Peruvian Impressed Hen with Ingreen Sauce has quickly become my go-to chicken dish that works equally well as weeknight dinner or catering a large crowd. The chicken is marinated with spices before baking to tender perfection before being covered with an abundance of creamy green sauce made up of jalapeno peppers, cilantro leaves and lime juice – this Whole30, Paleo and Keto approved recipe is also Grain Free Gluten Free Dairy Free (GFCD).
Why will You Love Peruvian Chicke Thighs?
My go-to marinade for chicken wings every week! Not too spicy with plenty of flavour, this quick meal option works wonderfully when stored in the fridge as an emergency option! And with its spiced crust paired with refreshing sauce this dish makes a match made in heaven!
This recipe is extremely flexible; simply adjust the level of spices depending on what works for your palate. Peruvian chicken works equally well for weeknight dinner as for feeding an expansive crowd – everybody often raves about how tasty it tastes!
What Is Peruvian Chicken (Pollo a la Brasa)? In traditional Peruvian Hen (aka Pollo a la Brasa), spice-rubbed whole birds are traditionally prepared by roasting over an open hearth, then served with Aji Verde Sauce made using mayonnaise as its base and Aji Amarillo chili as its spice source; unfortunately this sauce can sometimes be hard to come across; for this Peruvian inspired recipe instead I baked chicken thighs inside an oven before adding jalapenos for extra heat when adding zest in my Aji Verde Sauce recipe using mayonnaise instead.
What Spices Are Included for this Marinade for Chicken? This chicken marinade uses an aromatic combination of warm spices and aromatic herbs such as:
Oregano: My recommendation would be to opt for dried oregano over recent versions when selecting oregano products.
Utilize basic or smoked paprika: Take full advantage of any basic or smoked paprika options you find available to you.
Cayenne Pepper: If you do not have cayenne, chili powder will also do.
Garlic Powder and Onion Powder.
Thyme can be enjoyed both fresh and dried; one teaspoon of chopped fresh thyme equals three tablespoons of dried.
How Spicy Is Peruvian Chicken? This chicken dish is only mildly spicy; feel free to add additional cayenne for more heat if that suits you better!
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HOW LONG SHOULD CHICKEN MARMARTATE?
For optimal flavor, I advise leaving chicken to marinate for no longer than 24 hours to get optimal results from its marinade (lemon juice usually). Overexposure could cause its flesh to turn soft and stringy!
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Are Other Cuts of Chicken Appropriate for This Dinner Event? Absolutely. My preference lies with chicken thighs; however hen breasts will work just as well! For maximum flavour and ease of cooking time I suggest bone in cuts of chicken, like drumsticks and carried in thighs as these will need longer for assembly; please see here for other events where this dinner event could work:
Boneless Breasts: 25 minutes at 400F ranges Fahrenheit
Drumsticks: 40 minutes in an oven heated at 400 F degrees.
Boning of Thighs: 45 Minutes at 400 Ranges Fahrenheit
What Kind of Baking Dish Should I Choose? For maximum efficiency, I advise using an 8 inch by 11-inch dish so your legs fit snuggly together without overlap.
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Can I Make this on My BBQ?
Absolutely! For optimal results, cook the hen thighs over medium high heat for five minutes per side on medium extreme heat for maximum flavour and use a meat thermometer to check that their internal temperatures reach at least 165F degrees before proceeding further with their recipe.
Unfortunately, not every country allows this. So here we go again with more questions and little answers!
What Is In The GREEN SAUCE? Our green sauce is light and refreshing – an ideal complement for Peruvian Hen. Creating it quickly by mixing all the components of this in green SAUCE in a blender until clear is easy enough; or prepare ahead and store in fridge before use if you like – though be mindful not to exceed 5 parts at any one time for best results! This sauce uses five basic components; feel free to adjust accordingly depending on what level of spicy, zesty or herby you prefer your dish needs to have it served in! This 5 part sauce allows flexibility depending on taste/zest/herbyness desired in its composition!
