Description
This Peruvian Chicken recipe is bursting with flavor from a zesty marinade and a vibrant green sauce. Perfect for grilling or baking, this dish is a must-try for any chicken lover.
Ingredients
Chicken:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
Green Sauce:
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped (green parts only))
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Chicken: Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender. Put chicken in a large ziploc bag and add marinade. Marinate in the refrigerator for 8 to 24 hours.
- Green Sauce: Combine all ingredients except the olive oil in a blender and process until smooth. Slowly drizzle in olive oil while the motor is running. Transfer to a bowl and refrigerate until ready to serve.
- Grill chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F. Alternatively, bake in a preheated oven at 500°F for 30 minutes, then tent with foil and bake for an additional 15 minutes.
Notes
- For extra flavor, you can reserve some of the marinade before adding it to the chicken and use it for basting while grilling.
- The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 175mg
