Description
Peruvian Chicken with Green Sauce brings zesty South American flavors straight to your dinner table, blending tender roasted chicken with a creamy, spicy verde sauce that’ll make your taste buds dance with excitement.
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs
Marinade Ingredients:
- 5 cloves garlic
- ⅓ cup soy sauce
- 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 jalapenos
- 1 cup fresh cilantro leaves
- 2 green onions
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Crush 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.
- Transfer the marinade over 2 pounds of chicken thighs in a sealed container. Completely coat your chicken and refrigerate for a minimum of 8 hours.
- Chop 3 jalapenos, 1 cup cilantro, 2 green onions, and 2 garlic cloves. Combine with ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a blender.
- Slowly stream 2 tablespoons olive oil into the blender while running. Pulse until your sauce becomes creamy and smooth.
- Remove chicken from refrigerator and let sit at room temperature for 20 minutes before cooking.
- Heat outdoor grill to 350°F. Remove chicken from marinade and discard remaining liquid.
- Grill chicken for 5-6 minutes per side with lid closed. Check that internal temperature reaches 165°F.
- Alternatively, preheat oven to 500°F. Place chicken in a 9×13 baking dish with 1 cup water.
- Bake uncovered for 30 minutes. Cover with foil and bake additional 15 minutes until chicken reaches 165°F.
- Let chicken rest for 5 minutes before serving with chilled green sauce.
Notes
- Always marinate the chicken for at least 8 hours to let the flavors deeply penetrate the meat, which creates a more complex and rich taste profile.
- When grilling, keep the chicken away from direct flames to prevent burning and ensure even cooking by using indirect heat methods.
- For a lighter version, swap Greek yogurt with low-fat yogurt and use less olive oil in the green sauce to reduce overall calories.
- The green sauce can be prepared a day ahead and stored in the refrigerator, which actually helps the flavors meld and intensify overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg