Peruvian Chicken with Creamy Green Sauce is a flavorful and exotic dish that’s perfect for spicing up your next barbecue or dinner. Tender, marinated chicken thighs are grilled or baked to perfection and paired with a creamy, zesty green sauce that brings all the flavors together.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Black pepper to taste
Green Sauce:
- 3 jalapeños, seeded and 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 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
Marinate Chicken:
- 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 thighs in a large zip-top bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours to allow the flavors to develop.
Make the Green Sauce:
- Add all sauce ingredients (except olive oil) to a blender and process until smooth.
- With the motor running, slowly drizzle in olive oil to emulsify. Transfer to a bowl and refrigerate until serving.
Grill Chicken:
- Preheat your grill to medium-high (about 350°F).
- Remove chicken from the marinade, shaking off the excess. Grill for 5-6 minutes per side with the cover closed, or until the internal temperature reaches 165°F.
Oven Method (Alternative):
- Preheat oven to 500°F. Arrange chicken in a roasting pan and add 1 cup of water.
- Bake uncovered for 30 minutes, then cover the pan with foil and cook for another 15 minutes, or until the chicken reaches 165°F internally.
Serve with the creamy green sauce and enjoy!
