This colourful green sauce and a simple marinade give this Peruvian Chicken such amazing flavour, in a very easy way.
If you haven't tried it before, Peruvian grilled chicken is marinated in a mixture of lime juice, oil, garlic, and spices beforehand. I use chicken thighs (boneless but skin on) in my version, but you can use a whole chicken, breasts, wings, or legs instead as the marinade is so simple.
Don't forget to serve this dish with this spicy and creamy green sauce. It's made with yoghurt, jalapenos and coriander all in a blender.
Other recipes to try
- Best Rib Eye Steak Sandwich with Bernaise Butter Sauce
- Easy Steak and Garlic Green Beans
- Tuna Steak Salad with Mustard Dressing
- Easy Greek Chicken Chopped Salad Recipe
- Courgette Ribbon Salad with Lemon Dressing
Peruvian Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
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For the sauce
- 1 bunch Fresh coriander
- 1 cup Plain Greek Yogurt
- Juice of 1 Lime
- 1 garlic clove
- 1 ripe Avocado
- 1 Jalapeno, seeds removed
- Salt & Black Pepper, to taste
- Water as needed to thin it out
For the chicken
- 1kg Chicken Thighs, boneless with skin on (skin is optional)
- 3 Garlic Cloves, minced
- Juice of 1 Lime
- 2 tbsp. Paprika
- 1 tsp. Ground Cumin,
- 1 tbsp soy sauce
- 4 tbsp. Olive Oil
- ½ tsp fresh black pepper
- 1tsp chilli paste
For the Coriander Rice:
- 1 small brown onion, finely chopped
- 1 tbsp olive oil and a small knob of butter
- 1 cup Basmati Rice, rinsed
- 1 cups Water
- 1 cup chicken stock (stock cube is fine!)
- 2 tbsp Chopped Coriander
To serve:
- Sliced avocado, in a fan
- Pickled red onion - sliced finely and then scrunched with lime juice and Maldon salt and left for 5 mins
- Coriander leaves
Instructions
- In a large bowl, combine all ingredients for the chicken. Toss until the chicken is well-coated in the seasonings.
- Roast in the oven for about 25 mins until cooked through
- For the sauce simply blend everything together - you can add water as needed. A thick-ish consistency that you can just about drizzle is perfect!
- For the Rice, sweat the onion until soft in the olive oil and butter.
- Rinse the basmati rice until the water runs clear. Add to the pan with the onion and cook for a minute or so, so that it is coated in the buttery onion. Add the water and stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Once cooked, fluff with a fork and, stir in the chopped coriander.
- Scoop the rice into a bowl, top with the chicken thighs, drizzle over the sauce, with more in a little dipping bowl if you have it and then add the fanned avocado, coriander leaves and pickled red onion to make it look pretty!
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