Description
Peruvian Chicken with Creamy Green Sauce is a flavorful and vibrant dish perfect for grilling or baking. Marinated in a zesty blend of garlic, soy sauce, lime juice, and spices, the chicken becomes tender and packed with bold South American flavors. Served with a luscious creamy green sauce made from jalapeños, cilantro, and Greek yogurt, this recipe elevates any barbecue or weeknight meal with a delicious international flair.
Ingredients
Chicken:
- 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, 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
Instructions
- Prepare the Marinade: Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth to create the marinade.
- Marinate the Chicken: Place the boneless, skinless chicken thighs into a large ziplock bag and pour in the marinade. Seal the bag and refrigerate for 8 to 24 hours to infuse the flavors deeply into the meat.
- Make the Green Sauce: Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth, then slowly drizzle in olive oil while the blender is running to emulsify. Transfer the sauce to a bowl and refrigerate until ready to serve.
- Grill the Chicken: Preheat your grill to medium-high heat, about 350°F. Remove chicken from the marinade, shaking off excess liquid. Place the chicken thighs on the grill grates and cover to maintain heat. Cook for 5-6 minutes on one side, then flip with tongs and cook an additional 5-6 minutes. Use a digital thermometer to ensure the internal temperature reaches 165°F, indicating the chicken is fully cooked.
- Oven Cooking Alternative: Preheat the oven to 500°F. Arrange chicken pieces in a 13×9 inch roasting pan and add 1 cup of water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for another 15 minutes until the chicken reaches 165°F internally.
- Serve: Plate the cooked chicken thighs and generously drizzle or serve alongside the creamy green sauce for a perfectly balanced flavor contrast.
Notes
- Marinate the chicken for at least 8 hours to maximize flavor and tenderness.
- Remove seeds and ribs from jalapeños in the sauce to reduce heat, or leave some for extra spice.
- The green sauce can be made ahead and refrigerated for up to 2 days.
- Use a digital thermometer to ensure safe cooking temperature of 165°F for poultry.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
