Peruvian Chicken Recipe

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:

1. In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
2. 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:

1. Add all sauce ingredients (except olive oil) to a blender and process until smooth.
2. With the motor running, slowly drizzle in olive oil to emulsify. Transfer to a bowl and refrigerate until serving.

Grill Chicken:

1. Preheat your grill to medium-high (about 350°F).
2. 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):

1. Preheat oven to 500°F. Arrange chicken in a roasting pan and add 1 cup of water.
2. 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!