Peruvian Chicken
A flavorful Peruvian chicken recipe featuring a zesty marinade.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken thighs
- 5 cloves garlic
- 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 and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions green parts only, chopped
- 2 cloves garlic
- 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
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
- Place chicken in a large ziplock bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours.
- For the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, pepper, and olive oil until smooth. Transfer to a bowl and refrigerate until serving.
- Preheat the grill to around 350°F. Remove chicken from the marinade, shaking off excess, and place on the grill. Cook for 5-6 minutes per side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat the oven to 500°F. Place chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and bake for an additional 15 minutes until fully cooked.
Notes
For a spicier sauce, leave some jalapeño seeds in. Adjust the green sauce's consistency by adding more olive oil for a thinner sauce or more mayonnaise for a thicker one.