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.

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.