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Peruvian Chicken with Cilantro Green Sauce Recipe

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★★★★

4 from 30 reviews

This vibrant Peruvian Chicken recipe features juicy, marinated chicken thighs grilled to perfection or oven-roasted, paired with a creamy and zesty green sauce made from fresh cilantro, jalapeños, and lime. Perfect for a flavorful dinner that showcases the bold and tangy tastes of Peruvian cuisine.

Ingredients

Scale

For the Chicken 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

For the Green Sauce

  • 3 jalapeños (seeded, ribs removed and 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

  1. Prepare the Chicken Marinade: In a blender, puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth. This mixture will serve as the flavorful marinade for the chicken.
  2. Marinate the Chicken: Place the chicken thighs into a large Ziploc bag and pour in the marinade. Seal the bag, ensuring the chicken is fully coated, then refrigerate for 8 to 24 hours to allow the flavors to penetrate deeply.
  3. Make the Green Sauce: In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the motor running, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
  4. Grill the Chicken: Preheat your grill to medium-high heat, approximately 350°F. Remove chicken from the marinade, shaking off any excess. Place the chicken on the grill grates and cover. Cook for 5-6 minutes, then flip the chicken and cook an additional 5-6 minutes. Use a digital thermometer to confirm the internal temperature reaches 165°F for safe consumption.
  5. Oven Baking Option: Alternatively, preheat the oven to 500°F. Place the marinated chicken 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 with foil and bake for another 15 minutes until the internal temperature reaches 165°F. Remove from oven.
  6. Serve: Plate the cooked chicken thighs and generously spoon over the chilled green sauce. Enjoy this authentic taste of Peruvian cuisine!

Notes

  • Marinating the chicken for at least 8 hours enhances the flavor, but you can marinate up to 24 hours for more intensity.
  • Make sure to use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
  • The green sauce can be adjusted in spiciness by modifying the amount of jalapeños used.
  • Leftover green sauce can be refrigerated in an airtight container for up to 3 days.
  • If grilling, oil the grates lightly to prevent sticking.
  • Oven roasting with water in the pan helps keep the chicken moist and juicy.

Keywords: Peruvian chicken, grilled chicken, cilantro sauce, spicy chicken, marinated chicken, easy dinner, Latin American cuisine

Find it online: https://epicrecipebox.com/peruvian-chicken-with-cilantro-green-sauce-recipe/