If you’ve been searching for a vibrant and fresh dish to brighten up your dinner table, you are in for a treat with this Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe. It’s brilliantly simple yet packed with flavor: tender, juicy chicken breasts infused with warm spices and topped with a zesty, vivid green sauce that perfectly balances creamy, spicy, and tangy notes. Every bite bursts with personality, making it an ideal meal for both weeknight dinners and casual gatherings with friends or family.
Ingredients You’ll Need
Getting right to the heart of this dish, the ingredients are straightforward, but each plays an essential role in delivering that signature Peruvian flair. Together, they build layers of taste, texture, and color that will keep you coming back for more.
- 4 boneless, skinless chicken breasts (about 1.5 lbs): The lean, tender base of the dish that soaks up spices beautifully.
- 4 cloves fresh garlic, minced: Adds a pungent depth that elevates every savory bite.
- 2 tsp ground cumin: Brings a warm, earthy tone that’s foundational in Peruvian cooking.
- 2 tsp paprika: Offers subtle sweetness and a rich red hue to the chicken’s seasoning.
- 1 cup fresh cilantro leaves: The star of the green sauce, delivering bright herbal freshness.
- 1 jalapeño pepper, seeds removed: Adds a gentle heat that wakes up the palate without overwhelming.
- 2 tbsp freshly squeezed lime juice: A lively burst of acidity that balances and lifts all flavors.
- ½ cup mayonnaise: Creates a smooth, creamy texture to the green sauce, making it luscious and irresistible.
- Salt and pepper to taste: Essential seasonings that bring all components into harmony.
How to Make Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe
Step 1: Prepare the Oven and Season the Chicken
Start by preheating your oven to 400°F (200°C) and greasing a baking dish with nonstick spray to prevent sticking. Next, pat the chicken breasts dry and season generously on both sides with salt, pepper, cumin, and paprika. This spice blend is what gives the chicken its vibrant, aromatic foundation and irresistible golden color when baked.
Step 2: Bake the Chicken
Place the seasoned chicken breasts in the prepared baking dish. Slide them into your preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. The high heat ensures a juicy, tender interior while locking in all those warm flavors.
Step 3: Make the Cilantro Jalapeño Green Sauce
While the chicken roasts, it’s time to whip up that famous green sauce. In a blender or food processor, combine fresh cilantro leaves, minced garlic, jalapeño (with seeds removed to keep things milder), lime juice, mayonnaise, salt, and pepper. Blend until smooth and creamy. This sauce is the magic touch — bright, creamy, with just the right kick to complement the chicken perfectly.
Step 4: Rest and Slice the Chicken
Once the chicken is out of the oven, allow it to rest for about five minutes. This step helps the juices redistribute, ensuring every slice stays moist and tender. Then slice it up and get ready to plate.
Step 5: Drizzle and Serve
Generously drizzle the Cilantro Jalapeño Green Sauce over the sliced chicken. The vibrant green sauce not only adds flavor but also brings a stunning visual contrast, making this dish as beautiful as it is delicious.
How to Serve Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe
Garnishes
A sprinkle of fresh cilantro leaves or finely chopped scallions elevates the dish with added color and freshness. If you want a little crunch, toasted pepitas or sliced radishes are fabulous options that also add texture contrast.
Side Dishes
This dish pairs wonderfully with fluffy white rice, which soaks up the zesty green sauce magnificently. Roasted vegetables or a crisp Peruvian-style corn salad (known as choclo) complement the flavors nicely and add some pleasant, lighter textures to the plate.
Creative Ways to Present
For a fun twist, serve the sliced chicken over a bed of quinoa salad with cherry tomatoes and avocado. Alternatively, turn this into a casual meal by making sandwiches or wraps with the chicken and green sauce alongside crisp lettuce and pickled onions for a refreshing bite.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and green sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce apart ensures it retains its fresh texture and vibrant color without getting soggy.
Freezing
You can freeze cooked chicken breasts for up to 2 months, but it’s best to avoid freezing the green sauce because the mayo-based texture may separate. Instead, make the sauce fresh when you thaw and reheat the chicken.
Reheating
Reheat the chicken gently in a covered skillet over medium-low heat or in the oven at 300°F (150°C) to prevent drying out. Once warm, drizzle with fresh green sauce to revive that bright, flavorful finish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work well too and can add extra juiciness and flavor to this recipe. Just adjust baking time slightly, checking for doneness accordingly.
How spicy is the cilantro jalapeño green sauce?
The sauce has a mild to moderate heat thanks to the jalapeño, especially if you remove the seeds. You can reduce or increase the spice level by adjusting the amount of jalapeño or including some seeds if you like it hotter.
Is the mayonnaise necessary in the green sauce?
Mayonnaise gives the sauce a creamy texture and helps mellow the heat of the jalapeño. You can substitute with Greek yogurt for a healthier option or skip it for a more herbaceous, thinner sauce.
Can I make this recipe ahead of time?
You can prepare the green sauce in advance and refrigerate it for up to two days. The chicken is best cooked fresh but can be baked ahead and reheated gently before serving.
What is the best way to serve this for a group?
Serve the Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe buffet-style with sides like rice, roasted veggies, and fresh salads. Provide extra sauce on the side so everyone can add as much as they like.
Final Thoughts
This Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe is a joyful celebration of flavor that promises to impress anyone lucky enough to have it on their plate. Its blend of spices and that irresistible green sauce bring a fresh twist to an everyday protein with minimal fuss. I can’t wait for you to try it and make it a regular favorite in your kitchen — it’s that good!
Print
Peruvian Chicken with Cilantro Jalapeño Green Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Low Salt
Description
This vibrant Peruvian Chicken with Green Sauce features tender, flavorful baked chicken breasts seasoned with aromatic spices and topped with a refreshing, creamy cilantro jalapeño sauce. Easy to prepare and perfect for a weeknight dinner, this dish combines zesty lime, fresh herbs, and a hint of heat for a deliciously balanced meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- Salt and pepper to taste
Green Sauce
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper, seeds removed
- 2 tbsp freshly squeezed lime juice
- ½ cup mayonnaise
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray to prevent the chicken from sticking.
- Season the Chicken: Season the chicken breasts evenly with salt, pepper, ground cumin, and paprika to infuse them with warm, smoky flavors.
- Bake the Chicken: Arrange the seasoned chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Make the Green Sauce: While the chicken bakes, combine fresh cilantro leaves, jalapeño (with seeds removed), minced garlic, lime juice, mayonnaise, and a pinch of salt and pepper in a blender. Blend until the sauce is smooth and creamy.
- Rest and Serve: Once baked, let the chicken rest for five minutes to allow juices to redistribute. Slice the chicken and drizzle generously with the vibrant green sauce before serving.
Notes
- Adjust the jalapeño quantity for desired heat level or substitute with milder peppers if preferred.
- Mayonnaise can be replaced with Greek yogurt for a lighter green sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Serve with rice, quinoa, or a fresh salad to complete the meal.
