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Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce
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Peruvian Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.

  • Author: Sarah Tag
  • Prep Time: 15 minutes (plus 8-24 hours marinating time)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling or Baking
  • Cuisine: Peruvian
  • Diet: Gluten Free

Ingredients

Scale

For the 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, to taste

For the Green Sauce:

3 jalapeños (seeded, ribs removed, and roughly chopped)

1 cup fresh cilantro leaves

2 green onions (green parts only, chopped)

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

  1. Prepare the Chicken Marinade:

    • Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
    • Put the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Refrigerate for 8 to 24 hours.

  2. Make the Green Sauce:

    • Combine all ingredients (except the olive oil) in a blender and process until smooth.
    • With the motor running, slowly drizzle in the olive oil until the sauce is creamy.
    • Transfer the sauce to a bowl and refrigerate until ready to serve.

  3. Grill the Chicken:

    • Preheat the grill to medium-high heat (around 350°F).
    • Remove the chicken from the marinade, shaking off any excess.
    • Place the chicken on the grill grates and cook for 5-6 minutes with the grill cover closed to maintain heat.
    • Flip the chicken thighs using tongs and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F using a digital thermometer.

  4. Alternative Oven Method:

    • Preheat the oven to 500°F.
    • Place the marinated chicken pieces in a 13×9-inch roasting pan. Add 1 cup of water to the pan.
    • Bake uncovered for 30 minutes, then tent the pan with foil and continue cooking for an additional 15 minutes, or until the internal temperature reaches 165°F.

  5. Serve:

    • Serve the grilled or baked chicken with the creamy green sauce on the side.

Notes

This recipe pairs wonderfully with rice, roasted vegetables, or a fresh salad.

Nutrition

Find it online: https://glonfo.com/peruvian-chicken-with-green-sauce-recipe/