Description
Succulent Peruvian Chicken brings zesty South American flavors right to your dinner table with a marinade that packs serious punch. Roasted to golden perfection, this dish delivers a mouthwatering blend of herbs and spices that makes your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless, skinless chicken thighs
Marinade:
- ⅓ cup soy sauce
- 5 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper
Green Sauce Ingredients:
- 3 jalapeños
- 1 cup fresh cilantro leaves
- 2 green onions
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pulverize 5 garlic cloves, ⅓ cup soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon oregano, and black pepper in a blender until completely smooth.
- Pour marinade over 2 pounds of chicken thighs in a large zip-top bag, ensuring all meat gets thoroughly coated.
- Seal the bag and refrigerate for minimum 8 hours, allowing flavors to penetrate deeply into the chicken.
- Blend 3 seeded jalapeños, 1 cup cilantro, 2 green onion tops, 2 garlic cloves, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor.
- Slowly stream 2 tablespoons olive oil into the sauce while blending to create a smooth, creamy mixture.
- Refrigerate green sauce until serving time to let flavors meld together.
- Heat grill to 350°F, creating medium-high direct heat zones.
- Remove chicken from marinade, letting excess liquid drip away.
- Arrange chicken on hot grill grates, cooking 5-6 minutes with closed lid.
- Flip chicken and grill another 5-6 minutes until internal temperature reaches 165°F.
- Transfer grilled chicken to a clean platter and let rest for 3-4 minutes before serving.
- Drizzle chilled green sauce generously over warm chicken and enjoy immediately.
Notes
- Let the chicken marinate overnight for maximum flavor penetration and tenderness.
- When grilling, pat the chicken dry before cooking to ensure crispy, well-browned skin.
- For a gluten-free version, swap regular soy sauce with tamari or coconut aminos.
- The green sauce keeps well in the refrigerator for 3-4 days, making it perfect for meal prep and quick weeknight dinners.
- Prep Time: 8 hours 49 minutes
- Cook Time: 11 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 1 g
- Sodium: 840 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 90 mg