Peruvian Chicken Recipe – Juicy, Flavor-Packed Chicken You’ll Crave Weekly

Welcome to Flavor Town with Peruvian Chicken!

Hey there, foodie friend! If you’re anything like me, you love a meal that’s packed with bold flavors but still feels fresh and homey. That’s exactly why this Peruvian chicken recipe has become one of my go-tos. It’s juicy, vibrant, and comes with some pretty amazing sides that just make the whole experience unforgettable. Plus, it’s super easy to prep ahead and makes mealtime feel like a little fiesta. Ready to dive in?

Why You’ll Love This Peruvian Chicken

This dish is all about layers of bright, smoky, tangy flavors. The marinade combines garlic, cumin, paprika, and a little kick of chili or ají amarillo paste if you want to go authentic Peruvian. The chicken soaks up all those tastes while it marinates, becoming incredibly juicy once cooked. Then, the crispy plantains and herby green sauce add textures and freshness that balance everything perfectly.

Nutritional Benefits You’ll Appreciate

What’s great about this meal is it offers a nice balance of protein, healthy fats, and carbohydrates. The chicken thighs are a fantastic source of protein and iron, which keeps you energized. Using olive oil in the marinade adds heart-healthy fats, and the plantains bring in fiber and potassium. The green sauce, made with fresh cilantro and yogurt or mayo, packs antioxidants and probiotics if you choose yogurt. So, it’s not just tasty — it’s nourishing too!

Let’s Get Cooking: The Peruvian Chicken Recipe

Ingredients You’ll Need

• 4–6 boneless, skin-on chicken thighs
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons fresh lime juice
• 2 tablespoons white or red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon chili powder or 1 tablespoon ají amarillo paste (optional for that authentic Peruvian kick)
• Salt and black pepper to taste
• 1 ½ cups white rice (long-grain or jasmine)
• 2 ripe or green plantains, peeled and sliced into rounds
• 1 medium tomato, sliced
• 1 lime, cut into wedges

For the Green Sauce (ají verde):

• 1 cup fresh cilantro leaves
• 1 small jalapeño or other green chili (seeded for less heat if you like)
• 1–2 garlic cloves
• ½ cup mayonnaise or Greek yogurt
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon white vinegar and a few celery leaves or parsley for extra flavor

Simple Step-by-Step Instructions

1. Make the marinade: In a bowl, mix together the garlic, cumin, smoked paprika, oregano, lime juice, vinegar, soy sauce, oil, chili powder (or ají amarillo), salt, and pepper.
2. Marinate the chicken: Put the chicken thighs in a big bag or dish, pour the marinade over, and make sure every piece is coated. Seal it up and pop it in the fridge for at least 2 hours — overnight is even better!
3. Cook the rice: Rinse the rice until water runs clear, then cook it according to the package directions. Fluff it up with a fork and keep it warm.
4. Prep and fry plantains: Heat oil in a pan over medium-high heat. Fry the plantain slices in batches for 2-3 minutes on each side until golden brown. For extra crispiness (tostones style), drain, gently smash them flat, and fry again. Drain on paper towels and sprinkle with a pinch of salt.
5. Cook the chicken: Preheat your grill or oven to medium-high (375–400°F or 190–204°C). Grill chicken skin-side down for 6-8 minutes per side until nicely charred and cooked through (internal temp should be 165°F/74°C). If roasting, lay the chicken on a baking sheet and roast for 25-30 minutes, flipping halfway.
6. Make the green sauce: Blend cilantro, jalapeño, garlic, mayo or yogurt, lime juice, olive oil, salt, pepper, and vinegar (if you’re using it) until smooth. Taste and tweak the seasoning.
7. Serve it up: Plate a generous scoop of rice, lay the juicy chicken on top, add fried plantains and tomato slices to the side, and sprinkle chopped cilantro over everything. Don’t forget the lime wedges! Offer the green sauce alongside or drizzle it on for that fresh zing.

Helpful Tips to Nail the Recipe

• Marinate longer if possible: The longer the chicken soaks, the more it’ll absorb the flavors — overnight is ideal.
• Don’t overcrowd the pan when frying plantains: Give them space so they brown nicely and don’t steam.
• Use a meat thermometer: To be sure your chicken is cooked safely without drying out, aim for an internal temp of 165°F (74°C).
• Green sauce magic: If you want it extra creamy, add a bit more mayo or yogurt. For a tangier kick, boost the lime or add a splash more vinegar.
• Storage: Leftovers keep well in the fridge for up to 3 days. Store sauce separately to keep it fresh.

Equipment You’ll Find Handy

• Mixing bowls for the marinade and green sauce
• Zip-top bag or shallow dish for marinating chicken
• Rice cooker or medium pot with lid
• Frying pan for the plantains
• Grill or oven and baking sheet for cooking chicken
• Blender or food processor for the green sauce
• Knife and cutting board

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs? You certainly can! Just watch cooking times carefully since breasts can dry out faster. Consider marinating longer and cooking at a slightly lower temp.
2. What if I don’t have ají amarillo paste? No worries! Chili powder or even a mild hot sauce works fine to get some heat and color.
3. Can I make this recipe gluten-free? Yes! Make sure to use gluten-free soy sauce or tamari, and double-check any spices or ingredients for hidden gluten.
4. How spicy is the green sauce? It depends on your chili and how much you add. Removing the seeds reduces heat a lot, so you can easily adjust it to your liking.
5. Can I grill the plantains instead of frying? Absolutely! Sliced plantains taste great grilled too — just brush with a little oil and grill until tender and caramelized.

Go On, Make It Yours!

Now that you’ve got everything you need to create this delicious Peruvian chicken meal, I can’t wait to hear how yours turns out. Did you love the green sauce? How did the plantains come out? Share your pictures and stories with me over on Pinterest and join the fun of flavorful, feel-good cooking!