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Even I can admit that it sometimes gets a little hard to get creative with dinner ideas. It is easy to go back to the well of those go-to recipes, especially, when you are in a pinch for time. But this Peruvian chicken is proof that with just 10 minutes of planning ahead, you can a favor-packed dinner ready with almost no work! This Peruvian-style recipe is almost zero work, and all of the flavor. A soy sauce based marinade creates the most crave-able, juicy chicken. Then, top it with a creamy, zesty green sauce, and you might just have a new go-to in the rotation!
Peruvian Chicken Marinade
The best thing about this Peruvian chicken recipe is that it is almost no work at all. Just prep the marinade, and when it is time to eat, fire up the grill or oven. That is it! And the marinade is surprisingly simple. To make it, simple combine the following in a blender:
- 5-6 cloves garlic
- ½ cup soy sauce
- 3 tbsp lime juice
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- black pepper to taste
- ½ tsp red pepper flakes or Calabrian chili paste (optional)
Pulse the blender a few times to mince the garlic, then blend the entire mixture, drizzling in 2-3 tbsp of olive oil, until combined. You can also skip the blender and combine all of this in a bowl with a whisk, but be sure to mince the garlic fine (or use garlic paste).
Next, place 2lbs of chicken thighs in a large bowl or gallon ziplock bag. They can be bone-in or boneless, just be sure to remove the skin. Pour the marinade over the chicken and toss to coat. Cover or seal, and place the chicken in the refrigerator least 8 hours, up to one day.
Grilled or Baked Chicken
After the chicken has had plenty of time to marinate, it is time to cook. Pull the chicken out of the fridge and let it rest on the counter. Meanwhile, preheat the oven or grill to 375°. If you are baking the chicken, shake any excess marinade off of the thighs and place them in a shallow baking dish. Bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165°. Note that it make take a few minutes longer to reach that temperature if you use bone-in thighs.
If you are grilling, grill on each side for 5-6 minutes or until the internal temperature reaches 165°. The key with either method is letting the marinade caramelize a bit. The chicken will be a rich amber color, and crispy edges never hurt anyone!
Peruvian Chicken with Aji Verde
While the Peruvian style chicken cooks, prep the super simple aji verde, or creamy green sauce. The best thing about this is you can measure with your heart. I LOVE cilantro, so I will always add more than a recipe calls for, but every ingredient is up to you. From the jalapeños to the mayo, make it the way you prefer! Simple combine everything in a blender and adjust as needed.
When the chicken is ready, immediately serve over white rice and drizzle with the aji verde sauce. I like to reserve a bowl on the side for dipping as well! And just like that, with this Peruvian chicken, you have a unique, flavor-packed international style meal. It is mind blowing to think that with just a blender and a few minutes of prep ahead of time, you can have a quick 30-minute meal on the table that will make your family and friends think you spend hours preparing.
Want More Quick International Dinner Ideas?
- 30 Minute Miso Ramen Soup
- Sticky Cauliflower Lettuce Wraps
- Miso Glazed Chicken And Noodles
- Cauliflower Steaks With Chimichurri
- Mexican Street Corn Chicken Tacos
- Italian Stuffed Bell Peppers
Peruvian Chicken with Aji Verde
Ingredients
- 2 lbs bone-in or boneless chicken thighs skinless
- 5-6 cloves garlic
- ½ cup soy sauce
- 2 tbsp olive oil
- 3 tbsp lime juice
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- black pepper to taste
- ½ tsp red pepper flakes or Calabrian chili paste optional
- Aji Verde Sauce (see below) for serving
Instructions
- Place the soy sauce, lime juice, garlic, cumin, paprika, oregano, and heavy pinch of black pepper in a blender. If a bit of heat is desired, add in rich pepper or chili paste here as well. Blend until the garlic is minced, then drizzle in the olive oil. Continue blending until combined.5-6 cloves garlic, ½ cup soy sauce, 2 tbsp olive oil, 3 tbsp lime juice, 2 tsp ground cumin, 1½ tsp smoked paprika, 1 tsp dried oregano, black pepper, ½ tsp red pepper flakes or Calabrian chili paste
- Placed the chicken thighs in a plastic or glass bowl, or gallon ziplock bag, and pour the marinade over top. Toss to coat, then cover or seal and place in the refrigerator for at least 8 hours, up to one day.2 lbs bone-in or boneless chicken thighs
- Pull the chicken out of the fridge when ready to cook, and preheat the oven or grill to 375°.
- If baking, shake any excess marinade off of the thighs and place them in a shallow baking dish. Bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165°. (May take a bit longer if using bone-in)
- If grilling, grill on each side for 5-6 minutes or until the internal temperature reaches 165°.
- While the chicken cooks, blend all of your ingredients for the Aji Verde sauceAji Verde Sauce
- Once the chicken is ready, serve over white rice and drizzle with the aji verde sauce, serving more on the side for dipping
Aji Verde Sauce
Ingredients
- 1-2 jalapenos, ribbed and seeded to taste
- 1 cup cilantro stems and leaves
- 2 tbsp cotija cheese
- 1 tbsp fresh minced garlic
- 1 tbsp white vinegar
- 1 tbsp vegetable oil
- ½ cup mayonnaise
- 3 tbsp fresh lime juice
- salt and pepper
Instructions
- Add all of the ingredients to a blender or food processor. I highly recommend the NutriBullet Pro Plus for small batch sauces like this one.
- Taste and add more salt/pepper as needed.
- Serve chilled or room temperature. Store in an airtight container in the fridge for up to one week
