Peruvian Chicken with Green Sauce
This Peruvian Chicken with Green Sauce is a flavorful and easy recipe that captures the essence of Peruvian cuisine.
Equipment
- blender
- Grill
- Ziploc bag
Ingredients
Chicken
- 2 pounds chicken thighs boneless, skinless
- 5 cloves garlic peeled
- ⅓ cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
Green Sauce
- 3 jalapeños seeded, ribs removed and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped (green parts only)
- 2 cloves garlic peeled
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 Tablespoon lime juice
- ½ teaspoon salt
Instructions
Chicken
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce
- Combine all ingredients except the olive oil in a blender process until smooth.
- With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill chicken
- Preheat grill to medium-high heat (around 350-degrees).
- Remove chicken from marinade and shake off any extra marinade. Place on the grill grates.
- Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat.
- Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes.
- Use a digital thermometer to make sure internal temperature reaches 165°F.
Notes
For best flavor, marinate the chicken overnight.
Nutrition
Serving: 1servingCalories: 731kcalCarbohydrates: 5gProtein: 39gFat: 60gSaturated Fat: 12gCholesterol: 155mgSodium: 1691mgPotassium: 509mgSugar: 2gVitamin A: 925IUVitamin C: 21.6mgCalcium: 60mgIron: 3.1mg
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