Peruvian Chicken with Green Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
1/3 cup soy sauce
04 -
2 tablespoons lime juice
05 -
1 tablespoon extra virgin olive oil
06 -
2 teaspoons ground cumin
07 -
1 teaspoon paprika
08 -
1/2 teaspoon dried oregano
09 -
Black pepper, to taste
→ Green Sauce
10 -
3 jalapeños, seeded and roughly chopped
11 -
1 cup fresh cilantro leaves
12 -
2 green onions, chopped (green parts only)
13 -
2 cloves garlic, peeled
14 -
1/2 cup mayonnaise
15 -
1/4 cup Greek yogurt
16 -
1 tablespoon lime juice
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 tablespoons extra virgin olive oil
# Instructions:
01 -
Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and black pepper in a blender.
02 -
Place chicken in a large zip-top bag and add the marinade. Seal the bag and refrigerate for 8 to 24 hours.
03 -
Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender until smooth. While blending, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until serving.
04 -
Preheat the grill to medium-high heat (around 350°F). Remove chicken from the marinade and shake off excess. Place chicken on the grill, close the lid, and cook for 5-6 minutes per side until the internal temperature reaches 165°F.
05 -
Preheat the oven to 500°F. Place chicken in a 13x9 inch roasting pan with 1 cup of water. Bake uncovered for 30 minutes, then tent with foil and cook an additional 15 minutes until the internal temperature reaches 165°F.
# Notes:
01 -
Ensure the chicken marinates for at least 8 hours to maximize flavor.
02 -
The green sauce pairs well with grilled vegetables and rice.