Description
This Peruvian Chicken recipe features tender, flavorful boneless, skinless chicken thighs marinated in a zesty blend of garlic, soy sauce, lime, and spices, then grilled or oven-roasted to perfection. Served with a vibrant cilantro-green sauce made from fresh herbs, jalapeños, and creamy Greek yogurt, it’s a mouthwatering dish that packs a punch of authentic Peruvian flavors.
Ingredients
Chicken and Marinade
- 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
Green Sauce
- 3 jalapeños (seeded, ribs removed, 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
- Prepare Marinade: In a blender, puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth to create the marinade.
- Marinate Chicken: Place the chicken thighs in a large ziplock bag and pour in the marinade. Seal the bag, ensuring the chicken is well-coated. Refrigerate and marinate for 8 to 24 hours to develop deep flavors.
- Make Green Sauce: In a blender, combine the jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil to emulsify. Transfer the sauce to a bowl and refrigerate until ready to serve.
- Grill Chicken: Preheat your grill to medium-high heat, about 350°F. Remove the chicken from the marinade, shaking off any excess. Place chicken on the grill grates, cover, and cook for 5-6 minutes. Flip and grill the other side for another 5-6 minutes. Use a digital meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Alternate Oven Method: Preheat your oven to 500°F. Arrange the marinated chicken pieces in a 13x9 inch roasting pan and add 1 cup of water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and bake for an additional 15 minutes. Confirm doneness by checking that the internal temperature is 165°F.
- Serve: Plate the cooked chicken thighs and spoon the chilled green sauce over or alongside the chicken. Enjoy this flavorful Peruvian dish hot off the grill or from the oven.
Notes
- Marinating the chicken for at least 8 hours enhances the flavor, but longer marinating up to 24 hours will yield even better results.
- If you prefer less heat, reduce the number of jalapeños or omit the seeds and ribs carefully.
- Always use a meat thermometer to ensure the chicken is fully cooked to a safe internal temperature of 165°F.
- The green sauce can be made a day ahead to let the flavors meld even more.
- Serve with rice, roasted potatoes, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