Mayonnaise: Choose either store bought or homecrafted mayonnaise; for those with egg allergies, vegan mayonnaise is also acceptable.
Jalapenos add a delicious spice kick to this sauce, or you may use half and remove its seeds if you prefer a milder experience. Feel free to experiment by increasing or decreasing this ingredient depending on what suits your palette best!
Lime Juice: When in need of lime juice, lemon juice makes an effective and suitable replacement.
Garlic: When adding garlic to a recipe, only use fresh cloves – do not use garlic from jars!
Cilantro: Although I enjoy cilantro’s distinctive flavour (it could even be genetic!) some individuals do not. When needed, parsley can serve as an effective alternative.
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What To Serve with This Chicken
A Peruvian Hen is versatile enough to pair perfectly with almost anything! I like enjoying my Pervian Hen with salads like Creamy Kale Salad or traditional Coleslaw; my personal favourite though is with an elaborate Caesar Salad! Or alternatively you could grill vegetables such as asparagus, zucchini and eggplant and serve it alongside it – there really are endless combinations available!
What About Leftovers? Leftover Peruvian Hen will last up to 4 days in the refrigerator or up to three months when frozen. Allow frozen pieces of hen to thaw in the fridge prior to placing into an oven preheated to 400F for 8 minutes for warming through, as desired. Meanwhile, any sauce left behind should last 4 days at most in your fridge!
Below are several straightforward chicken recipes you could benefit from:
If you make this recipe, let me know how it goes in the comment section below; I would love to know your thoughts or take a photo and tag me (@everylastbite_) on Instagram; it makes my day! I always love seeing how beautiful people make these treats look!
Peruvian Hen with Uncertain Sauce
Peruvian Inspired Hen with Green Sauce has quickly become my go-to dish, suitable both for weeknight dinner and feeding an abundance of people at once. Leftovers will keep in the refrigerator up to four days!
Prep Time 10 minutes and Serve Time 25 minutes for dinner dinner service.
Diets Include Dairy Free, Gluten Free, Grain Free Diets; Keto Diet; Paleo Diet and Regular Carb Meal Routine Approved Plans as Part of Whole30 Plans. Entire Time 35 minutes with Routine Meals Approved.
Peruvian Hen Thighs (2lbs Boneless Skinless Hen Thighs – Approx 8-10 Thighs) will require 2 cloves crushed garlic, 1/2 tsp cayenne pepper, 1 1/2 tablespoons of paprika (for color), dried oregano leaves (1 TSP dried thyme leaves), garlic powder (1TSP garlic Powder/1TSP onion Powder/ 1TSP salt/1 TSP black Pepper umplut 1 1/2 TBS lemon Juice/3 Cup Olive Oil. Inexperienced sauce 1/2 Cup mayonnaise (2 cloves crushed garlic crushed), 1/2 Tsp Cayenne pepper (1Tsp Cayenne pepper), 1 cup cilantro leaves (1 cup cilantro for color), and 1/2 Cup Mayonnaise = 1/2 CUP mayonnaise = 1/2 CUP MAYO +2 cloves garlic = 1/2 COULDEANOS=1/2 CANNONNEOUS SPANEL
1.25 tablespoons lime juice
To start off this marinade recipe for chicken thighs, start by placing them into a ziploc bag. In another bowl combine all of your marinade ingredients – garlic to olive oil – before pouring onto them to marinate at least for 2 hours (ideally overnight in the fridge).
To create the sauce, blend all of its components until smooth in a blender, transfer to a bowl, and store in the fridge until serving time.
Preheating the oven to 425 levels Fahrenheit and placing chicken thighs into a 7×11 baking dish along with any of their excess marinade from their bag, prepare and bake in oven for one quarter-hour then flip and bake another five minutes (should reach internal temperature of 165F) then serve with green sauce on side as side.
