Peruvian Chicken with Green Sauce (Air Fryer or Oven)

Peruvian chicken with green sauce, lime wedges on the side

5 from 1 vote

Peruvian Chicken with Green Sauce (Air Fryer or Oven)

Meet your new favorite chicken recipe! This Peruvian Chicken with Green Sauce is a delicious and easy dinner option that is simply packed with flavor. With simple ingredients and a tangy, herb-packed sauce, this dish is easy to make but sure to impress!

Course: Main Course

Cuisine: Peruvian

Keyword: Peruvian Chicken with Green Sauce

Servings:

Calories: 427kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the chicken

1 large whole chicken , quartered or 12 bone-in skin-on chicken thighs
5 cloves garlic , peeled but left whole
3 tbsp olive oil
2 tbsp light soy sauce
2 tbsp lime juice
2 tsp ground cumin
2 tsp sweet smoked paprika
¼ tsp cayenne pepper
1 ½ tsp salt , coarse sea salt such as Maldon

For the sauce

2 jalapeños , seeds and membranes removed, roughly chopped
1 small bunch cilantro (coriander), roughly chopped or see note 1
2 green onions , roughly chopped
2 cloves garlic , peeled
½ cup (125g) sour cream , full fat or see note 2
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper , ground
2 tbsp olive oil

To serve

extra lime wedges

Instructions

Marinate the chicken

Add all the marinade ingredients in a mini chopper or blender and blitz until combined. Place the chicken in a lidded container or a large ziplock back and add the marinade, making sure the chicken is covered in it. Refrigerate for a minimum of 2 hours or up to 8 hours if you have the time.
1 large whole chicken, 5 cloves garlic, 3 tbsp olive oil, 2 tbsp light soy sauce, 2 tbsp lime juice, 2 tsp ground cumin, 2 tsp sweet smoked paprika, ¼ tsp cayenne pepper, 1 ½ tsp salt

Oven Roast Instructions

Preheat the oven to 400°F (200°C) fan-forced and take the chicken out of the fridge at least 30 minutes before cooking. Place the chicken pieces on a rack placed over a roasting tray, allowing a bit of space between them. Add a little water to the tray to prevent the chicken from drying out.
Roast for 40-50 minutes, flipping the chicken over halfway through. Cooking time may vary depending on the size of your chicken so for best results always use a meat thermometer to check the internal temperature is at least 165°F (75°F) and the chicken juices run clear.

Roast in the Air Fryer

Preheat the air fryer to 400°F (200°C) and add a little water to the basket. Place the chicken pieces on the rack, spaced slightly apart, and cook for 35-40 minutes, flipping the chicken over towards the end if the skin is getting too dark.

Rest the Chicken

Whichever method you used to cook the chicken, you must rest it before serving. Simply place on a platter, cover loosely with foil and leave it to rest for 10-15 minutes to allow the juices to redistribute.

Make the Green Sauce and Serve!

Blitz all the ingredients for a sauce in a mini chopper (I love my Ninja Food Chopper Express) and transfer to a small bowl. Serve alongside the roast chicken, with some lime wedges on the side.
2 jalapeños, 1 small bunch cilantro, 2 green onions, 2 cloves garlic, ½ cup (125g) sour cream , 1 tbsp lime juice, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil, extra lime wedges

Video

Notes

Note 1: Cilantro (=coriander) features in a lot Peruvian recipes and is certainly the main ingredient in the sauce. You can substitute with flat leaf parsley but the sauce won't taste quite the same!

Note 2: You can replace the sour cream with strained Greek yogurt and a little mayonnaise if you prefer (or need to improvise!).

Nutrition