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Peruvian Chicken Recipe: Delicious Chicken with Green Sauce

Peruvian Chicken Recipe: Delicious Chicken with Green Sauce

Description

Welcome to this delicious journey into the world of Peruvian cuisine! Today, I’m excited to share an authentic Peruvian Chicken Recipe, a dish packed with bold flavors and paired with a creamy green sauce that will elevate your barbecue game to the next level. Whether you’re a fan of grilling or looking to explore international recipes, this Peruvian chicken will surely become a new favorite in your kitchen.

Ingredients

Scale

  • 2 pounds boneless, skinless chicken thighs
  • 5 cloves garlic, peeled
  • 1/3 cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Pinch of black pepper

For the Green Sauce:

  • 3 jalapeños, seeded and roughly chopped
  • 1 cup fresh cilantro leaves
  • 2 green onions, chopped (green parts only)
  • 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

Optional Ingredient Substitutions:

  • Replace mayonnaise with avocado for a healthier version of the green sauce.
  • Use chicken breasts instead of thighs for a leaner protein option.
  • Substitute jalapeños with green bell peppers for a milder sauce.

Instructions

Step 1: Prepare the Marinade

Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth.

Step 2: Marinate the Chicken

Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is fully coated. Marinate in the refrigerator for at least 8 hours, or up to 24 hours for the best flavor.

Step 3: Make the Green Sauce

In a blender, combine all ingredients for the green sauce, except for the olive oil. Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy texture.

Step 4: Grill the Chicken

  • Preheat your grill to medium-high heat (around 350°F).
  • Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates.
  • Grill for 5-6 minutes per side, until the internal temperature reaches 165°F.

Step 5: Alternative Method – Oven Roasting

  • Preheat oven to 500°F.
  • Place marinated chicken thighs in a roasting pan.
  • Add 1 cup of water to the pan and bake uncovered for 30 minutes.
  • Tent the pan with foil and cook for an additional 15 minutes, until fully cooked.
  • Internal temperature should reach 165°F.

Equipment

Notes

  • Tip 1: Use fresh lime juice instead of bottled to enhance the marinade’s flavor.
  • Tip 2: If you prefer a spicier sauce, leave the seeds in the jalapeños.
  • Tip 3: Marinating for a full 24 hours will maximize the tenderness and flavor of the chicken.
  • Tip 4: Serve the green sauce on the side as a dipping sauce or drizzle over the chicken for a vibrant presentation.

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