Description
This authentic Peruvian Chicken recipe features juicy marinated chicken thighs grilled to perfection or baked in the oven, paired with a vibrant and creamy cilantro jalapeño green sauce. The bold combination of garlic, cumin, paprika, lime juice, and fresh herbs creates a flavorful and zesty dish perfect for a family meal or special occasion.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper, to taste
Green Sauce
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 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
Instructions
- Prepare Marinade: In a blender, puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth and well combined.
- Marinate Chicken: Place the chicken thighs in a large zip-top bag and pour in the marinade. Seal the bag, ensuring the chicken is evenly coated. Refrigerate and allow to marinate for 8 to 24 hours for optimal flavor infusion.
- Make Green Sauce: Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until smooth. With the blender running, slowly drizzle in the olive oil to emulsify. Transfer the sauce to a bowl and refrigerate until ready to serve.
- Grill Chicken: Preheat your grill to medium-high heat (approximately 350°F). Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates with the lid closed. Cook for 5-6 minutes, then flip using tongs. Grill for another 5-6 minutes until the internal temperature reaches 165°F using a digital thermometer.
- Alternative Oven Method: Preheat the oven to 500°F. Place chicken pieces in a 13×9 inch roasting pan and add 1 cup of water to the pan to keep the chicken moist. Bake uncovered for 30 minutes. Then tent the pan with foil and continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve: Plate the grilled or roasted chicken thighs and serve with the chilled green sauce on the side for dipping or drizzling.
Notes
- Marinating the chicken for at least 8 hours enhances the flavor but can be done up to 24 hours in advance.
- If you prefer less heat, reduce the number of jalapeños or remove seeds thoroughly.
- The green sauce can be made a day ahead and stored in the refrigerator to allow flavors to meld.
- Use a digital thermometer to ensure chicken is safely cooked to 165°F internal temperature.
- Leftover chicken can be stored refrigerated for up to 3 days and reheated gently to retain moisture.
