade. Massage it into the meat to ensure every part is covered. This helps the chicken soak up the flavors. For the best taste, marinate for at least 1 hour. If you have time, let it sit overnight. The longer it marinates, the better it tastes. Now, let’s make the green sauce. In a food processor, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, ¼ cup of Greek yogurt, 1 seeded jalapeño, 2 tablespoons of lime juice, and 1 minced garlic clove. Blend until it’s smooth and creamy. Taste it and adjust the flavor. Add more salt or lime juice to enhance it. Refrigerate the sauce until you're ready to serve. This helps the flavors meld together. Preheat your oven to 425°F (220°C). This high heat gives the chicken a crispy skin. Place the marinated chicken thighs on a baking sheet lined with parchment paper. Make sure the skin side is up. Bake for 35-40 minutes. To check doneness, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don't have a thermometer, check that the juices run clear. Enjoy the cooking process! This Peruvian chicken with green sauce is worth the effort. For the full recipe, check out the detailed instructions above. To get the most taste from your chicken, marinate it well. The key is to let it sit in the marinade for at least one hour. For even better flavor, try marinating overnight. The longer the chicken soaks, the more the spices will blend in. You can also swap out the olive oil for avocado oil for a different twist. To get crispy skin, bake the chicken on a wire rack over a baking sheet. This allows air to circulate and helps the skin crisp up. If you prefer grilling, cook it on medium-high heat for a nice char. Just remember to keep an eye on it to avoid burning. For a fun presentation, plate the chicken on a colorful dish. Drizzle the green sauce on top and add extra sauce in a small bowl for dipping. You can also sprinkle fresh cilantro on the plate for a vibrant look. This dish tastes great and looks even better! {{image_2}} You can switch the chicken for other meats. Try using pork or turkey. Each meat adds a new taste. For a vegetarian option, use hearty vegetables. Grilled portobello mushrooms or eggplant work well. These choices keep the dish tasty and satisfying. Want it spicier? Add more jalapeños to the green sauce. You can even use a hotter pepper. If you like fresh herbs, try adding mint or parsley. These herbs give a unique twist to the sauce. Experimenting with spices can also change the dish's flavor. Try adding smoked paprika or a hint of cumin for depth. If you're gluten-free, this recipe is safe for you. All ingredients are naturally gluten-free. For a lower-fat option, use less mayonnaise. You can replace it with more Greek yogurt. This keeps the creamy texture while cutting down on fat. Enjoy the same great taste with these easy swaps. To keep your Peruvian chicken fresh, use airtight containers. Glass or plastic containers work well. Store the chicken and green sauce separately for best results. In the fridge, the chicken lasts about 3 to 4 days. The green sauce stays fresh for about 1 week. When you reheat, moisture is key. Use the oven to keep the chicken crispy. Preheat the oven to 350°F (175°C). Cover the chicken with foil to trap steam. Heat for about 20 minutes. The microwave is faster but may dry out the chicken. If you use it, add a splash of water to keep it moist. You can freeze the chicken and green sauce separately. Wrap the chicken tightly in foil and place it in a freezer bag. It stays good for about 2 to 3 months. For the green sauce, use a freezer-safe container. Thaw both in the fridge overnight before reheating. This method preserves flavor and texture. Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa, features juicy, marinated chicken. It gets its flavor from spices like cumin and paprika. The green sauce, called salsa verde, is fresh and zesty. It combines cilantro, mayonnaise, and jalapeño for a kick. Together, these elements create a bright and hearty dish you’ll love. Yes, you can prepare the chicken and sauce ahead of time. Marinate the chicken a day before cooking. This will deepen the flavors. You can also make the green sauce in advance. Store it in the fridge until you're ready to serve. This saves time on busy days. Peruvian chicken pairs well with many sides. Here are some popular options: - Rice: White or cilantro lime rice works great. - Beans: Black beans or Peruvian beans add protein. - Salad: A fresh salad with avocado and tomatoes brightens the meal. - Plantains: Fried sweet plantains offer a nice crunch. These sides complete your meal and add to the flavor. This recipe blends tasty chicken and bright green sauce. You gather simple ingredients and follow easy steps. Marinating boosts flavor while baking gives crispy skin. No need for fancy skills—anyone can master this dish. You can modify it for various diets and add your touch. Enjoy your Peruvian chicken feast, knowing you made it yourself!

- Peruvian Chicken with Green Sauce

Discover the irresistible flavors of Peruvian Chicken with Green Sauce! This easy recipe features juicy chicken thighs marinated in bold spices and served with a creamy, zesty green sauce that elevates any meal. Perfect for weeknight dinners or special occasions, it’s sure to impress your family and friends. Dive into this vibrant dish and explore unique pairings and tips for a culinary adventure. Click through for the full recipe and start cooking today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Green Sauce:

1 cup fresh cilantro leaves

1/2 cup mayonnaise

1/4 cup Greek yogurt

1 jalapeño, seeded and roughly chopped

2 tablespoons lime juice

1 garlic clove, minced

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and massage the marinade evenly over the chicken. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

    Prepare the Green Sauce: In a food processor, combine cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, minced garlic, and salt. Blend until smooth and creamy. Adjust seasoning, adding more salt or lime juice if needed. Transfer to a bowl, cover, and refrigerate until ready to serve.

      Cook the Chicken: Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper skin-side up. Bake for 35-40 minutes, or until the skin is crisp and the internal temperature reaches 165°F (75°C).

        Serve: Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. Serve the chicken hot with a generous drizzle of the green sauce over the top and additional sauce on the side.

          Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 4